Pumpkin Oat Chocolate Chip Muffins
These Pumpkin Oat Chocolate Chip Muffins are soft, moist and full of all the pumpkin spice flavors that you crave this time of year.
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Pumpkin Oat Chocolate Chip Muffins
Pumpkin season is finally here and I couldn’t be more excited. Fall officially starts in just a couple of weeks, so it’s time to get out all of your favorite pumpkin recipes. I know you’re going to love these muffins because they’re easy to make, moist (the dreaded word) and chocked full of delicious pumpkin flavor.
Pumpkin muffins always turn out good because they have so much moisture in them. There’s nothing I dislike more than a dry muffin and these ain’t it. Plus, chocolate and oats lend themselves so well to the flavors of pumpkin spice. It’s a match made in heaven. If you’re in need of more pumpkin recipes, be sure to check out the recipes below and happy baking friends!
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Want more pumpkin recipes? Here are a few of our favorites:
- Air Fryer Pumpkin Spice Donuts
- Cake Mix Pumpkin Whoopie Pies
- Homemade Pumpkin Spice Latte
- Cinnamon Pumpkin Waffles
Can You Freeze Pumpkin Muffins?
Yes, muffins freeze beautifully! Simply bake per recipe instructions, allow to cool completely and freeze in gallon sized freezer bag in a flat layer. When you are ready to eat one, simply defrost and warm up in the microwave. Muffins will last up to 3 months in the freezer.
Ingredients for Pumpkin Oat Muffins:
- quick cook oats
- flour
- salt
- ground cinnamon
- pumpkin pie spice
- baking powder
- pumpkin puree
- egg
- brown sugar
- milk
- vanilla extract
- chocolate chips
How to Make Pumpkin Oat Chocolate Chip Muffins:
Preheat oven to 350 F and grease a muffin pan with nonstick cooking spray.
In a large bowl, combine the oats, flour, salt, cinnamon, pumpkin pie spice, and baking powder.
Whisk and set aside.
In a separate bowl, add the pumpkin, egg, brown sugar, milk, and vanilla extract.
Whisk until all ingredients are incorporated.
Add the dry ingredients to the wet ingredients and stir until just combined.
Gently fold in the chocolate chips.
Transfer the mixture to the prepared muffin pan and bake for 20 to 25 minutes.
Allow to cool in pan for at least five minutes before removing to a wire cooling rack to cool completely.
Pumpkin Oat Chocolate Chip Muffins
Equipment
Ingredients
- 1 cup quick cook oats
- 1 1/2 cups flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 15- ounce can pumpkin puree
- 1 egg
- 1/2 cup brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 F and grease a muffin pan with nonstick cooking spray.
- In a large bowl, combine the oats, flour, salt, cinnamon, pumpkin pie spice, and baking powder.
- Whisk and set aside.
- In a separate bowl, add the pumpkin, egg, brown sugar, milk, and vanilla extract.
- Whisk until all ingredients are incorporated.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the chocolate chips.
- Transfer the mixture to the prepared muffin pan and bake for 20 to 25 minutes.
- Allow to cool in pan for at least five minutes before removing to a wire cooling rack to cool completely.
