Description
Soft, bite-sized muffins made with oats and pumpkin puree—naturally gluten-free, full of fall flavor, and perfect for snacking.
Ingredients
1½ cups rolled oats
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
Instructions
Preheat oven to 350°F (175°C). Grease or spray a 24-cup mini muffin tin.
Place rolled oats in a blender and pulse until finely ground.
Add baking powder, pumpkin pie spice, baking soda, and salt. Pulse once or twice to combine.
Add eggs, pumpkin puree, brown sugar, oil, and vanilla extract. Blend until smooth.
Stir in chocolate chips or cranberries.
Divide the batter evenly into the muffin tin, filling each cup about two-thirds full.
Bake for 15–17 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a dairy-free version, ensure chocolate chips are dairy-free or use cranberries.
Can be stored in an airtight container at room temperature for 2–3 days or refrigerated up to 5 days.
Great for batch baking and freezing.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
