Chocolatey Delight Pumpkin Oat Muffins
Bursting with cozy fall flavors and studded with rich chocolate chips, Chocolatey Delight Pumpkin Oat Muffins are the ultimate treat to satisfy your sweet cravings while packing in wholesome ingredients. Made with a hearty base of rolled oats and a flavorful blend of pumpkin puree, cinnamon, and nutmeg, these soft and moist muffins capture the essence of autumn in every bite. Plus, the combination of brown sugar and vanilla gives them a warm, caramel-like sweetness, while semi-sweet chocolate chips add an irresistible touch of decadence. Perfect as a quick breakfast, snack, or dessert, these easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in under 25 minutes. Serve them warm with a cup of coffee or enjoy them on the go—either way, these pumpkin oat muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Unsweetened almond milk (or any milk of choice)
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with non-stick spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, almond milk, vegetable oil, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Chocolatey Delight Pumpkin Oat Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 20.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
