Pumpkin Oatmeal Muffins

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Pumpkin oatmeal muffins with chocolate chips are the perfect fall muffin recipe. Packed with chocolate and pumpkin flavors, these are made in one bowl and ready in 35 minutes, making them the ideal healthy snack, breakfast, dessert, or option for meal prep.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy pumpkin oatmeal muffins, oatmeal pumpkin muffins, pumpkin oatmeal chocolate chip muffins, pumpkin oatmeal muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 168kcal

Author Kelly Nardo

Equipment

large bowl
muffin tin

Ingredients

1 cup pumpkin puree (245 grams)
3/4 cup milk
2 tablespoons maple syrup
2 teaspoons vanilla bean paste
2 1/2 cups rolled oats (250 grams)
1 1/2 tablespoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/3 heaping cup mini chocolate chips (70 grams)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners. I do not recommend using paper liners, or they will stick.
Make your batter. To a large bowl, add your wet ingredients of pumpkin, milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients of oats, pumpkin pie spice, baking powder, and salt, and stir to combine. Fold in the chocolate chips (tip - save a handful of chocolate chips to sprinkle on top of the muffins before they bake). The batter should be somewhat wet.
Bake. Using a large cookie scoop, or about 2 1/2 tablespoons worth, fill 10 muffin tins. Sprinkle with remaining chocolate chips if you saved some. Bake for 25 minutes until golden brown on top.
Enjoy! Let cool for a couple of minutes and enjoy!

Nutrition