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These Chocolate Chip Pumpkin Muffins are soft, moist, and packed with pumpkin spice flavor and chocolate chips. They’re made with rolled oats instead of flour and take just 25 minutes from start to finish. Perfect for an easy fall breakfast, snack, or treat.
Once fall comes around, I always have a can of pumpkin open in my fridge. These muffins are one of my favorite ways to use it, especially when my kids want something sweet.
I love that they’re made with simple ingredients I usually have on hand. The oats are blended into oat flour, the pumpkin keeps the muffins soft and moist, and, of course, the chocolate chips are always a hit with my kids.
If you love pumpkin recipes, try my Pumpkin Spice Twice Baked Sweet Potatoes or my Pumpkin Pie Protein Shake.
Recipe Overview
Key Ingredients
Full measurements are listed further down below.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the muffins.
- Rolled oats: Instead of regular flour, blend rolled oats until they reach a flour-like consistency. Use certified gluten-free oats if needed.
- Coconut sugar: Adds sweetness and works really well with the pumpkin and warm spices. Brown sugar can also be used.
- Eggs: Help hold the muffins together and give them structure.
- Coconut oil: Adds moisture. Melt it first and let it cool slightly before mixing it with the other ingredients.
- Almond milk: I use almond milk, but regular milk or another milk of choice will work.
- Cinnamon and nutmeg: Simple warm spices that bring out the pumpkin flavor.
- Chocolate chips: Semi-sweet chocolate chips give these muffins just enough chocolate without overpowering the pumpkin. Dark chocolate chips work too.
How fine should I blend the oats?
Blend the oats until they resemble coarse flour. You don’t want to leave large pieces of oats because that can make the muffins more crumbly.
It doesn’t have to look exactly like store-bought flour, but the finer you blend it, the more even the muffin texture will be.
How to make Chocolate Chip Pumpkin Muffins
Make the oat flour: Add the rolled oats to a blender and blend until they have a fine, flour-like consistency. Transfer the oat flour to a bowl.
Mix the dry ingredients: Add the coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to the oat flour. Mix until combined.
Mix the wet ingredients: In another bowl, whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla until smooth.
Make the muffin batter: Add the wet ingredients to the dry ingredients and gently mix until just combined. Don’t overmix the batter.
Add the chocolate chips: Gently fold them in.
Bake: Divide the batter between the prepared muffin cups and add a few extra chocolate chips on top if desired.
Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool for about 5 minutes before removing them from the pan.
Tips for soft and moist pumpkin muffins
- Don’t overmix the batter: Once the wet and dry ingredients come together, mix only until you don’t see any dry patches.
- Use pumpkin puree, not pumpkin pie filling: This is probably the most important ingredient distinction in the recipe.
- Measure the pumpkin correctly: Too much pumpkin can make oat-based muffins heavy and overly wet.
- Don’t overbake them: Start checking around 18 minutes. The muffins will continue to set slightly as they cool.
- Let the coconut oil cool slightly: You don’t want very hot oil going into a mixture containing eggs.
- Let them cool before eating: Oat-based muffins can be delicate while they’re very hot. Letting them cool for a few minutes helps the texture set.
Common questions
Yes. Since the rolled oats are being blended into oat flour anyway, store-bought oat flour should work. For the most accurate result, I would weigh the 2 cups of rolled oats after blending the next time you make the recipe, then add that gram measurement to the recipe card as the equivalent amount of oat flour.
No. Use 100% pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the sweetness and flavor of the muffins.
Yes. Regular dairy milk, oat milk, cashew milk, or another milk of choice can replace the almond milk.
Yes, but use certified gluten-free rolled oats if you’re making them for someone who needs to avoid gluten.
A few things can cause dense muffins. The batter may have been overmixed, the oats may not have been blended finely enough, or too much pumpkin may have been added. Also check that the baking powder and baking soda are fresh.
Yes. The muffins can be made without chocolate chips, although they’ll be less sweet.
How to store pumpkin muffins
- Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for about 3 days, or refrigerate them for up to 5 days.
- Let the muffins cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw one overnight in the refrigerator or at room temperature. You can also microwave one for a few seconds if you like your muffins warm.
Easy add-ins and variations
- Dark chocolate chips: Swap semi-sweet chocolate chips for dark chocolate chips.
- Pecans or walnuts: Fold in about ½ cup of chopped nuts for some crunch.
