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Pumpkin Chocolate Chip Oatmeal Muffins

Pumpkin Chocolate Chip Oatmeal Muffins

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Why You’ll Love This Recipe

These muffins are not only delicious but also nutritious. The addition of pumpkin puree ensures a moist texture, while oats provide fiber and fullness. The chocolate chips add a fun touch, making these muffins an irresistible option for both kids and adults. With simple ingredients, this recipe is easy to customize, making it perfect for those with dietary preferences or restrictions. Whether you’re looking for a fall-themed snack or a quick breakfast, these muffins are sure to please.

Pumpkin Chocolate Chip Oatmeal Muffins this Recipe

Ingredients

  • 1 1/2 cups rolled oats

  • 1/2 cup canned pumpkin puree

  • 1/2 cup maple syrup (or honey/agave)

  • 2 large eggs

  • 1/2 cup milk (or dairy-free milk)

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.

  2. In a large bowl, combine oats, pumpkin puree, maple syrup, eggs, milk, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.

  3. Stir in chocolate chips until evenly distributed throughout the batter.

  4. Scoop the batter into the muffin tin, filling each cup about 3/4 full.

  5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes 12 muffins

  • Prep time: 10 minutes

  • Cook time: 18-20 minutes

  • Total time: 30 minutes

Variations

  • Nuts: Add walnuts, pecans, or almonds for extra crunch and flavor.

  • Banana Substitute: Replace pumpkin with ripe mashed bananas if you’re not a fan of pumpkin.

  • Chia or Flax Seeds: Incorporate chia or flax seeds for added fiber and healthy fats.

  • Spices: Use cinnamon and a pinch of nutmeg instead of pumpkin pie spice if you don’t have it on hand.

Storage/Reheating

  • Counter: Store the muffins at room temperature for up to 3-4 days.

  • Refrigerator: Keep in an airtight container in the fridge for up to 1 week.

  • Freezer: Freeze muffins for up to 6 months. Reheat in the microwave or oven for a quick breakfast.

FAQs

Can I use canned pumpkin pie filling?

It’s better to use pure pumpkin puree, as pie filling contains added sugars and spices that can affect the flavor.

Can I make this recipe as pumpkin bread?

Yes, you can bake the batter in a loaf pan instead of muffin tins. You may need to double the recipe, depending on the size of your pan.

Can I use another sweetener instead of maple syrup?

Yes, honey or agave syrup are good alternatives.

How can I make these muffins dairy-free?

Simply swap out the milk for a dairy-free milk like almond or oat milk.

Can I freeze these muffins?

Yes, you can freeze them for up to 6 months. Make sure to store them in an airtight container or freezer bag.

How do I prevent the chocolate chips from sinking to the bottom?

Toss the chocolate chips in a little flour before adding them to the batter to help them stay evenly distributed.

Can I make these muffins without chocolate chips?

Absolutely! You can leave them out, or substitute with dried fruit, like cranberries or raisins.

How can I make these muffins gluten-free?

Use gluten-free rolled oats and check that the baking powder is certified gluten-free.

What’s the best way to serve these muffins?

Enjoy them warm with a cup of coffee or tea. They also pair well with a yogurt bowl for a more filling breakfast.

Are these muffins healthy?

Yes! They’re made with wholesome ingredients like oats and pumpkin puree, making them a great source of fiber and vitamins.

Conclusion

These Pumpkin Chocolate Chip Oatmeal Muffins are the perfect fall treat. Whether you’re looking for a nutritious snack, a quick breakfast, or something to serve at a gathering, these muffins tick all the boxes. With simple ingredients and easy-to-follow directions, you’ll have a batch ready in no time. Don’t forget to customize the recipe to suit your tastes, and enjoy these muffins fresh or stored for later!

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Pumpkin Chocolate Chip Oatmeal Muffins

Pumpkin Chocolate Chip Oatmeal Muffins

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 22-25 minutes
  • Yield: 24 mini muffins
  • Category: Breakfast, Snack, Fall Treat
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

These Flourless Pumpkin Spice Chocolate Chip Mini Muffins are the ultimate fall treat, blending warm pumpkin spice with rich dark chocolate chips. Made with wholesome ingredients like almond butter and pumpkin puree, these gluten-free and dairy-free mini muffins are soft, moist, and full of flavor. Easy to make and perfect for breakfast or as a snack, they’re a healthier alternative to traditional muffins. Free from flour and made with natural sweeteners like honey, these muffins are a crowd-pleaser that everyone can enjoy!

Ingredients

1 cup almond butter

1 cup pumpkin puree

3 large eggs

¼ cup honey (or maple syrup)

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

1 teaspoon baking soda

¼ teaspoon sea salt

½ cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.

  • In a blender or food processor, combine almond butter, pumpkin puree, eggs, honey, pumpkin pie spice, vanilla extract, baking soda, and sea salt. Blend until smooth.

  • Stir in the chocolate chips until evenly distributed.

  • Pour the batter into the muffin tin, filling each cup about ¾ full.

  • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Nut Butter: Swap almond butter with cashew or sunflower seed butter for a different flavor.

  • Mix-ins: Dried fruit like cranberries or raisins, or chopped pecans can be added for extra texture.

  • Sweetener: Honey can be replaced with maple syrup for a slightly different taste.

  • Freezing: These muffins freeze well for up to 4 months. Store them in an airtight container and thaw at room temperature when ready to eat.

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