Description

These Oatmeal-To-Go Pumpkin Chocolate Chip Muffins are a perfect combination of nutritious oats, pumpkin puree, and sweet chocolate chips. Ideal for busy mornings, they offer a healthy, convenient, and delicious grab-and-go option for breakfast or snack time. Packed with fiber, vitamins, and minerals, these muffins are the perfect fall-inspired treat that can be enjoyed year-round.

Ingredients

1 ½ cups rolled oats

½ cup pumpkin puree

1 large egg

½ cup unsweetened applesauce

⅓ cup maple syrup (or honey)

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon baking powder

¼ teaspoon baking soda

1/8 teaspoon salt

½ cup chocolate chips

1 teaspoon vanilla extract

Optional: 1 tablespoon ground flax seeds or chia seeds (for added nutrition)

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, combine the oats, pumpkin puree, egg, applesauce, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until the oats are fully soaked in the wet ingredients.
Fold in the chocolate chips, vanilla extract, and optional flax or chia seeds.
Spoon the muffin batter into the muffin tin, filling each cup about ¾ 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 about 5 minutes, then transfer to a wire rack to cool completely.

Notes

For variations, try adding raisins, chopped nuts (like walnuts or pecans), or dried cranberries.
To make the recipe dairy-free, use dairy-free chocolate chips and replace the egg with a flax or chia egg.
To make it gluten-free, substitute the rolled oats with certified gluten-free oats.
Adjust the sweeteners (maple syrup, honey, etc.) to taste.