Chocolate Chip Pumpkin Muffins with Oats

5 from 20 votes

Chocolate Chip Pumpkin Muffins made with pumpkin puree, blended oats, warm spices, and chocolate chips. Soft, moist, and ready in 25 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

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.

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.