Pumpkin Oatmeal Blender Muffins

As the leaves turn golden and the air grows crisp, the arrival of fall brings with it a bounty of seasonal flavors that evoke warmth and comfort. Among these cherished ingredients is pumpkin, a versatile staple that shines in a variety of dishes. One delightful way to enjoy this autumnal favorite is through the recipe for Pumpkin Oatmeal Bliss Muffins. These muffins are not only a fantastic option for breakfast but also serve as a satisfying snack or a delightful dessert. With their wholesome ingredients and delightful flavors, they capture the essence of the season in every bite.

Embrace the flavors of fall with Pumpkin Oatmeal Bliss Muffins! These delicious muffins are made with wholesome ingredients like oats and pumpkin puree, offering a perfect blend of nutrition and taste. Rich in vitamins and fiber, they make a nutritious breakfast, satisfying snack, or delightful dessert. Infused with warm spices, these muffins are both cozy and versatile, appealing to families and health-conscious individuals alike. Enjoy fresh out of the oven or as a meal prep favorite!

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Ingredients

1 ½ cups rolled oats

1 cup canned pumpkin puree

½ cup milk (dairy or non-dairy)

½ cup maple syrup or honey

1/3 cup coconut oil, melted (can substitute with vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips or dried fruit (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

Blend the Wet Ingredients: In a blender, combine the rolled oats, pumpkin puree, milk, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract. Blend until smooth and creamy.

Combine Dry Ingredients: In a large mixing bowl, whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well mixed.

Mix Wet and Dry Ingredients: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Add Mix-Ins: If desired, fold in the chopped nuts and/or chocolate chips/dried fruit until evenly distributed.

Fill the Muffin Cups: Using a ladle or scoop, fill each muffin cup about ¾ full with the batter.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy: These muffins are delicious served warm or at room temperature. They can be stored in an airtight container for up to a week or frozen for longer storage.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins