Pumpkin Oatmeal Muffins

Pumpkin puree, flour, oats and fall spices come together and make these soft and chewy Pumpkin Oatmeal Muffins. They make perfect breakfast for busy mornings and on-the-go snack during day.

Soft and chewy muffins with pumpkin, oats and fall spices. Perfect for busy mornings.




  1. Preheat oven to 350F. Place paper liners into a muffin tin. Put aside.
  2. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg and salt.
  3. In a separate bowl, whisk eggs and sugar until smooth. Add in olive oil and pumpkin puree. Fold in chocolate chips.
  4. Using an ice cream scoop, fill the ¾ of prepared liners with the batter. Top each with extra oats. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Transfer the muffins on a wire rack and let them cool completely.
  5. You can keep these muffins in an airtight container up to 2 days at room temperature and 3-4 more days in the refrigerator.