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!
1CanPumpkin Puree (15 oz.)(not pumpkin pie filling)
1 ½Cups1-Min Oats (or Quick Oats)
1 ¼CupBrown Sugar
1 ½Tsp.Pumpkin Pie Spice
1 ½Tsp.Baking Powder
1Egg
¼Tsp.Salt
¼CupMini 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!