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Healthy Pumpkin Oat Muffins

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Soft, tender, and just sweet enough, these healthy pumpkin oat muffins with chocolate chips come together in 30 minutes using simple pantry staples. Perfect for cozy fall mornings, they’re packed with fiber and protein while tasting like a treat.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup maple syrup (or honey)
  • 1/4 cup coconut oil, melted (or any neutral oil like avocado or grapeseed)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (old-fashioned, not instant)
  • 3/4 cup whole wheat flour (all-purpose works too)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ginger)
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (semi-sweet, dark, or milk)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with a little oil.
  2. In a large bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together 1 cup rolled oats, 3/4 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula. Mix just until no streaks of flour remain. Do not overmix.
  5. Add 1/2 cup chocolate chips and fold them in gently. Reserve a handful of chips to sprinkle on top before baking if desired.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top if using.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before storing.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients to prevent coconut oil from solidifying. Let muffins cool completely before storing to avoid sogginess. For best results, use old-fashioned rolled oats, not quick oats. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin muffins, healthy muffins, oat muffins, pumpkin oat muffins, chocolate chip muffins, fall breakfast, easy muffin recipe, 30-minute recipe

Find it online: https://spoonluma.com/healthy-pumpkin-oat-muffins-easy-30-minute-recipe/