These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 2018

Carolyn Malcoun
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

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  • Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Tips

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

82 calories; 3.2 g total fat; 16 mg cholesterol; 66 mg sodium. 12.7 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (11)

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11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/05/2019
I didn't want to get out the food processor, so I used 1 cup quick oats & 1/2 cup whole wheat flour. Also used canola oil. I think the person that used the Vitamix over-mixed the muffins. I added wet ingredients to dry and mixed by hand. They were moist & fluffy! Read More
Rating: 5 stars
09/23/2019
This was hit with kids! Read More
Rating: 2 stars
09/19/2019
I have a Vitamix so I had no problem whatsoever blending this recipe. I hate to be the only person that didn't care for these. I followed the recipe, filling 2/3 of the way and the muffins hardly rose. They were dense and gummy. Not something I would make again. Read More
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Rating: 5 stars
09/14/2019
These are the best. Make them all the time. Use nutsand cranberries. Sometimes dark chocolate if I have it! Read More
Rating: 5 stars
02/22/2019
Big Hit!!!! Will try dried cranberries next time. Read More
Rating: 5 stars
10/28/2018
Just use 1 cup of "1 minute oats" (which are already chopped up to cook fast) and 1/2 cup of oat flour. No need to use blender. Mix dry ingredients wet ingredients - then combine them like any other recipe. Read More
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Rating: 5 stars
10/15/2018
Really delicious! However my blender had a really hard time. Next time I'll make it in the food processor. I chose to use the dried cranberries (unsweetened) and I used canola oil. Can't wait to make these again! Read More
Rating: 5 stars
10/14/2018
Moist and delicious! Made half recipe and got 14 mini muffins using a standard cookie scooper. Unfortunately my blender is from the 60's and couldn't handle the batter so I'll have to use my mini processor next time...or upgrade my blender! Read More
Rating: 5 stars
10/12/2018
Perfect fall muffin. Pumpkin and I used the dried cranberries. I got 24 mini muffins and 6 regular muffins. Also when I make them again and I will make them again I will used a food processor or a mixer.My blender had a hard time blending the ingredients and then i had to take it apart to get the rest of the batter. Still my husband and I are enjoying them. Read More
Rating: 5 stars
09/20/2018
Very easy to make. Muffins were delicious and moist. I baked 12 regular size muffins used chopped cranberries instead of chocolate chips and canola instead of grapeseed oil. Read More
Rating: 5 stars
09/09/2018
Made exactly as written except I used chocolate chips and cranberries. Very good and easy to make. Read More