These easy pumpkin muffins are packed with oats and chocolate chips.
Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