- Pumpkin seeds: Sprinkle some over the tops before baking.
- Dried cranberries: Their tart flavor works really well with pumpkin and chocolate.
- Extra cinnamon: Add a little more cinnamon if you like a stronger warm spice flavor.
More Pumpkins Recipes
- Chocolate Chips Pumpkin Cookies
- Healthy Pumpkin Bread
- Pumpkin Banana Bread
- Pumpkin Oatmeal
- Pumpkin French Toast
- Pumpkin Banana Muffins
- Healthy Pumpkin Pancakes
Also, if you try a recipe and like it, leave me feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Chocolate Chip Pumpkin Muffins with Oats
Video
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/2 cup almond milk
- 1/2 cup coconut sugar or low-calorie sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
- cooking spray
Instructions
- Preheat the oven to 350°F. Coat a muffin pan with cooking spray, or alternatively, line the muffin cups with paper liners.
- Place 2 cups rolled oatsto a blender and blend well to make oat flour. Remove and set aside in a bowl.
- Place the 1 cup pumpkin puree, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons coconut oil, and 1/2 cup almond milk in a bowl and mix well with a fork or whisk. (Alternatively, you can place them in a blender. Blend until combined)
- Add the 1/2 cup coconut sugar or low-calorie sweetener, blended oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to the bowl with oats. Mix to combine.
- In a bowl, add the wet ingredients to the dry ingredients. Mix well until combined.
- Gently fold the 1/2 cup semisweet chocolate chips into the batter with a spoon.
- Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Blend the rolled oats until they have a fine, flour-like consistency.
- Use certified gluten-free oats if needed.
- Don’t overmix the batter once the wet and dry ingredients are combined.
- Let the melted coconut oil cool slightly before adding it to the wet ingredients.
- Almond milk can be replaced with another milk of choice.
- Brown sugar can be used instead of coconut sugar.
- Semi-sweet or dark chocolate chips both work well.
- Start checking the muffins around 18 minutes, so they don’t overbake.
- Let the muffins cool for at least 5 minutes before removing them from the pan.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze cooled muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I try your recipe it’s was amazing 👍thank you
Thanks!
Wow, these are so good! Really light and fluffy and moist and not too sweet. Perfect crumb. And I’m a terrible baker. I used oat bran instead of ground rolled oats. Worked great. Baked in a silicone mini muffin pan. I’m so
Impressed with this easy recipe. Thank you!
Glad you loved it. Thanks for the comment and feedback.
Loved this recipe as it is so moist and fluffy. I did use only 1/4 cup of Monk fruit sweetener instead of sugar and it was sweet enough for me and delicious! Thank you for sharing your recipe!
Glad you loved it! Thanks for the feedback.
This was so Nice. Thank you
Hi! These muffins look so good. Wondering if you can sub rolled oats for oat flour and what would be the proportion. Thanks!
yes you can
Can I just buy oat flour instead of putting oats in blender?
Yes, you can definitely do that.
These are amazing! I added ground cloves as I adore the smell of cloves and they turned out delicious!! Thank you for the recipe!
Thanks Maria. So glad you loved it.
I absolutely love these! I must admit, I was hesitant when making them, but so yummy!
Thank you, Jane. Glad you loved it.
Is there a possibility to use a butternut squash with this recepie ? I have already made it once before, and all the family loved it. Thank you.
Yes you can use butternut squash
Can you use coconut flour instead of oat flour?
Hi. I haven’t tested it with coconut flour. Technically you can use coconut flour, but it would need more eggs and less oil. I would have to test it to give you the exact measurements
Fenomenal recepie!!! I love it .I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?!
You can use it. The taste may vary slightly
Hello !!! I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?! ✨
So good!
Thanks, Sadie. Glad you loved it.
Can’t wait to try it! Can I sub maple syrup or honey as a sweetener? What would be the appropriate amount? Thanks!
Hi there. You can you 1/4 cup honey or maple syrup
Can I use 2 cups of whole wheat flour instead of oats?
Hi. You can’t use a 1:1. I would say about 1 and half cups of flour
These muffins are a big hit at my house!
I add cloves and a bit of pumpkin pie spice.
That sounds perfect!
My favorite recipe of all time!
So good right? Glad you love it too.
Can you subitute Coconut oil to any kind of oil for this reciep?
Any other neutral oil works.