For the record, I fully embrace all aspects of pumpkin season. While there are countless pumpkin recipes floating around the internet, there’s no denying that these Pumpkin Oatmeal Chocolate Chip Muffins are a delicious addition.
These pumpkin chocolate chip muffins are the coziest blend of fall spices, pure pumpkin, oatmeal and chocolate chips for a healthy breakfast or snack. Try them to kick off pumpkin season & leave me a star rating and review to let me know what you think!
- Pure pumpkin puree
- 1 Egg
- Vanilla Extract
- Olive oil
- Pure maple syrup
- Soy milk * or milk of choice
- Cinnamon, ginger, nutmeg, cloves & allspice * Or sub for 2 tsp pumpkin pie spice
- Whole wheat flour & oats
- Baking soda
- Chopped walnuts * Sub for pecans or your favourite
- Dark chocolate chips
Why I love pumpkin as a dietitian:
If you didn’t already need another reason to whip out the pumpkin puree, I also love using it in cooking for it’s health benefits. Pure pumpkin puree is different from pumpkin pie filling which has spices and sugar added. I like to control the sweetness level to make delicious and healthy baked goods that are easy on the added sugar.
Pumpkin is naturally packed with:
- Fibre which is amazing for your gut health & making this a filling, satisfying snack
- Antioxidant beta-carotene which gives pumpkin it’s orange flavour
- A variety of vitamins & minerals including vitamin C, K, and potassium
What you’ll need:
- 1 mixing bowl (This is a one-bowl recipe, you’re welcome!)
- A standard muffin tin that makes 12 muffins
- Muffin tin liners
- Cooling rack *Not essential but I think it makes all the difference in baked goods!
Need more pumpkin in your life? Try out this savoury pumpkin recipe on the blog:
Be sure to leave a star rating and review if you love this recipe, ratings make all the difference to me!
Pumpkin Oatmeal Chocolate Chip Muffins
- 1 cup canned pumpkin puree *Pure pumpkin, not pumpkin pie filling
- 1 egg whisked
- 2 tsp vanilla extract
- 3 tbsp olive oil
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened soy milk *Or milk of choice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg and salt
- Pinch of both cloves and allspice
- 1 tsp baking soda
- pinch salt
- 1 ¼ cup whole wheat flour
- 1/2 cup large flake rolled oats
- 1/4 cup chopped walnuts
- 1/3 cup dark chocolate chips
- Preheat the oven to 375F and line 12 muffin tins.
- To a large bowl, whisk together the pumpkin puree, egg, vanilla, oil, maple syrup and milk.
- Add the spices, baking soda, salt, whole wheat flour and oats and mix until just combined. Gently fold in the chopped walnuts and chocolate chips.
- Scoop the batter into the 12 lined muffin tins, diving the batter equally.
- Place in the oven and bake for 18-20 minutes or until the tops are slightly golden brown and the middle is set. Allow to cool in their tins for about 5 minutes then transfer to a cooling rack.
- Once completely cooled, store in an airtight container in the refrigerator for up to 5 days. Serve heated up with nut butter or yogurt as a quick breakfast or for a snack. Enjoy!