Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Why You’ll Love This Recipe

I love this recipe for how easy it is to make and how practical the muffins are for meal prep. The oats give them a hearty texture, the pumpkin keeps them moist without being heavy, and the chocolate chips bring a little indulgence into the mix. These muffins are naturally gluten-free (if I use GF oats), dairy-free, and packed with fiber to keep me full longer. Plus, they taste just as good the next day—if they last that long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large egg
1 cup pumpkin puree
1 cup unsweetened vanilla almond milk
⅓ cup light brown sugar, packed
¼ cup maple syrup
2 tablespoons canola oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon salt
3 cups old-fashioned rolled oats
2 teaspoons baking powder
1 cup chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease a 12-cup muffin pan or line it with paper liners.

2. In a large mixing bowl, I whisk together the egg, pumpkin puree, almond milk, brown sugar, maple syrup, oil, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.

3. I stir in the oats and baking powder until fully incorporated.

4. I fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.

5. I divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

6. I bake the muffins for 25–30 minutes, or until they’re set and a toothpick inserted into the center comes out clean.

7. I let them cool in the pan for at least 20 minutes before removing them. This helps the muffins firm up and hold their shape.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 35–40 minutes
Calories per muffin: ~200 kcal

Variations

When I want to mix things up, I use mini chocolate chips for more even chocolate distribution or swap them out entirely for chopped walnuts, pecans, or dried cranberries. I’ve also added a tablespoon of chia seeds or flaxseed meal for extra fiber. For a lower sugar option, I reduce the maple syrup and brown sugar slightly and add a little more spice to compensate.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze well too—I wrap them individually and freeze for up to 2 months. To reheat, I microwave one for 15–20 seconds and it tastes like it just came out of the oven.

FAQs

Are these muffins gluten-free?

They are if I use certified gluten-free oats. Everything else in the recipe is naturally gluten-free.

Can I make them vegan?

Yes. I substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and set for 5 minutes), and use vegan chocolate chips.

Do these muffins rise like traditional muffins?

They don’t rise a lot because there’s no flour, but they do set nicely into firm, moist rounds that hold their shape well.

Can I use steel-cut oats?

No, steel-cut oats won’t soften enough in the batter. I always use old-fashioned rolled oats for the right texture.

What’s the texture like?

They’re soft, slightly chewy from the oats, and moist from the pumpkin. They hold together well and feel hearty without being dense.

Conclusion

Oatmeal to-go pumpkin chocolate chip muffins are one of my favorite make-ahead breakfasts and snacks. They’re simple, seasonal, and packed with flavor and texture. Whether I’m rushing out the door or settling in for a quiet morning, these muffins bring that perfect mix of convenience and homemade comfort—and I’m always glad to have a batch ready.