OCTOBER PUMPKIN SERIES! Pumpkin Dark Chocolate Muffins


Helloooooo October!

Changing leaves, crisp breezes, boots & cozy sweaters, (Canadian) Thanksgiving and Halloween.. No wonder so many of us look forward to such a gorgeous autumn month.

People make fun of us “basic” girls for loving fall




I’m sorry but how could you not? When I think autumn, I think:

  • Fall fashion (boots, sweaters, vests, scarves, dark wash denim)
  • Warm drinks
  • Crisp morning/evening runs
  • Apple & pumpkin picking
  • The best holiday of the year; Thanksgiving. Great food, family time and no gifts. Just time to reflect on how thankful you are for what you have and who you have in your life.
  • Halloween – I love a good costume party!
  • Last but not least – pumpkin EVERYTHING! This is where my surprise comes in.

If you follow me on Instagram (if you don’t – go do it) you’ll know that I announced a little pumpkin surprise coming up. Well, the pumpkin craze is back once again, and for the month of October I’m giving you guys recipes for everything from pumpkin muffins to pumpkin soup. Welcome to the October Pumpkin Series!! I’ve got quite the festive month planned here at Today Will Be Delicious and we’ll probably all turn into pumpkins by Halloween.

I hope you’re ready because here comes the first recipe. Pumpkin Dark Chocolate Muffins!


This recipe was adapted from POPSugar Fitness. I made their muffins last year and kept it around. So this year, I changed some things up and made them my own!


Whole grain, no oil, no white sugar, you know the drill by now guys. This healthy fall recipe that can be part of a nutritious breakfast, snack or even dessert!

Pumpkin Dark Chocolate Muffins:

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups oats
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 cups canned pumpkin
  • 3 tbsp unsweetened applesauce
  • 1/4 cup almond milk
  • 1/4 cup egg whites
  • 1/2 cup dark chocolate chips (you can use semi-sweet)



  1. Preheat oven to 375 degrees. In a large bowl, combine the dry ingredients (first 6 ingredients)
  2. In a medium bowl, mix together pumpkin, applesauce, milk and egg whites until blended. Add to dry ingredient mixture and stir until well-mixed but do not over-mix!
  3. Fold in chocolate chips. Place in muffin tins and bake for about 15-16 minutes. Makes about 15 muffins.


Remember guys, this is just the beginning of the pumpkin craze!!!! Keep checking back for more autumn-inspired pumpkin foods, I have so much good stuff on the way 🙂

Keep it delicious,

xo Hannah


2 thoughts on “OCTOBER PUMPKIN SERIES! Pumpkin Dark Chocolate Muffins

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