October is one of my most favorite months because I can start embracing all things fall without being harshly judged. This year, October is especially important to me because I am launching my recipes and cooking section of my blog called "IN THE KITCHEN."
I used to make skinny banana oat dark chocolate chip muffins by the batch for a quick, healthy, and easy breakfast on the go. (I will probably end up putting that recipe on here since it's so perfect if you are always busy but need a good, balanced breakfast.) I wanted to indulge in all things October, and my sweet tooth, with these pumpkin oat dark chocolate chip muffins.
I have a trip to Florida coming up in November, and since I am all about setting out to achieve new goals and challenges, I thought I would shoot to lose a couple of pounds before the trip. Since the middle of September, I have been counting calories and making an effort to workout every single day. But trust me, going days without any sweets, was getting on my last nerve.
So if you are counting calories, like me, each muffin is around 213 calories. And if you're not counting calories, these muffins are still absolutely delicious, and you won't feel like you are missing out on a thing.
So let's get to it!
First, preheat your oven to 350 degrees. Measure out all of your ingredients and combine the pumpkin, oil, vanilla, egg, brown sugar, and honey into one bowl, and mix together with a whisk.
Since the oats will take the place of flour, you will need to measure out your oats and place them into a blender or food processor to make a fine, flour-like powder. You can also leave the oats whole, if you desire, your muffins will just take on a different texture. After you have blended your oats down to flour consistency, re-measure your oats to make sure you still have one cup and a tablespoon of flour, then combine them in a separate bowl with the pumpkin pie spice, cinnamon, salt, baking powder, and baking soda.
Then, combine both mixtures and the dark chocolate chips and stir softly. Make sure not to over stir the mixture, as this may throw off the perfect, soft texture of the muffins.
After the muffin batter has been mixed, grease the cupcake tin or place cupcake wrappers into the tin to ensure the muffins don't stick to the pan.
Bake the muffins for 18-20 minutes, and check with a toothpick. Serve these cupcakes warm, or refrigerate the leftovers for up to five days.
Share photos of your cupcakes or any questions you may have in the comment section below!
- 1 cup pumpkin
- 1 tablespoon oil (vegetable, avocado, canola)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 large egg
- 1 cup + 1 tablespoon oats
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F. Oil muffin tin with nonstick spray or place muffin liners.
- Combine pumpkin, oil, brown sugar, honey, vanilla, and the large egg in a bowl. Mix together until combined
- Place oats in a bender or food processor to create oat flower. After oats have been blended or processed, remeasure to ensure you have the accurate amount.
- In another bowl, mix the oat flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Combine the chocolate chips, pumpkin, and flour mix together into one bowl and softly mix. Make sure not to over mix the two.
- Separate the mixture evenly into the muffin tin.
- If you are obsessed with chocolate, like me, feel free to add a couple of chocolate chips on top of each muffin before placing into the oven.
- Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.