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7 Grain Pumpkin Chocolate Chip Muffins ~ these healthy whole grain muffins are light and fluffy with seven different types of whole grains!


12 muffins

Total time

45 minutes


Breakfast, Dessert


  • 1 cup canned pumpkin puree (not pie filling)
  • 2 eggs
  • ½ 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)
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp freshly grated nutmeg
  • ½ cup whole wheat pastry flour
  • ¼ cup oat flour
  • ¼ cup buckwheat flour
  • ¼ cup millet flour
  • ¼ cup barley flour
  • ¼ cup rye flour
  • ¼ cup amaranth flour
  • 1 cup chocolate chips (plus a few extra for popping on top of the batter before baking)


  1. Set oven to 350F
  2. Lightly spray or line a 12 cup muffin tin with paper or silicone cups
  3. In a large mixing bowl, whisk together the first 11 ingredients. Make sure to work out any lumps in the brown sugar.
  4. Fold in the flours, and then the chocolate chips, being careful not to over mix the batter.
  5. 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.
  6. 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.
  7. These muffins are magical when eaten warm. You can also reheat them for 15 seconds in the microwave.
  8. View the recipe instructions at The View From the Great Island

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