Imagine biting into a perfectly moist, spice-laden mini muffin that's not just delicious, but also gluten-free and incredibly easy to make! These Mini Pumpkin Applesauce Blender Muffins are about to revolutionize your baking game, transforming ordinary ingredients into a spectacular treat that will have everyone asking for your secret recipe. With just a blender and a few simple ingredients, you'll create a batch of irresistible mini muffins that are perfect for breakfast, snacking, or impressing your guests with minimal effort.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup gluten-free flour blend
- 1/4 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup mini muffin tin with paper liners or lightly grease with cooking spray.
- In a high-powered blender, combine pumpkin puree, applesauce, maple syrup, and mix until smooth and well incorporated.
- Add gluten-free flour blend, baking soda, cinnamon, and nutmeg directly into the blender. Pulse several times until ingredients are completely combined and no dry spots remain.
- Scrape down the sides of the blender with a spatula to ensure all ingredients are evenly mixed.
- Carefully pour or spoon the batter into the prepared mini muffin tin, filling each cup approximately 3/4 full.
- Gently tap the muffin tin on the counter to release any air bubbles and ensure even distribution.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Use a high-powered blender to ensure smooth, lump-free batter
- Don't overmix the batter - pulse just until ingredients are combined
- Fill muffin cups only 3/4 full to prevent overflow
- Tap the muffin tin before baking to remove air bubbles
- Check muffins a minute or two before recommended baking time, as oven temperatures can vary
- Let muffins cool completely to maintain their delicate texture
- Store in an airtight container for up to 3 days, or freeze for longer preservation
- Experiment with optional toppings like chopped nuts, chocolate chips, or a light glaze
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
