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Pumpkin Chocolate Muffins


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Pumpkin Chocolate Muffins


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Pumpkin Chocolate Muffins

No one will know these muffins are 100% whole wheat, it is our little secret.


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min


12 s


  • cooking spray
  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/8 tsp. Ground nutmeg
  • 3/4 cup packed brown sugar
  • 3 tbsp. unsulphured molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 tsp. vanilla extract
  • 3/4 cup milk mixed with 1 tsp. lemon juice (soy, almond or cow\'s milk)
  • 1/2 cup dark chocolate chips or chunks



1 Preheat the oven to 400ºF. Coat a 12-cup muffin tin with cooking spray.
2 In a large bowl, sift together the flour, baking soda, salt, and spices.
3 In another large bowl stir togehter the sugar, molasses, oil and eggs. Whisk in the pumpkin and vanilla.
4 Mix the flour mixture into the wet ingredients half at a time, alternating with the buttermilk. Mix until just combined, do not overmix.
5 Pour the batter into prepared muffin tins and top with chocolate. Bake for 20 minutes or until toothpick inserted comes out clean.
6 Let cool for 15 minutes.

Special instructions

No one will know these muffins are 100% whole wheat, it is our little secret.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Pumpkin Chocolate Muffins

  1. avatar says: Orit

    These are the best Fall muffins, thanks for sharing. And you really can’t taste the whole wheat.

  2. These are delicious all year round, but particularly good in the fall. I love them for breakfast they really fill me up.

  3. avatar says: Tamar

    These work well topped with walnuts or pumpkin seeds too if you don’t want the chocolate.

  4. avatar says: Michelle

    Can I make this as a loaf? If so, what do y recommend for baking time? What about mini muffins?

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