Have you ever made a whole dish from a blender (smoothies don’t count!) I’ve certainly never made a dessert via a blender until now! Now it’s one of my favorite ways to prep for baking! I already made healthy banana muffins (recipe coming soon!) but wanted to add a seasonal twist to a healthy staple. There have been pumpkins everywhere and I wanted to make gluten-free – pumpkin muffins (portability is key!) I took this recipe as inspiration and made a few adjustments.
The result – a moist, sweet but not overly sweet, and hearty dessert that is perfect throughout the holidays. This is almost 100% sugar free depending on the chips you add (or add none!) This is a great way to use all that leftover pumpkin! I love buying small Japanese pumpkin pieces so we have this anytime! Enjoy and what chips would you put in these muffins?
Gluten-free Sugar-free Pumpkin Muffins
- 1 cup pumpkin puree (I roast my own pumpkin!)
- 1/2 cup milk of your choice
- 1/4 cup vegetable oil
- 1/2 cup honey or maple syrup
- 1 tablespoon vanilla
- 2 eggs
- 2 1/4 cups oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup chocolate or butterscotch chips (optional and then this won’t be sugar-free)
1. Preheat your oven to 350°F and grease the cups of your muffin pan
2. Put all wet ingredients into the blender first and then put in the dry ingredients.
3. Blend well for about a minute. Mix in chips of your choice.
4. Fill each cup in the muffin pan about 3/4 full and bake for 20 minutes.
5. Let muffins cool for 15 minutes before removing from pan. Enjoy!