Servings
Font
Back
Oatmeal To-Go Pumpkin Chocolate Chip Muffins
4.5 from 258 votes

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Oatmeal To-Go Pumpkin Chocolate Chip Muffins combine hearty rolled oats with pumpkin puree and mini chocolate chips for a handheld snack with a tender crumb and a mild sweetness. These muffins use pumpkin pie spice and a mix of sweeteners to balance flavor and moisture, delivering a satisfying texture that holds up well for eating on the run. The use of whole rolled oats adds a rustic chewiness uncommon in many muffins.

Prep Time
10 mins
Cook Time
23 mins
Cooling Time
20 mins
Total Time
53 mins
Servings: 11 muffins
Calories: 308 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
  3. Add the oats, baking powder, and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 11 muffins

Amount Per Serving

Calories 308

% 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.