pumpkin+muffins

It’s pumpkin season and we are embracing it! Try these Blender Pumpkin muffins. Not only are they delicious, they are gluten free, dairy free and will make your house smell amazing!

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield12 muffins
  • Serving Size1 muffin
  • Cuisine
    • American
  • Course
    • Breakfast
    • Dessert
    • Snack
  • Suitable for Diet
    • Gluten Free
    • Dairy Free

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil (melted)
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut sugar or low-cal sweetener
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp ground nutmeg
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup vegan chocolate chips

Instructions

1

Preheat the oven to 350°F.

2

Coat 12 cups of a muffin tin with cooking spray, or line the muffin cups with paper liners.

3

Place tolled oats into a blender, blend well to make oat flour.

4

Add the remaining ingredients (except the chocolate chips) to the blender. Blend until combined.

5

Gently fold the chocolate chips into the batter with a spoon.

6

Pour the batter into the muffin tins, filling each cup ¾ of the way full. (Add additional chocolate chips if desired)

7

Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

  • Serving Size1 muffin
  • Amount per serving
  • Calories0
  • % Daily Value*

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