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Pumpkin Chocolate Chip Blender Bread

Servings 12 muffins


  • 1 15 oz can of pumpkin puree
  • 2 cups oats
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/3 cup maple syrup
  • 1/2 cup chocolate chips



  • Preheat oven to 350 degrees. Grease a loaf pan - I used nonstick baking spray.
  • Combine all ingredients except the chocolate chips in the blender. Blend it well! Use the tamper or stir occasionally to make sure it is well combined.
  • Stop blender. Stir in chocolate chips. Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
  • Allow to cool slightly before removing from pan. Store any extra in the refrigerator.


  • Follow the directions above but add a 5.3 oz vanilla Greek yogurt or Skyr.
  • Dump into a greased 12 cup muffin tin. Top with chocolate chips
  • Bake for 22 - 24 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


Other Thoughts:
  • Use the pure pumpkin canned goodness. Don't use the pumpkin pie filling that is sweetened.
  • Use gluten free oats, if needed.
  • Highly recommend digging into this while it is still warm! Those gooey, melty chocolate chips are amazing.
  • If you don't eat it all in one sitting, allow the loaf to cool. Then, store in the refrigerator.
Athletes: Perfect for a post run snack - or an in between meal snack to keep the hangries at bay. With a nice dose of complex carbohydrates from the oats and pumpkin, this sweet bread is sure to keep you fuller, longer than some other seasonal pumpkin treats.
Healthy Eating: Get all your pumpkin flavor fill in without slaving over the oven. Seriously, all the flavors of fall without the sugar crash after. Have 1/10th of the loaf slice for a snack or as a side with a protein rich meal.
Kids: I think your kids will like this. But if they don't, more for you