Deliciously spiced and moist healthy pumpkin muffins packed full of oats and chocolate chips in every bite! These muffins make for a delicious snack or breakfast and are full of fibre and vitamin A!
One of the reasons I love these pumpkin muffins is they are sweetened with molasses versus brown or white sugar. This adds a nice depth of flavour that reminds me of Fall and is also more nutritious then a regular processed sugar. While blackstrap molasses is the healthiest, it’s hard to bake with as it’s more bitter. Now I won’t go so far as to say it’s healthy as it’s still a sugar, but regular molasses still gives the muffins a nutritional boost adding minerals like iron and calcium.
If you’re interested in other recipes utilizing molasses, try my chewy ginger molasses cookies. A classic cookie that can’t be beat!
These pumpkin muffins are an amazing healthy snack that tastes more like a treat but also works great as a breakfast or part of a lunch for the kiddos! Both of my kids, who are currently 5 and 1 enjoy these muffins. My son likes to eat all of the chocolate chips in a muffin and then say he’s full but with these he ate the whole thing, no complaints! A win in my book! Plus, as these muffins are packed full of pumpkin, they’re eating some veggies and don’t even know it.
The only annoying thing about baking with pumpkin is I usually don’t use a full can at a time and then forget about the leftovers in the fridge. To avoid waste, I’ve started baking multiple pumpkin muffins or other baked goods at a time to use up the whole can and then I freeze the majority of it for on the go snacks. If you still have some pumpkin left, try my pumpkin flax muffins or for a treat, my delicious pumpkin cake with cream cheese frosting.
Baking Tips
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a tight, dense muffin.
- The measurements for these pumpkin muffins are based off of canned pumpkin puree. I have never tested them with fresh pumpkin but would guess it would have different weights so am unsure of how they’d turn out.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Today’s song was supposed to be some CanCon (Canadian content) but as I was in the middle of writing this post, our fridge died. SO we spent the night cleaning out the fridge and trying to salvage as much as we could instead. For some reason, to make myself feel better I kept singing this to myself. Here’s December, 1963 (Oh, What A Night) by Frankie Valli & The Four Seasons. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Pumpkin Oatmeal Chocolate Chip Muffins
Ingredients
- 1 1/2 cups (180g) whole wheat flour
- 3/4 cup (90g) quick oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1 3/4 cups (350g) pumpkin puree
- 1/3 cup (60g) canola oil
- 1/3 cup + 1 tbsp (100g) molasses
- 3/4 cup (165g) unsweetened oat milk
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (80g) semi sweet chocolate chips
Instructions
- Preheat oven to 425℉. Line or spray 12 muffin tins.
- In a medium mixing bowl, add your flour, oats, baking powder, baking soda, cinnamon, allspice and salt. Whisk until combined.
- In a large mixing bowl, add the pumpkin, canola oil, molasses, milk, vanilla extract and eggs. Whisk until well combined and the eggs are fully incorporated.
- Add the dry mixture into the wet mixture and fold together until almost combined. Add the chocolate chips and fold until just combined.
- Divide the batter into the 12 tins, they will be full! Place in the oven and bake for 7 minutes. Then drop the temperature to 350℉ and bake for an additional 11-13 minutes or until a toothpick comes out clean.
- Allow to cool in the tins for 5 minutes before transferring to a wire rack to fully cool. Store in an airtight container for up to 3 days or in the freezer for up to 3 months and enjoy!
