Oatmeal To-Go Pumpkin Chocolate Chip Muffins


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Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites with the perfect amount of pumpkin spice!! They’re the perfect grab-and-go breakfast or snack!!

Pumpkin Chocolate Chip Muffins

Oatmeal 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.

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.

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.

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.

The pumpkin flavor in these oatmeal chocolate chip muffins 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.

These pumpkin chocolate chip 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.

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 oatmeal muffins are pretty darn healthy. But you’d never guess it.

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

Oatmeal Pumpkin Chocolate Chip Muffins on white platter

What’s in Oatmeal Pumpkin Chocolate Chip Muffins? 

For these pumpkin oatmeal muffins, you’ll need: 

  • Egg
  • Pumpkin puree
  • Silk Unsweetened Vanilla Almond Milk
  • Light brown sugar
  • Maple syrup
  • Canola oil
  • Vanilla extract
  • Pumpkin pie spice
  • Salt
  • Old-fashioned oats
  • Baking powder
  • Chocolate chips

chocolate chip pumpkin oatmeal muffins

How to Make Oatmeal Pumpkin Chocolate Chip Muffins

These pumpkin oatmeal muffin cups couldn’t be any easier to make! Simply stir together all the ingredients and divide the batter amount greased muffin cups. Bake until the muffins are set and a toothpick inserted in the center comes out clean. 

These pumpkin chocolate chip muffins will need to cool for at least 20 minutes before you’ll be able to safely remove them from the muffin pan. 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.

oatmeal chocolate chip muffins with pumpkin on white platter

Can I Use Instant Oats Instead of Old-Fashioned? 

No, you must use old-fashioned (rolled) oats in these oatmeal chocolate chip muffins. Instant oats aren’t the right texture and will likely dry out these muffins. 

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

Can I Freeze Oatmeal Pumpkin Chocolate Chip Muffins? 

Yes, these muffins freeze so well. To freeze these, first let them cool completely before sealing them inside a freezer bag. When you’re ready to eat the frozen muffins, set them on your counter overnight to thaw. 

Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites with the perfect amount of pumpkin spice!! They're the perfect grab-and-go breakfast or snack!!

Tips for Making Pumpkin Chocolate Chip Muffins

It’s really important that you use pumpkin puree for these muffins and NOT canned pumpkin pie filling. Pumpkin pie filling is pre-sweetened and will throw off the flavor of these muffins. 

If you don’t have unsweetened vanilla almond milk on hand, you can use another milk. Any milk will work, but make sure whatever you’re using is unsweetened. 

Lastly, feel free to play around with the spices and add more or less depending on your preferences. I used pumpkin pie spice here, but you could use a mixture of ground ginger, cinnamon, and nutmeg. 

Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites with the perfect amount of pumpkin spice!! They're the perfect grab-and-go breakfast or snack!!

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Yield: 11 muffins

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are essentially baked oatmeal bites. They're the perfect grab-and-go breakfast or snack! 

Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 20 minutes
Total Time 53 minutes


  • 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)


    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.


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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 308Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 134mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 2g

More Pumpkin Breakfast Recipes: 

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and so good!

Vegan Chocolate Chip Pumpkin Muffins

Pumpkin French Toast — Thick slices of French toast that are full of rich pumpkin, cinnamon and brown sugar flavor.

Pumpkin French Toast

Pumpkin Pancakes – Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!

Pumpkin Pancakes

The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!

The Best Pumpkin Cinnamon Rolls

Pumpkin Waffles — The waffles are brimming with pumpkin flavor between the entire can of pumpkin puree and the pumpkin pie spice.

Pumpkin Waffles 

Mini Cinnamon Sugar Pumpkin Muffins — The muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices.

Mini Cinnamon Sugar Pumpkin Muffins

This conversation is sponsored by Silk. The opinions and text are all mine.

Originally posted November 2014. Reposted October 2019 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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    1. Seems a bit on the high side to me as well. The nutrition stats are provided as a courtesy by way of computer-generated info and may not be as accurate as if you manually calculate the info.

  1. Great recipe! :)) I didn’t have all the “right” ingredients on-hand so I substituted quick oats and white organic sugar, plus added 2 tsp molasses. For the chips I pounded dark chocolate coconut bark into 1 cup’s worth of “chips.” And added water to the empty muffin cup during baking. The muffins turned out fantastic, not dry at all, and were easy to to remove from the tin! Very tasty!!

    Rating: 5
    1. Thanks for the 5 star review and glad you were able to make some subs and that they turned out very tasty!

  2. I made these following the recipe except I used Lakanto Monk Fruit Sweetener instead of brown sugar. They were moist and tasty.

    Rating: 5
  3. It’s delicious!! I used 3cups of oats-excellent. Will definitely make more! Thank you so much for the recepie!

    Rating: 5
  4. Excellent outcome! However, I would highly recommend reducing the oats to only 2 cups, otherwise there is just way too much oatmeal and they become dry! Also, for a healthier version I used only 2 tbsp of oil-I used coconut oil and only 1 tablespoon of syrup, which was Canadian maple syrup(much more flavour). Furthermore, I increased the amount of pumpkin by 2 tablespoons. I also added Chia seeds. Excellent recipe, and will definitely make it again!

