7 Grain Pumpkin Chocolate Chip Muffins

healthy 7 grain pumpkin chocolate chip muffins

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!

7 whole grains give these delicious fluffy muffins a huge nutritional boost without sacrificing anything!

healthy 7 grain pumpkin chocolate chip muffins

I’m staking my reputation on today’s recipe for turbo-boosted 7 grain pumpkin chocolate chip muffins…

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.

healthy 7 Grain Pumpkin Chocolate Chip Muffins

These whole grain pumpkin 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.

Pumpkin Chocolate Chip Muffins made with healthy whole grains

The pumpkin gives these delicious 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.

Making Seven Grain Chocolate Chip Pumpkin Muffins

I base this particular baking blend on healthy 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.

Healthy and hearty 7-grain pumpkin muffins with chocolate chips

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!

The goodness of 7 whole grains baked up in a pumpkin chocolate chip muffin

This is a THE muffin to send everybody out the door with. Just be sure to save a few back for yourself.

Whole Grain Pumpkin Chocolate Chip Muffins

The goodness of 7 whole grains baked up in a pumpkin chocolate chip muffin
4.6 from 5 votes

7 Grain Pumpkin Chocolate Chip Muffins

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • 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.


pumpkin chocolate chip muffins pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Laura (Tutti Dolci)
    September 13, 2015 at 1:56 pm

    Bring on the pumpkin! I absolutely need these muffins in my life ;).

  • Reply
    Renee West
    September 12, 2015 at 7:23 pm

    The muffins look absolutely amazing. I’m excited to try your recipe! Thanks.

  • Reply
    September 12, 2015 at 8:34 am

    5 stars
    These muffins sound amazing! I totally trust you and I have to say “healthy w/o the sacrifice” is the best!! Thank you.

  • Reply
    Tricia @ Saving room for dessert
    September 12, 2015 at 6:27 am

    What a great giveaway Sue! And this muffin recipe sounds wonderful – can’t wait to make it. Love Bob’s products ๐Ÿ™‚ Thank you – sharing, pinning, and sharing again! Have a wonderful weekend.

  • Reply
    Jennifer @ Seasons and Suppers
    September 12, 2015 at 5:12 am

    What a great muffin! Love all the flours used and keeping the great flavours and moistness at the same time ๐Ÿ™‚

  • Reply
    Toni | BoulderLocavore
    September 11, 2015 at 4:29 pm

    Those sound and look so hearty and wholesome, flavored just for fall! Love this.

  • Reply
    September 11, 2015 at 3:39 pm

    Look so yummy! Love your photos! I like to bake and ship breads etc to my grandsons much like you do to children in college. Would these stay fresh for the 2-3 day delivery time? I l plan to try one of your pumpkin bread/cakes too. They loved your Chocolate Wacky Cake since they need dairy free. Thanks!

    • Reply
      September 11, 2015 at 4:38 pm

      These keep well, Jane. I always try to bake and ship the same day, once everything has completely cooled. Wrap them well and they should do fine. When they get to their destination, a quick zap in the microwave will freshen them up!

  • Reply
    September 11, 2015 at 1:55 pm

    Wow, what a mix of flours! This is making me want to stock up and give a few of the lesser-known kinds a try. And of course the muffins look amazing. Pumpkin forever!

    • Reply
      September 11, 2015 at 5:06 pm

      I love experimenting with different mixes of flours, there are so many out there these days!

  • Reply
    September 11, 2015 at 12:56 pm

    Hi Sue, these muffins do sound perfect for busy mornings, love all the different flours that you used. Pinned.

    • Reply
      September 12, 2019 at 5:31 pm

      Thanks so much Cheri!

  • Reply
    September 11, 2015 at 8:32 am

    These look great, Sue. And a nice way to use up some of those flours I have stashed in my fridge….think there’s even some amaranth! (And that bit of buttermilk I have in the freezer.) Might make these for my Garden Club’s first meeting of the year as I’m in charge of food. I always make Mary Bergfeld’s Apple Bread and your muffins will be perfect with that.

    • Reply
      September 11, 2015 at 9:01 am

      I highly recommend these, Barbara. They’re my new favorite muffin, and that’s saying a lot ๐Ÿ™‚ I’ll have to try Mary’s apple bread!

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