I’m sharing Pumpkin Oatmeal Muffins from Slender Kitchen that clock in at just 4 Weight Watchers Freestyle Smartpoints, are gluten free and vegetarian, and make a healthy, kid friendly make-ahead option for breakfast, brunch or a quick and easy snack.

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I love it when a recipe surprises me, and these Pumpkin Chocolate Chip Oatmeal Muffins did just that. The pumpkin puree keeps them delectably moist, and the mini chocolate chips add tiny bursts of sweet in every bite.

They come out slightly chewy from the oats and somehow feel like a treat that also makes morning less chaotic. I first found this on Slender Kitchen and kept coming back because they vanish before I know it.

If you want something kid friendly and makeahead that still tastes indulgent, these might be the little mystery your breakfast table needs.

Ingredients

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Rich in fiber and vitamin A, adds moisture and mild natural sweetness, earthy.
Whole grain oats give fiber, texture and slow carbs that keep you fuller longer.
Makes muffins tender, adds more whole grain carbs and a gentle nutty taste.
Provide protein, help bind ingredients and give structure, yolks add richness.
Light dairy free option, adds moisture without much fat or strong flavor.
Natural sweetener with antioxidants, warms the flavor but not overpoweringly sweet.
Little pockets of sweet, give chocolate bursts and contrast with oat texture.

Ingredient Quantities

1 cup canned pumpkin puree, not pumpkin pie filling

1 cup unsweetened almond milk or other milk of choice

2 large eggs

1/4 cup pure maple syrup

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1 1/2 cups gluten free rolled oats

3/4 cup gluten free oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon fine sea salt

1/3 cup mini chocolate chips, gluten free if needed

Optional 2 tablespoons packed brown sugar or coarse sugar for sprinkling

How to Make this

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1. Preheat oven to 350 F 175 C and line a 12 cup muffin tin with paper liners or spray with oil so they dont stick.

2. Measure 1 1/2 cups rolled oats and 3/4 cup oat flour. If you dont have oat flour, scoop out 3/4 cup of the rolled oats and pulse it in a blender or food processor until it looks like flour, then use the remaining oats as whole.

3. In a large bowl whisk together 1 cup canned pumpkin puree, 1 cup unsweetened almond milk, 2 large eggs, 1/4 cup pure maple syrup, 2 tablespoons melted coconut oil and 1 teaspoon vanilla until smooth.

4. In a separate bowl stir together the 1 1/2 cups rolled oats, 3/4 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/4 teaspoon fine sea salt so everything is evenly mixed.

5. Pour the dry ingredients into the wet and stir gently until just combined, dont overmix. The batter will be fairly thick and a little lumpy, thats fine.

6. Fold in 1/3 cup mini chocolate chips, reserving a few to sprinkle on top if you like a prettier muffin top.

7. Let the batter rest 5 minutes so the oats hydrate, then spoon into the prepared muffin tin filling each cup about three quarters full. If using, sprinkle 2 tablespoons packed brown sugar or coarse sugar over the tops for a crunchy finish.

8. Bake in the preheated oven 18 to 22 minutes or until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.

9. Cool the muffins in the tin 5 to 10 minutes, then transfer to a wire rack to finish cooling, they firm up as they cool. Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days or freeze for up to 3 months.

Equipment Needed

1. Oven preheated to 350 F / 175 C
2. 12 cup muffin tin plus paper liners or nonstick cooking spray
3. Measuring cups and measuring spoons
4. Blender or food processor to pulse oats into oat flour if needed
5. One large mixing bowl and one medium bowl for dry ingredients
6. Whisk and a rubber spatula or wooden spoon for stirring and folding
7. Spoon or small ice cream scoop to portion batter into cups
8. Wire cooling rack and toothpick to check doneness and cool muffins

FAQ

Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced so it will throw off the flavor and texture. Use plain canned pumpkin puree only.

Can I make these vegan? Yes mostly. Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use a store bought egg replacer, and use vegan chocolate chips. They might be a bit denser but still good.

Can I use regular oats and regular flour instead of gluten free? Yes. Use regular rolled oats and 3/4 cup all purpose flour in place of oat flour. If you don't have oat flour pulse rolled oats in a blender to make it. The crumb will be a little different but it's fine for most people.

How do I know when they're done? Bake at 350°F for about 18 to 22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Tops should spring back lightly when touched. Don't over bake or they'll dry out.

How should I store or freeze them? Keep in an airtight container at room temp up to 2 days, or in the fridge up to 5 days. To freeze wrap individually then put in a freezer bag for up to 3 months. Thaw at room temp or warm for 10 to 20 seconds in the microwave.

