Pumpkin Chocolate Muffins

    1 hour 30 minutes

    Don't be fooled by all the healthy ingredients - these muffins are good for curing chocolate cravings too! The wholemeal flour, linseed wheatgerm and pumpkin will make you feel good about it!

    149 people made this

    Serves: 12 

    • 1 cup (125g) wholemeal flour
    • 3/4 cup (90g) ground linseed
    • 1/2 cup (60g) wheatgerm
    • 1 teaspoon bi carb soda
    • 1 1/2 teaspoons baking powder
    • 1/2 cup (60g) cocoa powder
    • 1 tablespoon ground cinnamon
    • 1/2 cup (90g) dark cooking chocolate chips
    • 1 cup (250ml) low-fat buttermilk
    • 3/4 cup pumpkin, boiled and mashed
    • 1 cup (170g) brown sugar
    • 1 egg
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hour30min 

    1. Preheat an oven to 200 degrees C. Grease a 12 whole muffin tray or line with patty cups/muffin cases.
    2. Combine flour, linseed, wheatgerm, bi carb soda, baking powder, cocoa powder, cinnamon and chocolate chips in a large bowl. In another bowl, whisk the buttermilk, pumpkin puree, brown sugar, egg and vanilla until smooth. Gently stir the wet ingredients into the dry; mixing just until combined. Spoon equal amounts of batter into muffin cups.
    3. Bake until a toothpick inserted in the centre of a muffin comes out clean: about 20 to 30 minutes.

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    Reviews in English (146)


    Used different ingredients. I couldn't find canned pumpkin puree in the store so I cooked some sweet potato and mashed it instead. I added a bit of water to it because was more solid than the canned pumpkin puree. I have used canned sweet potato pie filling successfully too.  -  10 Jun 2010


    We tried this about 3 months ago and I have made it every week since! Only problem is finding pumpkin puree outside of the Thanksgiving Holiday time. Look around. I found some in April that is probably leftover from the holiday. Bought 6 cans of it to get us through to this Thanksgiving!!  -  10 Jun 2010


    It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!  -  14 Apr 2009  (Review from Allrecipes USA and Canada)