1¾ cups old-fashioned rolled oats
1 cup pumpkin puree
½ cup yogurt (I used plain full-fat, but any would work;Greek, vanilla, etc.)
½ cup granulated sugar
½ cup unsweetened apple sauce
¼ cup unsweetened cocoa powder
1 large egg
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
⅓ cup semisweet chocolate chips
Preheat oven to 375 degrees F. Line a muffin tin with muffin liners and spray with cooking spray. Add the oats to a blender or food processor. Process for about 30 seconds to break down the oats into small crumbs. Add the next 10 ingredients (all but the chocolate chips) to the processor. Process just until combined (about 15 seconds). Pour the batter into the muffin liners, filling each one about ¾ full. Top with the chocolate chips. Lightly tap the chocolate chips down into the batter. Bake for 19-21 minutes. Let the muffins cool for 5 minutes before removing them from the muffin tin. Store in a sealed container in the refrigerator.

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