Easy Blender Pumpkin Muffins
These gluten-free pumpkin muffins use a full can of pumpkin puree and wholesome oat flour for soft, perfectly spiced muffins that taste like fall.
- Yield: 18-20 muffins 1x
Ingredients
- 3 cups ground oatmeal (grind rolled oats in a blender until fine)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons pumpkin pie spice
- 1 1/4 cups cane sugar
- 2 teaspoons vanilla extract
- 1 (15 oz) can pumpkin puree
- 6 organic eggs
- 2/3 cup coconut oil, warmed until liquid
- 1 1/2 cups chocolate chips (optional but encouraged)
Instructions
1. Set oven to 350°F (175°C). Lightly oil or line muffin tins.
2. In a large bowl, whisk together ground oats, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, whisk together cane sugar, vanilla, pumpkin puree, eggs, and melted coconut oil.
4. Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips if using.
5. Fill muffin cups about ¾ full. Bake 25–30 minutes, checking at 25. Muffins should be set but still moist.
6. Let cool 5–10 minutes in the pan before transferring to a rack. Enjoy warm or at room temperature.
Find it online: https://margaretmatheny.com/gluten-free-pumpkin-muffins/
