7 Grain Pumpkin Chocolate Chip Muffins ~ these amazingly healthy whole grain muffins are light and fluffy but pack a powerful nutritional punch with seven different types of whole grains!
Hi everybody! I’m staking my reputation on today’s recipe — I made some turbo-boosted 7 Grain Pumpkin Chocolate Chip Muffins and I just love them. I’m pretty sure they’ll quickly become your favorites, too. I happen to be a huge fan of the pumpkin/chocolate combination ~ have you tried my MARBLED PUMPKIN BUNDT CAKE? The dark chocolate glaze on that is incredible. And my CHOCOLATE CHIP PUMPKIN BREAD is one of my favorite recipes EVER.
These muffins are a great example of how I love to cook and eat — they’re healthy without a hint of sacrifice. They have such a depth of flavor, a heavenly soft texture, and of course they feature my favorite dynamic duo, pumpkin and chocolate. The mix of 7, count ’em seven, whole grain flours give these muffins an incredible nutritional boost. This is no namby pamby empty calorie muffin, this is some serious breakfast, but it’s just as important to me that they taste fantastic. And if you’re thinking…7 whole grains…must be tough as nails… think again, these are downright fluffy.
The pumpkin gives these muffins loads of beta-carotene. Each of the seven whole grains add more flavor, along with protein, fiber, vitamins and minerals. Even the dark chocolate chips pull their weight with a dose of anti oxidants. Grab one of these on your way out the door and you won’t even think about food again until lunch. But the biggest surprise is that these muffins are soft, moist, pillowy, and absolutely delicious. You’re not going to miss the white flour, trust me.
I start this particular baking blend with whole wheat pastry flour. It’s a whole grain flour, but milled extra finely, so it bakes up light as air. I add oat flour because I love the flavor and texture, then buckwheat, rye, millet, barley, and finally, amaranth. I’ve had a bag of amaranth flour in the cupboard for a while now, unopened, and it was time to give it a try. If you look closely you can see little specks from the various grains in these muffins. Today’s whole grain flours are in general milled very finely, and behave much like white flour, with the added benefits of better taste and nutrition. If you haven’t given them a try, this is the perfect excuse.
I love nothing better than ‘overnight’ breakfast recipes, so I’m thrilled to say that this batter did great sitting overnight in the fridge and baking up the next morning. It will actually last all week if you want to scoop and bake up a few at a time. There is no better feeling than waking up to a warm, just out of the oven muffin that requires NO work!
This is a THE muffin to send everybody out the door with. Just be sure to save a few back for yourself.
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup vegetable oil (you can also use coconut oil, but be aware that that can add a coconut flavor)
- 1 cup brown sugar (don't pack down hard)
- 2 Tbsp buttermilk (or regular milk)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp freshly grated nutmeg
- 1/2 cup whole wheat pastry flour
- 1/4 cup oat flour
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup barley flour
- 1/4 cup rye flour
- 1/4 cup amaranth flour
- 1 cup chocolate chips (plus a few extra for popping on top of the batter before baking)
- Set oven to 350F
- Lightly spray or line a 12 cup muffin tin with paper or silicone cups
- In a large mixing bowl, whisk together the first 11 ingredients. Make sure to work out any lumps in the brown sugar.
- Fold in the flours, and then the chocolate chips, being careful not to over mix the batter.
- Spoon or scoop the batter into the muffin tin. This recipe makes 11-12 muffins, so you can mound the batter a bit. I like to pop a few extra chocolate chips onto the tops of the muffins before baking for an extra tempting look. Push them into the batter slightly with your finger.
- Bake for 25-30 minutes, depending on the size of your muffins, or until they have fully risen and are not jiggly or wet in the center. You can use a toothpick to check. If you are baking these the next day from the fridge, I recommend letting the batter come to room temperature before baking.
- These muffins are magical when eaten warm. You can also reheat them for 15 seconds in the microwave.
- Find whole grain flours in the regular baking aisle of your supermarket, at Whole Foods, and online. Bob’s Red Mill is a great resource for whole grains.
- If you’d like to substitute all white flour, part white flour, or another mix of flours, go ahead and experiment. Be aware that certain flours like coconut and potato are different and won’t work as well, Feel free to use your favorite gluten free blend.