Healthy Pumpkin Blender Muffins

Break out the blender! These oatmeal pumpkin muffins are made all in the blender! They’re healthy pumpkin blender muffins made with no flour and sweetened with dates and maple syrup.

Is this my second pumpkin post in a row? I guess it’s that time of year! Pumpkin cheesecake is great for the holidays or small gatherings, but these healthy pumpkin blender muffins are good for any (and every) day of the week!

I grew up with my Mom’s pumpkin chocolate chip muffins and they were always (and still are) a favorite. One of my other favorites are these quick and easy banana chocolate chip blender muffins from Pinch of Yum. These pumpkin blender muffins are inspired by their recipe, which I make A LOT!

The ingredients in these pumpkin muffins are simple and healthy and can be done in a short amount of time! You’ll love them!

What ingredients do you need to make these healthy pumpkin blender muffins?

These muffins are made with no flour, so they’re great for gluten free diets! There is also zero refined sugars (unless you count the chocolate chips) as they’re sweetened with maple syrup and dates. Here is the full list of ingredients:

• rolled oats
• pure pumpkin puree
• eggs
• maple syrup
• almond milk
• dates (I use Medjool dates)
• baking soda
• pumpkin pie spice
• chocolate chips

Steps to make healthy pumpkin blender muffins:

1. Preheat the oven to 350 F and line a 12-count muffin tin with parchment liners, or spray the tin with nonstick spray.

2. In the blender, add the eggs, pumpkin, maple syrup and almond milk, followed by the oats, dates, baking soda and pumpkin pie spice. Blend on high until smooth. If the mixture is not blending easily, add a touch more almond milk until the blender is able to thoroughly mix the ingredients.

3. Remove the lid from the blender and stir in the chocolate chips (if you’re using) by hand. Fill the muffin tins 3/4 of the way full. Sprinkle a few oats and chocolate chips on top.

4. Place the muffins in the oven and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins and allow to cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely.

How long do these muffins last?

At room temperature, these muffins will keep for 3-4 days in an airtight container. I usually store mine in the fridge, as they will last for up to 1 week if sealed properly.

In the freezer, these muffins will last for up to 2 months. Thaw overnight in the fridge!

Can these pumpkin muffins be made vegan?

Unfortunately, I have not tested these muffins without eggs. The eggs help with the rise of the muffins so I’m not sure whether a vegan egg substitute would work well. I’ve been told a flax egg would work well, although I have yet to try it!

Leave a comment below if you do give this a try.

I love all things pumpkin! Here are a few of my other favorite pumpkin recipes:

• pumpkin cake cookies
• mini pumpkin muffins
• pumpkin chocolate loaf
• buttermilk pumpkin pancakes
• almond flour pumpkin muffins

Healthy Pumpkin Blender Muffins

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• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Break out the blender! These oatmeal pumpkin muffins are made all in the blender! They’re healthy pumpkin blender muffins made with no flour and sweetened with dates and maple syrup.

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Ingredients

Scale 1x2x3x

• 2 eggs
• 1/4 cup maple syrup
• 1/2 cup almond milk
• 1 cup pure pumpkin puree
• 1 3/4 cup rolled oats
• 1 cup dates, pitted
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 cup chocolate chips

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Instructions

1. Heat the oven to 350 F and line a 12-count muffin tin with parchment liners, or spray the tin with nonstick spray. In the blender, add the eggs, maple syrup, almond milk and pumpkin puree, followed by the oats, dates, baking soda and pumpkin pie spice. Blend on high until smooth. If the mixture is not blending easily, add a touch more almond milk* until the blender is able to thoroughly mix the ingredients.
2. Remove the lid from the blender and stir in the chocolate chips (if you’re using them) by hand. Fill the muffin tins 3/4 of the way full. Sprinkle a few oats and chocolate chips on top before placing the muffin pan in the oven and baking for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins and allow to cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely.

Muffins will keep at room temperature in an airtight container for 3-4 days or in the fridge for up to 1 week. The muffins will also keep well in the freezer for up to 2 months, sealed in an airtight container. Thaw them overnight in the fridge!

Notes

*If you need to add extra almond milk to get the mixture to blend freely, only add a tablespoon at a time.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: muffins
• Method: oven bake
• Cuisine: american

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