These were my personal favorite of the week. They taste like fall and they use oats, and because the pumpkin adds moisture, you’re not sacrificing taste or texture. I get so fired up when I make a healthier swap and it tastes just as good or better. Also, very cool that you can just throw all the ingredients in a blender.

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2 c old fashioned rolled oats

1 c pumpkin puree (NOT pumpkin pie filling)

1 c plain Greek yogurt

2 large eggs

½ c maple syrup

¼ c melted unsalted butter

2 tsp vanilla extract

2 tsp baking powder

½ tsp baking soda

2 tsp pumpkin pie spice

½ tsp kosher salt

¾ c semisweet chocolate chips, divided

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1. Heat the oven to 350°F/175°C. Grease a 12-cup muffin tin well or line it with parchment liners.

2. Add everything except the chocolate chips to a blender. Blend for 45-60 seconds, scrape down the sides, then blend again until the oats are mostly smooth. (If your blender runs hot, blend only until smooth so the batter doesn't become gummy.)

3. Let the batter sit for 5 minutes so the oats can hydrate. Then stir in ½ c chocolate chips.

4. Divide the batter evenly among the muffin cups, about ¼ c each. I like to use my ice cream scoop. Top with the remaining ¼ c chocolate chips.

5. Bake for 18-22 minutes, rotating once, until the tops spring back and a tester comes out without wet batter. Cool in the pan for 10 minutes, then move to a rack so they can cool completely.

Storage & Reheating:

Store: Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

Reheat: Reheat in a microwave for 15-20 seconds from the refrigerator or 30-45 seconds from frozen.

Tags: baking, breakfast, freezer-meal, gluten-free, make-ahead, muffin, nut-free, pumpkin, vegetarian

Bare Minimum - Substack (September 19, 2026)