  5. 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
  6. I love these muffins and make them all the time! I just realized while making a double batch that I bought quick oats by mistake… will these turn out if I use quick oats?

  7. I just baked the pumpkin chocolate chip oatmeal muffins and they are fabulous! Now I want to try all of your recipes!Maureen

    Rating: 5
  8. Love this recipe! Easy to make, great ingredients and delicious. These are a go to recipe for me. Thanks for sharing, Maureen

  9. Has anyone tried this without the brown sugar? Or without the maple syrup? They are very good as is but they are 11 weight watchers smart points each

    1. You could possibly try the Splenda version of brown sugar and use sugar-free maple syrup. That would probably cut the points down quite a bit. That seems awfully high for a small muffin but I’m not sure how the rating system works. I think in the comments awhile ago someone did break down the nutritional info if you want to scroll through.

  10. These are a staple in my breakfasts. They freeze and reheat great!  During the holidays this year, I found julienne dried cranberries that I used for cranberry bread. I decided to use some of the leftover berries in these muffins. So instead of chocolate chips (which I love!), I used about 1/2 c dried cranberries and 1/2 c chopped walnuts.  They are AMAZING!  I may like them better than the chocolate chips and I  am a chocolate fiend! Wanted to share here in case someone was looking for a variation.

    1. Thanks for trying the recipe and glad it came out great for you! I loved dried cranberries too and bet they’re great with the oats and pumpkin!

    1. Please read some of the comments above you; I’ve answered this question a few times with links in the past few days.

  11. The oatmeal to go pumpkin chocolate chip muffins look delicious but I am on Weight Watchers and need the nutritional information for the recipe. Your other recipes look equally good, but I need to know the calorie count, saturated fat amount, sugar, and protein amounts for each serving, before I can make them. Thanks so much!

  12. The first oatmeal to go pumpkin chocolate chip recipe looks great, but I am on Weight Watchers and would like to have the nutritional values for this recipe. All your recipes look delicious, but lack the information that I need to be compliant with WW. Thank you!

  13. Hi Averie! I was just about to make these, but am now realizing that I am out of brown sugar. I am wondering if regular sugar is okay for a substitute?

    1. Do you have molasses? Generally about 1 tbsp molasses to 1 cup white sugar will is what brown sugar is. You’re probably fine with just using white sugar but the flavor won’t be quite the same and the batter texture will change. I say go get some brown sugar or DIY :)

  14. These have quickly become a family favorite! I just made our 3rd batch in 6 weeks and 2 of those were double batches. I used coconut oil instead of vegetable to up the health factor a bit. Quick, easy, and so good!

    1. Thanks for trying the recipe and I’m glad it came out great for you as a double batch (a few times!) and that it’s a new family fave! I love baking with coconut oil too and the flavor of coconut + pumpkin is heavenly!

  15. This look amazing and just the type of recipe I need because I bought a large container of Old Fashioned Oats by mistake. Usually I buy the Quick Oats, but it’s no big deal. All I have to do is microwave it longer for oatmeal, as well as, bake these!

  16. First these taste great but they totally did not bake well. I had more than enough to fill 12 cups but after 30 minutes they are still raw inside. My oven temp is correct according to thermometer. I checked the recipe several times to make sure there was no flour in case that was the issue. Anyone else have trouble getting them to bake?

    1. There’s no flour in the recipe, that’s correct. Muffin pans to vary in size and maybe yours is a bit smaller than mine. I linked to the one I use. That aside, ovens, climates, the amount of moisture in the pumpkin puree, the type of oats used, etc. can all effect baking time. I use Quaker Old Fashioned Whole Rolled Oats and Libby’s pumpkin puree. The oats absorb the moisture from the pumpkin and it sounds like your batter is much wetter than mine. I suggest continuing to bake until they’re done, however long that takes. Thanks for trying the recipe.

    1. Haven’t tried it personally in this recipe, but would probably be fine in the same quantity.

  17. These are wonderful, e en better day two and three if kept in an airtight container or in a Baggie as I did.  Have become a real favorite.   I’d really like to know how many calories though as I am tracking with Fitbit to lose weight.  Anyone know how many calories? 

  18. I don’t like oatmeal at all, so these muffins are perfect for me. Instead of chocolate chips, I used cacao nibs and a cup of raisins resulting in a delicious breakfast with health benefits! Thank you.

  19. Made these last night and they are fantastic!! They are really filling and satisfying for breakfast with a glass of almond milk… mmmm so yummy! Thanks for the recipe!

    1. Thanks for trying them the same day I posted them, Becca, and glad you’re pleased! And yes, nice and filling and hearty I thought too!

      1. Of course.. no problem!! Most times I can’t visit your site without making something almost immediately. It’s a domino effect. hahah I am going to make a ton of these this weekend and freeze them. I like them in muffin form, but I also like them microwaved with milk and broken down with a spoon (just like real oatmeal). What a treat.. these are amazing!! You rock girl!

