Whole Wheat Pumpkin Chocolate Chip Muffins

These Whole Wheat Pumpkin Chocolate Chip muffins are a perfect wholesome treat for fall weather. They have just the right mix of spicy, chocolatey goodness!  The texture of the muffins is especially yummy and the pumpkin flavor just shines through.  If you are looking for an outstanding autumn recipe to add to your archives, this could be the one!  These are equally good in the morning or for an afternoon snack with tea.  Try them once and you will love them.  I promise!


  • 1 1/2 cups organic soft white wheat
  • 3/4 cups organic brown sugar or Sucanat with honey
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Real Salt
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 3/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 organic eggs, room temperature
  • 3 TBSP olive oil
  • 3/4 cup organic whole milk
  • 3 TBSP molasses
  • 3 tsp organic vanilla
  • 3/4 cup pumpkin
  • 3/4 cups dark chocolate chips


  1. Preheat oven to 400 degrees Farenheit
  2. Grind wheat in wheat grinder. Empty into large mixing bowl.
  3. Add the next 8 ingredients and incorporate with a fork
  4. Add the next 6 ingredients
  5. Use a hand mixer to blend ingredients well
  6. Mix in the chocolate chips
  7. Distribute evenly into a greased muffin tin
  8. Bake at 400 degrees Farenheit for 17-20 minutes

Whole Wheat Pumpkin Chocolate Chip Muffins

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