Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}

Name: Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 muffins
Ingredients: 2 2 cups old-fashioned rolled oats (gluten free, if needed); 1 1 cup canned pumpkin puree (see note); ¾ ¾ cup plain Greek yogurt or sour cream; ⅓ to ½ ⅓ to ½ cup pure maple syrup; 2 2 large eggs; 1 ½ 1 ½ teaspoons baking powder; ½ ½ teaspoon baking soda; ¼ ¼ teaspoon ground cinnamon; ¼ ¼ teaspoon salt; 1 1 cup chocolate chips

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4.8

282 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings
12 muffins
Course
Bread
Cuisine
American

Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 2 cups old-fashioned rolled oats (gluten free, if needed)
1 1 cup canned pumpkin puree (see note)
¾ ¾ cup plain Greek yogurt or sour cream
⅓ to ½ ⅓ to ½ cup pure maple syrup honey, or sugar (see note)
2 2 large eggs
1 ½ 1 ½ teaspoons baking powder
½ ½ teaspoon baking soda
¼ ¼ teaspoon ground cinnamon
¼ ¼ teaspoon salt
1 1 cup chocolate chips optional

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Instructions

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
Stir in the chocolate chips, if using.
Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.

Notes

Pumpkin Puree: here is a homemade version.
Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn't make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.

Nutrition Information

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Serving 1 Muffin Calories 153kcal (8%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 31mg (10%) Sodium 169mg (7%) Fiber 2g (8%) Sugar 12g (24%)