Healthy Mini Pumpkin Oat Chocolate Chip Muffins

Give these ‘little pumpkin pretties’ a whirl!  

Healthy Mini Pumpkin Oat Chocolate Chip Muffins!!!  

It’s such perfect weather for pumpkin anything during this fall season!   It’s lovely outside!

The fiber in the oats make these muffins hearty, plus filling, and the chocolate chips add a little extra sweetness we all have a hankering for. 

If you want to get even healthier, you could add raisins instead of chocolate chips and add some walnuts in too!  Sounds delish!

These would pair perfect with a nice piping hot pumpkin spice  coffee or a wonderful gift for a friend or family.  Nothing says ‘Thank you’ or ‘I care’ more than a home-made treat. I think these will do the trick! or treat! 🙂

Some other healthy version muffins on the blog are my Skinny Peanut Butter Banana and Chocolate Muffins {GF}, my Skinny Apple Peanut Butter Mini Muffins  and my Home-made Cherry Vanilla Yogurt Muffins. 

Here’s the recipe for these ‘little pumpkin pretties’!!  🙂

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Healthy Mini Pumpkin Oat Chocolate Chip Muffins

Cook Time

8 mins

 

Home-made, and not overly sweet, and addicting! Enjoy the flavors of pumpkin pie in muffin form, but healthier. The chocolate chips on top add that chocolate crave factor! Yum!

Author: Kim Lange

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup old-fashioned oats add 1/2 more cup if you want it more oat-ier
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1½ cups canned pumpkin puree
• 3 tablespoons coconut oil or canola oil
• ¼ cup vanilla almond milk or whatever milk you prefer
• 2 large eggs or 1 whole egg and 1 egg white
• 1/4 to 1/2 cup mini semi-sweet chocolate chips for tops of muffins only
• Optional additions: dark chocolate chips raisins, pecans, walnuts, dried cranberries

Instructions

1. Preheat oven to 350ºF.
2. Using mini muffin pan, spray with non-stick spray.
3. Combine flours, baking powder, baking soda, cinnamon and pumpkin pie spice in a large bowl; then stir in oats, brown sugar.
4. In a medium bowl, combine eggs, oil, milk and pumpkin, blending well.
5. Stir pumpkin mixture into dry ingredients until just moist.
6. Fill muffin tins with batter, then sprinkle tops with mini chocolate chips, then bake for 8-10 minutes, until tops spring back when lightly touched.

Recipe Notes

You could use all-purpose white flour or all whole wheat flour if you prefer. All whole wheat will make the muffins more dense - fyi.
Don't overmix muffins, to avoid forming glutens, and and end result of tough muffins. Yuck!
Leave the chocolate chips off if you don't want the extra calories. But me...I like it! 🙂

 

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