These Chocolatey Pumpkin Muffins Are Peak Fall
Fall is the perfect time for pumpkin spice and hearty breakfasts, and these pumpkin oatmeal muffins have you covered for both. They’re like a more healthful take on pumpkin bread, and you can make them in less than half an hour. If you’re looking for something chewy, satisfying, and maybe a little bit chocolatey, these pumpkin muffins are worth making in the next few months.
The recipe uses rolled oats instead of flour, so the muffins are a bit more dense and chewy than a conventional pumpkin muffin. In fact, they’re a little bit like baked oatmeal, but solid enough to hold in your hand. Canned pumpkin purée makes them moist and flavorful, and if you prefer your pumpkin muffins to have a pumpkin spice flavor profile, you can add a teaspoon of pumpkin pie spice for a bit more flavor.
All you have to do to make these muffins is combine all the wet and dry ingredients in a blender until they’re smooth, then bake them for about 20 minutes. If you like, you can sprinkle chocolate chips on top before you bake them. They’re easy to store in the refrigerator or freezer, so you can keep them around for a last-minute breakfast or snack whenever you like. You can also make miniature versions, which are a great snack for a kid’s lunch box.
“Pumpkin oatmeal muffins are my current go-to easy snack,” says Amy Palanjian from Yummy Toddler Food. “The batter mixes up in the blender, they properly taste like fall, and they pair really well with my afternoon coffee pick-me-up.”
Get the recipe: Pumpkin Oatmeal Muffins from Yummy Toddler Food
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