A Squared: Recipe Re-Do: Pumpkin Oatmeal Chocolate Chip Muffins

Monday, November 10, 2014

Recipe Re-Do: Pumpkin Oatmeal Chocolate Chip Muffins

One of the first recipes that I learned how to make on my own-- that wasn't one of my mom's recipes-- was a simple spiced pumpkin bread. I was 13 and at the time I didn't even like pumpkin pie, but after baking the bread myself I quickly realiezed that I didn't just like the flavor of pumpkin... I loved it. This bread was basically my gateway drug into an obsession with pumpkin spice-flavored anything that continues today.

After years of baking this pumpkin bread, I tweaked it to make it my own and shared that recipe for chocolate chip pumpkin muffins on the blog almost two years ago. Today, I'm sharing an updated version of that: Pumpkin Oatmeal Chocolate Chip Muffins. The same great flavors are there: rich pumpkin and semi-sweet chocolate (a bizarre, but magical flavor combination), but the addition of oats gives these muffins an especially hearty taste. And I love the combination of nutty oats and sweet chocolate chips!

Some other updates that you'll find in this recipe: Instead of using applesauce, we are using plain Greek yogurt. It gives the muffins the same moisture that they were getting from the applesauce, but with some added richness. And there is plenty of sweetness from the sugar and the orange that you don't even miss that from the applesauce. I also swapped out half of the cinnamon and subbed in pumpkin spice. Pumpkin spice includes cinnamon along with nutmeg and cloves, so there's some extra warmth and depth of flavor that you get by adding that to the mix too.

These muffins make a great breakfast or snack. I also love to bake them in mini versions too, which makes me feel better about snacking on them-- or about eating several in one sitting. And I've got another variation on these delicious muffins coming your way soon, so stay tuned!


  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/4 cup plain Greek yogurt
  • 2 eggs
  • 1 cup solid pack pumpkin (NOT pumpkin pie filling)
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin spice
  • 2/3 cup chocolate chips
  • 1 tsp. orange zest
  • 1/4 cup fresh orange juice

Preheat oven to 350 degrees. Beat sugar, butter, and yogurt until creamy and light (about 5 minutes).  Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

Combine flours, oats, salt, baking powder, baking soda, cinnamon, and pumpkin spice. Stir into pumpkin mixture and combine until smooth.

Add chocolate chips, orange zest, and juice. Stir well and pour into paper muffins cups and bake for 35-40 minutes. Use a toothpick to test doneness.  Remove and let muffins cool slightly and then transfer to a wire rack to cool completely.  The recipe makes approximately 14-16 muffins.


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