Go Back
–+ servings

Pumpkin Oatmeal Chocolate Chip Muffins

Olivia Daly
Deliciously spiced and moist healthy pumpkin muffins packed full of oats and chocolate chips in every bite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Course Breakfast, Snack
Servings 12

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!
Keyword healthy muffins, oatmeal muffins, pumpkin chocolate chip muffins, pumpkin chocolate chip oatmeal muffins, pumpkin muffins, pumpkin oat muffins, Whole wheat flour muffins
Tried this recipe?Let us know how it was!