Healthy Pumpkin Muffins

Healthy pumpkin muffins made in the blender and sweetened with maple syrup instead of sugar makes these muffins delicious and nutritious. Can also be made gluten and/or dairy free.

Course Snack

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 126kcal

Author Amy

Ingredients

2 cups oats (use gluten free if necessary)
1 ¼ cup pumpkin puree
½ cup yogurt (use dairy free if necessary)
¼ cup maple syrup
½ cup unsweetened applesauce
2 large eggs
½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp salt
1/2 cup chocolate chips (use Enjoy Life for dairy free option)
1/4 cup pumpkin seeds (optional to sprinkle on top prior to baking)

Instructions

Preheat oven to 375°. Line a muffin tin with liners or spray generously with cooking spray.
Place oats, pumpkin puree, yogurt and maple syrup in high speed blender. Secure lid and process until well combined. Set aside for a couple minutes while you gather the remaining ingredients.
Add the applesauce, eggs, baking soda, cinnamon, nutmeg, cloves and salt to the blender. Secure the lid and again blend just until well combined, scraping down sides as needed.
Stir in chocolate chips.
Pour batter into muffin tins ¾ full. Garnish tops with additional chocolate chips and/or pumpkin seeds if desired.
Place in oven and bake 20 - 24 minutes, or until muffin springs back when pressed.
Let muffins cool for at least 3 minutes before serving.

Nutrition