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’m planning to make these today! My favorite pumpkin recipe is your Pumpkin Chocolate Chip Oat Squares. Can’t wait to try these blender muffins.
Can I use chickpeas for this recipe?
Should work fine with chickpeas. Her other white bean recipes call for either. Please let us know if it you make it with the chickpeas how they turn out. 🙂
does it matter what kind of oats are used. I only have “old fashioned” not the quick kind…
If you pulse Old Fashioned Oats in a blender or food processor, they’ll be the same as Quick Oats. Quick oats are just a bit finer, but you can make them yourself with what you have!
Hi Katie!
I’m excited to try this new recipe, and just wanted to ask if the almond butter gave it a nutty flavor over the pumpkin?
You don’t really taste the almond butter. Maybe you would more if you used peanut butter.
Wow, these look perfect for fall! Loving the pumpkin mania, thanks for the recipe!
Has anyone tried these with peanut butter?
Sarah, I did, and they were delicious.
Do these need to be stored in the refrigerator?
This smelled amazing as it was baking! My first time trying a recipe from Katie, but certainly not my last. Just one bit of advice: make sure you are using a HIGH POWER blender/food processer. My batter wasn’t as smooth as it should’ve been as a result (but it still yielded yummy muffins!)
If you do not have a high speed blender/food processor, I recommend grinding the oats, then putting those in a bowl, then adding the beans and processing those (perhaps split in two batches if necessary), then adding back in the oats and the rest of the ingredients to blend together one more time. This should help grind the ingredients down better.
These were delicious! Love them even more than my black bean or chickpea cookies. They’re fudgy and rich. Thanks Katie!
hello! this is our first time making a recipe from this site, but i have been reading for a long time. my daughter tried her hand at following the recipe, but it only filled 7 of the molds in our muffin tin. did she maybe overlook something or have others gotten a smaller yield? we are excited to try them, they just went in the oven.
It was probably just that Katie put less into each spot… so you probably have larger muffins than she made. 😉