Pumpkin Chocolate Chip Muffins

My love affair with pumpkin sweet treats doesn’t seem to be going anywhere any time soon. If you follow me on pinterest you’ll see there’s a lot of recipes being pinned! This past weekend was the homecoming game for our alma mater which meant this gal was in charge of providing something sweet for the tailgate. Something pumpkin was definitely necessary! Last week I made these pumpkin chocolate chip oatmeal bars and so I decided to play with the recipe just a bit. Our tailgate begins basically at the crack of dawn since our games are at noon. So I went the route of a muffin thinking cakes, cookies, and cupcakes were a little too sinful to be consuming at 8 or 9am (not that I haven’t done that several times before!).

So just by switching up a few ingredients and the shape these little muffins were created. I have to admit too I like these little guys way better than the pumpkin chocolate chips bars. They’re so moist and pack a lot of flavor! They’re also pretty low in calorie and can be made gluten free. I made these with gluten free oatmeal. They’re a must try for anyone with even the slightest love for pumpkin anything!

1 cup canned pumpkin
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon all spice
1 cup + 1 tablespoon oat flour
1/2 cup dark chocolate chips

Preheat oven to 350 degrees
Spray a muffin tin with nonstick spray (don’t recommend using muffin liners with this recipe)
In a large bowl mix together pumpkin, honey, brown sugar, vanilla, and egg
In a blender blend old-fashioned oats/quick oats until they reach a consistency of flour
Measure out 1 cup + 1 tablespoon of oat flour and set aside
In a smaller bowl stir together salt, baking soda, baking powder, cinnamon, all space, and oat flour
Add dry ingredients to the bowl with the wet ingredients until combined
Stir in the chocolate chips
Pour mixture into muffin cups
Bake for 14-16 minutes
Allow them to cool and then remove from tin


  1. October 27, 2014 / 4:02 pm

    Okay these look delicious. Perfect breakfast for a fall morning! I'm a sucker for anything pumpkin…

    Have a happy Monday!

    • October 28, 2014 / 12:31 pm

      🙂 Thanks Emily! They really our perfect for fall mornings. I'm right there with you, serious pumpkin sweet treat addict here

      xo Laura Leigh

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