Pumpkin Oatmeal Muffins

These pumpkin oatmeal muffins are a comforting fall treat that combines the earthy flavor of pumpkin with wholesome oats and mini chocolate chips for a delightful touch of sweetness.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Baked Goods

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup pumpkin puree Brings a rich, earthy flavor and moisture to the muffins.
1/2 cup milk Adds creaminess and helps create a tender texture.
1/3 cup maple syrup Provides natural sweetness and a touch of warmth.
1 teaspoon vanilla bean paste Enhances flavor with aromatic vanilla notes.

Dry Ingredients

1 cup rolled oats Adds heartiness and fiber, making these muffins more filling.
2 teaspoons pumpkin pie spice Infuses the muffins with classic fall flavors for warmth.
1 teaspoon baking powder Acts as a leavening agent to help the muffins rise.
1/2 teaspoon salt Enhances the overall taste of the muffins.

Mix-Ins

1/2 cup mini chocolate chips Adds a delightful burst of sweetness in each muffin.

Method

Preparation

Preheat your oven to 350 degrees Fahrenheit.
Line the muffin tin with silicone muffin liners or grease a nonstick muffin tin.
In a large bowl, combine pumpkin puree, milk, maple syrup, and vanilla bean paste.

Cooking

Stir in rolled oats, pumpkin pie spice, baking powder, and salt into the wet mixture.
Gently mix in mini chocolate chips, saving a handful for topping.
Use a large cookie scoop to portion the batter into the prepared muffin tins.
Place in the oven and bake for 25 minutes or until golden brown.

Serving

Let the muffins cool before serving or enjoying.

Notes

For an extra burst of flavor, use fresh pumpkin puree instead of canned. Customize spice levels to your taste and let the muffins cool completely before storing. These muffins can be frozen for up to three months.