Pumpkin Chocolate Chip Oatmeal Muffins

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These delicious Pumpkin Oatmeal Muffins with Chocolate Chips are the perfect bite-sized breakfast or treat packed with nutritious rolled oats and canned pumpkin. Freezer friendly and easy to make.


These Pumpkin Chocolate Chip Oatmeal Muffins are the perfect grab and go snack. Made with wholesome ingredients and bursting with your favorite fall flavors, these delicious healthy snacks are sure to get you in the spirit of the season.

This time of year, I tend to have tupperware containers filled with pumpkin puree lurking in my fridge on a pretty regular basis. Many recipes don’t call for an entire can, so I’m forced to get creative so that I don’t wind up wasting food. Luckily for you, this results in lots of deliciously festive fall recipes.

It’s no secret that I am a big, big fan of oats. They’re affordable, filling, ultra healthy, and crazy delicious. From my Blueberry Oatmeal Muffins to my Applesauce Oatmeal Muffins, I have tried (and loved) tons of different oatmeal muffin recipes.

When it comes to oatmeal muffins, what’s not to love? During the fall season, this recipe for Pumpkin Chocolate Chip Oatmeal Muffins is an absolute must-try. It’s the perfect way to use up that extra pumpkin puree that I know you have lying around. These quick and easy muffins are soft, wholesome, and beyond tasty. Trust me, you’re going to love them!

Pumpkin muffins made with oatmeal and chocolate chips on a cutting board with maple syrup on the side.

Key Ingredients and Easy Swaps

These delicious pumpkin oatmeal muffins require the following key ingredients:

  • Pumpkin puree. The star of our show, pumpkin puree helps to moisten up the muffins and adds a ton of delicious flavor. However, make sure you’re using pumpkin puree and not pumpkin pie filling, as the latter has tons of additives. You can also swap in mashed butternut squash (sold in the freezer section) or mashed sweet potatoes.
  • Chocolate. Pumpkin and chocolate might just be my favorite fall combo, so it’s no surprise that I added chocolate chips to this dish. Feel free to use your chips of choice, whether it be dark, milk, semi-sweet, or even white chocolate.
  • Maple Syrup. In the spirit of the season, I used maple syrup as the sweetener. Feel free to swap it out for honey or agave, if desired.
  • Pumpkin Pie Spice: This spice combines cinnamon, cloves, allspice, ginger, and nutmeg to create that delicious pumpkin pie flavor we all know and love. You can swap in cinnamon with a pinch of nutmeg or make your own.

Recipe Tips

Here are some tips and variations on how to make this delicious recipe your own:

  • Add nuts. For some delicious nutty flavor and a really nice crunch, try adding your favorite nuts to the batter. Some of my top choices include walnuts, pecans, and almonds.
  • Substitute banana. If you’re not a huge fan of pumpkin, you could swap it out for mashed bananas. Just make sure the bananas are ripe, otherwise they won’t be as sweet and flavorful.
  • Add chia or flax seeds. These are exceptionally high in fiber, omega-3s, protein, and healthy fats. They also support healthy digestion and stable blood sugar levels.
  • Switch up the spices. Don’t have any pumpkin pie spice at home? No problem. If you can’t make your own, try swapping out for cinnamon instead.

Can I bake these pumpkin oat muffins as bread?

Absolutely! The beauty of this recipe is that it’s ultra versatile, so it translates quite nicely into bread-form. There really isn’t a need to alter the existing recipe; you simply transfer the dough into a bread pan instead of a muffin tin. Keep in mind that you might need to double the recipe, depending on your pan dimensions.

I prefer muffins for their grab-and-go aspect, but there is something wonderful about a warm loaf of pumpkin bread during the fall season. If you try it this way, let me know how it turns out.

What to Serve With Pumpkin Chocolate Chip Oatmeal Muffins

I LOVE eating these for breakfast, so I always have mine with my morning coffee. The flavors compliment one another perfectly and every morning I feel like I’m indulging myself with dessert for breakfast. Talk about self-care, am I right?

On mornings when I’m feeling extra hungry, I will pair a muffin or two with one of my favorite yogurt bowls or some yogurt chia seed pudding. My husband usually likes his with a creamy banana oatmeal smoothie or a mocha coffee smoothie.

Recently, I’ve started packing them in the girls’ lunches as a dessert side and so far there have been no complaints. Shocking, I know!

