pumpkin-y inside and chocolate chips on top

Perfect — these are the ones! Soft, pumpkin-y inside and chocolate chips on top, just like your photo 🍂

 

*Pumpkin Chocolate Chip Blender Muffins*

*12 muffins | 25 mins total*

 

*What you need:*

– 1 cup pumpkin puree

– 2 cups rolled oats

– 2 ripe bananas (or 2 eggs)

– 1/4 cup peanut butter

– 1/4 cup honey / maple syrup

– 1 tsp baking powder, 1/2 tsp baking soda

– 1.5 tsp pumpkin spice (or 1 tsp cinnamon + pinch nutmeg)

– 1 tsp vanilla, pinch salt

– 3/4 cup chocolate chips

– 2 tbsp milk if batter is thick

 

*How to make – literally blender only:*

1. Heat oven to 175°C / 350°F. Put paper cups in muffin tray.

2. Put EVERYTHING except chocolate chips in blender. Blend 40 sec till smooth and thick.

3. Mix in most chocolate chips with a spoon.

4. Pour into cups – 3/4 full. Add 3-4 chips on top like in your pic.

5. Bake 20-22 mins. Toothpick should come clean.

6. Cool 5 mins – they get fudgy inside as they cool.

 

They stay soft for 3 days outside, 1 week in fridge. Freeze well too.

 

Want me to convert this to cups / grams for Pakistan measurements?

 — 5 tips to make them perfect every time:

 

*1. Don’t over-blend:* 30-40 sec only. If you blend too long the oats get gummy. Batter should be thick, like idli batter.

 

*2. The pumpkin matters:* Use pure pumpkin puree, NOT pumpkin pie filling. If it’s watery, squeeze it in a muslin cloth for 2 mins. In Pakistan, you can boil kaddu / petha and mash it — same taste.

 

*3. For that domed top like in pic:*

– Fill liners 3/4 full, not half

– Put extra chips ON TOP after pouring, don’t mix all in

– Bake at 175°C exactly, middle rack

 

*4. If they sink in middle:* You added too much banana or milk. Batter should NOT pour easily, it should scoop with spoon.

 

*5. Pregnancy / healthy tweak for you:*

– Use dark chocolate chips – less sugar, more safe

– Don’t use honey if you want it 100% heat-safe, use maple syrup or brown sugar

– Add 2 tbsp chia or flaxseed in blender for extra iron & fiber

 

*Storage tip:* They taste BETTER next day. Keep in airtight box with tissue paper at bottom — absorbs moisture and keeps them soft.

 

Want the version without banana? I can give you the egg-free, banana-free one too.