Multigrain Pumpkin Chocolate Chip Muffins

by Heidi @ Food Doodles on January 18, 2012

I hope everyone is having a great week so far!  It’s been a stressful week around our house – but mostly self induced so I have no one to blame but myself.  I’ve been working hard in the kitchen, which has only resulted in a couple recipes and a literal ton of dishes for me this week.  Again, my own fault.  So this morning I took a break from my regular experiments and made a treat for myself and the kids.  I was debating calling these multigrain – can I consider quinoa a grain?  How many grains do you have to use before it’s considered multi?  Yeah, those are the thoughts going through my head.  I was also going to go with “Ancient Grain Pumpkin Chocolate Chip Muffins” but then “ancient” looked weird to me so I changed it.  Welcome to my brain.

If the quinoa and kamut(also known as khorasan) freak you out a little – no worries!  You can just use whole wheat pastry flour which I’ve used in the past.  This recipe actually originally used all purpose flour so you could also use that if you really want – I promise they’re delicious either way.  If you do use these grains in particular, you’ll notice that the muffins seem rather greasy on the bottom when they first come out.  I have considered bumping the pumpkin up a 1/4 cup and reducing the butter by a 1/4 cup but I haven’t tried this, and the whole grains absorb the oils by the time they’re completely cool anyways.  Speaking of the whole grains, these muffins don’t get very big but they are incredibly soft and almost fluffy.  Definitely not your average dense whole grain muffin.

I realize pumpkin is more of a fall thing and here we are in January, but a sudden craving hit and I just happened to have pumpkin in the freezer.  These also have more butter and sugar than I usually like to put in muffins but they’re so good for a treat.  I’m hoping you don’t mind 🙂


Pumpkin Chocolate Chip Muffins

Yield:  12 muffins

  • 3/4 C quinoa flour or quinoa ground in a mini food processor or magic bullet(or replace with wheat flour, all purpose or whole wheat pastry flour)
  • 3/4 C kamut flour (or substitute whole wheat pastry flour)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 C butter, softened
  • 3/4 C brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 C pumpkin puree
  • 3/4 C chocolate chips

Preheat the oven to 350 degrees.  Line a muffin tin with paper liners or spray with oil or non-stick spray and set aside.

In a small bowl combine the flours, baking powder, baking soda, and all spices including the salt.  In a medium sized bowl cream together the butter and sugar until creamy.  Add each egg, beating well after each addition.  Mix in the vanilla and pumpkin puree.  Once combined, add all the dry ingredients and mix until fully combined.  Add in the chocolate chips and stir to distribute.   The batter should be fairly thick.

Divide evenly between the 12 muffin cups and place in the oven.  Bake for 19-21 minutes or until barely golden on the tops and until a toothpick comes out clean.  Remove from the oven and let cool in the tin for 5 minutes before removing and placing on a cooling rack to completely cool.  Muffins will be soft and break apart easily while hot so remove from the pan gently, using a spoon or knife to gently lift them out if needed.


Leave a Comment

{ 31 comments… read them below or add one }

1 Nikki October 2, 2013 at 09:51

Based on what I had on hand here’s what I used, 1/4 cup quinoa flour, 1/2 cup almond flour, 3/4 cup whole wheat flour. I subbed 1/2 cup coconut oil for the butter, 1/2 cup xylitol for brown sugar, 1 tsp pumpkin pie spice for the ginger/cloves/nutmeg. All other ingredients are as listed in recipe. I made mini muffins and one batch makes 36 mini muffins that baked at 350 for 12 minutes and they are Devine! Moist, not grainy or dense and they have just the right amount of chocolate!


2 Raine March 15, 2013 at 17:43

These look amazing. I’ve got a ton of homemade pumpkin puree that needs using – I’ll have to try out the recipe. Will let you know how it goes! Would you mind if I linked back to it on my blog?


3 Heidi @ Food Doodles March 21, 2013 at 16:41

I’d love to hear what you think! These are our favorite muffins just made with all whole wheat pastry flour. And that reminds me I have lots of pumpkin puree that needs using up too! I don’t mind at all if you link back on your own blog 🙂


4 Pat January 31, 2012 at 12:24

Those muffins are amasing! Thanks to Heidi!

I wanted to make them gluten free and I did not find the kamut flour so I used the 3/4 of quinoa flour, 1/4 of rice flour and 2/4 of gluten free all purpose baking flour. Finally, I used dark chocolate mini chunks and I had walnut halves. So delicious!


5 Sonia The Healthy Foodie January 25, 2012 at 08:03

YUM, these look so good! I haven’t made muffins in way too long. I’m thinking I have to make a version of this, minus the butter and the sugar, of course. They’re soft and fluffly, you say?I don’t mind that, but I think I might have to “densify” them somehow. I like Nora’s idea of using teff flour… Definitely a recipe that I want to play with. I hope you won’t mind. They just look way too good to pass. 😀


6 Heather @ Get Healthy with Heather January 23, 2012 at 14:35

I don’t think you can ever go wrong with pumpkin + chocolate chips together!


