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These Chocolate Chip Pumpkin Oat Muffins with Streusel Topping are moist and packed with autumn flavors. They are easy to make and freezer-friendly!
If you're looking for a cozy and flavorful breakfast treat, then you can't go wrong with these pumpkin oat muffins with a streusel topping and chocolate chips. These muffins are full of autumn goodness, from the warm spices and pumpkin flavor to the dark chocolate chips and oats. These muffins taste great with a cup of coffee and a cozy blanket! You'll want to make a double batch of these pumpkin streusel muffins for the freezer so you can savor them all fall long.
If you like the flavors of fall and all things pumpkin, be sure to check out these recipes:Healthier Pumpkin Dip, Greek Yogurt Pumpkin Chocolate Chip Bread Made in One Bowl and Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits.
Why You Should Make This Recipe
Delicious flavor: The pumpkin puree adds a natural sweetness to the muffins while the oatmeal provides a nutty, hearty flavor. The streusel topping, made with butter, brown sugar, oats and pecans adds a sweet and crunchy texture that complements the soft and moist muffin. Let’s not forget about the dark chocolate chips that pair perfectly with the pumpkin!
Versatile: This chocolate chip pumpkin muffins recipe can be simplified. Don’t have chocolate chips? Leave them out! Skip a step and don’t add the streusel topping - these muffins are still delicious! Don’t have buttermilk? Use regular milk! Replace the Greek yogurt with canola oil.
Easy to make: This recipe is simple to follow (and versatile – see above), and the muffins can be made ahead of time and stored in the freezer for later.
Ingredients Needed
- all-purpose flour
- old-fashioned oats
- baking powder
- baking soda
- kosher salt
- pumpkin pie spice
- large egg
- brown sugar
- canned 100% pumpkin puree (not pumpkin pie filling)
- buttermilk
- Greek yogurt
- pure vanilla extract
- dark chocolate chips
- butter
- chopped pecans
See the recipe card below for quantities.
How to Make Pumpkin Oatmeal Muffins
These are the best pumpkin chocolate chip muffins you can bake! They taste great and are easy to make. Simply whisk the dry ingredients together in a large bowl. I like using a batter bowl because the spout makes pouring into the stand mixer much easier. Combine all the wet ingredients and the brown sugar in a mixer. Then carefully add the dry ingredients to the pumpkin mixture. Next, fold in oats and dark chocolate chips. Pour the muffin batter into the prepared muffin pan.
Next, make the oat pecan streusel and spoon over the muffin batter. Bake and enjoy!
Storage
Store the muffins in an airtight container at room temperature for 1 day and in the refrigerator for 5 days.
For more extended storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!
PrintChocolate Chip Pumpkin Oat Muffins with Streusel Topping
These Chocolate Chip Pumpkin Oat Muffins with Streusel Topping are moist and packed with autumn flavors. They are easy to make and freezer-friendly!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Muffin Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- ½ cup packed brown sugar
- ¾ cup canned 100% pumpkin puree (not pumpkin pie filling)
- ¼ cup buttermilk
- ¼ cup Greek yogurt
- 1 large egg, room temperature, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup old-fashioned oat
- ½ cup dark chocolate chips
Oat Pecan Streusel
- ½ cup all-purpose flour
- ½ cup old-fashioned oat
- ½ cup packed brown sugar
- ¾ teaspoons kosher salt
- ¾ teaspoons baking powder
- 5 tablespoons unsalted butter, at room temperature, cut into ½-inch piece
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Line a muffin pan with paper liners or spray with cooking spray.
- In a large bowl, combine, all-purpose flour, baking powder, baking soda, kosher salt and pumpkin pie spice. Set aside.
- In a bowl of a stand mixer with the paddle attachment, combine the brown sugar, pumpkin puree, buttermilk, Greek yogurt, egg and vanilla extract. Beat well.
- Stir dry ingredients into pumpkin mixture.
- Gently stir in oats and dark chocolate chips.
- Spoon the batter into muffin tin liners, filling them ⅔ full.
- Make the streusel topping: In a small bowl, whisk the flour, oats, brown sugar, kosher salt and baking powder together until well combined. Cut in the butter with a fork or pastry cutter until there are pea-sized crumbs. Fold in chopped pecans.
- Sprinkle each muffin with streusel topping.
- Bake in a preheated oven for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.
Keywords: pumpkin, dark chocolate, oats, muffins
Tammy says
I made these muffins for my kids' lunch boxes and they were very tasty! I'll definitely make more all fall long.
★★★★★