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
- 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