Description
These hearty muffins blend pumpkin, oats, and chocolate chips into a portable, wholesome breakfast or snack—perfect for busy mornings.
Ingredients
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
Instructions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
In a large bowl, whisk together the egg, pumpkin puree, almond milk, brown sugar, maple syrup, canola oil, vanilla extract, pumpkin pie spice, and salt until well combined.
Stir in the oats and baking powder until fully incorporated.
Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 25 to 30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for at least 20 minutes before removing.
Notes
These muffins are perfect for meal prep and can be stored in an airtight container for up to 5 days.
If you prefer a less sweet muffin, you can reduce the amount of maple syrup or brown sugar.
Feel free to add nuts or seeds for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