7 Marsha @ The Harried Cook January 22, 2012 at 18:52

Love the chocolate-pumpkin combination! I have been away from blogging for a while now, and I am glad to come back to this 🙂 This is a great, healthy muffin recipe, and I think you for sharing it 🙂 Love the photographs, too! Great post 🙂


8 Terris@ Free Eats January 22, 2012 at 18:15

I love pumpkin and chocolate, so any excuse to eat that combo works for me! What a nice healthy muffin and lovely photos too!


9 Winnie January 22, 2012 at 15:33

I haven’t used quinoa flour in forever but I really like it….these muffins look great!


10 Amy @ Gastronome Tart January 22, 2012 at 07:40

So excited that you posted this recipe. Seeing that I have been on a health kick lately, I’m always looking for recipes that incorporate healthy ingredients into baking. Bookmarked!


11 Maris (In Good Taste) January 21, 2012 at 16:25

I am making these tomorrow morning. They look amazing!


12 Lori January 21, 2012 at 16:21

I love the kamut flour in these. I cook with the grain, but haven’t found the flour around here yet. These sound so great!


13 Julie January 21, 2012 at 14:59

Hi Heidi! Thanks so much for stopping by my blog. I’m so glad that you did, because now I have found your blog, and the muffins in this post look FAN-TAS-TIC!! I love anything pumpkin, and adding chocolate chips is always a good idea 🙂 I’ve never used quinoa flour before, so I look forward to giving it a try!


14 Borislava@sharemykitchen January 21, 2012 at 12:55

These look so good! Just what I need for my breakfast tomorrow 🙂 Thanks!


15 Kathy January 21, 2012 at 02:58

You can freeze pumpkin? I must must must stock up on it during autumn time so I can try out awesome recipes like this during the course of the year!


16 Nami | Just One Cookbook January 20, 2012 at 12:32

Pumpkin and chocolate chip sound like a great combination – my kids will love it! I like the crumbly top of these muffins. Little crunchiness gives extra nice texture to the muffins. Hmmm… it would be a wonderful tea time if we have these right now. 🙂


17 Annie @ Naturally Sweet Recipes January 20, 2012 at 12:28

Yum!! These look fantastic. I love pumpkin and chocolate together! Beautiful pictures of them as well!!


18 Allison January 19, 2012 at 18:15

My children would really go for these and it would be a good snack to send to school. Love that you used quinoa and kamut flours.


19 Allison January 19, 2012 at 18:14

These look great. My children would really go for these and it would be a good snack to send to school. Love that you used quinoa and kamut flours.


20 Culinary Collage January 19, 2012 at 11:27

These look great! I love recipes made with pumpkin.


21 sally January 19, 2012 at 07:53

I love pumpkin any time of the year, and these pumpkin muffins look especially good!


22 Heather January 19, 2012 at 07:40

I love the idea of using quinoa & kamut flour , I also just so happen to have a can of pumpkin in my baking pantry; seriously I could go for one of these RIGHT now with my cup of tea!


23 Joanne January 19, 2012 at 04:54

If it were up to me, I’d eat pumpkin well into the summer…I maintain it’s an all-year-round kind of food!

These muffins sound super delicious! I love a good whole grain (err multi-grain) treat!


24 Erin @ Texanerin Baking January 19, 2012 at 03:26

I hope your stressful week is already less stressful! The muffins look excellent. Nice and fluffy. And how neat about quinoa! I bought quinoa thinking I’d try something new but we found it a bit gross. I’m so excited to know that I can make flour out of it! I’ve had that strange greasy problem a few times (mostly with whole grain brownies with oil). They seem so disgustingly greasy when they first come out but after a few minutes, they’re fine. And I definitely don’t mind the sugar. It’s not that bad. 🙂


25 Baltic Maid January 18, 2012 at 22:46

I have to admit I have never baked with quinoa flour or kamut flour before. I should give this a try because these muffins look delicious! Thanks for sharing this!


26 Maryea @ Happy Healthy Mama January 18, 2012 at 18:29

I am a huge fan of pumpkin+chocolate and I love that you used different flours with these! I go through a similar process when naming recipes 🙂


27 Pure2raw twins January 18, 2012 at 17:30

looks delicious. and we have those mind talks too haha
and love quinoa – we consider it a grain even though it is not really 😉
and nothing beats good old pumpkin with chocolate! YUM


28 Nora @ Natural noshing January 18, 2012 at 16:55

These look SO delicious!!! Chocolate and pumpkin is a great combination and I love quinoa flour 🙂 I wish I could try out kamut but will have to come up with a different gluten free flour to sub in – maybe teff or oat flour would work here. I could go for some pumpkin muffins right now, especially with melted chocolate chips warm from the oven…


29 Gina @ Running to the Kitchen January 18, 2012 at 16:54

I still have a pantry shelf full of pumpkin from the fall so it’s going to be an all year round kinda thing 😉 I’ve never ground quinoa before for baking. What a good idea though for some added protein in baked goods!


30 Katie {Epicurean Mom Blog} January 18, 2012 at 16:30

I love chocolate and pumpkin anything!! These look sooo good!!! I live the healthy spin on them too! 🙂


31 Kathryn January 18, 2012 at 14:22

I was thinking only this afternoon that I needed a good recipe for chocolate muffins with lots of lovely grains in them and here is one that looks just wonderful!


{ 3 trackbacks }

Previous post:

Next post: