Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}
User Reviews
4.8
Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}
Description
The recipe begins by preheating the oven and preparing a muffin tin. Rolled oats are processed in a blender or food processor until they resemble coarse flour, creating a gluten-free base. Pumpkin puree, Greek yogurt, eggs, baking powder, baking soda, cinnamon, salt, and maple syrup (or alternative sweeteners) are blended with the oat flour to form a smooth, thick batter.
Chocolate chips are gently folded in for bursts of sweetness. The batter is portioned into muffin cups and baked until the tops spring back lightly, indicating doneness. The final muffins have a moist texture with warm pumpkin flavor and chewy chocolate pieces.
These muffins can be stored for several days at room temperature and freeze well for longer keeping. Sweetener amounts can be adjusted to preferred taste without affecting texture. Using pumpkin puree delivers moistness and moisture retention, enhancing muffin softness.
Ingredients
- 2 cups rolled oats old-fashioned, gluten free if needed
- 1 cup pumpkin puree canned, see note
- ¾ cup Greek yogurt or sour cream
- ⅓ to ½ to ½ cup pure maple syrup honey, or sugar (see note)
- 2 egg large
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup chocolate chips optional
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
- Homemade pumpkin puree can be used as a substitute for canned puree in this recipe.
- Sweeteners such as maple syrup, honey, or sugar can be used interchangeably; maple syrup adds a mild flavor.
- Using between 1/3 and 1/2 cup sweetener adjusts sweetness to taste without altering muffin texture.
- These muffins freeze well and can be stored at room temperature for several days in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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