Chocolate Pumpkin Oat Muffins are slightly sweet with mild pumpkin flavor. They’re gluten free, oil free, and only 125 calories a piece.
Ahhh, September. Here in the midwest, one September day could be 95 degrees followed by a lovely 65 degree day. It finally starts to feel like the transition to fall is near. And, as a food blogger, September is the month when it becomes socially acceptable to start posting pumpkin recipes. 🙂
Here’s my first entry into this season’s pumpkin recipe mania that will undoubtedly take over Pinterest and other social media in the coming weeks.
These Chocolate Pumpkin Oat Muffins are just a little bit sweet and have mild pumpkin flavor. There’s cocoa powder in the batter and they’re topped with chocolate chips. So, they really have more chocolate flavor, rather than pumpkin. They’re gluten free, since they’re made with oats instead of flour (look for oats that are certified as gluten-free on their label to be sure). And, they’re made without oil. Yet, they’re still moist since there’s pumpkin puree, apple sauce, and yogurt in the batter.
With all the healthy additions and swap-outs, these muffins come out to 125 calories a piece. Yet, they’re pretty filling because of all the oats and fiber.
These will keep well if they’re stored in a sealed container in the refrigerator.
Chocolate Pumpkin Oat Muffins Recipe
- 1 3/4 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 1/2 cup yogurt (I used plain full-fat, but any would work;Greek, vanilla, etc.)
- 1/2 cup granulated sugar
- 1/2 cup unsweetened apple sauce
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/3 cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Line a muffin tin with muffin liners and spray with cooking spray.
- Add the oats to a blender or food processor. Process for about 30 seconds to break down the oats into small crumbs.
- Add the next 10 ingredients (all but the chocolate chips) to the processor. Process just until combined (about 15 seconds).
- Pour the batter into the muffin liners, filling each one about ¾ full. Top with the chocolate chips. Lightly tap the chocolate chips down into the batter.
- Bake for 19-21 minutes.
- Let the muffins cool for 5 minutes before removing them from the muffin tin.
- Store in a sealed container in the refrigerator.
|Serving Size||1 muffin|
|Amount Per Serving||As Served|
|Calories 125 Calories from fat|
|% Daily Value|
|Total Fat 3.2||5%|
|Saturated Fat 1.4||7%|
|Dietary Fiber 2.7||11%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|