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in Breakfast, Snacks, Sweets · October 4, 2021

Pumpkin Oatmeal Chocolate Chip Muffins

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For the record, I fully embrace all aspects of pumpkin season. While there are countless pumpkin recipes floating around the internet, there’s no denying that these Pumpkin Oatmeal Chocolate Chip Muffins are a delicious addition.

pumpkin chocolate chip muffins with oatmeal

These pumpkin chocolate chip muffins are the coziest blend of fall spices, pure pumpkin, oatmeal and chocolate chips for a healthy breakfast or snack. Try them to kick off pumpkin season & leave me a star rating and review to let me know what you think!

Ingredients:

  • Pure pumpkin puree
  • 1 Egg
  • Vanilla Extract
  • Olive oil
  • Pure maple syrup
  • Soy milk * or milk of choice
  • Cinnamon, ginger, nutmeg, cloves & allspice * Or sub for 2 tsp pumpkin pie spice
  • Whole wheat flour & oats
  • Salt
  • Baking soda
  • Chopped walnuts * Sub for pecans or your favourite
  • Dark chocolate chips
pumpkin chocolate chip muffins

Why I love pumpkin as a dietitian:

If you didn’t already need another reason to whip out the pumpkin puree, I also love using it in cooking for it’s health benefits. Pure pumpkin puree is different from pumpkin pie filling which has spices and sugar added. I like to control the sweetness level to make delicious and healthy baked goods that are easy on the added sugar.

Pumpkin is naturally packed with:

  • Fibre which is amazing for your gut health & making this a filling, satisfying snack
  • Antioxidant beta-carotene which gives pumpkin it’s orange flavour
  • A variety of vitamins & minerals including vitamin C, K, and potassium

What you’ll need:

  • 1 mixing bowl (This is a one-bowl recipe, you’re welcome!)
  • A standard muffin tin that makes 12 muffins
  • Muffin tin liners
  • Cooling rack *Not essential but I think it makes all the difference in baked goods!

Need more pumpkin in your life? Try out this savoury pumpkin recipe on the blog:

  • Pumpkin White Bean Hummus with Fried Sage

Be sure to leave a star rating and review if you love this recipe, ratings make all the difference to me!

pumpkin chocolate chip muffins with oatmeal

Pumpkin Oatmeal Chocolate Chip Muffins

Andrea Toole
The coziest blend of fall spices, pure pumpkin, oatmeal and chocolate chips for a healthy breakfast or snack.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup canned pumpkin puree *Pure pumpkin, not pumpkin pie filling
  • 1 egg whisked
  • 2 tsp vanilla extract
  • 3 tbsp olive oil
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened soy milk *Or milk of choice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg and salt
  • Pinch of both cloves and allspice
  • 1 tsp baking soda
  • pinch salt
  • 1 ¼ cup whole wheat flour
  • 1/2 cup large flake rolled oats
  • 1/4 cup chopped walnuts
  • 1/3 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 375F and line 12 muffin tins.
  • To a large bowl, whisk together the pumpkin puree, egg, vanilla, oil, maple syrup and milk.
  • Add the spices, baking soda, salt, whole wheat flour and oats and mix until just combined. Gently fold in the chopped walnuts and chocolate chips.
  • Scoop the batter into the 12 lined muffin tins, diving the batter equally.
  • Place in the oven and bake for 18-20 minutes or until the tops are slightly golden brown and the middle is set. Allow to cool in their tins for about 5 minutes then transfer to a cooling rack.
  • Once completely cooled, store in an airtight container in the refrigerator for up to 5 days. Serve heated up with nut butter or yogurt as a quick breakfast or for a snack. Enjoy!
Keyword fall recipes, oatmeal muffins, pumpkin chocolate chip muffins, pumpkin spice
Previous Post: « Chipotle Black Bean Burger
Next Post: Vegetarian Pumpkin Chili »

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Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
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#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
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#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
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