Recipe Image

Pumpkin-Oat Mini Muffins

  • 15 m
  • 45 m
Carolyn Malcoun
“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.”


    • 1½ cups rolled oats (see Tip)
    • 1 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 cup unseasoned pumpkin puree
    • ¾ cup packed dark brown sugar
    • 3 tablespoons grapeseed or canola oil
    • 1 teaspoon vanilla extract
    • ⅓ cup mini chocolate chips or chopped dried cranberries


  • 1 Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  • 2 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.
  • 3 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.
  • 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.
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