Oatmeal-Pumpkin-Chocolate Chip Whole Wheat Muffins


I still had a 1/2 cup of pumpkin leftover from that amazing pumpkin cream cheese french toast. And lots of Quaker Oats oatmeal. I had to take a hiatus from granola making because I was eating it by the bucket full.

I found an oatmeal muffin recipe in a Cooking Light cookbook I was browsing last night. Seemed like a perfect match. Except that one had lots more dried fruit and the directions overcomplicated things a bit.

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I streamlined the recipe, ditched the dried fruit in exchange for pumpkin and chocolate chips and am quite pleased with the results.

Oatmeal-Pumpkin-Chocolate Chip Whole Wheat Muffins
Modified from Cooking Light mix&match low calorie cookbook. Whole Wheat, Oatmeal, and Raisin Muffins page. 30
  • 1 cup of whole wheat pastry flour (spoon into measuring cup) – or use gluten-free flour
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 Tablespoons wheat germ (omit if gluten-free)
  • 2 Tablespoons ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups quick cooking oats (use gluten-free if desired)
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 cup dark chocolate chips (most chips are gluten-free but double check label if really strict)
  • 1/2 cup boiling water (just microwave for 1-2 minutes until you see it boiling)
  1. Oven to 375. Line 12 cup muffin pan with liners or butter.
  2. In a large bowl mix all the dry ingredients – flour through oats. Whisk to combine. Make a well in the middle and add buttermilk, oil, egg, vanilla and pumpkin. Stir to combine.
  3. Add boiling water and let sit for 10 minutes. Add in chocolate chips and then divide amongst muffin tin. I use an ice cream scooper.
  4. Bake about 20 minutes. Check around 15 minutes since everyone’s oven is a bit different. Cool for 5 minutes then turn out on cooling rack.


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