Maple Pumpkin Blender Muffins
Servings 12 muffins
Ingredients
- 1 ½ cups (156g) rolled oats
- 1 cup raw pumpkin seeds
- 1 cup raw walnuts
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp allspice
- ¾ tsp kosher salt
- 1 cup (256g) pumpkin puree
- ¼ cup (78g) maple syrup
- 2 tbsp (48g) blackstrap molasses
- 2 tbsp olive oil
- 3 eggs
- 1 tsp vanilla extract
- Dark chocolate chips and/or chopped walnuts (optional, for topping)
Items you can prep ahead (optional)
- Make the muffins!
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 parchment muffin cups.
- In a high speed blender (or food processor), add the oats, seeds, nuts, baking soda, spices, and salt. Blend until a fine coarse meal forms, scraping down the sides and under the blade as needed.
- Add the pumpkin, maple syrup, molasses, oil, eggs, and vanilla. Blend on low/medium until combined, scraping down the sides and under the blade to ensure everything is incorporated.
- Pour into the prepared muffin tin, filling each muffin just below the brim. Top each muffin with chocolate chips and/or chopped walnuts, if using.
- Bake for 30-35 minutes, or until cooked through and darkened/firm on top.
- Let cool for a few minutes before eating. Let cool completely on a cooling rack before storing.
- These are best eaten room temp or just warm. They’re delicious on their own or cut in half and topped with butter.
Notes
Substitutions:
- To make nut-free, substitute the nuts with an equal amount of pumpkin seeds and/or sunflower seeds.
- To make vegan, you can try substituting flax eggs for the eggs or use an egg replacer.
- Easily sub 1 tbsp pumpkin pie spice for the spices.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I like these best warmed up in the microwave until just warm, but they’re also good right out of the fridge.
- Try it cut in half with a pat of butter on each half - so good!