These pumpkin oatmeal muffins are the perfect fall breakfast or snack. They’re made with whole oats, pumpkin puree, and warm pumpkin pie spices. We like to add some chocolate chips to make them a real treat.
It’s time to celebrate everything cozy about fall, starting with these pumpkin oatmeal muffins. They come out incredibly soft and moist every time, with that perfect pumpkin spice aroma that fills the whole kitchen.
They’re also wonderfully simple to make, so whenever the baking mood strikes (or you’re just craving a little something sweet), these muffins are always the answer. I love topping them with a sprinkle of cinnamon sugar to make them sparkle, or a pinch of flaky sea salt for that sweet-salty moment — and honestly, doing both is even better.
However you finish them, they’re the kind of easy, feel-good treat I find myself baking all season long.
Can pumpkin oatmeal muffins be frozen?
Yes! These muffins freeze well. Place them in a resealable bag in your fridge for up to a month. For longer freezer storage, wrap the bag in aluminum foil to prevent freezer burn.
Pumpkin Oatmeal Muffins with Chocolate Chips
- Pin
Ingredients
- ▢ 3 cups quick oats (can sub rolled oats)
- ▢ 2 teaspoons ground cinnamon
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- ▢ 1 cup pumpkin puree
- ▢ 1 cup milk (dairy-free milk works well)
- ▢ ⅓ cup EACH: maple syrup and coconut sugar (can sub brown sugar)
- ▢ ¼ cup neutral-flavored oil (avocado works well)
- ▢ 1 teaspoon vanilla
- ▢ 2 large eggs
- ▢ 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners. Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour. 3 cups quick oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well. 1 cup pumpkin puree, 1 cup milk, ⅓ cup EACH: maple syrup and coconut sugar, ¼ cup neutral-flavored oil, 1 teaspoon vanilla, 2 large eggs
- Add the oat mixture to the bowl and whisk. Stir in the chocolate chips. 1 cup dark chocolate chips
- Pour ¼ cup of the batter into each muffin liner. If you’d like, top with a couple of extra chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean. Let the muffins cool for at least 20 minutes before eating them.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More sweet pumpkin recipes
If you love pumpkin as much as we do, make sure to check out all of our pumpkin recipes !
Pumpkin Brownies
Pumpkin Sugar Cookies
Pumpkin Popsicles
Pumpkin Oatmeal with Diced Apple and Maple Pecans
Pumpkin Oatmeal Muffins with Chocolate Chips
Ingredients
- 3 cups quick oats , can sub rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- 1 cup pumpkin puree
- 1 cup milk , dairy-free milk works well
- ⅓ cup EACH: maple syrup and coconut sugar , can sub brown sugar
- ¼ cup neutral-flavored oil , avocado works well
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners. Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour. 3 cups quick oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well. 1 cup pumpkin puree, 1 cup milk, ⅓ cup EACH: maple syrup and coconut sugar, ¼ cup neutral-flavored oil, 1 teaspoon vanilla, 2 large eggs
- Add the oat mixture to the bowl and whisk. Stir in the chocolate chips. 1 cup dark chocolate chips
- Pour ¼ cup of the batter into each muffin liner. If you’d like, top with a couple of extra chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean. Let the muffins cool for at least 20 minutes before eating them.
