By Elizabeth Tanner
Anything with “to-go” in the title is one of my favorite recipes. I’m not one to cook breakfast, especially on the weekdays, so anything that I can grab and run out of the house with are staple items in our house. These oatmeal pumpkin chocolate chip muffins are like having a hearty bowl of oatmeal in a portable muffin form. Plus, they couldn’t be easier to make – simply stir together the ingredients and bake!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins
Prep time: 10 minutes
Cook time: 23 minutes
Cool time: 20 minutes
Total time: 53 minutes
1 large egg
1/2 cup pumpkin puree
1/2 cup milk
1/3 cup light brown sugar, packed
1/4 cup maple of pancake syrup
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (regular-sized or chunks may be substituted)
- Preheat oven to 350 degrees Fahrenheit. Spray non-stick, 12-cup muffin pan with floured cooking spray or grease and flour; set aside. (Tip: On a time cruch? Use paper liners in muffin pan.)
- In a large bowl, add the first eight ingredients and whisk to combine.
- Add the oats, baking powder and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the muffin pan cavities. Each cavity should be nearly full since muffins don’t rise much.
- Bake for about 23 minutes, or until tops are set both visually and when touched lightly and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely.
Keep muffins airtight at room