Mmm… Double-Chocolate Pumpkin Muffins

Double Chocolate Pumpking Muffins

Continuing my love affair with my new favorite cookbook Healthy Starts Here, I made these muffins the other day for breakfast. Not only are they incredibly yummy, but they’re so good for you too!!!

I know, right? When has anything ‘double-chocolate’ ever been good for you?

Pssst… it’s the pumpkin!

Anyways, you absolutely need these muffins in your life. SO I am sharing the recipe with you, but just keep in mind. For every one recipe that I share with you, there are like 20 others in the cookbook that you are missing out on. Better go get your copy ASAP.


RECIPE: Mmm… Double-Chocolate Pumpkin Muffins

Adapted from recipe in Mairlyn Smith’s Healthy Starts Here.

  • 1 cup packed brown sugar
  • 1 cup buttermilk
  • 1 cup pure pumpkin puree, not pumpkin pie filling
  • 1/2 cup oat bran
  • 1 omega-3 egg
  • 1 cup whole wheat flour
  • 3/4 cup ground flax seed
  • 1/2 cup natural cocoa powder
  • 1/4 cup chocolate chips
  • 2 tbsp wheat germ
  • 2 tbsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  1. Preheat oven to 400F (200C). Line a 12-cup muffin pan with paper liners.
  2. Whisk together the brown sugar, buttermilk, pumpkin, oat bran, & egg in a medium bowl. Set aside.
  3. Whisk together the flour, flaxseed, cocoa, chocolate chips, wheat germ, cinnamon, baking powder & baking soda in a large bowl.
  4. Add the sugar/pumpkin mixture to the flour mixture & mix until just combined.
  5. Divide evenly into muffin cups. Bake until a toothpick comes out clean, around 20-25 minutes.
  6. Let cool in pan on wire rack for 5 minutes. Remove and then allow to cool completely on wire rack.

Double Chocolate Pumpkin Muffins


6 thoughts on “Mmm… Double-Chocolate Pumpkin Muffins

  1. Thanks for posting!! Just had the asian barley salad and it rocked out. Going to make the muffins next!!

  2. Transeditor?? That’s a new one on me! Same as Proof Reader perhaps?? I’m looking forward to trying these! 🙂

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