Treat yourself with pumpkin latte mini muffins! Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each!
Mini Muffins Worth Fighting For
My husband and I have been fighting. Accusations are flying, and neither of us can let it go. It’s all because of my pumpkin latte mini muffins.
Ironically, I am not a fan of pumpkin lattes.
It has nothing to do with pumpkin (about which I have a minor obsession), or even pumpkin pie spice (I like it a lot…within reason. But please, no pumpkin spice pasta, tortilla chips or beer!). I’m just one of those oddballs who likes her coffee to taste like coffee.
But when it comes to baking, I am open to all kinds of flavor concoctions, and it turns out that pumpkin + coffee + pumpkin spice in a muffin equals irresistible. My husband feels the same way, hence the squabbling over who has eaten more than their fair share :).
Oats and seeds provide the essential structure, eliminating the needs for flour or oil (the seeds are rich in natural oils). Toss them into a blender with some unsweetened pumpkin puree, cooled coffee (for the latte flavor) and pumpkin pie spice, plus some sweetener and leavener, and then puree until smooth.
Following a brief bake, you have 20 tender mini muffins!
Embellish the Muffins or Keep It Simple
You can embellish them (I added a white chocolate drizzle and chopped pepitas), or savor one (or two, or three, or four) straight up. They serve triple duty as breakfast, snack or dessert, and at only 35 calories apiece (or 41, if you choose to add the white chocolate and pepitas), you can relish eating more than one at a time.
In addition to rich, seasonal flavor and a cake-like texture, these morsels are a treat for your skin: pumpkin is rich in vitamin A, which your complexion craves, oats can help eliminate inflammation, and pepitas are rich in vitamin E, which helps keep the skin plump and moisturized. Plus, even one or two will stave off the munchies and provide a hit of instant energy.
If you want to share these with little ones, simply replace the coffee with an equal amount of water or the milk of your choice (I would also up the pumpkin spice to a full teaspoon). Enjoy!
Place all of the ingredients, except the optional toppings, in a blender and process until smooth. Divide the batter equally between the prepared cups (I use a small cookie scoop for even portioning).
Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch. Transfer muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from pan and cool completely on rack.
Optional Topping: If desired, drizzle tops of muffins with white chocolate mixture and sprinkle with chopped pepitas.
These sound delicious! I am making these muffins in a regular muffin pan and wish I had doubled (or tripled) the recipe. The only thing that appears to be missing in your recipe is the oven temperature. I am going to go ahead and bake them at 350 degrees and see how it goes. Thank you for all of your wonderful recipes!
Thursday 12th of October 2017
I am allergic to oats - do you think these would work with garbanzo flour?
They look amazing and I would love to try them! Thanks so much!
Monday 16th of October 2017
So sorry you cannot eat these with the oats! Regarding chickpea flour, I would need to try and see re: proportions. Chickpea flour is great in muffins, but it would not necessarily work measure for measure as a replacement for oats here. I'll work on it!