Mini Flourless Pumpkin Chocolate Chip Blender Muffins
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
11 mins
-
Additional Time
4 mins
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Total Time
20 mins
-
Servings
18 mini muffins
-
Calories
108 kcal
-
Course
Baked Goods
Mini Flourless Pumpkin Chocolate Chip Blender Muffins
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Mini Flourless Pumpkin Chocolate Chip Blender Muffins - The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender! Super soft, moist, brimming with bold pumpkin flavor, and chocolate chips in every bite!! DELISH!!
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Ingredients
- 1 cup old-fashioned rolled oats not quick cook or instant; use certified gluten-free if necessary or desired
- 1 egg large
- ½ cup pumpkin puree
- ¼ cup maple syrup
- ¼ cup Greek yogurt lite okay, or sour cream
- 2 tablespoons canola oil liquid-state coconut oil may be substituted, or vegetable oil
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 2 teaspoons vanilla extract McCormick Pure
- 1 teaspoon pumpkin pie spice McCormick brand
- ½ teaspoon cinnamon McCormick ground
- ½ teaspoon allspice McCormick brand
- ¼ teaspoon ground nutmeg brand McCormick
- ¼ teaspoon clove ground, McCormick brand
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt or to taste
- ½ cup chocolate chips plus more for sprinkling, mini, semi-sweet
Instructions
- Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
- To the canister of a high-speed blender, add the oats, and blend on high speed until fine and powdery, about 15 seconds.
- Add all remaining ingredients except the chocolate chips and blend on high speed until smooth and incorporated, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop, turn batter out into the muffin cavities, filling each to a solid 3/4 full.
- Evenly sprinkle the top of each with a generous pinch of chocolate chips (about 8 to 10 chips each).
- Bake for 8 to 11 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
108kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
11mg
(4%)
Sodium
68mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 18mini muffins
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 11mg | 4% |
| Sodium | 68mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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