Sunday, September 16, 2012

Whole Grain Pumpkin Chocolate Chip Muffins

Whole Grain Pumpkin Chocolate Chip Muffins

Buttermilk-soaked rolled oats and whole wheat flour, combined with pumpkin puree and a handful of chocolate chips for flair, make these less-sugar muffins sweet yet wholesome.

As I think about my favorite recipes using farm fresh ingredients, I'm realizing how often I feed my family muffins.  Muffins for breakfast.  Muffins for after school snack.  With dinner.  Muffins to school or work or social functions.  Pretty much if there's an occasion to bring food, I've probably made muffins.  In addition to this recipe, you can find all my muffin recipes, from Apple Cider Forgot the Sugar to Zucchini Nutella,  to your right----> in my Recipe Index by Category.

For other recipes using pumpkins, please see my Pumpkin Recipes Collection, part of the Visual Recipe Index by Ingredient. Want to know how to Use This Blog? Click here.
I know I get it from my mom.  She has a couple of friends from school who made a muffin cookbook (Amazon affiliate link) that I refer to when I feel like making muffins but need inspiration.
see my buttermilk jar?

My current favorite muffin recipe, though, is cobbled together from my experiences making these waffles, these muffins, and always having buttermilk on hand. I love these muffins because they are whole grain, not too sweet, but have a little hit of chocolate that makes the kids think it's a treat.

And, of course, the farm fresh ingredient-I've got a lot of pumpkins on hand this fall.  Check here for how to Process a Pile of Pumpkins (and the mystery winterish squash in the background).

Up-To-Overnight Soaked Oat Whole Grain Farm Fresh Muffins

1 cup (240 ml) buttermilk (I'm sure kefir would also work great)
1 cup (90 grams) rolled oats (I use old fashioned, I'm sure quick cooking would also work)
1 cup (240 ml) cooked pumpkin (double the recipe if you're using a can of pumpkin)
(NOTE: you can swap out 1 cup of any vegetable or fruit here if you're, say, in a banana mood)

Combine the first 3 ingredients in a bowl on the counter.  Stir well.  Cover.  Leave on the counter at least an hour or up to 10 hours (overnight).  *Update 8/25/2013:  See NOTE below.*

1 egg (we get large-to-jumbo from the farm share)
1/4 cup brown sugar
1/4 cup (60 ml) vegetable oil
1 cup (125 grams) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup mini chocolate chips

When you are ready to bake, preheat the oven to 400 degrees F.  Spray a muffin pan with nonstick spray, or use paper or foil liners.  Add the egg, brown sugar, and vegetable oil to the bowl.  Stir well.  Add in the rest of the ingredients dry ingredients.  Stir until just combined.  Stir in the chocolate chips.
I like to use a large scoop** to fill the muffin pan, but spooning out 12 equal portions also works.
Bake 18 minutes.  Cool 5 minutes in pan, then flip onto a cooling rack to finish.  These freeze well.

**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well.  The muffin wells in my regular muffin pans each hold 3 ounces by volume.

NOTE:  It's easy to prep a bunch of containers of oats and buttermilk and store them in your fridge for impromptu muffin-making.  I've made an oat-buttermilk mixture on Sunday night and used it as late as Friday morning without ill effects.

This post is linked in with Food on Friday, the Wednesday Fresh Foods Link Up and What's In The Box at In Her Chucks!


  1. You brought me big muffins the first time you came to visit then newborn CJ!

    1. and you ate them while I got to hold him!

  2. I am officially abandoning my rule of no pumpkin after thanksgiving! I need this in my life!

    Thanks for sharing and linking up :)

    1. Heather,
      Rules are made to be broken, you know?
      Thanks for hosting a great resource--What's In The Box rocks!

  3. I love your Recipe Index by Ingredient because it led me here.
    I've got a batch of these muffins in the oven now, using Acorn Squash because that's what I had and I subbed in Blackberries for the Chocolate Chips because I love fruit. The Hubby would have loved the chocolate chips but since he didn't see the original recipe, he has no idea what he's missing. If they are half as good as your orange cherry muffins, then I can't wait to eat them.

    1. Meghan,
      I'm so glad my adventures in HTML led you here!
      I really enjoy checking out Alanna at A Veggie Venture's A to Z of vegetables, I always get inspired when I check it out, so I tried to do something similar but with photos too. I can see I'll be tweaking it and changing the categories as I add more recipes, but for now, if it works, then great.
      Thanks--and I'm glad to read from your Strange But Good that they turned out well!

  4. Trying these with a gluten-free flour time I think I will try to substitute. Sweet potatoes...

    1. JoJo,
      Sweet potatoes sounds delicious--great idea! Please let me know how the gluten-free blend works out. I've made a gluten free hummingbird cake for a friend, but don't routinely bake with gluten free flour.

  5. I used kefir instead of buttermilk and they were wonderful!

    1. Catherine,
      I'm delighted to hear it. That's a terrific substitution, and I'll I'll remember it next time I have kefir but not buttermilk.
      Thanks for circling back to let me know!