Pumpkin Oatmeal Choco-Chip Muffins is a variation of Pumpkin Wheat Bran Muffins. I wanted to prepare pumpkin and chocolate combination and finally here comes the recipe for that. I loved the taste of the muffins really healthy and feels light. This muffin vary from the previous pumpkin muffin a lot in texture, taste..etc. The muffins i made with wheat bran the taste of the bran i could feel here i could not taste the taste of the oats and the oats gives the feel like flour. I love the taste of the bran in my bread or muffins so if you donot like the taste of the bran the best healthy choice is oats.

I make muffin quite often nowadays. As it is summer here making muffins and storing in refrigerator and using whenever i feel hungry or feel like to munch some thing. I just reheat them for 30 seconds in microwave and have them without any guilt. These are healthy filling snack or a breakfast even a late night snack for me.

Pumpkin Oatmeal Choco-Chip Muffins

Prep time
Cook time
Total time

Yields: 12 muffins
  • Whole Wheat Flour| All Purpose Flour- 1 and 1/2 cups
    Corn Flour- 2 tablespoons (add if you make with whole wheat flour)
    Oats, rolled- 1 cup
    Sugar, powderd| brown sugar- 3/4 cup
    Baking powder- 1 teaspoon
    Baking Soda- 1/2 teaspoon
    Salt- pinch
    Egg-1(or) Yogurt- 1/4 cup for eggless version
    Oil- 1/2 cup
    Milk- 1/2 cup 
    Vanilla essence- 1 teaspoon
    Pumpkin puree- 1 cup
    Chocolate chips- 1/2 cup

  • To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
  • You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
  • Preheat the oven to 180 degrees for 10 minutes.
  • In a deep bowl add the dry ingredients; whole wheat flour, corn flour, rolled oats, sugar, baking powder, baking soda and salt; Mix well with a ladle or whisk.
  • In another bowl crack the egg and then add oil, milk, vanilla essence and the pumpkin puree; beat well with a ladle or whisk.
  • Now gradually add the dry ingredients and mix well with out any lumps.
  • If the batter feel thick add one or two tablespoons of milk to loosen the batter.
  • Add the chocolate chips and fold well.
  • Line the muffin tray with paper liner or spray the tray with oil and add fill the cups with batter.
  • Bake the muffins for 15-20 minutes till the skewer inserted in the center of the muffin comes out clean.
  • You could also make this with all purpose flour or use a mix of whole wheat flour and all purpose flour 1:1 ratio.
  • You could add some chopped nuts or dry fruits for additional taste.