Oatmeal Pumpkin Chocolate Chip Muffins

Oatmeal Pumpkin Chocolate Chip Muffins

The most delicious oatmeal muffin.  Perfect for your fall breakfast.

I love a delicious muffin in the morning.  These oatmeal pumpkin chocolate chip muffins are so perfect.  TMake a batch and keep them in the freezer if needed.  These are gluten free and low in sugar.  I use Walden Farms syrup to keep the sugar even lower.

These muffins are simple to make with delicious ingredients.

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Oatmeal Pumpkin Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Heat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or use liners (I like parchment liners),set aside.
  2. Add the first 9 ingredients and whisk to combine.
  3. Add the oats, baking powder, and stir to combine. Fold in chocolate chips.
  4. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the muffin tin. Fill them up pretty full because they don't rise much.
  5. Bake for about 20-24 minutes, a toothpick inserted in the center comes out clean. Don’t overbake.
  6. Allow muffins to cool in pan before transferring to cooling rack.
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