Pumpkin Oatmeal Muffins

About This Recipe

Pumpkin oatmeal muffins with chocolate chips are the perfect fall muffin recipe. Packed with chocolate and pumpkin flavors, these are made in one bowl and ready in 35 minutes, making them the ideal healthy snack, breakfast, dessert, or option for meal prep.

Ingredients

• 1 cup pumpkin puree ((245 grams))
• 3/4 cup milk
• 2 tablespoons maple syrup
• 2 teaspoons vanilla bean paste
• 2 1/2 cups rolled oats ((250 grams))
• 1 1/2 tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 heaping cup mini chocolate chips ((70 grams))

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners. I do not recommend using paper liners, or they will stick.
2. Make your batter. To a large bowl, add your wet ingredients of pumpkin, milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients of oats, pumpkin pie spice, baking powder, and salt, and stir to combine. Fold in the chocolate chips (tip - save a handful of chocolate chips to sprinkle on top of the muffins before they bake). The batter should be somewhat wet.
3. Bake. Using a large cookie scoop, or about 2 1/2 tablespoons worth, fill 10 muffin tins. Sprinkle with remaining chocolate chips if you saved some. Bake for 25 minutes until golden brown on top.
4. Enjoy! Let cool for a couple of minutes and enjoy!