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.
Servings: 12
Calories: 186kcal
Ingredients
- 1 cup quick oats
- 1½ 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: 186kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5585IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg