These pumpkin chocolate chip muffins are soft, spiced, and just sweet enough—made with oats, whole grains, and plenty of melty chocolate chips.

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)

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Preheat oven to 350 °F (175 °C) and prepare a 12-cup muffin tin.

In a bowl, whisk oats, baking powder, spice, and salt.

In another bowl, whisk pumpkin, eggs, syrup, milk, applesauce (or butter), and vanilla until smooth.

Combine wet and dry ingredients just until mixed, then fold in chocolate chips.

Fill muffin cups about ⅔ full and top with extra chips.

Bake for 18–22 minutes, until a toothpick comes out clean.

Cool in the pan 5 minutes, then transfer to a rack.

Use oat flour for gluten-free muffins.

Swap chocolate chips for chopped dark chocolate or add dried fruit.

Vegan version: Use flax egg and coconut oil.