Imagine biting into a warm, spiced muffin where the comforting flavors of pumpkin meet the heartiness of oats and the indulgence of chocolate chips. That’s exactly what these Pumpkin Chocolate Chip Oatmeal Muffins deliver! These muffins aren’t just a treat—they’re the perfect solution for hectic mornings when you need something substantial that still feels special.
The aroma of cinnamon and nutmeg will fill your kitchen, making even the chilliest fall morning feel cozy and inviting. Whether you’re rushing out the door or savoring a slow weekend breakfast, these muffins strike that perfect balance between wholesome and decadent.
Why This Recipe is Awesome
These Pumpkin Chocolate Chip Oatmeal Muffins stand out because they bring together three beloved elements: the seasonal charm of pumpkin, the hearty texture of oats, and the irresistible allure of chocolate chips. Unlike typical coffee shop muffins that can leave you hungry an hour later, these contain fiber-rich oats that provide lasting energy.
The pumpkin adds incredible moisture, meaning these muffins stay fresh for days—perfect for meal prep or busy weeks. They’re also incredibly versatile—suitable for breakfast, lunchboxes, or as an afternoon pick-me-up with coffee or tea. The recipe strikes that elusive balance of being nutritious enough for everyday but special enough to feel like a treat.
Equipment needed: Muffin tin, parchment liners or cooking spray, mixing bowls, whisk, spatula
Pumpkin Chocolate Chip Oatmeal Muffins
Ingredients
- 1½ cups all-purpose flour
- 1 cup rolled oats old-fashioned, not quick-cooking
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs at room temperature
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup milk any type works
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips plus extra for topping
- ¼ cup rolled oats for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners or coat with cooking spray. This preparation ensures your muffins won’t stick.
- Combine the dry ingredients in a large bowl: flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until well mixed and no clumps remain.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, oil, both sugars, milk, and vanilla extract until smooth and well combined. The mixture should be thick but pourable.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Stop when you no longer see dry flour—overmixing will make your muffins tough.
- Fold in the chocolate chips with just a few strokes, reserving a small handful for topping the muffins. This ensures even distribution while maintaining a tender crumb.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips and optional oats on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The tops should spring back when lightly touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This resting period helps the muffins set properly.
Notes
- For an extra boost of flavor, toast the oats in a dry skillet for 3-5 minutes before adding them to the batter.
- Make sure you’re using pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag.
- For maximum freshness, store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The batter can be prepared the night before and refrigerated. Just add an extra 2-3 minutes to the baking time.
Calories & Nutritional Info
- Calories: Approximately 320 calories per muffin
- Carbohydrates: 47g per muffin
- Protein: 5g per muffin
- Fat: 14g per muffin
- Fiber: 3g per muffin
- Contains: Gluten, dairy (chocolate chips), and eggs
- Can be adapted for: Dairy-free (using dairy-free chocolate chips)
Common Mistakes to Avoid
- Overmixing the batter: This develops too much gluten, resulting in tough, dense muffins. Mix just until ingredients are combined.
- Using quick-cooking oats: These don’t provide the same hearty texture as old-fashioned rolled oats and can make the muffins gummy.
- Opening the oven door too early: This causes temperature fluctuations that can lead to uneven rising or sinking middles.
- Using pumpkin pie filling instead of pure pumpkin: This would make the muffins too sweet and throw off the spice balance.
- Overfilling the muffin cups: This causes the batter to overflow and create flat tops instead of nicely domed muffins.
Alternatives & Substitutions
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Make it vegan: Replace eggs with 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, left to gel for 15 minutes) and use plant-based milk.
- Lower the sugar: Reduce both sugars to ⅓ cup each without significantly affecting texture.
- Swap the chocolate: Use cinnamon chips, butterscotch chips, or chopped nuts instead of chocolate chips.
- Add more texture: Mix in ¼ cup chopped walnuts or pecans for crunch and healthy fats.
- Boost the protein: Add 2 tablespoons of hemp seeds or replace 2 tablespoons of flour with protein powder.
FAQs
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
No, I don’t recommend it. Pumpkin pie filling already contains sugar and spices which would throw off the flavor balance and sweetness of the recipe. Pure pumpkin puree allows you to control the spice level and sweetness.
How do I store these muffins to keep them fresh?
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
Can I make these into mini muffins?
Absolutely! Fill mini muffin tins about ⅔ full and reduce the baking time to 12-15 minutes. This recipe should yield about 30-36 mini muffins.
Why did my muffins sink in the middle?
Muffins typically sink when they’re underbaked, the oven door was opened too early, or the baking soda was old. Make sure your oven is properly preheated and check that your leavening agents are fresh.
Can I make this recipe as a loaf instead of muffins?
Yes! Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before removing.
Final Thoughts
These Pumpkin Chocolate Chip Oatmeal Muffins are more than just a recipe—they’re a little moment of joy in your day. Whether you’re sharing them with family on a lazy weekend morning or grabbing one as you rush out the door, they bring together the best of nutrition and indulgence. Don’t be surprised if they become your new fall tradition—there’s something magical about the way pumpkin, oats, and chocolate come together in perfect harmony.
