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featured chocolate pumpkin blender muffins

Chocolate Pumpkin Blender Muffins Recipe

Course: Breakfast, Dessert, muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 205kcal
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!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin
  • High Powered Blender (click for my favorite)

Ingredients

  • 1 flax egg 1 tablespoon ground flax + 3 tablespoons warm water
  • cups rolled oats 150 grams
  • ½ cup cacao powder 42 grams
  • ¼ cup almond flour 24 grams
  • 1 cup pumpkin puree 227 grams
  • ¼ cup unsalted butter 57 grams, melted (½ stick)
  • ½ cup brown sugar 107 grams
  • ½ cup maple syrup 156 grams
  • 1 tablespoon pure vanilla extract 12 grams
  • 1 tablespoon pumpkin pie spice 9 grams
  • teaspoons baking soda 9 grams
  • 1 teaspoon kosher salt 3 grams
  • ½ cup chocolate chips 85 grams

Instructions

  • Preheat oven to 375°F and line a 12-count muffin tin with paper liners. Set aside.
    how to make double chocolate pumpkin blender muffins
  • 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
    how to make double chocolate pumpkin blender muffins
  • 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
    how to make double chocolate pumpkin blender muffins
  • Stir in the chocolate chips. Divide the batter between the muffin tins almost to the top.
    ½ cup chocolate chips
    how to make double chocolate pumpkin blender muffins
  • Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out cleans.
    how to make double chocolate pumpkin blender muffins
  • 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.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 276mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3297IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg