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Every Cook and Cranny

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)



  1. 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.)
  2. In a large bowl, add the first eight ingredients and whisk to combine.
  3. Add the oats, baking powder and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. 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.
  6. 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.
  7. 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

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