Quick, easy recipe for healthy-ish pumpkin muffins made with no butter, oil and very little sugar. Real pumpkin, oats and dark chocolate chips create a yummy, filling, Fall and Winter treat.
Pumpkin is one of those sneaky healthy foods. There aren’t many of them out there, but you know the ones I mean…the foods that taste so good they can’t possibly be healthy. But they actually are! Can we get some more foods like that?? 🙏
Normally I shy away from muffins because they are so calorie-packed and carb heavy. Not necessarily some of the homemade ones because you can decide what goes in them, but the ones that look AMAZING and HUGE at bakeries and grocery stores…yeah those don’t really do it for me. I’d rather splurge on an everything bagel any day.
I made a half batch this morning to test out the recipe, and it came out great! I’m definitely thankful for this recipe right about now, and it’s just in time for Thanksgiving. Like, really, just in time…it’s only 48 hours away! Nothing like waiting till the last minute to prepare!
Luckily for my family, I’m not cooking Thanksgiving dinner, but I did want to bring a little something for breakfast. As I mentioned late last week in my post about staying healthy and balanced for the holidays, I like to have a light, healthy breakfast on Thanksgiving rather than starving myself before the big meal, and these muffins are the perfect treat. (So, if you’re spending Thanksgiving with me, you can expect these to be on the table when you wake up! )
They can get pretty chocolatey if you have a heavy hand with the baking chips like me, but the pumpkin has tons of nutrients, vitamins, and antioxidants, anddddd there’s no butter, oil or flour, so it kind of balances out. Right? I’m gonna go with that.
This was also the first time I used old-fashioned oats to make oat flour. I had no idea you could just blend up oats in your blender or food processor to make oat flour, but I’m definitely going to try and incorporate that in some future recipes. I literally just tossed them in my blender, and that was it. Oat flour. 🙌
(I probably could have blended mine a little longer to make true flour…my muffins came out a little more oatmeal-y than the original recipe, but I kind of enjoyed that. If you want a more traditional muffin without such a strong presence of oats, then blend them until you have a powdery flour.)
For the record, I did not use pumpkin pie spice when I tried these, simply because I didn’t have any. If you have some in your kitchen and you want that ever-popular pumpkin spice taste for your muffin, then you should definitely include it. That would be pretty fab with a little PSL, and you would probably be crowned the Queen of Fall a.k.a. Chanel Oberlin.
Give these babies a try, and let me know what you think. They’re really quick to throw together, and they’d be great to bring to Thanksgiving, Christmas or Friendsgiving if you haven’t already celebrated yet. There’s always at least one guest who will appreciate any attempt to incorporate nutrition during the holidays, and you can be their savior. Enjoy!
P.s. Here are some notes from Chelsea’s Messy Apron to make these muffins perfection:
- The less you stir the better! More stirring will result in more dense muffins, so stir until just combined. Also separating the dry and wet ingredients helps you to make sure the ingredients are well combined with minimal stirring. I know it’s a pain, but two bowls people – wet and dry ingredients!
- Don’t pack in the oat flour. Spoon and level kind of measuring going on here.
- Measure the oat flour AFTER it is in a flour form. So oat flour is just old-fashioned or quick oats that you blend in a blender or food processor until they are the consistency of regular flour. However, if you measure the oats before blending them, the measurements will be off. Once your oats are in a flour form, that’s when you measure them!
- Enjoy the heck out of these deliciously healthy muffins!
Have at it!
Dark Chocolate Pumpkin Oat Muffins
Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes
- 1 c. canned pumpkin (NOT pumpkin pie filling)
- 2 tbsp. honey
- 2 tbsp. brown sugar, lightly packed
- 1 tsp. vanilla extract
- 1 large egg
- ¼ tsp. salt
- ½ tsp. baking soda
- ¼ tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. pumpkin pie spice, if desired
- 1 c. oat flour (oats that have been blended)
- ½ c. dark chocolate chips
- Preheat oven to 350° F. Spray muffin tin with nonstick spray. (Do not use muffin liners.)
- Combine pumpkin, honey, brown sugar, vanilla and egg in a bowl. Beat until combined.
- Blend old-fashioned or quick oats in food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending.
- In another bowl, stir together salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (if desired) and oat flour.
- Add the dry mix to the wet mix, stirring until just combined. (Over-mixing will result in dense muffins.)
- Fold in the chocolate chips.
- Separate the mixture evenly among 8-9 muffin cavities and place a few extra chocolate chips on top if desired.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before removing from the muffin tin. These muffins are a lot tastier and softer when slightly under-baked, so err on the side of less baking rather than over baking.
- Pour a cup of coffee, and relish the flavors of Fall! 🍁🍂
Need some caffeine to complete your breakfast? Try one of my favorites: