make these healthy pumpkin muffins in your blender
Recipes
Banana Bread
Make These Healthy Pumpkin Muffins in Your Blender
These easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
Ingredients
- 1 ½ cups rolled oats (see tip)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup unseasoned pumpkin puree
- ¾ cup packed dark brown sugar
- 3 tablespoons grapeseed or neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips or chopped dried cranberries
Directions
- Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.
- Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
