Ingredients
Scale
- 1 cup pumpkin purée
- 1/2 cup maple syrup, honey, or agave
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cashew or almond butter
- 1/4 cup unsweetened plant-based milk
- 2 1/4 cups rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups chocolate chips or chunks (divided)
Instructions
-
Preheat oven
Set oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. -
Blend the batter
Add all ingredients except chocolate chips into a blender, starting with wet ingredients.
Blend for about 10 seconds, until oats begin breaking down (some texture is fine). -
Add chocolate
Add 1 cup chocolate chips and blend briefly (about 10 seconds) to incorporate. -
Portion
Divide batter evenly into muffin cups, filling about 3/4 full. -
Top
Sprinkle remaining 1/4 cup chocolate chips on top. -
Bake
Bake for 20 minutes, or until a toothpick inserted comes out clean. -
Cool & serve
Let cool slightly before removing from the pan.
Notes
- Oats as flour substitute: Provide fiber + structure without gluten.
- Pumpkin purée: Acts as a moisture-retaining agent, reducing need for fats.
- Nut butter: Adds emulsification and richness, improving mouthfeel.
