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!!
1cupold-fashioned whole-rolled oatsnot quick cook or instant; use certified gluten-free if necessary or desired
1large egg
½cuppumpkin puree
¼cupmaple syrup
¼cupplain Greek yogurt or sour creamlite okay
2tablespoonscanola or vegetable oilliquid-state coconut oil may be substituted
2tablespoonsgranulated sugar
2tablespoonslight brown sugarpacked
2teaspoonsMcCormick Pure Vanilla Extract
1teaspoonMcCormick Pumpkin Pie Spice
½teaspoonMcCormick Ground Cinnamon
½teaspoonMcCormick Allspice
¼teaspoonMcCormick Ground Nutmeg
¼teaspoonMcCormick Ground Cloves
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsaltor to taste
½cupmini semi-sweet chocolate chipsplus more for sprinkling
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.