Healthy Pumpkin Muffins with Oats and Chocolate Chips

These Healthy Pumpkin Chocolate Chip Muffins are the perfect healthy treat!  They are gluten free, made with oats, and made entirely in the blender!  So easy!  They are moist and a bit chewy with delicious bits of chocolate chips.

Gluten Free Muffins

As someone who hardly ever baked in the past, I am turning into quite the muffin baker.  These Healthy Pumpkin Muffins from Eating Well, were an eye opener for me.  I had no idea that you could make flourless muffins!

Instead of flour, these muffins use oats.  You simply pulse the oats in a blender until you have a fine flour like consistency!  As long as you buy oats that haven't been processed in a factory with wheat, these are gluten free!

We don't strive to be gluten free, but we do love oats and love how healthy they are, so these oat muffins are a big winner for us!

It also doesn't hurt a bit that they have chocolate chips!  Pumpkin and chocolate are a favorite combination in the Sidewalk Shoes household.

Ingredients in these Healthy Pumpkin Muffins

• Rolled Oats - you can use regular, quick or old fashioned.  You're going to be turning them into flour in the food processor!
• Baking powder, baking soda, pumpkin pie spice, salt. 
• Eggs.
• Pumpkin Puree - canned or homemade. 
• Brown Sugar. 
• Canola Oil.
• Vanilla Extract - I make homemade extract. 
• Mini Chocolate Chips.

How to Make Pumpkin Chocolate Chip Muffins

• You can use either a food processor or a blender to make this easy pumpkin muffin recipe.  I used a food processor, so that is what I will refer to in the instructions, but know that you can use either! 
• Preheat the oven and either spray your muffin tin with oil, grease it, or line them with cupcake liners.
• Place the oats in the food processor and process until finely ground - you want the texture of flour. 
• Add the baking powder, baking soda, pumpkin pie spice and salt and pulse a couple of times to blend the ingredients. 
• Add the eggs, pumpkin puree, canola oil, vanilla extract and brown sugar and process until a creamy batter forms.  
• I poured my batter into a batter bowl for easier pouring into the muffin pans.  Stir in the chocolate chips. 
• Pour into the cups about ⅔ full.  Bake for 18-20 minutes.  To test for doneness insert a toothpick in the center, if it comes out clean, they are done! 
• Cool them for 10 minutes on a rack, then remove them from the pan and cool completely! 

The Best Healthy Pumpkin Muffins Recipe! 

These were so easy to make, they are going on regular rotation.  I think it would be pretty easy to make some substitutions.   Using dried fruit, like cranberries instead of the chocolate chips.  Then subbing banana or applesauce for the pumpkin.  I'm sure I'll be back soon with a new variety of these muffins!

I plan on serving these Pumpkin Muffins at Thanksgiving, though these are so good, don't be surprised to see me eating pumpkin muffins in July!  I think these are going to be great at Thanksgiving!  With our children grown and some with families of their own, Thanksgiving around here has become a sort of drop in occasion.

People are usually coming from someone else's house or heading to someone's house.  These muffins will be perfect!  They can take a few with them, or they can grab one and eat it right then.  Portable and easy to eat.

More Muffin Recipes:

These Healthy Apple Oat Muffins are so moist with the shredded apple!

You're going to love the streusel topping and maple glaze on these Apple Streusel Muffins with Maple Glaze!

Celebrate fall (or anytime!) with these Cranberry Pumpkin Muffins.

For even more muffin recipes be sure and follow my Muffin Recipes Board on Pinterest. 

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5 from 60 votes

Healthy Pumpkin Muffins with Oats and Chocolate Chips

These Pumpkin Muffins with Oats and Chocolate Chips are so delicious, you won't believe they're healthy! 

Course Dessert

Cuisine American

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 12

Calories 166kcal

Ingredients

• 1 ½ cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs large
• 1 cup pumpkin puree
• ¾ cup dark brown sugar packed
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• ⅓ cup mini chocolate chips

Instructions

• Preheat oven to 350.  Coat a 12 count muffin pan with cooking spray or line with cupcake liners. 
• Add oats to a blender and pulse until finely ground.  
• Add baking powder, pumpkin pie spice, baking soda and salt.  Pulse a couple of times to blend. 
• Add eggs, pumpkin, brown sugar, oil, and vanilla.  Puree until smooth.  Stir in chocolate chips. 
• Fill muffin cups ⅔ full. 
• Bake in oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes, then remove from pan to cool completely. 

Notes

Oats are naturally gluten free, however they can become cross contaminated in plants that also process wheat.  To be gluten free, check for gluten free oats.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 149mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3230IU | Vitamin C: 0.8mg | Calcium: 51mg | Iron: 1.1mg

This post was originally published in 2018 and has been updated for 2019.