  20. I am not ashamed to say I have taken a mug full of oatmeal with me on the car ride to work once or twice before–but this is definitely more portable and looks delicious to boot!

  21. These muffins. Amazing! Perfect for those mornings when I don’t want to get out of bed because it’s 7 degrees, but then I have to because I’m running super late for work (umm, like this morning). I would get out of bed earlier for these though, especially if they were already baked and all I needed to do was heat them up a tad.

    1. Eeekkkk 7F and running late. I grew up in MN and then Chicago and what you just described was me from ages 0 to 24 until I left for warm weather and beaches :) Although, I’m still always late! lol

  22. My mornings have been so busy recently with Holiday preparations going on at the mall. I need to make a batch of these! Would be much better than my emergency almond butter (which I eat by the spoonful).

  23. These look amazing, breakfast in the form of a muffin is always good! I love the use of pumpkin and these cute mini chocolate chips! Pinned!

  24. The photo shot with the muffin cut in half won me over. Like they say, a picture is worth a 1000 words. This is a prime example. Delish!!!!!

      1. I have a sweet potato quickbread recipe, now that you mention that. And yes, love baking with them too!

  25. I have recently fallen in love with the pumpkin + chocolate combo and it’s not going anywhere soon! These look absolutely to-die for.

  26. I was just thinking Jordan needed a better breakfast than Honey Nut Cheerios. This might be it – and an oatmeal she’d eat (me too!) Pinned!

    1. Thanks for pinning and breakfasts here are SUCH a hodgepodge. Yesterday’s avocado salad blog recipe before all the avos turn brown? Sure. Pumpkin muffins that were made when it was 90F and we were having a heat wave? Sure. So random, always!

  27. maybe this has already been asked…do you think a blend of oatmeal and almond flour work to lower the carb count? If so, what proportions?

    Thanks! These look delicious.

    1. Almond flour has no gluten and oats have very little/none depending on what type are used. By eliminating the flour you’re eliminating the gluten (and replacing it with a very heavy nut-based flour). So….you will have a very heavy, dense muffin with higher overall fat (thanks to the almond flour) but less carbs. Your choice :)

  28. I love making muffins that are easy to grab ‘n go, and also healthy! These pumpkin chocolate chip ones look incredible, Averie! I love how the sugar content isn’t high either. Sounds like the perfect breakfast!

  29. Love the idea of portable oatmeal! After reading your book, I didn’t think it was possible for you to come up with another pumpkin recipe, but you always amaze me with your never-ending ideas:) Will definitely be giving this one a try!

    1. I didn’t think it was possible for you to come up with another pumpkin recipe <--- and if you asked me in 2012-13 I would have said the same thing after writing my pumpkin cookbook. But ultimately things came to me :)

  30. I need these in my life right now! This would have been a perfect and much tastier breakfast this morning then what I did have.

  31. I eat oatmeal EVERYDAY, and lately have been obsessed with putting pumpkin in it! I love that I can have the same flavour, but bring it on on the go with me. Sometimes it;s hard to eat a bowl of oats while driving and running errands ;) Pinned!

    1. Thanks for pinning and if you’re a pumpkin + oatmeal person, I think you’ll be happy with these! And on-the-go is even better, right :)

    1. Girl. Weekend? What’s that….oh yes, cooking/precooking/baking/blogging/answering questions :) It went by in a blur! Thanks for pinning and I wish you THE BEST on the contest!

  32. Of course it’s not too late for pumpkin! I think pumpkin recipes should go all the way until New Years. These look so good! Can’t wait to try!

  33. I loved your oatmeal CC cookies so much and am thrilled to see these!! The recipe looks so healthy and so packed with oats. I have a couple of days off–may need to whip up a batch. I really think Jon would like these–he generally doesn’t want anything too sweet in the am and I could always leave the chips out of half the batter for him (and cram them into the other half for me)!

    1. And they’re not really a super sweet thing, even with the chips, but if he’s a purist, well, just more for you that way :)

      Remember how I told you you were psychic almost sometimes with the recipes I’m making…well I just got done making a twist on the oatmeal cookies because I loved those things so much! But it won’t hit for a long time because I have all these holiday recipes now I have to post!

      1. It’s about -1 degrees with wind chill here today–perfect weather for baking these hearty muffins (and eating them on the couch while catching up on some recorded shows–I’m having a relaxing day off)! There is just enough sweetness to take the edge off the pumpkin and the pumpkin pie spice is just right. I put chips in half and dried cranberries in the other half for Jon (his usual oatmeal add-in). They’re great both ways!

      2. Thanks for trying the recipe the very day after I posted it, Paula. Brrr, stay warm! Ugh, that’s just awful weather!

        Glad you found the sweetness and pumpkin spice just right – and doing half a batch with chips and half with cranberries, great thinking :) Glad you guys liked them!

  34. Wow. I’m loving how low in sugar these are! And I’m glad you couldn’t resist the chocolate chips. They always add a little more fun!

  35. These look so good! I like how many oats you have packed in – delicious and keep us full! Can’t wait to try these out.