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Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}
4.8 from 160 votes

Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}

These Easy Pumpkin Chocolate Chip Blender Muffins blend rolled oats ground to a coarse flour with pumpkin puree, Greek yogurt, eggs, baking powder, baking soda, cinnamon, and chocolate chips. The batter is mixed quickly in a blender, producing moist, tender muffins with autumnal spice and bursts of chocolate. Baking in a muffin tin yields a soft crumb suitable for breakfast or snacks, with gluten-free ingredients for dietary needs.

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

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
  2. In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
  3. Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
  4. Stir in the chocolate chips, if using.
  5. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories

% 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.