Pumpkin Chocolate Chip Oatmeal Muffins

Why You’ll Love This Recipe

I love how these muffins blend wholesome oats and moist pumpkin puree with melty chocolate chips—it’s like eating pumpkin pie and chocolate chip cookies in muffin form! They’re satisfyingly tender, lightly spiced, and portable—great for busy mornings or indulgent but still wholesome snacking.

ingredients

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

• 1 cup old-fashioned rolled oats

• 1 tsp baking powder

• 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)

• ¼ tsp salt

• 1 cup pumpkin purée

• 2 large eggs

• ⅓ cup maple syrup or honey

• ⅓ cup milk (dairy or plant-based)

• ½ cup unsweetened applesauce or melted butter

• 1 tsp vanilla extract

• ¾ cup whole wheat flour (or oat flour)

• ½ cup chocolate chips (plus extra for topping)

directions

1. I preheat the oven to 350 °F and line a 12‑cup muffin tin with paper liners or grease it lightly.

2. In one bowl, I whisk together oats, baking powder, pumpkin spice, and salt.

3. In another bowl, I mix pumpkin purée, eggs, maple syrup, milk, applesauce (or butter), and vanilla until smooth.

4. I add the dry ingredients to the wet, stirring just until combined—then fold in the chocolate chips.

5. I divide the batter into muffin cups about two-thirds full and sprinkle extra chips on top.

6. I bake for 18–22 minutes or until a toothpick comes out clean and the tops feel set.

7. I let them cool in the tin for 5 minutes before transferring to a wire rack to finish cooling.

Servings and timing

• Makes: 12 muffins

• Prep time: ~10 minutes

• Bake time: 18–22 minutes

• Total time: ~30–35 minutes

Variations

• Oat-only option: Use oat flour instead of wheat, and they’re gluten-free and extra hearty.

• Chewy boost: Stir in ½ cup raisins or dried cranberries for extra texture.

• Decadent swirl: Fold in chopped dark chocolate instead of chips or drizzle melted chocolate on top.

• Vegan version: Use flax “egg” (1 Tbsp flax + 3 Tbsp water), plant-based milk, and coconut oil in place of butter.

storage/reheating

I store cooled muffins in a sealed container at room temperature for up to 3 days—or refrigerate for up to 5 days. To refresh, I microwave one for 15 seconds or warm in a 325 °F oven for a few minutes. They freeze beautifully for up to 2 months; I thaw overnight or briefly warm before serving.

FAQs

Can I use quick oats instead of rolled oats?

Yes—you’ll have a softer, less chewy texture. I reduce bake time by 2–3 minutes to avoid dryness.

Is applesauce essential?

No—applesauce keeps them moist and reduces fat, but melted butter or oil works equally well.

Can I make mini muffins?

Absolutely—I bake mini muffins at 350 °F for about 12–14 minutes for snack-sized portions.

Can I prep the batter ahead?

Yes—I store the mixed batter in the fridge (covered) overnight and bake fresh in the morning—it tastes just as good.

How can I add protein?

I sometimes stir in a scoop of protein powder or fold in chopped nuts like pecans for extra richness and nutrition.

Conclusion

I adore these Pumpkin Chocolate Chip Oatmeal Muffins because they feel like a healthy treat that still satisfies my sweet tooth. They’re easy, customizable, and capture the best of fall flavors in a portable muffin. I make them anytime I want cozy, comforting bites that keep me smiling all day.