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Easy One-Bowl Pumpkin Chocolate Chip Muffins

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Simple, moist, and deeply satisfying muffins made in just one bowl using pantry staples like pumpkin puree and oats. Perfect for busy weeknights or late-night cravings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) whole wheat flour (optional)
  • 1/4 cup (25g) almond flour
  • 1/3 cup (80ml) maple syrup
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) neutral oil (avocado or light olive oil)
  • 1/4 cup (60ml) milk (dairy, almond, or oat)
  • 1/2 cup (85g) semi-sweet or dark chocolate chips
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pulse oats in a blender or food processor until they resemble coarse flour.
  3. In a large mixing bowl, whisk together the oat flour, whole wheat flour (if using), almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Add pumpkin puree, maple syrup, eggs, oil, and milk to the dry ingredients.
  5. Mix with a whisk or fork until just combined; do not overmix. The batter will be thick and chunky.
  6. Gently fold in the chocolate chips using a spatula.
  7. Spoon batter into a prepared 12-cup muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Room temperature ingredients mix better. If your oven runs hot, cover muffins with foil after 10 minutes. These freeze beautifully for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, one bowl recipe, gluten-free option, healthy breakfast, oat muffins, fall baking

Find it online: https://milacook.com/easy-one-bowl-pumpkin-chocolate-chip-muffins-best-recipe/