During pumpkin season, I always seem to have tupperware containers full of pumpkin puree lurking in my fridge. It's rare that a recipe calls for a whole can so most days I stare at the leftovers and try to determine the best way to use up the remaining pumpkin. Usually it ends up being swirled into morning yogurt, oats, or smoothies but sometimes I get more ambitious and decide to do some baking. And today's yummy pumpkin oatmeal chocolate chip muffins were the result.
The base of the recipe is essentially the same as any baked oatmeal recipe, the only difference being that it is cooked into adorable, portable muffins instead for grab and go convenience. The pumpkin in the recipe guarantees the muffins are moist and I couldn't help but add some chocolate chips since pumpkin and chocolate is one of my favorite combinations. To stick to fall flavors, I opted to use maple syrup as the sweetener as well as pumpkin pie spice to add some notes of cinnamon, cloves, and nutmeg. You could substitute nuts for the chocolate, add in some chia or flax seeds, or if you aren't a huge pumpkin fan you could opt for mashed bananas or squash.
Pumpkin Chocolate Chip Oatmeal Muffins
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- 2 U eggs
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened almond milk (or skim)
- 2 tbsp. maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 cup oats
- 1/4 cup chocolate chips
- 1 tsp. baking powder
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Preheat the oven to 375 degrees.
Whisk together the eggs, pumpkin, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Once combined, add the oats, chocolate chips. and baking powder. Stir until combined. Pour into standard muffin tin.
Bake for 18-20 minutes until cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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