Welcome fall with a warm, cozy drink and this easy pumpkin recipe for spiced Pumpkin Chocolate Chip Blender Muffins!
Scroll down for the recipe for Pumpkin Chocolate Chip Blender Muffins or PIN IT for later!
I have a confession to make. Every day around 2:15pm, I sneak away to the kitchen and pour myself a cup of coffee. I then grab a handful of chocolate chips from my stash hidden in the pantry or take a cookie (that only I know about) out of the freezer and pop it in the microwave for a few seconds.
I then grab my treats and slowly walk to the living room. I carefully sit down on the couch, kick my feet up and quietly enjoy 15 minutes to myself, sipping my warm drink and savoring every bite of my treat. Then, as soon as those 15 minutes are up, I jump off the couch and start running around, because #momlife and I have a million and one things on my never ending to do list.
It wasn’t until recently that I really started to appreciate this fleeting moment of “me time” in my day. Not only is this a time to treat myself to something I enjoy, this small, but powerful, break gives me the strength and sanity to conquer the rest of the day. LOL!
Since my 15-minute break has become a part of my daily routine, I look forward to changing up my treat and drink option each day, especially now that fall is here!
There is something about cooler weather that makes me crave hot cocoa and warm, spiced pumpkiny baked goods, like these Pumpkin Chocolate Chip Blender Muffins!
If you are looking to escape for a few moments each afternoon after a busy day, you could certainly enjoy some hot cocoa or cup of coffee alone, but why not whip up a batch of these easy Pumpkin Chocolate Chip Blender Muffins to go with them!
This pumpkin muffin recipe truly is as easy as it comes! Everything is dumped into a blender and pureed until mixed, and from start to taking your first bite, made in less than 30-minutes! These muffins are a favorite fall treat, as they are perfectly spiced and have a delightful pumpkin to chocolate ratio.
Since this recipe uses oat flour (made from blending rolled oats), it is naturally gluten free, but also means it is a chewier and slightly denser muffin, while still being moist, tender and delicious.
With fall is officially here and we have been finally seeing a few cool(er) days, I’ve been loving these Pumpkin Chocolate Chip Blender Muffins paired with a Caramel Macchiato for my afternoon treat; but they would be equally as delicious with some hot chocolate!
What is your favorite fall treat? Please share in the comments below!
Helpful Pumpkin Chocolate Chip Blender Muffins baking tips and information:
How to prevent Pumpkin Chocolate Chip Blender Muffins from sticking to the pan:
Since these muffins have no added butter or oil, it is super important to generously spray the muffin tin and/or muffin tin liners to prevent the muffins from sticking to the paper and/or pan.
Can Pumpkin Chocolate Chip Muffins be frozen?
Yes, these Pumpkin Chocolate Chip Blender Muffins can be frozen. Simply place muffins in a freezer safe zip top baggie and freeze for up to 3 months. To thaw, microwave muffin for 30-40 seconds.
Can I double this Pumpkin Chocolate Chip Muffin recipe?
I do not recommend doubling this recipe, as all the ingredients may not fit into the blender or the blender may not work properly if it is too full.
What can I use instead of pumpkin pie spice?
Pumpkin pie spice is a spice blend of cinnamon, nutmeg, ginger, cloves and all spice. It is usually available pre-mixed online or at most grocery stores, but you probably have most of those spices at home already and can make your own homemade pumpkin pie spice using my go to recipe.
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin puree
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 3 tablespoons milk
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1/8 teaspoon kosher salt
- 3/4 cup mini semi-sweet chocolate chips, divided
- Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin-cup liners and spray the liners generously with cooking spray.
- In a blender or food processor, blend the oats until they have the consistency of flour, about 1-2 minutes.
- Add the remaining ingredients, except the chocolate chips, to the blender with the oat flour. Blend on high speed until smooth and everything is completely mixed, about 1-2 minutes. Use a long rubber spatula to scrape down the sides, as needed, half way through blending.
- Once blended, stir in ½ cup mini chocolate chips to muffin batter in blender.
- Using a large cookie scoop or ice cream scoop, divide batter evenly among the prepared muffin cups, filling the muffin cups almost completely full. Sprinkle the remaining chocolate chips evenly over the tops of the muffins.
- Bake in a preheated 375-degree oven for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 3-5 minutes. Remove from pan and cool completely on a wire rack.
Nutrition Information:Yield: 14 Serving Size: 2
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 128mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 4g
Nutrition information provided is an estimate based on online calculators. Various brands and products can change this information. Nutritional information provided should only be used as a general guideline. Please consult with your doctor regarding specific dietary needs.