Oatmeal To-Go Pumpkin Chocolate Chip Muffins
User Reviews
4.5
Oatmeal To-Go Pumpkin Chocolate Chip Muffins
Description
These muffins blend old-fashioned rolled oats with pumpkin puree, almond milk, and a touch of maple syrup to create a moist, textured treat that stays cohesive without the typical flour base. The pumpkin pie spice and brown sugar deepen the flavor, while mini chocolate chips add bursts of sweetness. Baking at 350°F, the muffins develop a lightly firm top without rising much, preserving their dense, soft interior.
The mix of spices, oats, and pumpkin make these an appealing breakfast or snack that can be made ahead and carried easily. Their natural density and use of oats provide a sustaining bite that differs from a typical cake-like muffin.
According to notes, these muffins store well airtight at room temperature for up to five days, and they freeze effectively for up to six months, making them practical for batch baking and on-the-go needs.
Ingredients
- 1 egg large
- ½ cup pumpkin puree
- ½ cup almond milk or your favorite milk, Silk brand, unsweetened vanilla
- ⅓ cup light brown sugar packed
- ¼ cup maple syrup I used sugar-free lite pancake syrup, or pancake syrup
- ¼ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- pinch salt optional and to taste
- 3 cups old-fashioned rolled oats do not use quick-cook or instant, whole
- 2 teaspoons baking powder
- ¾ cup semi-sweet mini chocolate chips mini recommended, but regular-sized chips may be substituted
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 11 of the cavities (I don’t prefer the cosmetic look of paper liners and they may stick); set aside.
- To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
- Add the oats, baking powder, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 11 of the cavities (don’t use all 12, muffins will be too skimpy). Each cavity should be nearly full since muffins don’t rise much.
- Bake for about 23 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter (toothpick test is tricky because you’ll likely hit chocolate patches). Don’t overbake because muffins will be prone to drying out.
- Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely. Don’t rush the cooling process and attempt to remove muffins from pan too soon because they’ll be prone to breaking. It’s much easier to remove them when cooled completely.
Notes
- Store muffins in an airtight container at room temperature for up to five days to maintain freshness.
- Freeze leftovers for as long as six months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 308kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 20mg | 7% |
| Sodium | 134mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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