With a simple stir together method, and just sweet enough flavor, these mini Pumpkin Chocolate Chip Muffins are a yummy fall treat to share with the kids. Plus, they store so well!
Pumpkin Chocolate Chip Muffins
During the fall, I love using pumpkin in all sorts of ways to offer the vitamins it contains to my kids in lots of ways—outside of just pie! These muffins have a pleasant amount of pumpkin flavor, plus nutritious ingredients to make them a balanced breakfast or snack.
And the small size makes them a perfect size for toddlers to pick up and self feed.
I love baking a batch of these muffins ahead of time and having them on hand for easy toddler breakfasts throughout the week. I also love to have them on hand for my own snacking needs—the hint of chocolate is so delicious almost any time of the day!
TIP: To make them ahead and store them for later, simply let the muffins cool and store them in an airtight container in the fridge. Serve them chilled or warm them for 10-15 seconds in the microwave before serving.
Ingredients You Need
To make these whole grain pumpkin muffins, you’ll need:
- Rolled oats: These are also called “old-fashioned oats” at the store. Look for them in the cereal aisle.
- Flour: Whole-wheat flour keeps the muffins full of whole grains.
- Pumpkin pie spice: This adds that classic pumpkin flavor we crave.
- Baking powder and baking soda: A combination of these help the muffins rise nicely while baking.
- Eggs: Large eggs add moisture and help the batter hold together nicely. See the Notes at the end of the recipe for a substitute.
- Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree.
- Brown sugar: This adds flavor and sweetness.
- Oil: You can use any neutral oil you prefer including canola, avocado, or coconut. Melted butter also works.
- Vanilla extract
- Chocolate chips: I prefer mini chocolate chips in this recipe, but any will work.
TIP: To make these dairy-free, use dairy-free chocolate chips.
Step-by-Step Instructions
Here’s a look at the super simple process involved in making these muffins. Scroll down to the bottom of the post for the full recipe.
- Preheat the oven and coat a 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 until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
- Serve warm, at room temp, or chilled.
TIP: These are great on their own, but you could top with some nut butter or cream cheese if you’d like.
Gluten-Free Pumpkin Muffins
Absolutely. Just use gluten-free oats and a gluten-free flour blend and they’ll be gluten-free!
Egg-Free Pumpkin Muffins
You can but there are two adjustments I suggest you make:
- 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. Both will help the batter bind together better.
- Omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
How to Store
Let 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.
Best Tips for Success
- Gluten-free: Use gluten-free oats and a gluten-free flour blend.
- Dairy-free: Use diary-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 ¼ cup water or milk.
- You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
- Cut into smaller pieces for your child if needed.
- Pair with a side of fruit and/or milk for a simple snack or breakfast.
Related Recipes
I’d love to hear what you and your kids think of the recipe when you make them so please comment below!
Mini Pumpkin Chocolate Chip Muffins (Healthy and Easy!)
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)
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 in the pan for 2 minutes and transfer to a wire rack to cool completely.
- Serve warm, at room temp, or chilled.
Equipment
Notes
- Let 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 diary-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 ¼ cup water or milk.
- You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
- Cut into smaller pieces for your child if needed.
- Use canned or homemade pumpkin puree.
Nutrition
This post was first published September 2019.
These muffins are delicious!! I have a 13 month old and he devours these haha but so do I! I cut the amount of chocolate in more than half and chopped it up before adding it to the batter and it was the perfect amount. We’ll be making these all the time!
Just made these this morning before getting the kids ready for school. I love how I can use just one bowl. Recipe comes together very quickly. Muffins have great texture and yummy pumpkin flavor.
We make these delicious muffins year round! They are moist and tender and have excellent fall spice flavor with just the right amount of sweetness!
SO good! My almost 2 year old is very picky but he does eat a few varieties of your muffins. Each time i try a new muffin recipe it’s a toss up if he’ll even try it or not. After a few days he finally tried these and seems to live them as much as his favorite zucchini chocolate chip muffins. The best part is I think they’re super yummy too. As someone else said they’re healthier than the average pumpkin muffin, but don’t taste like a boring health muffin. Win win .
Absolutely delicious and so easy. 2.5 year old helped make them and loved them. The texture is great. Will definitely make again!
Just made these and they turned out so great! I used gluten-free flour and upped the flour from 1/2 cup to 3/4 cup. I also added some hemp seeds.
I love that these had whole grains and oats and not too much sugar without tasting like a recipe that’s trying to be healthy. My 15 month old and three year old looooove them and enjoyed making them with me.
Your website is a gem! Thank you!
You’re so welcome and thank you for commenting!
Can you use quick 1 minute oats (that’s all I currently have)?
Sure, that should work similarly
So delicious and easy to make. My 2 1/2 year old loved helping me make these.
These were so delicious! I ended up using coconut oil and used dried cranberries rather than chocolate chips. They came out so good!
I’m so glad!
I haven’t tested them as full size muffins but you might need to raise the temperature to 375 to get them to bake through with that amount of batter.
