Leena Bakes: Healthy Pumpkin Muffins with Dark Chocolate and Pistachio!

By on Oct 25, 2010 in Leena Bakes, Muffins | 0 comments

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Pumpkin muffins with dark chocolate that are actually healthy? A Leena Eats first!

As the weather here in Northern California slowly starts to grow colder (if you could call 55 F cold–and I do), I find myself craving those traditional, warm, spiced flavors of the winter holidays. And what could be more autumn than pumpkin?

Enter my pumpkin pie muffins with dark chocolate and pistachios. Not only is the recipe healthy (one I borrowed from Food Network’s Elie Krieger), but it tastes like something that will make you fat. The recipe and more food porn after the jump.

Ain't no shame in the canned pumpkin game. Especially when cooking and scraping out a fresh pumpkin is a bitch.

The muffins, pre-baking. The recipe called for sprinkling on pumpkin seeds, but I used what I had on hand: dark chocolate and pistachios.

The recipe claimed to yield 12 muffins, but I had extra batter, which I baked off in the mini bread pan.

The finished muffins!

A muffin top I'd proudly call my own.

The finished pumpkin pie muffin mini loaf!

Breakfast this week is gonna rock.

Recipe: Pumpkin Pie Muffins with Dark Chocolate and Pistachios

Summary: The base recipe is not mine–it was written by Food Network’s Elie Krieger and her cookbook, The Food You Crave.


  • cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons dark molasses
  • 1/4 canola oil
  • 2 large eggs
  • 1 cup canned solid-pack pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract’
  • 3/4 cup lowfat buttermilk
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped dark chocolate


  1. Preheat the oven to 400 F.
  2. Sift together flours, baking soda, salt, spices into a large bowl.
  3. In another bowl, whisk the sugar, oil, molasses and eggs, one at a time, until fully incorporated.
  4. Add the pumpkin and vanilla into the sugar mixture, and whisk until combined.
  5. Stir dry mix into wet mix, alternating with the buttermilk. Stir until just combined.
  6. Fill a muffin pan sprayed with cooking oil with the batter, each cup 2/3rds full. Poke in the chocolate, then sprinkle the tops with the pistachios.
  7. Bake for up to 20 minutes, or until a toothpick inserted in the center of a muffin comes back clean.
  8. Let muffins cool for 15 minutes on a wire rack. Store in fridge in a covered container for up to 3 days, or 3 months in the freezer.

Microformatting by hRecipe.


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