Description

Start your day with a warm, delicious embrace of fall in the form of Pumpkin Chocolate Chip Baked Oatmeal Muffins. These fluffy, moist muffins combine the sweetness of pumpkin and chocolate, making them perfect for breakfast or as a delightful snack anytime. Easy to prepare and perfect for meal prep, these muffins will fill your kitchen with an inviting aroma that everyone will love.

Ingredients

Scale

2 cups old-fashioned rolled oats
1 cup pure pumpkin puree
1 cup semi-sweet chocolate chips
2 large eggs
1 tsp ground cinnamon
2 tsp baking powder
1/4 cup maple syrup
1/2 cup milk (dairy or non-dairy)

Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
In a large bowl, combine rolled oats, baking powder, cinnamon, and a pinch of salt.
In another bowl, whisk together pumpkin puree, eggs, milk, and maple syrup until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Fold in chocolate chips gently.
Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 175
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg

Keywords: For added texture, consider mixing in chopped nuts or dried fruits. To make gluten-free, substitute regular flour with a gluten-free blend. Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.