Healthy Pumpkin Oatmeal Mini Muffins (with chocolate chips)

Ready in just 15 minutes, these easy Healthy Oatmeal Pumpkin Mini Muffins are made with only 6 ingredients and also happen to be vegan and gluten-free but you would never know. Made with pumpkin puree, they are super moist and so delicious!

Healthy Pumpkin Oatmeal Mini Muffins With Chocolate Chips

Oatmeal is one of my favorite things to eat in the morning for breakfast! It’s incredibly good for you and it’s packed with protein so it fills you up!

Read more about the health benefits of eating oats!

And since fall is here, why not throw some pumpkin puree into my oatmeal ‘mix!?

So this pumpkin muffin recipe with chocolate chips is a way for ALL of us to get our muffin fix in without feeling like we need to run around the block 100 times! They have NO flour in them and minimal sugar.

How Do You Make Pumpkin Chocolate Chip Muffins With Oats

First off, you need a mini muffin tin!

They are so nice to have on hand especially for mini cupcakes, muffins and other mini desserts.

Next you’ll need a food processor or blender to blend your oats into your pumpkin puree batter. This is important because the oats will help keep your muffins together.

How To Choose Which Oats To Use For Your Pumpkin Muffins

Have you ever noticed how many different types of OATS there are out there?

I mean you’ve got quick oats, rolled oats, Irish oats, old-fashioned oats, instant oats, stone ground oats…seriously?

Fortunately, they aren’t much different at all! The main difference is how they are cut or “processed”. The steel cut oats are thicker and just take longer to cook! The instant or quick oats are thinner/smaller in size so don’t take long at all which is the kind I used in this recipe.

So who would want to buy the longer cooking, steel cut oats?

Well besides being just a smidge healthier, they are great for a recipe like ‘overnight oats’ that need a stronger oat that can hold up to the heat.

But for this recipe, you want to make sure the oats you buy are the quick oats or minute oats!

What Kind of Chocolate Chips Should I Use For My Pumpkin Muffins?

You can use milk chocolate, semi-sweet or dark chocolate. All would be delicious! You just need to make sure you remember that milk chocolate is sweeter and is not vegan. Dark chocolate would be the best, healthiest option for you.

The SIZE also is important. I like using the MINI chocolate chips in my batter. The mini chips get distributed more evenly.

Use Pumpkin Puree in Your Muffins Not Pumpkin Pie Mix

Using pumpkin puree in your muffins is a great trick to maintaining the moisture in your muffins! It’s like adding bananas or applesauce. That’s why I love pumpkin muffins!

Just make sure you get canned pumpkin puree and not canned pumpkin pie filling or ‘mix’. The filling is sweeter and already spiced so if you use this, your muffins will be overly flavored and too sweet.

Can I Freeze My Pumpkin Oatmeal Muffins?

Yes!!

I will make a BIG batch of these muffins and freeze them. Muffins freeze very well!! 

I’ll just take a few out in the morning (from my large freezer bag) while I make my coffee and prepare lunch. Then I grab a few as I head out the door! Easy and delicious!

If you want to make these larger, you can. You will just need to bake them for a little longer and at a lower temperature.

Other fall dessert recipes you may like:

Easy Pumpkin Pie Crust Rolls

Pumpkin Spice Dip With Pumpkin Puree

Mini Chai Spiced Tea Apple Pies

Maple Bacon Butternut Squash Skewers

Sweet Moist Maple Cornbread Muffins (Mini)

Healthy Oatmeal Pumpkin Mini Muffins (with Chocolate Chips)

Healthy Pumpkin Oatmeal Mini Muffins (with chocolate chips)

These Healthy Oatmeal Pumpkin Mini Muffins are made with chocolate chips and are flourless! They are incredibly moist and perfect for an on-the-go protein packed breakfast!

5 from 4 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: breakfast, brunch, coconut flour, fall, gf, gluten free, healthy, mini, muffin tin, muffins, no flour, oats, pumpkin

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Servings: 8 Bites

Author: Aleka Shunk

Cost: $4.50

Ingredients

• 1 Can Pumpkin Puree (15 oz.) ((not pumpkin pie filling))
• 1 1/2 Cups 1-Min Oats (or Quick Oats)
• 1 1/4 Cup Brown Sugar
• 1 1/2 Tsp. Pumpkin Pie Spice
• 1 1/2 Tsp. Baking Powder
• 1 Egg
• 1/4 Tsp. Salt
• 1/4 Cup Mini Semi-Sweet Chocolate Chips ((large chips will be too big))

Mini Muffin Tins

Instructions

• Puree all ingredients in a food processor or blender for about 20 seconds or until fully blended.
• Using a mini ice cream scoop or small spoon, scoop batter into mini muffin tins all the way to the top!
• Sprinkle with some oats and a few more chocolate chips and bake on middle rack at 375° for 12-14 minutes.
• Cool on wire racks and get your coffee ready! Or you can freeze them for tomorrow morning! 🙂

Recipe Notes

If you are hosting a brunch party, these are perfect! They don’t need to be kept warm and go delicious with warm or iced coffee.

Make a double batch and freeze these in Tupperware or large freezer bags!