Gluten Free Pumpkin Chocolate Chip Oat Muffins

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These delicious pumpkin chocolate chip oat muffins are a yummy breakfast treat or a great on the go snack. They are packed with oats to hold you over and nutritious pumpkin to satisfy those fall cravings.

I am a huge fan of pumpkin and chocolate coming together. What better combination to whisk you into the fall season. These gluten free pumpkin chocolate chip oat muffins not only are loaded with flavors of fall-canned pumpkin, pumpkin spice, cinnamon and chocolate chips but also cooked oats to be the fiber that can fill you up. To keep these muffins gluten free, we are making these muffins with gluten free one for one flour. If you are not gluten free, you can easily sub for regular flour.

My kids love these in their lunch boxes as a mid-day snack. We as a family enjoy pairing them with this Dairy Free Chicken Apple Sausage Breakfast Casserole or this Farmer's Breakfast Hash on a Saturday or Sunday morning in October. They also are a perfect match with this Easy Healthy Pumpkin Pie Smoothie as an afternoon treat.

If you love easy breakfast options, try these Gluten Free Carrot Cake Muffins or Sausage and Veggie Egg Cups.

WHAT YOU'LL LOVE ABOUT THESE PUMPKIN CHOCOLATE CHIP OAT MUFFINS

• One bowl: These muffins come together in 30 minutes. All the ingredients combine in one bowl then easily transfer to muffin tins to bake. Viola!

• Quick breakfast + on the go snack: Pop one of these in your bag in the morning for breakfast or have as an easy afternoon snack.

• Chocolate + Pumpkin: The combination of these two flavors is an absolute fall favorite. Sweet and savory. It will definitely help get you in the fall mood.

• Healthy alternative: These muffins are a healthy alternative to high calorie bagels or donuts. Using oats, pumpkin and minimal coconut sugar, these muffins are packed with fiber, potassium and vitamin A.

INGREDIENTS + SUBSTITUTIONS

• Quick cooked oats: Quick cooked oats are the only type to use for this recipe. Instant oats will leave the muffins dry. We love the Bob Red Mills certified gluten free oats.

• 1 for 1 flour: This flour binds everything together. We like using Bob Red Mills 1 for 1 gluten free flour. You can use other brands of 1 for 1 gluten free flour but make sure it has xanthan gum as an ingredient or the muffins will not turn out well.

• Pumpkin puree: In this recipe, it must be pumpkin puree not pumpkin pie mix or it will not turn out right. It will say on the label of the can if it is exclusively pumpkin puree or pumpkin pie mix.

• Coconut sugar: This sugar taste like brown sugar but lower on the glycemic index making it a healthier alternative. However, you can sub out brown sugar in place.

• Milk: We are using regular milk but any plant based milk will work for this recipe too.

• Egg: A great binder that holds the ingredients together.

• Vanilla extract: This enhances the flavor of the muffins.

• Mini chocolate chips: The chocolate chips give it the sweet taste combined with the pumpkin. You can use semi sweet or dark chocolate for the muffins.

• Spices: Cinnamon and pumpkin spice give these muffins the perfect fall taste. To make them spicier add a dash of clove.

Scroll down to the recipe card for full quantities used.

HOW TO MAKE PUMPKIN CHOCOLATE CHIP OAT MUFFINS

Step 1: Pre-heat oven to 350 degrees.

Step 2: Combine oats, flour, cinnamon, pumpkin spice, salt and baking powder.

Step 3: Whisk together then add pumpkin puree, egg, coconut sugar, milk and vanilla extract. Blend all ingredients together.

Step 4: Fold in the chocolate chips.

Step 5: Transfer to muffins pans and bake for 20-25 minutes. Allow muffins to cool for 5 minutes before removing to serve.

EMILY'S TIPS

• Use pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices, which will throw off the flavor balance.

• Don't overmix the batter. Once the dry ingredients are combined with the wet, stir gently until just incorporated to keep your muffins soft and fluffy.

• Make sure to fold the chocolate chips in last so they spread out evenly in the mixture. You can also add a few chocolate chips to the top of the muffins after they are in the muffin pan before baking.

• Take muffins out of oven when you see the top start to look golden. The center might be a bit moist but the muffins centers will easily heat up once you take them out of the oven. Check the center with a toothpick to make sure it is not gooey.

• Let the muffins cool in the pan a few minutes before removing so they will continue to set.

SERVING SUGGESTIONS

These pumpkin chocolate chip oat muffins pair well with savory breakfast dishes like this Slow Cooker Breakfast Casserole or this Farmer's Breakfast Hash.

If you'd like to enjoy a little more sweetness, these Healthy Candy Corn Fruit Parfaits with fruit tastes delightful and will definitely get you in the fall mood.

Keeping with the pumpkin theme, this Healthy Pumpkin Pie Smoothie can help wash everything down.

STORAGE + REHEATING

Refrigerate: Place in an airtight container in the refrigerator for up to 3 days.

Freeze: Place in freezer friendly container. Will freeze well up to 3 months.

Reheating: Wrap muffin in paper towel then place in microwave for 30 seconds to warm.

RECIPE FAQ'S

Can I use instant oats?

No, not for this recipe because the muffins will turn out dry. The quick cooked oats work the absolute best.

Can I make these muffins dairy free?

Yes, the only dairy ingredients are milk and chocolate chips. You can sub out regular milk for any plant based milk and we absolutely love the brand Enjoy Life for the chocolate chips which are dairy free.

Can these muffins be made vegan?

Yes, you would sub in a flax egg for an egg and use a dairy free/plant based milk along with dairy free chocolate chips like the one already used in this recipe by EnjoyLife.

Can I freeze the muffins?

Yes, they freeze up to 3 months in a freezer safe bag or freezer friendly container.

I hope you give these Gluten Free Pumpkin Chocolate Chip Oat Muffins a try! If you do give this recipe a try, please let me know!

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