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Pumpkin-Oat Mini Muffins

These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini 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.

Active Time
15 mins
Total Time
45 mins
Yield
Serves 24

How to Make It

1. Step
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
2. Step
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.
3. Step
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.

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 canola oil
  • 1 teaspoon vanilla extract
  • ⅓ cup mini chocolate chips or chopped dried cranberries

Tags

Diabetes AppropriateGluten-FreeHeart HealthyLow CarbohydrateLow FatLow SodiumLow-CalorieNut-FreeSoy-Free

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