These Cinnamon Pumpkin Blender Muffins are a healthy snack that’s easy to throw together. Made with simple ingredients and requiring minimal cleanup, they’re quick to prepare and perfect for meal prep. Enjoy these mini muffins as a grab-and-go breakfast, an afternoon snack, or a lunchbox treat throughout the week.
Ingredients12 servings
- 2 cups rolled oats
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup silken tofu or cottage cheese
- 1/4 cup maple syrup
- 2 Tbsp pumpkin seeds
- 1 Tbsp cinnamon
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions
1
Preheat oven to 325°F. In a blender, blend oats until they form fine flour. Add pumpkin puree, tofu or cottage cheese, eggs, maple syrup, vanilla, apple cider vinegar, cinnamon, baking soda, cream of tartar, and salt. Blend until smooth. Let batter rest 5 to 10 minutes.
2
Pour batter into greased or lined 24-mini muffin tin. Sprinkle pumpkin seeds on top of each muffin. Bake 20-22 minutes, until toothpick comes out clean. Cool a few minutes before removing to a wire rack.
Note: If you don’t have pumpkin purée on hand, you can also use mashed bananas or applesauce as an alternative.
Happy cooking 🥰 ☀️
