It’s September meaning all things pumpkin are back! These healthy pumpkin muffins are flour-less, dairy free, and can be made gluten free if needed!
They are really easy to make- I call them blender muffins, as you just add everything to a blender, turn it on and then dish it in the muffin tins!
I put off making pumpkin recipes, as I love the summer! But as Labor Day hits, and summer winds down- one good thing about fall is pumpkin!
I was unsure how these would taste or turn out so I only made 6- but they are amazingly delicious!! YES! There are some dark chocolate chips in there for a little treat; however you can swap them out for some type of nut (I think I may do walnuts or pecans next time!)
So here is the simple recipe. It only took me about 5 minutes to whip up and then you bake it for 20-22 minutes.
1 cup + 2 Tbsp Old Fashioned Oats (Gluten Free if needed)
1/2 Cup Pure Pumpkin
1/4 Cup Pure Maple Syrup
1/2 Tbsp Pure Vanilla Extract
1.5 Tbsp Coconut Oil (melted)
2 Tbsp Unsweetened Almond Milk
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Himalayan sea salt
1/2 tsp cinnamon
2 Tbsp Dark Chocolate Chips (or nuts)
- Preheat Oven to 350F.
- Grease 6 Muffin Tins
- Place all ingredients except the chocolate chips in a blender and blend until smooth.
- Stir the chocolate chips into the batter and evenly distribute batter between the 6 muffin tips
- Cook for 20-22 minutes.
- Allow 10 minutes to cool.
Enjoy these fall muffins! They are great to make for guests or to take with you as an on the go breakfast or snack!