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pumpkin chocolate chip muffins with oatmeal

Pumpkin Oatmeal Chocolate Chip Muffins

Andrea Toole
The coziest blend of fall spices, pure pumpkin, oatmeal and chocolate chips for a healthy breakfast or snack.
Prep Time 20 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 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 ΒΌ 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!
Keyword fall recipes, oatmeal muffins, pumpkin chocolate chip muffins, pumpkin spice