I am having major pumpkin flavored everything withdrawals being in Japan! They are not pumpkin spice crazy over here like we are in the states. When I found a can of pumpkin at an import grocery store I couldn’t wait to make something yummy! I decided on these easy pumpkin chocolate chip muffins! They are gluten free because I chose to use oats as my flour. Oats are a healthy option vs regular flour, plus they are packed with protein!
- 11/3 Cup Pumpkin Puree
- 2 Eggs
- 1/4 Cup Vanilla Almond Milk ( unsweetened)
- 2 1/2 Cups Rolled Oats
- 4 Tbsp Almond Butter
- 1/2 Cup Pure Maple Syrup
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 Tbsp Vanilla Extract
- 1/2 Cup Chocolate Chips
Preheat over to 350F and line muffin tin.
Starting with the wet ingredients add EVERYTHING (except chocolate chips) into your blender and blend for about 30 to 45 seconds until blended smooth. Stir in chocolate chips and pour batter into muffin tin filling each cup about 3/4 the way full. Bake in the oven for about 20 minutes or until golden brown.
TIP: I made the mistake of doing this in my bullet blender. It was pretty full and I had a hard time blending the mixture to a smooth consistency. I would suggest using a regular sized blender when making these muffins. You could also blend your oats alone in the blender until smooth then mix all ingredients with an electric mixer. ( as you can see below I added my ingredients the opposite way and it was a bad idea.)
These muffins are so moist and delicious Kris and I could have eaten the entire plate in one sitting! I also need to show off the small amount of fall decor we bought for our apartment. I wanted it to feel like October while we were here!
Thanks for stopping by!