Gluten Free Pumpkin Chocolate Chip Oat Muffins

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 muffins not only are loaded with flavors of fall-canned pumpkin, pumpkin spice, cinnamon and chocolate chips but also cooked oats to 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.

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

INGREDIENTS + NOTES

• Quick cooked oats- these are the type to use. 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.
• Pumpkin puree- in this recipe it must be pumpkin puree not pumpkin pie mix or it will not turn out right.
• Coconut sugar- this sugar taste like brown sugar but lower on the glysemic index. 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- holds everything together. Another great binder.
• Vanilla extract- flavor enhancer.
• Mini chocolate chips- the chocolate chips give it the sweet taste combined with the pumpkin.
• Spices- cinnamon and pumpkin spice give these muffins the perfect fall taste.

HOW TO MAKE

Pre-heat oven to 350 degrees

Combine oats, flour, cinnamon, pumpkin spice, salt and baking powder

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

Fold in the chocolate chips

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

WHAT I LOVE ABOUT THIS RECIPE

• One bowl- these muffins come together in 30 minutes. All the ingredients combine in one bowl then easily transfer to muffin tins to bake.
• Quick breakfast + on the go snack- pop one of these in your bag for breakfast or have as an afternoon treat.
• Chocolate + Pumpkin- the combination of these two flavors is an absolute fall favorite. Sweet and savory.
• 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 and vitamin A.

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

STORAGE

Refrigerator- Place in an airtight container in the refrigerator for up to 3 days.

Freezer- Place in freezer friendly container. Will freeze well up to 3 months.

Reheat- Wrap muffin in paper towel then place in microwave for 30 seconds to warm.

OTHER MUFFIN RECIPES YOU MIGHT LIKE

Gluten Free Carrot Cake Muffins

Bacon, Egg and Cheese Muffins

Sausage and Veggie Egg Cups

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