Pumpkin Oatmeal Chocolate Chip Muffins

Pumpkin muffins - pumpkin, oatmeal, maple syrup AND dark chocolate of course

Holidays usually mean lots of cooking – and eating.  So, when it comes to breakfast the day of or after a holiday celebration – or really any time during the season – it’s nice to have an easy option that’s yummy but quick.  And if it leans to the healthy side, that’s even better.

So let’s see… yummy, quick, and.  Oh yeah.  Pumpkin.  We’re all about pumpkin this time of year, right?   So how about pumpkin muffins?  Perfect.  And pumpkin muffins with dark chocolate?  Even better.

These tasty pumpkin muffins are surprisingly healthy* for how delicious they are, too.  Forget about typical ingredients like flour, sugar, or butter because we’re skipping those in favor of healthier* options like oatmeal, maple syrup, and coconut oil.  Good ingredients that are may be better for you.

Here’s how you make them:

{Pumpkin Oatmeal Chocolate Chip Muffins}

{adapted from Making Thyme for Health}

Edited 12/4/17. These muffins are obviously not a “health food” and there are varying opinions on whether maple syrup (since it is still technically sugar) and coconut oil are good for you or not.   If you’re on a special diet or concerned about any ingredient, or the recipe, you should always do your own research.


  • 2 and 1/4 cups rolled oats (not quick cooking)
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons coconut oil, slightly melted
  • 1/4 cup  yogurt (see recipe notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/4 teaspoon cinnamon
  • 1/2 cup dark chocolate chips (or walnuts)


Preheat oven to 350°.

Place all of the ingredients – with the exception of chocolate chips – in the food processor and mix on high for approximately 30 seconds or until completely blended.  The mixture won’t be completely smooth.

Love these pumpkin muffins - full of healthy ingredients AND dark chocolate! yum!

Add chocolate chips and gently mix in.

Lightly grease muffin tins or use paper liners.  Fill each muffin tin 3/4 full for 12 muffins, or full for 10 muffins.  (Since it’s been my experience that if you make muffins too small you just eat 2, I went with the fuller tins and made 10 muffins. :-) )

Bake 22-23 minutes or until done.  Cool and eat!

Pumpkin muffins with healthy ingredients like maple syrup, oatmeal, yogurt, coconut oil... Oh. and DARK CHOCOLATE!!! :-)


– I’ve tried 2 different yogurts. First was 4% milkfat, extra tart, and somewhat thin – worked great and added a tasty brightness to the flavor. Second was 0% fat and thicker consistency – still worked great and muffins seemed fluffier.
– I stored my muffins in a sealed container in the fridge.  You can also freeze them and pop some out for breakfast as needed.

So what do you think?  Will you be enjoying pumpkin muffins this season?



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