How to Store Pumpkin Oatmeal Muffins

These muffins are the perfect grab-and-go breakfast or snack, so you’re going to want to have some extras on hand. Trust me. To store this dish, let the muffins cool down to room temperature and transfer them to an airtight storage bag or container. Once properly contained, you can store the muffins in one of three ways:

  • On the counter for up to 3-4 days
  • In the fridge for up to 1 week.
  • In the freezer for up to 6 months.

Oatmeal pumpkin muffins with chocolate chips being held up by a hand.

Frequently Asked Questions

Below you can find answers to some of the most frequently asked questions about this healthy muffin recipe:

Can I use canned pumpkin pie filling?

It wouldn’t be the end of the world, but I would advise against it. Pumpkin pie filling is pre-sweetened (artificially, I might add) and would therefore throw off the balance of the muffins. Instead, use pumpkin puree and let the pumpkin pie spice and maple syrup do the sweetening.

Can I use a different type of milk?

Yes! I prefer to use unsweetened almond milk, but you could use any type of milk you like. Some of the most common choices include skim milk, soy milk, and oat milk.

Are these muffins good for you?

Yes! Think of these muffins more or less as pumpkin-flavored oatmeal. They are gluten-free, vegetarian, and contain less than 150 calories per serving. As long as you don’t eat the entire batch in one sitting, these muffins are perfectly healthy.

Are baking powder and baking soda the same thing?

The short answer is no, they are not. Both are leaveners that help your baked goods rise, but they aren’t exactly interchangeable. In a pinch, you could substitute one for the other, but your finished product won’t be entirely right. Ideally, you want to stick to whichever one the recipe calls for.

Pumpkin oat muffins cooked with canned pumpkin, rolled oats, and chocolate chips on a wire rack.

More Healthy Muffin Recipes For Breakfast

If you liked this dish, try these healthy muffin recipes next:

The Recipe
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Pumpkin Chocolate Chip Oatmeal Muffins

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  • 2 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 rolled oats
  • 1/4 cup chocolate chips
  • 1 tsp. baking powder

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Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs, pumpkin, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt.

Eggs, canned pumpkin, spices, maple syrup, and milk being whisked in a bowl.

Once combined, add the oats, chocolate chips. and baking powder. Stir until combined.

Rolled oats and chocolate chips behind added to canned pumpkin and eggs.

Pour into standard muffin tin lined with muffin liners or sprayed with cooking spray. Bake for 18-20 minutes until cooked through.

Pumpkin oatmeal muffin mix poured into a muffin tin with parchment liners.


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Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 140
Calories from Fat 44
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 62mg
Sodium 198mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars 9g
Protein 5g

* 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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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Pumpkin Chocolate Chip Oatmeal Muffins
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Lori Kogan
September 9, 2023 - 18:02
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Fantastic.. super moist and delicious
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oc mom
January 21, 2022 - 11:09
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Question--I've made these several times now and my "batter" looks less dense than yours in the photos above. Any reason for that? I also tried oatmilk today as that is what I had. In the oven right now, so we'll see ;)
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November 20, 2021 - 11:30
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These are great! My husband thinks so too. I've made them twice now, with soymilk and quick oats just because that's what I had. I bet they'd be great with chai spices too.
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Kimberly Bauer
August 5, 2021 - 17:51
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Megan George
April 17, 2020 - 11:39
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These are delicious!
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Robert Powers
February 1, 2020 - 09:51
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Use the whole can and double the recipe. Throw the extra in a gallon zip lock and put them in the freezer. 30 seconds in the microwave and a pat of butter for a quick breakfast or snack. I thrown in walnuts and raisins. My gluten free, vegan and low sodium family and friends love them. My red meat eating self loves them too. Simple, quick, easy, healthy, delicious. What’s not to like.
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July 25, 2020 - 18:03
This sounds awesome thank you! Did you use flax egg or something instead of the eggs? :)
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Candice Barbour
October 6, 2019 - 19:00
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I made these last night and they were AMAZING! I was thinking about doing it in a casserole dish, what do you recommend for the cooking time if I did that? Thank you!
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July 28, 2019 - 16:19
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Can I use honey instead of maple syrup? And what kind of oats are used? The instant, quick cook or old fashioned?
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July 29, 2019 - 05:49
That should work great! The old fashioned rolled oats will work best.
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Lashon Kelly
June 22, 2018 - 07:50
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Can I subsitue maple syrup for applesauce
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Adele Holliday
November 22, 2015 - 05:53
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These are great!
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