I love this recipe. Easy and delicious! Perfect to make with a toddler who’s afraid of the blender/loud noises… thank you !
Hooray!
Can these be adapted to keto? I’m diabetic but absolutely love pumpkin loaf, muffins, etc.! I prefer almond flour or coconut flour but can also use oats.
I don’t know that they would work with straight almond or coconut flour but you could look at a keto baking mix which might have a mix that’s better designed to work as a 1:1 sub.
How much oat flour to sub for oats ? Thx
I’d use just a little less than 1 cup, like 1/8 cup less.
These are incredibly easy to make and delicious.
Not having to blend or get the mixer out is AMAZING!
I am not a baker and when using new ingredients (ie: pumpkin or coconut oil) is involved I shy away from the recipe. So glad I didn’t….:-)
Will def be in the rotation year round!
I’m so glad!
Can you add shredded carrots to this recipe?
You probably could but I wouldn’t add too much since that might make the muffins a little too dense (or reduce the oats a little)
Would all purpose flour work instead of whole wheat?
I think so!
Another great muffin that my whole family loved!
Can I use fresh pureed pumpkin (homemade from a roasted pumpkin)? I know in some recipes you can’t substitute because the homemade pumpkin puree is different and possibly has more water in it.
Can’t wait to try it 🙂
You should be able to—if there’s any liquid that you can see when your puree is sitting, I would drain that off first.
Delicious! Love that I don’t have to get the mixer out and can be made in one bowl.
Requested on repeat.
Forgot the rating 😆
5 star!
Thanks for adding that!
I have made this recipe so many times! My whole family loves them. Its a versatile recipe! I recently started putting all the ingredients into a food processor and adding spinach. Kids don’t even realize! Thanks for a great recipe!
Thank you. My son enjoyed these today.
My first pumpkin recipe of the season and it seems like it turned out OK. Just moved in testing out the oven for the first time also. I like the texture that the oats give the muffins. I was maybe hoping for a bit of a smoother final product but this looks good for the first run through. Thanks for the recipe.
Ok, but seems like they need something…would a pinch or two of salt be a problem…they seem a bit flat.
You can add a pinch of salt if you’d like!
Thank you Amy. I love that these muffins can be made in one bowl without a mixer. I used carob chips because of an intolerance to chocolate and they turned out just fine. Love your healthy recipes.
I would maybe agree that it maybe needs a pinch of salt but sometimes my recipes are too salty and I tend to use unsalted butter now in recipes that call for butter.
I just made these and they are delicious! I made 12 big ones instead and my husband had eaten 6 before my toddler had a chance to try one! I guess I will be doubling the batch next time!
Awesome!
These just came out of the oven and my 21 month old has already eaten 3!! He is muffin obsessed right now so we will be trying many more recipes in the days to come. I love the texture the oatmeal adds and found these to have just the right amount of sweetness!
Just made these with raisins and they are great! We almost made your other pumpkin muffins but wanted a nut-free snack to send to school. My husband and I love them, 2 year old is still deciding….but her likes change daily!! ?. I’m sure she’ll love them tomorrow.
Oh and I cooked these for just 14 minutes and they were perfect. Would have been overcooked if I left them any longer. Just a piece of advice in case others have similar ovens!
Delightful! Muffins turned out tasty and with a good texture. Happy toddler tummy. Thanks!
I’m so glad to hear that!
These were really yummy – pumpkin-y and not super sweet. We all loved them! I used quick oats in place of the rolled oats. Thanks for all the great muffin recipes!
I’m so glad to hear that and I’m glad the quick oats worked well!
I’m sorry to hear that. Was there a particular reason?
Hi Amy, these muffins were quick to make and came out really moist! I love baking with pumpkin for that reason 🙂 I omitted the chocolate chips and decided to make 12 regular-sized muffins instead of mini muffins (still took them out around 17 mins). I also used cinnamon instead of pumpkin pie spice. Thank you for your recipe! Looking forward to sharing them with my 1 year old.
I’m so happy to hear that and I hope your kiddo enjoys them!
These are easy to make and delicious! I love the low sugar taste, and my 15 month old loves them too! I am so happy I found your website! I have made a few recipes so far and each my toddler loved!! (The healthy pumpkin muffins and the chicken nuggets with hidden sweet potato.) Both I have made a few times each, she can’t get enough of them!
I love that most of your recipes are freezable, it is so great having heathy things I made at hand when she needs a meal/snack! Thank you 🙂
I made these muffins 2 days in a row! My family and little one love them! I am so happy I found this blog! My daughter can be bit of a picky eater and these recipes are easy for us to make together, so she knows what is in her food!
Thank you!
I’m so happy to hear that!
Will white sugar work and cinnamon? Ran out of brown sugar and pumpkin pie spice.
Yes, those should work just fine!
I’m out of rolled oats but have oat flour. Would that work as a substitute? Thanks.
I haven’t tried that but I think it should work!