Try this Pumpkin Blender Muffins recipe, or contribute your own.
- Carbohydrate 2.15963833329124 g
- Cholesterol 62.6395833333333 mg
- Fat 23.3925658333257 g
- Fiber 0.020966666927883 g
- Protein 1.60135083332983 g
- Saturated Fat 14.808757499996 g
- Serving Size 1 1 Serving (70g)
- Sodium 232.290333333302 mg
- Sugar 2.13867166636336 g
- Trans Fat 1.63569249999746 g
- Calories 222 calories
Step-by-step
- Preheat oven to 350 F.
- Put all ingredients in high powered blender and process till smooth.
- Grease muffin pan and fill cups 1/2-3/4 full.
- Bake for 10 minutes for mini or 16 minutes for regular. Enjoy!
Using a high-powered blender to pulverize oats directly into a batter eliminates the need for separate flour storage, reducing both equipment clutter and grocery costs. Processing whole grains this way creates a fine starch suspension that thickens the batter without requiring independent dry-goods measuring. Executing this technique correctly relies on specific physical cues rather than arbitrary timers.
- Process the oats and liquids in a blender for a full 60 seconds to break down the grain structure completely, ensuring a smooth crumb instead of a gritty texture.
- Preheat the oven precisely to 350 degrees Fahrenheit, as an accurate starting temperature prevents the baking soda from reacting prematurely before the structure sets.
- Fill the greased muffin cups between one-half and three-quarters full to allow adequate expansion room during the rise.
- Test doneness visually by pressing the center of a muffin gently; the surface should spring back immediately rather than leaving an indentation.
- Bake mini muffins for 10 minutes or regular muffins for 16 minutes, adjusting visual checks near the end of the window to account for oven hotspots.
- Substitute canned pumpkin puree directly with freshly roasted and strained winter squash at a one-to-one ratio, keeping in mind that fresh squash may introduce additional moisture requiring a minor adjustment in blending time.
- Store baked muffins in an airtight container at room temperature for up to three days, or freeze them for up to two months.
Efficient baking depends on observing how raw batters transition into stable structures under heat. Mastering these visual cues ensures consistent results regardless of equipment variations.
