Blender Gluten Free Pumpkin Muffins Food

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

BLENDER GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
• Using a food processor or powerful blender, pulse the oats for ~15 seconds. Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips, and reserve the rest to sprinkle on top.
• Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips.
• Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!