Blend + Bake Chocolate Pumpkin Muffin Recipe

October is officially the time when I try to include pumpkin into everything! I’ve made pumpkin muffins before, but never have they been this easy with a simple blend and bake prep! Plus, they’re ingredient profile is so clean and nutritious, they make for the perfect pairing with any meal. I even had 2 with eggs for breakfast the other day!

chocolate-pumpkin-muffins

INGREDIENTS

2 ¼ cups oats

2  eggs

1 cup pumpkin puree

½-3/4 cup unsweetened vanilla almond milk

½ cup organic maple syrup

4 tablespoons melted ghee or coconut oil

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon allspice

½ cup dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees


Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)


Stir in the chocolate chips


Fill 6 muffin liners ¾ full


Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean


Let the muffins cool for 10-15 minutes on a cooling rack

 

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*recipe makes 6 muffins (1 serving = 2 muffins)

 

Print Recipe
Blend + Bake Chocolate Pumpkin Muffin Recipe
Course Breakfast, Sweets
Servings
Course Breakfast, Sweets
Servings
Instructions
  1. Preheat oven to 350 degrees
  2. Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)
  3. Stir in the chocolate chips
  4. Fill 6 muffin liners 3/4 full
  5. Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean
  6. Let the muffins cool for 10-15 minutes on a cooling rack
Recipe Notes

Recipe makes 6 muffins (1 serving = 2 muffins)

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