My family is surviving off of these Pumpkin Chocolate Chip Muffins right now! While they may not quite qualify as health food, with no dairy, no added sugar and only 8 ingredients, these are certainly a light Fall treat worth trying out. Oh, and did I mention they are delicious?!
I've been making oatmeal muffins for several months now, playing around with this recipe from My Whole Food Life. We regularly bake up a batch of these and use them as a breakfast on the go or a quick and easy snack.
Now with Fall in the air and pumpkin treats taking over the world, I decided to give these muffins a Fall makeover. Pumpkin Chocolate Chip Muffins to the rescue!
So, here's what you'll need:
4 cups whole oats
1+ tsp pumpkin pie spice
1 cup unsweetened apple sauce
1 cup pumpkin puree (I used canned, but if you are feeling ambitious, make it yourself)
1/4 cup natural peanut butter
1/4 cup unsweetened almond milk
2 tsp vanilla extract
1/2 cup chocolate chips
Optional: 3 Tbs maple syrup*
*I usually omit the maple syrup to keep these extra light, but if your sweet tooth is demanding a little more, go ahead and drop in a few tablespoons of maple syrup (or honey.)
Here's what you'll do:
Preheat oven to 350F
Mix all wet ingredients well
Mix oats into wet mixture, then fold in chocolate chips
Fill muffin cups, molding tops into rounded muffin shape*
Bake for 14-16 mins
*These will bake up exactly the way they look when you put them in the oven, so if you want a nice rounded muffin shape on top, you'll need to use your spoon to mold the oatmeal mixture into a rounded shape. I also like making these in mini-muffin sizes, which only need to bake about 12 minutes. You'll want the insides to stay together, without drying out the oats!
Super easy, right? If you give these Pumpkin Chocolate Chip Muffins a try, let me know how your family liked them! Happy Fall & Healthy Eating, friends!
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