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! 

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!

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

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.

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. 

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. 

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. They're the perfect grab-and-go breakfast or snack! 

Yield: 11 muffins
Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 20 minutes
Total Time 53 minutes

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)

Instructions

    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.

Notes

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

Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 308 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 20mg Sodium: 134mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 18g Sugar Alcohols: 0g Protein: 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.

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.