I can’t wait to share my Pumpkin Oatmeal Muffins from Slender Kitchen, which total just 4 Weight Watchers Freestyle SmartPoints, are gluten free and vegetarian, and make a healthy choice for breakfast, brunch or a snack.

Jump to Recipe

I kept messing with a muffin that sounds ordinary but isn’t, and now I cant stop making it. I fold canned pumpkin puree (not pumpkin pie filling) into batter and toss in mini semisweet chocolate chips for that surprise bite, and somehow every batch has its own personality.

Theyre quick to grab, travel well, and somehow people always want the recipe even when I tell them theres nothing complicated about it. I’m calling it Oatmeal Chocolate Chip Muffins because the name fits, but you should try one to see why a simple swap makes you do a double take.

Ingredients

Print Recipe (No Advertisments)

Adds hearty fiber and whole grain carbs, keeps muffins filling and slightly chewy.
Packed with vitamin A and moisture, it’s low calorie and adds subtle sweetness.
Lean protein without yolk, helps structure and lift, keeps muffins lighter.
Natural sweetener, adds caramel notes, raises sugar and simple carbs though.
Adds moisture and mild fruit sweetness, cuts fat, can replace oil in recipes.
Mini semisweet chips give melty chocolate pockets, add sugar and flavor contrast.
Provide crunch healthy fats and some protein, slightly bitter note balances sweetness.
Ground cinnamon offers warm spice, aroma, tiny antioxidants, pairs well with pumpkin.

Ingredient Quantities

1 1/2 cups gluten-free old-fashioned rolled oats

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup egg whites (about 4 large egg whites)

1/3 cup pure maple syrup

1/4 cup unsweetened applesauce

1/4 cup unsweetened almond milk

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/2 cup mini semisweet chocolate chips

Optional: 1/4 cup chopped walnuts or pecans

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line a 12-cup muffin tin with liners or spray with nonstick spray.

2. Pulse 1 1/2 cups gluten free rolled oats in a blender or food processor until mostly a fine flour, but leave a bit of texture if you like a chewier muffin.

3. In a large bowl whisk together 1 cup pumpkin puree, 1/2 cup egg whites, 1/3 cup pure maple syrup, 1/4 cup unsweetened applesauce, 1/4 cup unsweetened almond milk and 1 tsp vanilla extract until smooth.

4. In another bowl mix the ground oats with 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/4 tsp salt.

5. Add the dry ingredients to the wet and stir gently until just combined — dont overmix or the muffins will get dense.

6. Fold in 1/2 cup mini semisweet chocolate chips and if using add 1/4 cup chopped walnuts or pecans; save a few chips to sprinkle on top.

7. Spoon batter into the prepared muffin cups, filling about 3/4 full, and press a couple reserved chips on top of each for a pretty finish.

8. Bake 18 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely so they set up right. These keep well in the fridge for a week or freeze for longer.

Equipment Needed

1. Oven (preheat to 350 F)

2. 12-cup muffin tin, plus paper liners or nonstick spray (two 6-cup tins work too)

3. Blender or food processor to pulse the oats into flour

4. 2 mixing bowls, one large and one medium

5. Whisk and a rubber spatula or wooden spoon

6. Measuring cups and measuring spoons

7. 1/4 cup and 1/2 cup liquid measuring cups or just a set of cup measures

8. Wire cooling rack and a toothpick to test doneness

FAQ

Q: How many muffins does this make and what temp and time do I use? A: Makes about 10 to 12 standard muffins. Bake at 350 F (175 C) for 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool 5 to 10 minutes before removing from the tin.

Q: Can I use quick oats or oat flour instead of old fashioned rolled oats? A: Yes, quick oats will work but the texture will be softer and a bit mushy. If you want a finer crumb, pulse the rolled oats in a blender to make oat flour. Always use certified gluten free oats if you need them gluten free.

Q: How do I make these vegan? A: Swap the 1/2 cup egg whites for about 1/2 cup aquafaba (the chickpea liquid) whipped a bit, or use a commercial egg replacer per package directions. Texture wont be exactly the same but itll be close. Note youll also need to use a non dairy milk like oat or soy.

Q: Can I make them nut free? A: Yes, just omit the walnuts or pecans and use a seed or oat milk instead of almond milk. Also check that your oats and chocolate chips are processed in a nut free facility if thats a concern.

Q: How should I store or freeze the muffins? A: Store in an airtight container at room temp for 2 to 3 days, or in the fridge up to 5 days. Freeze for up to 3 months, individually wrapped or in a freezer bag. Thaw at room temp or warm 20 to 30 seconds in the microwave.

Q: Any tips so the chocolate chips dont sink and the muffins turn out good? A: Toss the chips in a tablespoon of the oats or a little oat flour before folding them in so they dont sink. Dont overmix the batter just stir until combined, itll be thick. If batter seems dry add a splash more almond milk.

Pumpkin Chocolate Chip Oatmeal Muffins Recipe Substitutions and Variations

1 1/2 cups gluten-free old-fashioned rolled oats: swap for 1 1/2 cups quick oats for a softer, less chewy muffin, or pulse the rolled oats into 1 1/3 to 1 1/2 cups oat flour for a finer, more cake-like crumb (you may need to cut liquid by a tablespoon or two).
1/2 cup egg whites: use 2 large whole eggs instead for richness and structure, the muffins will be a bit denser and more tender, or for a vegan swap try 1/2 cup aquafaba (chickpea brine) for similar lift.
1/3 cup pure maple syrup: replace with 1/3 cup honey (same sweetness and moisture, slightly different flavor) or with 1/4 cup packed brown sugar plus 1 tbsp applesauce if you want a caramel note and similar moisture.
1/4 cup unsweetened almond milk: any neutral plant milk or dairy milk works 1:1 (oat, soy, cow’s milk), just use the same volume; for fewer allergens use water plus 1 tbsp extra applesauce for moisture.

Pro Tips

1. Let the pulsed oats sit in the batter for 10 to 15 minutes before scooping. The oats will soak up moisture and the muffins stop being gummy, plus you can still keep a bit of chew if you didnt grind them totally smooth.

2. If you want taller, softer muffins swap one egg white for a whole egg or add a tiny extra pinch of baking powder. The yolk adds fat and tenderness, just dont overdo the powder or the flavor gets off.

3. Ovens vary a lot so start checking at 16 minutes. Rotate the pan halfway through baking for even color, and look for a toothpick with a few moist crumbs not a blob of wet batter.

4. Toss chips or nuts in a spoonful of oat flour before folding in so they dont all sink, and press some chips onto the tops for a nicer look. Cool completely before storing, refrigerate for up to a week or freeze flat in a bag, then warm briefly to bring them back to life.

Pumpkin Chocolate Chip Oatmeal Muffins Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I can't wait to share my Pumpkin Oatmeal Muffins from Slender Kitchen, which total just 4 Weight Watchers Freestyle SmartPoints, are gluten free and vegetarian, and make a healthy choice for breakfast, brunch or a snack.

Servings

servings

Calories

117

kcal

Equipment: 1. Oven (preheat to 350 F)