Kick off your weekday mornings the EASIEST and healthiest way with these pumpkin chocolate chip baked oatmeal muffins! Easy to throw together and they freeze beautifully.
Fun fact: My freezer is currently overflowing with these baked oatmeal muffins. Suffice to say, life is pretty great. ??
Also, my pumpkin kick has barely even begun, you guys. Just a disclosure that all of us probably don’t hate, right?
THESE MUFFINS THO. We’ve eaten our share of pumpkin baked goodies on the blog the past few years and some of those ways have even included pumpkin muffins. But never baked OATMEAL MUFFINS. Aka, yo morning oatmeal in convenient, fast, and freaking adorable muffin form.
With pumpkin cause we’re smack in the middle of fall and with chocolate because…well, that one doesn’t need explanation hopefully?
These are SO dang easy it’s pretty scary. Literally a HANDFUL of ingredients get thrown in the same bowl, everything gets scooped into the muffin cups and from there it’s just bake and devour.
…Or depending on your level of self-control it’s devour only half the pan and throw the leftovers in the freezer for the rest of the week.—it’s SUCH a time-saver for me on busy school mornings when I can just grab one of these outta the freezer, pop it in the microwave for a minute, grab my coffee thermos and I’m good to go.
P.S. Heavy on the chocolate chips crowning these bad boys is just an overall good life choice.
P.P.S. These baked oatmeal muffins serve dual purpose as breakfast and midnight snacks. Of course no prior experience needed for me to know this fact. ??
Pumpkin Chocolate Chip Baked Oatmeal Muffins
- 1/2 cup pumpkin puree
- 2 large eggs lightly beaten
- 3/4 cup milk
- 1/2 cup coconut sugar or brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups old-fashioned rolled oats
- 3/4 cup semisweet chocolate chips
Preheat oven to 350F. Grease a 12-cup muffin tin and set aside.
In a large bowl, whisk pumpkin, eggs, milk, sugar, vanilla, pumpkin pie spice, salt, baking powder, and baking soda until smooth. Gently fold in oats and chocolate chips until just combined.
Fill prepared muffin cups 3/4 full with batter and garnish with a few additional chocolate chips if desired. Bake muffins at 350F 20-25 minutes or until oatmeal muffins are firm to the touch. Cool muffins completely before removing from pan. Enjoy!