Blender Pumpkin Chocolate Chip Muffin Recipe
Indulge in the delightful flavors of fall with this irresistible pumpkin chocolate chip muffin recipe. These mini muffins are perfectly moist, bite-sized, soft, fluffy, and loaded with chocolate chips.Throwing all the ingredients into the blender, it's the simplest of recipes that bring mouthwatering results. Flourless, gluten-free, dairy-free, and made without refined sugar, these muffins are a must for snacking this fall season.
Equipment
- 1 High-Speed Blender I have a Vitamix
Ingredients
- 1 cup pumpkin puree make sure this is pure pumpkin and not pumpkin pie filling
- 2 eggs
- 1/2 cup pure maple syrup
- 3 tbsp creamy natural peanut butter could sub almond butter or regular butter
- 1/4 cup unsweetened almond milk any milk will work
- 1 tsp vanilla extract
- 2 cups oat
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2/3 cup semi-sweet chocolate chips
Instructions
Mini Muffins
- Put all of the ingredients into a blender except for the chocolate chips and blend until smooth.
- Add the chocolate chips and pour the batter into greased mini muffin tins.
- Bake at 350 °F for 8-12 min or until a toothpick inserted in a muffin comes out clean.
- Let cool and enjoy!
- Makes about 40 mini muffins.
Regular-Sized Muffins
- Bake at 350 °Ffor 22 min or until a toothpick inserted in a muffin comes out clean.
- Makes about 12 muffins.