Pumpkin-Oatmeal Chocolate Chip Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.3
  • Total Fat: 3.4 g
  • Cholesterol: 1.5 mg
  • Sodium: 363.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Pumpkin-Oatmeal Chocolate Chip Muffins calories by ingredient
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Nutrition info is without glaze Nutrition info is without glaze
Number of Servings: 12


    Roundy's 100% Pure Pumpkin, 1 3/4 cup
    Chocolate Chips, 8 tbsp (1/2 cup)
    Brown Sugar, 1/2 cup, packed
    Vanilla Extract, 1 tsp
    Egg white, 1-2 large
    Salt, 1 tsp
    Baking Soda, 1 1/2 tsp
    Whole Wheat Flour, 1.75 cup (or oat flour)
    Unsweetened applesauce, 1/3 cup
    Water, tap, 3/4 cup (4 fl oz)
    Quaker Old Fashioned Oats, 1 cup

    Brown Sugar, 3 tsp packed (to taste)
    Water, tap, 1 tbsp
    Quaker Old Fashioned Oats, 1/4 cup
    (any additional spices to taste)


Preheat oven to 350-375.
Mix water, sugar, vanilla, salt, baking soda and oil together until smooth.
Add pumpkin 1/2 cup at a time, gently but thoroughly mixing.
Combine flour and 1/2 cup oats. Slowly mix in flour/oat mixture, 1/2 cup at a time. Be careful not to make the batter too stiff.
Fold in chocolate chips.
Bake for 20 minutes in greased muffin tins at 350-375, or until muffin tops become firm and toothpick comes out nearly clean.
Meanwhile, combine oats, brown sugar, and water to create glaze - texture should be slightly viscous.
Remove from heat, top each muffin evenly with glaze, and replace in oven for 2 minutes or so until glaze hardens.
Remove from tins, allow to cool on rack, and enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.

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Member Ratings For This Recipe

  • Delicious, however. This really sticks to the muffin pan liners. I had to cut off about 1/4 of the muffin on the sides and bottom because there was paper stuck to it. I will use the full fat recipe the next time and eat smaller portions. - 9/21/09

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