Go Back
–+ servings
pumpkin-chocolate-chip-mini-muffins
Print Recipe Add to Collection
4.98 from 41 votes

Pumpkin Chocolate Chip Muffins

These whole grain Pumpkin Chocolate Chip Muffins have delicious pumpkin flavor and just enough chocolate chips. They're moist and a great breakfast or snack to share with the kids.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 (Makes 24 mini muffins)
Calories: 110kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil (or melted and slightly cooled coconut oil)
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (or raisins or dried cranberries)
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
  • Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  • Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool muffins in the pan for 2 minutes and transfer to a wire rack to cool completely.
  • Serve warm, at room temp, or chilled.

Notes

  • Let muffins cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
  • Gluten-free: Use gluten-free oats and a gluten-free flour blend.
  • Dairy-free: Use dairy-free chocolate chips.
  • Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and 1/4 cup water or milk.
  • You can, of course, use dried cranberries or raisins in place of the chocolate if you prefer.
  • Cut muffins into smaller pieces for your child if needed.
  • Use canned or homemade pumpkin puree.

Nutrition

Serving: 2muffins | Calories: 110kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg