Healthy Recipe: Oatmeal, Dark Chocolate Chip Pumpkin Muffins

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Healthy Recipe: Oatmeal, Dark Chocolate Chip Pumpkin Muffins

October 26, 2009

The girls and I did a little baking this weekend and concocted a pumpkin muffin recipe that I just had to share. Using pumpkin not only gives these muffins a distinctly autumnal flavor, it keeps the muffins moist without a lot of fat. I added oatmeal for extra fiber and dark chocolate chips for a little extra zip. My daughters love them and they make for a quick but surprisingly filling breakfast — the perfect snack before heading out on a long bike ride offering five grams of protein and 4 grams of fiber. If you have a tasty dish to share, please add it to the Healthy Recipe group.

Check out the recipe when you read more.

Inspired by Carrots-n-Cake and About: Lowfat Cooking

Oatmeal Pumpkin Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees F and line muffin tin with muffin cups.
Whisk dry ingredients and spices together in a large bowl.
Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.

26 Comments

IlonaJ 34 weeks 2 days

THese turned out quite well. I REALLY enjoyed them and will definitely make them again.\u00a0

agoraphobia 1 year 13 weeks

made these, they did not turn out. not a lot of flavor at all and it was very bland.

2 years 13 weeks

I was incredibly skeptical of these because quite honestly they don't look very good in the picture. Still I had to try them. I was VERY pleasantly surprised!!! I did add additional spices, and also subbed Splenda brown sugar and fat free buttermilk instead of the skim milk. I was worried they'd taste too healthy (Read: dry) but even my fiance gave them the seal of approval. Also, extremely filling! I planned to eat two but couldn't! Will DEFINITELY make again

2 years 18 weeks

@Robynhannah you can replace 1 tablespoon of wheat flour with ground flax and 2 tablespoons of white/unbleached flour with 2 tablespoons of ground flax, as a rule for most muffin or bread recipes. The best way to cook a pumpkin to use in this recipe instead of using canned it to cut it up in 4/6 pieces (using a sugar pumpkin) and steam it, be sure to use one of those metal steamers, this eliminates having to drain the extra water from the pumpkin, which takes too long.

2 years 27 weeks

To TammyO: Slice a whole pumpkin in half, scoop out the stringy insides, put one side face down in a roasting pan, fill bottom with a half inch to an inch of water, cover with foil, bake at 350F for an hour or so. When it cools a little, scoop the pumpkin away from the peel and discard the peel. It was watery so I strained it and patted dry with paper towels before adding it to this recipe. It's so good! I did it over a few days. Good luck :-)

robynhannah 3 years 27 weeks

These look ultra festive and super yummy! I'm gonna give them a shot with a couple little vegan-friendly, extra-healthy modifications... swapping out the brown sugar for amber agave nectar (less refined and no sugar spike), coconut oil for the canola (a heart-healthy metabolism boosting fat), almond milk, vegan choc chips, and tofu for eggs (thanks snapperdoodle!)... Am I pushing it if a add some ground flax for an Omega boost?

jessvogel85 3 years 27 weeks

Made these this past weekend and they are delish!

3 years 27 weeks

Just made these - they're a bit more bland than I would have expected. Next time I'd add more of all the spices. Still satisfying for a baked good craving!

TammyO 3 years 28 weeks

So I made them and I like them and of course my kids were not impressed. They were too hearty for them and not "cake-like" enough like the usual crap muffins that my husband brings into the house. So I guess I'm stuck eating all the muffins myself. :D

TADOW 3 years 28 weeks

thanks for the vegan tips snapperdoodle, I will be trying this very soon, going under the recipe bookmark :)

Acid Pops 3 years 28 weeks

@Anon (#5): A vegan version should of these turn out fine. I have used Ener-G Egg Replacer to make vegan muffin recipes before and they turned out very nice indeed :-)

chivasinstead 3 years 28 weeks

Gave these a whirl tonight. The recipe was very easy and made 13 moist muffins. However, I only used half as much chocolate as described - I'm guessing/hoping that's why they turned out a little bland? I think I'd prefer the original recipe 's raisins to the chocolate.

DivaDivine 3 years 28 weeks

Thank you for finally adding nutritional info to your recipes. Looks divine!

snapperdoodle 3 years 29 weeks

I baked these last night, and they're great! I substituted 1/2 cup of silken soft tofu for the eggs and soy milk for the milk, and they still turned out perfectly! I'd recommend getting those little aluminum cupcake liners, as this recipe makes 14 muffins. I just took two extra liners, put them in a small cake pan, and they baked up fine.

petites mains 3 years 29 weeks

I love carrots n' cake!

vanillabean 3 years 29 weeks

Looks delish!

snapperdoodle 3 years 29 weeks

If you want to use fresh pumpkin, you can't use the kind of pumpkin that you buy for carving. You must use "pie pumpkins", which are usually smaller.

chloe bella 3 years 29 weeks

These sound amazing!!! I'm not much of a cook, but I'm going to try this. Thanks Fit!

La Tua Cantante 3 years 29 weeks

Those look so good! I love pumpkin - definitely going to make these!

POPSUGAR Fitness 3 years 29 weeks

The nutritional information includes the walnuts and chocolate chips. And I do not know how to use fresh pumpkin instead of canned, but I think you need to roast it. Also, to make these vegan I would try whatever you normally use as egg substitute but am not sure how they will turn out.

3 years 29 weeks

Yay love Tina!!!

3 years 29 weeks

These sound so good! Can I replace the canola oil with safflower oil? Also, instead of the 1 egg and 1 egg white, what could I use (i'm vegan)?