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Oatmeal To-Go Pumpkin Chocolate Chip Muffins

Averie Sunshine

4.47 from 89 votes

Updated: Sep 13, 2026

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Oatmeal To-Go Pumpkin Chocolate Chip Muffins 🎃🧡 are like baked oatmeal bites with the perfect amount of pumpkin spice flavor! Made with limited sugar and naturally gluten-free, they’re the perfect healthier grab-and-go breakfast or snack. Not too sweet but just right to satisfy!

Easy Oatmeal Pumpkin Chocolate Chip Muffin Recipe

• Love the idea of a nice big bowl of oatmeal but it’s just not practical for busy mornings where something grab-and-go is the actual reality? I’ve got you covered with these soft, chewy, texture-filled muffins! This is my new favorite way to enjoy oatmeal. And it’s never too late (or early) for a pumpkin recipe!
• 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.
• They’re so easy because the batter is some of easiest and least fussy ever. Just whisk together the nine ingredients at once in one bowl, including pumpkin, brown sugar, maple, and I used Silk Unsweetened Vanilla Almond Milk but you can use your favorite milk.
• 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.
• I recommend either Mini Cinnamon Sugar Pumpkin Muffins, Vegan Chocolate Chip Pumpkin Muffins, or these Copycat Starbucks Pumpkin Cream Cheese Muffins if you want more pumpkin muffins with a bolder pumpkin flavor.
• 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.

Ingredients in Oatmeal Pumpkin Chocolate Chip Muffins

• Egg
• Pumpkin puree – 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. 
• Silk Unsweetened Vanilla Almond Milk or your favorite type of milk.
• Light brown sugar
• Maple syrup – I used a sugar-free pancake syrup to keep the overall refined sugar down but use your favorite type of syrup. Honey also works.
• Canola oil, vegetable oil, coconut oil, or your favorite oil for baking.
• Vanilla extract
• Pumpkin pie spice – 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. 
• Salt
• Old-fashioned oats – You must use old-fashioned (rolled) oats in these oatmeal chocolate chip muffins. Instant oats or quick cooking oats are not the right texture and will likely dry out these muffins. Do not substitute.
• Baking powder
• Chocolate chips – I like mini chips so they don’t sink as easily and distribute better.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Oatmeal Pumpkin Chocolate Chip Muffins

These pumpkin oatmeal muffin cups couldn’t be any easier to make!

1. Simply stir together all the ingredients in one bowl.
2. Divide the batter among the cavities of a lightly sprayed 12-cup muffin pan.
3. Bake until the muffins are set and a toothpick inserted in the center comes out clean. 
4. These pumpkin chocolate chip muffins need at least 20 minutes before you’ll be able to safely remove them from the muffin pan. Tip – 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.

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4.47 from 89 votes

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

By Averie Sunshine

🎃🧡 Like aked oatmeal bites with the perfect amount of pumpkin spice flavor! Made with limited sugar and naturally gluten-free, they're the perfect healthier grab-and-go breakfast or snack. Not too sweet but just right to satisfy!

Prep Time: 10 minutes minutes

Cook Time: 23 minutes minutes

Cooling Time: 20 minutes minutes

Total Time: 53 minutes minutes

Servings: 11 muffins

Equipment

• (12 Cup) Muffin Pan

Ingredients 

• ▢ 1 large egg
• ▢ ½ cup pumpkin puree
• ▢ ½ cup Silk Unsweetened Vanilla Almond Milk, (or your favorite milk)
• ▢ ⅓ cup light brown sugar, packed
• ▢ ¼ cup maple or pancake sryup, (I used sugar-free lite pancake syrup)
• ▢ ¼ cup canola or vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ½ teaspoon salt, or to taste
• ▢ 3 cups old-fashioned whole rolled oats, (do not use quick-cook or instant; use certified GF if you need to)
• ▢ 2 teaspoons baking powder
• ▢ ¾ cup semi-sweet mini chocolate chips, (mini recommended, but regular-sized chips may be substituted)

Instructions 

• 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.
• To a large bowl, add the first 9 ingredients (through optional salt), and whisk to combine.
• Add the oats, baking powder, and stir to combine.
• Add the chocolate chips and stir to combine.
• 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.
• 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.

Notes

Storage: Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3-4 months. Thaw on countertop and enjoy.

Nutrition

Serving: 1serving, Calories: 265cal, Carbohydrates: 32g, Protein: 5g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 18mg, Sodium: 119mg, Potassium: 213mg, Fiber: 4g, Sugar: 13g, Vitamin A: 1767IU, Vitamin C: 1mg, Calcium: 91mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

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

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

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

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

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

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

This conversation is sponsored by Silk. The opinions and text are all mine. Originally posted November 2014. Reposted October 2019 with updated text.