Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Love the idea of a nice big bowl of oatmeal but it’s just not practical for busy mornings?

I can relate. I’ve got you covered with these soft, chewy, texture-filled muffins.

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

They’re like having a warm and hearty oatmeal, but in portable muffin form. Make a double batch and freeze half for grab-and-go breakfasts or snacks. So easy.

MY OTHER RECIPES

The batter is some of easiest and least fussy ever. Whisk together nine ingredients at once in one bowl including pumpkin, brown sugar, maple, and Silk Unsweetened Vanilla Almond Milk. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

I’ve used it in Pumpkin French Toast, Pumpkin Pancakes, Vegan Chocolate Chip Pumpkin Muffins, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos and so many more.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

The pumpkin flavor is quite subtle. It adds a homey quality but really serves to add welcome moisture. Dry oatmeal muffins are far too common, but you have nothing to worry about here. Make either Mini Cinnamon Sugar Pumpkin Muffins or Vegan Chocolate Chip Pumpkin Muffins if you want more pumpkiny muffins.

The muffins are naturally gluten-free (use certified GF oats if needed) and there’s only 1/3 cup brown sugar for the entire batch. I used sugar-free pancake syrup to keep the amount of added sugar even lower.

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

I couldn’t resist adding chocolate chips. They really add a special boost so you don’t feel like you’re eating health food even though the muffins are pretty darn healthy. But you’d never guess it.

Our new favorite way to eat oatmeal. And it’s never too late (or early) for a pumpkin recipe.

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

The muffins are like having a warm and hearty oatmeal, but in portable form. Make a double batch and freeze half for grab-and-go breakfasts or snacks. The pumpkin is subtle and adds a homey quality but really serves to add welcome moisture to combat dry oatmeal muffins. The muffins are naturally gluten-free (use certified GF oats if needed) and there’s only 1/3 cup brown sugar for the entire batch. I used sugar-free pancake syrup to keep the amount of added sugar even lower. The chocolate chips add a special boost so you don’t feel like you’re eating health food even though the muffins are pretty darn healthy, but you’d never guess it. They’ll be your new favorite way to eat oatmeal.

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Ingredients:

1 large egg
1/2 cup pumpkin puree
1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
1/3 cup light brown sugar, packed
1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch salt, optional and to taste
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)

Directions:

  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. 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. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Only Eats

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94 comments on “Oatmeal To-Go Pumpkin Chocolate Chip Muffins”

  1. I ABSOLUTELY LOVE this recipe, my daughter is gluten intolerant and most gluten-free baked goods doesn’t taste as good. My children can’t get enough they’ll eat the whole batch if I don’t watch out. And to top that it is the easiest and quickest recipe ever. Thank you so much I am looking forward to try some of your other recipes.

    Rating: 5

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