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Pumpkin Oat Muffins With Chocolate Chips

These delicious Pumpkin Oat Muffins with Chocolate Chips are easy to make and filled with fall flavor thanks to the combination of pumpkin puree, brown sugar, and mini chocolate chips.

With just a few simple ingredients, you can prepare a filling breakfast or snack at home that the whole family will love.

Pumpkin Oat Muffins stacked on a white plate.

I like to make these pumpkin oat muffins as soon as pumpkin season arrives. The addition of the mini chocolate chips make it a special breakfast treat.

This Pumpkin Chocolate Chip Bread is another favorite at our house. We love the flavor combination of pumpkin and chocolate chips.

Ingredients

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Pumpkin Oat Muffins set out on the counter.

To make these pumpkin oat muffins, you’ll need:

  • Quick cooking oats
  • Flour
  • Salt
  • Ground cinnamon
  • Pumpkin pie spice
  • Baking powder
  • Pumpkin puree
  • Egg
  • Brown sugar
  • Milk
  • Vanilla extract
  • Mini chocolate chips

You can prepare a batch of these muffins for the oven in ten minutes!

How To Make Pumpkin Oat Muffins With Chocolate Chips

Oats, flour, salt, cinnamon, pumpkin pie spice, and baking powder in a mixing bowl.
Pumpkin puree, egg, brown sugar, vanilla extract, and milk in a mixing bowl.

Start by mixing together the oats, flour, salt, cinnamon, pumpkin pie spice, and baking powder in a medium bowl. Whisk the ingredients together until the dry ingredients are well combined, then set the bowl aside while you mix the remaining ingredients.

In a separate large bowl, add the pumpkin puree, egg, brown sugar, vanilla extract, and milk. Whisk the ingredients together until the mixture is smooth.

The oat mixture is added to the pumpkin mixture in the mixing bowl.
Mini chocolate chips added to pumpkin muffin batter in mixing bowl.

Add the oat mixture to the bowl and carefully fold the dry ingredients into the pumpkin mixture. Make sure not to over-mix the ingredients, which could cause your muffins to become too dense as they bake.

Next, add the mini chocolate chips to the bowl and fold them in until they’re evenly dispersed throughout the batter.

Pumpkin Oat Muffin batter in muffin pan.

Spray a muffin pan with nonstick cooking spray and add the batter to each cup, filling each cup full of batter.

Bake at 350 degrees for 20 to 25 minutes, until the top of the muffin bounces back when lightly pressed and a toothpick inserted into the center comes out clean.

After removing the pan from the oven, allow the muffins to cool in the pan until they’re safe to touch. Then, you can move the warm muffins to a wire cooling rack to cool completely before eating.

Baked Pumpkin Oat Muffins cooling on a wire rack.

Should I drain the pumpkin puree before baking?

While some recipes may require allowing the pumpkin puree to drain on a paper towel to remove excess moisture, there’s no need to strain your pumpkin when making these muffins. The extra moisture the pumpkin provides will help your muffins stay light and fluffy as they bake.

Simply add the pumpkin puree straight from the can into the batter. Or make your own pumpkin puree from a fresh pumpkin before mixing it in the batter and baking.

Can I use old fashioned oats instead of quick cooking oats?

I only tested these pumpkin oat muffins with quick-cooking oats. Quick-cooking oats are the best option in this recipe because they bake quickly and evenly in the batter.

How To Store Muffins

First, allow the muffins to cool completely. Then, transfer them to an airtight container and store them at room temperature for up to 2 days or in the refrigerator for up to 4 days.

For long-term storage, you can freeze the muffins and enjoy them later. Allow the muffins to cool completely, then arrange them in an even layer on a baking sheet or flat plate. Place the sheet in the freezer and allow the muffins to freeze completely, then transfer them to a freezer bag for storage.

You can store your muffins in the freezer for up to two months. To thaw the frozen muffins, let them defrost in the refrigerator overnight or let them sit at room temperature for around one hour.

Baking Tips

  • Gather the ingredients before starting. Then, follow the recipe and carefully measure the ingredients.
  • Measure flour correctly to avoid dense, dry muffins. To measure flour, spoon it into a dry measuring cup and level off the excess using the smooth edge of a butter knife.
  • Don't use a hand mixer or stand mixer. Stir the muffin batter by hand to avoid overmixing, which results in tough muffins.
Pumpkin Oat Muffins stacked on a white plate.

If you need more muffin recipes, here are a few of our favorites!

I hope you enjoy these easy pumpkin oat muffins. If you make this recipe, please leave a comment. I love to hear from you.

Pumpkin Oat Muffins stacked on a white plate.

Pumpkin Oat Muffins With Chocolate Chips

Author: Judy Wilson
These delicious Pumpkin Oat Muffins With Chocolate Chips are easy to make and filled with fall flavor thanks to the combination of pumpkin puree, brown sugar, and mini chocolate chips.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12
Calories 186 kcal

Ingredients
  

  • 1 cup quick oats
  • cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 15 ounce can pumpkin puree
  • 1 egg
  • ½ cup brown sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray or line each cup with a cupcake liner.
  • Add the quick oats, flour, salt, cinnamon, pumpkin pie spice, and baking powder in a large bowl. Whisk all the dry ingredients together to combine and set aside.
  • In a separate bowl, add the pumpkin, egg, brown sugar, milk, and vanilla extract. Whisk until all ingredients are fully incorporated.
  • Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix the batter.
  • Gently fold in the mini chocolate chips.
  • Spoon the muffin batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  • Allow the muffins to cool in the pan for at least five minutes before removing them to a wire cooling rack to cool completely before serving.

Notes

To store the muffins, allow them to cool completely, transfer them to an airtight container, and keep them at room temperature for up to two days, or store them in the refrigerator for up to 4 days.

Nutrition

Calories: 186kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 17mgSodium: 142mgPotassium: 164mgFiber: 2gSugar: 16gVitamin A: 5585IUVitamin C: 2mgCalcium: 99mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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