Pumpkin Chip Oat Muffins

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I made these pumpkin muffins for breakfast on Christmas Day.  I was looking for something quick and easy, something that didn’t require sitting at the breakfast table, and these did the trick.  Robb took a bite, and promptly gave me a thumbs-up.

pumpkin muffin

That’s code for, “Make these again.”

Now that it’s January, I feel kind of behind the times on the pumpkin recipes.  I mean, pumpkin recipes are SOOO 4-months-ago.  All the really cool bloggers did their pumpkin recipes last October.

I made pumpkin cookies last October, too, but I ask you, why should pumpkin be relegated to fall?  Shouldn’t truly delicious foods be eaten all year around?

That’s code for “Don’t think I’m not going to make this again in May.”

And July.

pumpkin bread

I ended up with a huge bowl full of left over goodies after Christmas.  The giant bowl that normally holds fresh fruit was temporarily filled with peppermint bark, and candy canes, and peanut brittle, and Almond Toffee.

After a while, you just crave some real food.  Something hearty and filling, something seasoned with spices rather than 5 kinds of sugar.  Something, oaty, perhaps?

pumpkin recipesmuffin recipe

Incidentally, this recipe is very similar to the banana chocolate chunk muffin recipe, except with pumpkin it has a little heavier texture.

I like a food you know you’ve eaten.  Don’t you?

5.0 from 1 reviews
Pumpkin Chip Oat Muffins
 
Cook time
Total time
 
A hearty oat muffin made with pumpkin puree and chocolate chips.
Category: Breakfast
Serves: 12
Ingredients
  • ½ cup butter, softened
  • ¾ cup pumpkin puree
  • ½ cup brown sugar
  • 2 eggs
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • ¾ cup quick oats
  • 1½ cups flour
  • 1 cup chocolate chips
Instructions
  1. Combine butter, pumpkin, and brown sugar. Add eggs and mix well.
  2. Add salt, soda, baking powder, spice and oats, and mix until combined. Add flour and mix until combined.
  3. Fold in chocolate chips.
  4. Divide batter evenly between 12 muffin cups. Bake at 350 for 22-25 minutes, until lightly browned on top.

If you enjoy this recipe, you might also enjoy:

Fresh Plum and Oat Muffins from Around My Family Table
Apple Carrot Quinoa Mini Muffins from Sweet Happy Life
Pumpkin Scones from Portugese Girl Cooks

This post linked up at: Rattlebridge Farm; Romantic Home; Shabby Nest; I Should be Mopping the Floor; Skip to my Lou; Between Naps On the Porch; Sugar bee Crafts; Hope studios; Carolyn’s Homework; Lady Behind the Curtain; Gingersnap Crafts; Gooseberry Patch; Someday Crafts;

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Comments

  1. I agree with you that pumpkin – and sweet potatoes! – taste way too good to be cooked with only a few weeks of the year. These sound awesome! Thanks for this.

  2. Kristin Worthington says:

    Maybe I did an error somewhere along the way, but my muffins came out extremely dry, very bland and I couldn’t taste any sweetness.

    • Oh no! I didn’t add much spice to this recipe, there is certainly room for more, if you want it. My batch was dense, but certainly not dry. What a disappointment!

  3. Made these and blogged about it. Linking it back to yours. I did some healthy changes like substituting some of the butter for apple sauce, adding vital wheat gluten so I could use whole wheat flour and keep it light & yummy. My husband has asked me to make these three times in the last couple months! Great great recipe!!! http://stephaniesazkitchen.blogspot.com/2014/01/whole-wheat-pumpkin-chip-oat-muffins.html

Trackbacks

  1. [...] a sucker for muffins, and these Pumpkin Chip Oat Muffins from Jenn’s Favorite Cookies sound like the perfect way to start any [...]

  2. […] Muffin recipe adapted from jensfavoritecookies.com […]

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