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!