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As the leaves begin to change and the air turns crisp, the arrival of fall brings with it a seasonal treasure: pumpkin. This beloved ingredient not only evokes memories of cozy family gatherings and festive celebrations, but it also infuses recipes with warmth and flavor. From lattes to pies, pumpkin adds a unique richness that is hard to resist. However, beyond its culinary versatility, pumpkin is laden with nutritional benefits, making it a perfect addition to health-conscious recipes. Enter the delightful pumpkin oatmeal blender muffins — a wholesome option that combines convenience with nourishment, ideal for busy mornings or as a satisfying snack.

Pumpkin Oatmeal Blender Muffins

Get ready to savor the flavors of fall with these delightful pumpkin oatmeal blender muffins! Perfect for busy mornings or a wholesome snack, these muffins are easy to make and packed with nutrition. With a base of rolled oats, pumpkin puree, and ripe bananas, they offer fiber and essential vitamins for a guilt-free treat. Whip them up in a blender for a quick and convenient recipe that everyone will love! Enjoy a taste of autumn in every bite.
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Ingredients
  

1 ½ cups rolled oats

1 cup pumpkin puree (canned or freshly made)

1 ripe banana

2 eggs

½ cup maple syrup or honey

¼ cup milk (dairy or plant-based)

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

¼ teaspoon salt

Optional: ½ cup chocolate chips or nuts (like walnuts or pecans)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either greasing it with cooking spray or lining it with muffin liners.

    Blend the Base: In a blender or food processor, add the rolled oats and blend them until they form a fine oat flour-like consistency.

      Add the Wet Ingredients: Next, add the pumpkin puree, ripe banana, eggs, maple syrup (or honey), milk, and vanilla extract to the blended oats. Blend until smooth and well combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, pumpkin pie spice, and salt.

          Combine Mixtures: Pour the dry ingredients into the blender with the wet mixture. Blend again until just combined. If using, fold in chocolate chips or nuts with a spatula.

            Fill Muffin Tin: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

                  Enjoy: Serve warm or store in an airtight container for breakfast on the go or a delightful snack throughout the week!

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