Enjoy a delicious baked treat with these Double Chocolate Pumpkin Blender Muffins. They’re incredibly easy to prepare, have the perfect texture, and will melt your mouth!
Preheat oven to 375°F and line a 12-count muffin tin with paper liners. Set aside.
In a small bowl, mix together the flax egg. Set aside.
1 flax egg
Place the oats in a high-powered blender and blend until a flour forms.
1½ cups rolled oats
Add in the remaining ingredients (including the flax egg) except for the chocolate chips and blend until the batter is smooth.
½ cup cacao powder, ¼ cup almond flour, 1 cup pumpkin puree, ¼ cup unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon pure vanilla extract, 1 tablespoon pumpkin pie spice, 1½ teaspoons baking soda, 1 teaspoon kosher salt
Stir in the chocolate chips. Divide the batter between the muffin tins almost to the top.
½ cup chocolate chips
Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out cleans.
Let cool for 10 minutes before serving.
Notes
Use roughly 3 tablespoons of warm water with the flax seeds to prepare the flax egg for this recipe.
Be sure to blend your ingredients until they’re smooth. This will result in a better quality muffin.
Check your muffins with a toothpick or fork to make sure they’re fully cooked before you remove them from the oven.
Storage: Store chocolate pumpkin blender muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.