These easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
Ingredients
- 1 ½ cups rolled oats (see tip)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup unseasoned pumpkin puree
- ¾ cup packed dark brown sugar
- 3 tablespoons grapeseed or neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips or chopped dried cranberries
Directions
- Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.
- Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.