Pumpkin season is in full swing, and these simple vegan pumpkin blender muffins might become a new Fall favorite healthy snack.
Easy pumpkin blender muffins
Just throw everything into the blender, smooth the batter into muffin tins, and in under 20 minutes your entire kitchen will smell like homemade pumpkin pie.
These healthy pumpkin blender muffins are perfect for serving at breakfast or throwing into a lunchbox to celebrate the season.
Also try these Sweet Potato Brownies
Healthy pumpkin breakfast idea
The recipe can be soy free, gluten free, egg free, dairy free, nut free, and vegan.
And if you find yourself with leftover canned pumpkin after making the flourless pumpkin blender muffins, you can also bake a Crustless Pumpkin Pie.
It is a huge reader favorite.
Blender pumpkin muffin ingredients
You will need quick oats or almond flour, pumpkin puree, white beans or chickpeas (garbanzo beans), pure vanilla extract, baking powder, salt, baking soda, nut butter or another fat source, sweetener, cinnamon, and pumpkin pie spice.
The beans are necessary in this recipe, but I do have many other muffin recipes without beans, including Healthy Blueberry Muffins, Oatmeal Muffins, Bran Muffins, Peanut Butter Muffins, Banana Muffins, or paleo low carb Keto Blueberry Muffins.
If you wish to substitute rolled oats, pulse them a few times in a blender before adding all of the other ingredients.
Rolled quinoa flakes, spelt flakes, or flourless almond meal can also be used in place of oats or almond flour.
I have not tried substituting a granulated sweetener like sugar or coconut sugar for the liquid sweetener. Please feel free to experiment and report back with results.
Readers also like these Pumpkin Oatmeal Breakfast Cupcakes
How to make pumpkin blender muffins
Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit.
Line a muffin tin with liners. Drain the beans, and rinse them very well to remove any canned bean taste.
In a blender or food processor, combine all ingredients except optional chocolate chips until thick and completely smooth.
If your blender does not have a tamper (i.e. it’s not a Vitamix or similar high speed blender), stop the machine a few times and stir the batter to ensure even blending.
Smooth the thick pumpkin muffin mixture into the prepared tins. It should fill about seven muffin tins. Sprinkle chocolate chips on top if desired.
Bake for twenty minutes, then let cool. I like to very loosely cover after the muffins cool down and refrigerate overnight. The liners will peel off easily the next day.
Due to the perishable ingredients, leftover muffins should be stored in the refrigerator for freshness. They can also be frozen for up to three months. Thaw before serving.
The recipe was adapted from these popular Blender Muffins
Pumpkin blender muffins recipe video
Watch the step by step recipe video above.
Pumpkin Blender Muffins
Ingredients
- 1/3 cup pumpkin puree
- 1 can white beans or 1 1/2 cups cooked
- 1/2 cup pure maple syrup or honey or agave
- 2 tsp pure vanilla extract
- 1/2 cup quick oats or almond flour (or try these traditional Pumpkin Muffins)
- 1/4 cup almond butter or allergy friendly sub
- 1 3/4 tsp cinnamon
- 1/2 tsp pumpkin pie spice or additional cinnamon
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
Instructions
- Preheat oven to 350, and grease a muffin tin or line with cupcake liners. Drain and rinse the beans, and pat dry. This gets rid of any bean taste. Combine all ingredients in a high speed blender or food processor until completely smooth. (If you’re using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Spoon the batter into the liners, smooth the tops, and bake 20 minutes. They will look underdone. Let sit 20 minutes and they will firm up. The muffins also firm up even more overnight. These are supposed to be fudgy and almost pumpkin-pie-like, not floury like traditional muffins. Some might not like the texture, but if you’re a fan of my Black Bean Brownies, you will probably like these as well!View Nutrition Facts
Video
Notes
Fall Favorite Breakfast Ideas
I have a feeling these will be AMAZING to my pumpkin-obsessed palate! Can’t wait for the weekend when I have some time to make them!
Just in time to master them for Halloween!
How simple but delicious! My friends will think I’m insane once I use beans though XD hey, it’s common and convenient–plus a great way to add protein and fiber to your diet!
ERMEGERD! Can’t wait to make these!! Thank you! 😀
These look AMAZING! What type of white beans did you use? Navy? Garbanzo? TIA.
I used white cannelini.
What else can we use as substitute for the white beans? Because I’ve got some red kidney beans that just need to be prepared for cooking, and I’ve been on the look-out for recipes I can use them in. Would legumes (pre-boiled and ready for mashing/blending) also be acceptable? That’s what we have a lot of around here. Thanks in advance!
Legumes are a broad category that includes garbanzo beans (chickpeas), peanuts, lentils, etc. What kind of legume are you referring to? The recipe works with white beans or garbanzos. Red kidney beans would probably impart more of a bean flavor to the recipe.
Yum! What a way to bring in fall time!! Can’t wait to try these out!
YUM! Pumpkin season has begun 😉
The picture makes the inside look gooey. Is it? I think my kids might have a texture problem if it is. But the recipe looks like it would work out similar to our favorite black bean brownies (thank you, Chocolate Covered Katie!). I think we just might have to try these and find out.
Yes, they are gooey-fudgey, so not like regular muffins. I will make a note to work on a regular pumpkin muffin recipe! Or you could try adapting my Banana Bread Muffins… maybe just add a little more sweetener? (If you have the book, you can also bake the pumpkin loaf in a muffin tin.)
Loving this recipe for this time of year! Will be saving for future use.
XX LAURA
girlwhowrites.com
I’ve got everything on hand except the white beans. Looks like garbanzo beans will have to work…they’re almost white, right? Yum! Can’t wait to try these!