The absolute best muffins! Don't be put off by all the healthy ingredients - these muffins are good for you and your chocolate cravings!
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Pumpkin puree is used in this recipe not for its flavour, but to keep the fat content down. If you've no pumpkin puree, try using an equal amount of unsweetened apple puree or sauce.
I loved these muffins.Were very yummy. Was a bit challenging. - 18 Aug 2009
It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again! - 14 Apr 2009 (Review from Allrecipes US | Canada)
I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients. - 04 May 2009 (Review from Allrecipes US | Canada)