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Mini Flourless Pumpkin Chocolate Chip Blender Muffins
4.6 from 36 votes

Mini Flourless Pumpkin Chocolate Chip Blender Muffins

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!!

 

Prep Time
5 mins
Cook Time
11 mins
Additional Time
4 mins
Total Time
20 mins
Servings: 18 mini muffins
Calories: 108 kcal
Course: Baked Goods

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

    Cup of Yum
  1. 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.
  2. To the canister of a high-speed blender, add the oats,  and blend on high speed until fine and powdery, about 15 seconds.
  3. Add all remaining ingredients except the chocolate chips and blend on high speed until smooth and incorporated, about 1 minute.
  4. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
  5. Using a tablespoon or small cookie scoop, turn batter out into the muffin cavities, filling each to a solid 3/4 full.
  6. Evenly sprinkle the top of each with a generous pinch of chocolate chips (about 8 to 10 chips each).
  7. 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

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: 18 mini muffins

Amount Per Serving

Calories 108

% 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.