Enter these moist, tender pumpkin chip muffins, which are made from wholesome ingredients and come together in mere minutes—minutes, I tell you—in the blender. One of the benefits of gluten-free baking is, well, there’s no gluten, so you can blend the batter all day long and it will never get tough. No mixing bowls required! These muffins couldn’t be easier.
Makes 12 muffins
1 cup rolled oats
1 cup gluten-free flour*
1 cup pumpkin purée
1 cup plant-based milk (we use soy)
⅓ cup maple syrup
⅓ cup peanut butter (or sub tahini)
2 tsp. baking powder
½ tsp. baking soda
1½ tsp. cinnamon
⅓ cup dark chocolate chips
- Preheat your oven to 350 F and brush a 12-cup muffin pan lightly with oil.
- Add the first nine ingredients (oats, flour, pumpkin purée, milk, maple syrup, peanut butter, baking powder, baking soda, cinnamon) to a blender. Blend on medium-low until smooth.
- Add in the chocolate chips. Pulse to combine.
- Pour the batter evenly into the prepared muffin pan. Bake for 25 minutes, or until muffins have browned and spring back when lightly pressed with your finger.
- Allow the muffins to cool for a few minutes before removing to a cooling rack. (To make this easy, slide a dinner knife around the muffins, then use the knife to pop them out.)
- Store in an airtight container on the counter for 1 to 2 days, or in the fridge for up to 5 days. Muffins can also be frozen for up to 3 months.
*For non-gluten-free: You can use wheat-based all-purpose flour in place of the gluten-free flour, but I would suggest not putting it into the blender. Instead, blend the oats, pumpkin purée, milk, maple syrup, and peanut butter in a blender. In a large bowl, whisk together the gluten-full flour, baking powder, baking soda, and cinnamon. Pour the wet ingredients into the bowl and combine. Fold in the chocolate chips. Proceed with the recipe as written.
Nutrition Facts per serving Calories 185; protein 4 g; fat 6 g; carbs 27 g