Mini Pumpkin Muffins with Chocolate Chips
Servings: 8 Bites
Calories:
Cost: $4.50
These Chocolate Chip Pumpkin Mini Muffins are made with chocolate chips and are flourless! They are incredibly moist and perfect for mixing up in the blender!
Print Recipe
Ingredients
- 1 Can Pumpkin Puree (15 oz.) (not pumpkin pie filling)
- 1 ½ Cups 1-Min Oats (or Quick Oats)
- 1 ¼ Cup Brown Sugar
- 1 ½ Tsp. Pumpkin Pie Spice
- 1 ½ Tsp. Baking Powder
- 1 Egg
- ¼ Tsp. Salt
- ¼ Cup Mini Semi-Sweet Chocolate Chips (large chips will be too big)
Mini Muffin Tins
Instructions
- Puree all ingredients in a food processor or blender for about 20 seconds or until fully blended.
- Using a mini ice cream scoop or small spoon, scoop batter into mini muffin tins all the way to the top!
- Sprinkle with some oats and a few more chocolate chips and bake on middle rack at 375° for 12-14 minutes.
- Cool on wire racks and get your coffee ready! Or you can freeze them for tomorrow morning! :)
Notes
If you are hosting a brunch party, these are perfect! They don't need to be kept warm and go delicious with warm or iced coffee.
Make a double batch and freeze these in Tupperware or large freezer bags!