Whole Grain Oat Pumpkin Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 2/3 cup Quaker Old Fashioned Rolled Oats
  • 1/4 cup 0% plain Greek yogurt
  • 1/3 cup plain applesauce
  • 1/8 cup honey
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/2 cup skim milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups whole wheat pastry flour or regular whole wheat flour
  • 1/4 cup mini chocolate chips or regular
  • Oats for garnish


  • Preheat the oven to 325 degrees.
  • Add wet ingredients to a blender or food processor and blend well.
  • Add dry ingredients and blend on low until just mixed (you may need to use a spatula to gently mix in the top layer first).
  • Stir in chocolate chips.
  • Pour batter among 12 greased muffin cups.
  • Sprinkle extras oats on top.
  • Bake for about 20-25 minutes, until a toothpick comes out clean.
  • Allow to cool completely before removing from the tin, using a knife to loosen edges if necessary.
  • Store covered on your countertop for a day, in the fridge for a few days or in the freezer (just pop in the microwave when you’re hungry!) for a month in a ziplock bag.