Pumpkin Oatmeal Chocolate Chip Muffins {Recipe}


Who else is excited about fall?! I know I sure am. Ok, the weather in Southern California is still in the 90’s, but I can pretend it’s cooling down right? Thought I would kick off this beautiful fall week with some super yummy Pumpkin muffins. Not just any pumpkin muffins, but healthier (but still taste amazing) muffins. I haven’t played enough around with coconut or gluten free flour, but I bet you could replace the all purpose flour with a GF flour. I am gonna give coconut flour a try next week! Did I mention they have NO OIL and no cane sugar?


Adapted from the the Ambitious Kitchen:

Pumpkin Oatmeal Chocolate Chip Muffins

Serves: 12 or 16 in my case 
  • 1 1/2 cups all-purpose flour
  • 1 cup Love Grown Super oatmeal (or whatever oats you have on hand)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup honey or agave nectar
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin (or throw in the whole can I did)
  • 1/3 cup unsweetened all-natural applesauce (or oil)
  • 1/2 ripe banana, mashed
  • 1/2 cup chocolate chips, plus 2 tablespoons-I used non dairy, non soy chocolate chips
  • Extra oatmeal, for sprinkling on muffins
  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, honey, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice!

*These pair perfect with a big cup of pumpkin spice black coffee! These would also make a great gift for a friend in need 😉


Question: What is your favorite pumpkin baking recipe? Leave the link to the recipe in the comments and I will do a round up on the blog! 


5 responses to “Pumpkin Oatmeal Chocolate Chip Muffins {Recipe}”

  1. Love making pumpkin bread from America’s Test Kitchen cookbook. I use half the amount of sugar that they use. Will try out your muffins soon since I have half a large can of pumpkin left! They look delicious!

  2. My favorite by far is Emily’s Spiced Pumpkin Cornbread. I even make it during the summer in 90 degree heat; it’s that good! http://www.dailygarnish.com/2012/09/spiced-pumpkin-cornbread.html

  3. Those look amazing! Thanks for sharing!

  4. Love your mug! I just read this blog post at a Woods Coffee in Bellingham. 🙂 Thanks for the recipe! Can’t wait to try them!