Reviewed: May 16, 2012

This was a delicious recipe even after I tweaked it to use up the ingredients I had in the fridge. I used vanilla soy milk, to which I had added a tablespoon of vinegar, instead of buttermilk. Instead of pumpking puree I used pureed pears. Lastly, I used a cup of regular sized chocolate chips instead of minis. Baked up moist and tasty - I'll be making these again!

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Reviewer:

rjhmomma

Reviewed: Apr. 15, 2012

Although I have eaten better chocolate muffins, I still gave this a 5 because of it's health factor. I didn't even realize there was no oil until after I baked it. I didn't have enough flax seed so I used 1/2 c. and upped the wheat germ to 3/4 c. I also opened a huge can of pumpkin so I threw in 1 c. of puree. I doubled the recipe and it turned out great. I finished baking in about 22 minutes or so.

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Reviewer:

berrysweet

Reviewed: Mar. 24, 2012

Delicious! The only change I made was using wheat bran rather than wheat germ. They taste like brownies with lots of moisture from the pumpkin (but a healthier texture than brownies).

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Reviewer:

JillT

Reviewed: Mar. 14, 2012

These are very good muffins considering how healthy they are. Thank you!

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Mar. 10, 2012

This recipe is good as is but it is very adaptable. I have made it several times, my favorite way is substituting applesauce for the pumpkin puree and soy milk for the buttermilk. Very good!

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Reviewer:

tawny perry

Cooking Level: Expert

Reviewed: Feb. 29, 2012

so tasty, so healthy! i took these into work and no one could tell they were so healthy. I did change the choc chips to Dark.

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Reviewer:

Bryana

Reviewed: Feb. 20, 2012

Excellent! Mine turned out super dark and luscious looking, and they tasted even better. Very chocolatey, moist and soft. I increased the pumpkin to 1 cup for moisture, and used an extra 1/4 cup of mini chips. The calories were still very reasonable (well under 300 calories). The whole grain taste/texture shines through in a very good way; if you only like white flour, you might not appreciate that, but I find it lovely. They somehow taste healthy *and* indulgent, and the calorie total is fantastic for something so rich.

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Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Feb. 9, 2012

Delicious -- had to make a few subs -- whole oat flour in place of the whole wheat, almond milk and one Tbsp vinegar for the buttermilk -- also left out the egg (vegan), used Hershey's special dark cocoa and broken up Bakers Semi Sweet Chocolate -- I love chocolate! Turned out perfectly.

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Reviewer:

DRANNYPOLLY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

Reviewed: Jan. 25, 2012

I've made these twice now: the first time I followed the recipe with the one exception of using a half cup of ground almond meal rather than wheat germ (simply preference). They are pretty good for being a much healthier alternative to the normal chocolate muffin. I wouldn't make them as stated again, though, since I like my less healthy muffins too much. So, I changed up a few things and they still were a 3 star recipe in my book. I appreciate the health-oriented recipe and will keep these in mind if I can talk myself into eating healthier......

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 28, 2011

these are absolutely delicious!!! I used wheat bran instead of germ and I love it. The pumpkin puree makes it nice and moist and they do satisfy the chocolate cravings.

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