One of my favorite snacks is these oatmeal chocolate chip muffins, and I figured it’s about time I make a pumpkin version. So say hello to the fall version – pumpkin oatmeal muffins with chocolate chips!
Now, these aren’t your typical muffin recipe. There is no flour, and we are using rolled oats as the base. Besides oats, they have pumpkin puree, a touch of maple syrup, milk, pumpkin pie spice, and chocolate chips.
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These healthy pumpkin muffins can be enjoyed as a snack, with breakfast, or as a dessert. The pumpkin sneaks in some extra vitamins and minerals, and they have a good balance of carbs, protein, healthy fats, and fiber.
Why you’ll love this pumpkin oatmeal muffin recipe
- made in one bowl with 9 simple whole food ingredients
- lightly sweetened – just 2 tablespoons of maple syrup is used!
- macro-balanced – a good balance of complex carbohydrates, fiber, protein, and healthy fats.
- a muffin adults and kids will love!
Are oatmeal muffins healthy?
Oatmeal muffins can make a healthy and delicious breakfast, snack, or even dessert. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. By making them at home, you can easily customize them to fit your liking and nutrition goals.
Each one of these oatmeal pumpkin muffins has 168 calories, 28 grams of carbohydrates, 5 grams of protein, 5 grams of fat, and 4 grams of fiber for a balanced snack.
Ingredients
- pumpkin puree – make sure it’s 100% pumpkin and not pumpkin pie filling!
- milk
- maple syrup
- vanilla bean paste
- rolled oats
- pumpkin pie spice
- baking powder
- salt
- mini chocolate chips
How to make pumpkin oatmeal muffins
- 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!
Can you use quick oats?
Rolled oats and quick-cooking oats can be used interchangeably. Rolled oats will provide more of a chewy texture, while quick oats are a little moister, but both will work.
You cannot use steel-cut oats in this recipe, though. They are a lot coarser (they aren’t as processed), but also take longer to cook, and the results will not be the same.
Gluten-free oatmeal muffins
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
Storage and reheating
- fridge – let them cool completely. Add to an airtight container or silicone bag. For best results, store them in the fridge for up to a week. They will also keep on your counter for 2-3 days if it is not too hot in your house.
- freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love silicone reusable bags) and freeze for up to 3 months. You can defrost them by placing them in the refrigerator and then warming them up in the microwave if desired.
- reheating – these can be eaten hot or cold. To warm up, pop them in the microwave for 10-25 seconds until warm.
Substitutions and additions
- pumpkin puree – make sure to use 100% pumpkin puree.
- milk – any kind of dairy or non-dairy milk will work.
- maple syrup – any liquid sweetener will work (honey, agave…).
- vanilla bean paste – vanilla extract will work the same.
- rolled oats – quick-cooking oats will work instead. Make sure to use certified gluten-free oats if needed.
- pumpkin pie spice – if you don’t have pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, cloves, and allspice will work instead. You will need 1 1/2 tablespoons total.
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. You can also use dairy-free chocolate chips.
Here are some additions you can make:
- chopped nuts – chopped almonds, peanuts, or pecans would be great.
- shredded coconut – chocolate and coconut are always a good combo!
- protein powder – add a scoop or two of your favorite protein powder for a protein boost. However, they might not be as moist. Depending on the consistency of your protein powder, you can add a little more liquid if needed.
More healthy muffin recipes
- double chocolate oatmeal muffins
- banana protein muffins
- blender cottage cheese muffins
- chocolate protein muffins
- gluten-free pumpkin muffins
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Pumpkin Oatmeal Muffins
equipment
- large bowl
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!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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These came out perfect! So good for a grab and go breakfast
Thanks, Joanie! Glad you enjoy them!