Chocolate Chip Punkins

Mmmmm guys, its not even close to fall yet in Texas, but I’m baking like it is anyways.  Put a few changes into one of my favorite recipes by Pinch of Yum amazing cooker/baker Lindsay and these little darlings turned out great.  A must share and quick bite to eat.

Chocolate Chip Punkins

Makes: 24 muffins


  • 1 can pureed pumpkin
  • 3 cups rolled oats (to make GF use GF oats)
  • 2 5.3 oz lemon chobani yogurts
  • 3 eggs
  • 1 cup maple syrup (real or SF)
  • 2 tsp baking soda
  • 1 tbsp cinnamon and 1/2 tbsp nutmeg
  • 3/4 cup chocolate chips


  • Blend the rolled oats in a food processor until finely chopped
  •  Add remaining ingredients to food processor EXCEPTION of chocolate chips and blend until well combined.


  • Transfer to another bowl and fold in chocolate chips.


  • Place in well greased muffin pan, bake for 21 minutes, 1 pan at a time.
  • Cool.


Happy baking and of course eating! Until next time 🙂

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