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Easy pumpkin blender muffins in muffin tin with one muffin sitting on top.

Easy Pumpkin Chocolate Chip Blender Muffins {Gluten Free}

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Ingredients

  • 2 cups (200 g) old-fashioned rolled oats (gluten free, if needed)
  • 1 cup (227 g) canned pumpkin puree (see note)
  • ¾ cup (170 g) plain Greek yogurt or sour cream
  • ⅓ to ½ cup pure maple syrup, honey, or sugar (see note)
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (170 g) chocolate chips, optional

Instructions 

  • Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
  • In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
  • Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
  • Stir in the chocolate chips, if using.
  • Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.

Notes

Pumpkin Puree: here is a homemade version.
Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn't make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.