Can I change the sweetener or make them less sweet? Yes, reduce the maple syrup to 3 tablespoons if you want less sweet. Honey or agave work too but aren't vegan. If you swap to a dry sweetener or a sugar substitute you may need to tweak the wet to dry ratio a bit.

Pumpkin Chocolate Chip Oatmeal Muffins Recipe Substitutions and Variations

Maple syrup: replace the 1/4 cup pure maple syrup with 1/4 cup honey or 1/4 cup agave nectar. Honey gives a richer flavor and a slightly moister muffin, agave is milder. Use the same amount.
Eggs: for the 2 large eggs use 1/2 cup unsweetened applesauce or 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes). Applesauce keeps them moist, flax adds structure for a vegan option.
Almond milk: swap the 1 cup unsweetened almond milk for any milk you like such as oat milk, soy milk or dairy milk. For a tangier, cakier crumb use 1 cup buttermilk or 1 cup milk plus 1 tbsp lemon juice, let sit 5 minutes.
Gluten free oat flour: replace the 3/4 cup gluten free oat flour with 3/4 cup almond flour for a denser, moist muffin, or with 3/4 cup all purpose flour if you dont need them to be gluten free. If using almond flour, cut liquid a tiny bit.

Pro Tips

– Let the batter sit longer than 5 minutes if you can — 10 to 15 minutes makes the oats hydrate better and gives a softer, less gummy crumb. If the batter stiffens too much, stir in a tablespoon or two of milk; if it seems too loose, add 1 tablespoon oat flour at a time. And whatever you do, stir gently so you don’t overmix.

– Measure by weight when possible, or spoon and level your oats and oat flour. Roughly 1 1/2 cups rolled oats is about 135 g, and 3/4 cup oat flour is about 90 g. Consistent measuring keeps muffin texture predictable from batch to batch.

– Prevent chocolate chips from sinking by tossing them in a teaspoon of oat flour before folding in, or briefly chill them in the freezer. Reserve a few to press on top for prettier muffin crowns. If you like a crunchy top, use coarse or raw sugar, but watch closely the last few minutes so it doesn’t burn.

– Use an oven thermometer and rotate the pan halfway through baking for even color. For convection ovens lower the temperature by about 15 to 20 degrees F and shorten the time a bit. Pull muffins when a toothpick has a few moist crumbs, not dry crumbs, then cool on a rack so they don’t get soggy in the tin.

Pumpkin Chocolate Chip Oatmeal Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

152

kcal

Equipment: 1. Oven preheated to 350 F / 175 C
2. 12 cup muffin tin plus paper liners or nonstick cooking spray
3. Measuring cups and measuring spoons
4. Blender or food processor to pulse oats into oat flour if needed
5. One large mixing bowl and one medium bowl for dry ingredients
6. Whisk and a rubber spatula or wooden spoon for stirring and folding
7. Spoon or small ice cream scoop to portion batter into cups
8. Wire cooling rack and toothpick to check doneness and cool muffins

Ingredients

1 cup canned pumpkin puree, not pumpkin pie filling
1 cup unsweetened almond milk or other milk of choice
2 large eggs
1/4 cup pure maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 1/2 cups gluten free rolled oats
3/4 cup gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
1/3 cup mini chocolate chips, gluten free if needed
Optional 2 tablespoons packed brown sugar or coarse sugar for sprinkling

Directions

Preheat oven to 350 F 175 C and line a 12 cup muffin tin with paper liners or spray with oil so they dont stick.
Measure 1 1/2 cups rolled oats and 3/4 cup oat flour. If you dont have oat flour, scoop out 3/4 cup of the rolled oats and pulse it in a blender or food processor until it looks like flour, then use the remaining oats as whole.
In a large bowl whisk together 1 cup canned pumpkin puree, 1 cup unsweetened almond milk, 2 large eggs, 1/4 cup pure maple syrup, 2 tablespoons melted coconut oil and 1 teaspoon vanilla until smooth.
In a separate bowl stir together the 1 1/2 cups rolled oats, 3/4 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice and 1/4 teaspoon fine sea salt so everything is evenly mixed.
Pour the dry ingredients into the wet and stir gently until just combined, dont overmix. The batter will be fairly thick and a little lumpy, thats fine.
Fold in 1/3 cup mini chocolate chips, reserving a few to sprinkle on top if you like a prettier muffin top.
Let the batter rest 5 minutes so the oats hydrate, then spoon into the prepared muffin tin filling each cup about three quarters full. If using, sprinkle 2 tablespoons packed brown sugar or coarse sugar over the tops for a crunchy finish.
Bake in the preheated oven 18 to 22 minutes or until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.
Cool the muffins in the tin 5 to 10 minutes, then transfer to a wire rack to finish cooling, they firm up as they cool. Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.