Pumpkin Oatmeal Muffins
Moist, naturally sweet, and packed with fall flavor, these blender pumpkin oatmeal muffins are the perfect healthy breakfast or snack.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 1
Ingredients 10
- ¾ cup pumpkin puree
- ¾ cup Greek yogurt (or vegan coconut yogurt, for dairy-free)
- 2 large eggs
- 2 cups rolled oats, plus more for topping
- ¼ cup neutral oil (sunflower, vegetable, grapeseed, or olive oil marked “mild flavor”)
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon kosher salt
Method 4
- 01
Preheat the oven to 350°F.
- 02
Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
- 03
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down.
- 04
Bake for about 25 to 28 minutes until a toothpick comes out with a few clinging crumbs. Remove from the muffin tin and allow them to cool to room temperature before serving (see Notes). Store refrigerated for up to 10 days or frozen for up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
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