Description

These Pumpkin Chocolate Chip Oatmeal Muffins are the perfect fall-inspired treat, combining the warm flavors of pumpkin and chocolate with wholesome oats for a healthy snack or breakfast. Made with simple, nutritious ingredients, these muffins are easy to make, freezer-friendly, and ideal for on-the-go enjoyment. Packed with fiber, healthy fats, and a touch of sweetness, these pumpkin chocolate chip muffins will satisfy your cravings while keeping you fueled. Enjoy them fresh, store for later, or customize the recipe with your favorite add-ins for the ultimate fall comfort food.

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

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Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
In a large bowl, mix together oats, pumpkin puree, maple syrup, eggs, milk, pumpkin pie spice, baking powder, baking soda, and salt.
Stir in chocolate chips until evenly distributed.
Scoop the batter into the muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can add nuts like walnuts or pecans for extra texture.
For a banana version, swap the pumpkin puree with ripe mashed bananas.
For added nutrition, try incorporating chia or flax seeds.
These muffins are freezer-friendly and can be stored for up to 6 months.