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
Katie, these are delicious, thank you! I’m going to make a double batch and use a healthy version of cream cheese frosting to top them as a kind of bar cookie. 🙂
These look so good!!!! And don’t worry – you can never overuse the pumkin emoji
Made these yesterday and subbed chick peas for the white beans! Turned out excellent. I also used a larger can of beans (I believe it was 19oz) and no bean taste!!! I just made sure to remove most of the skins.
I made these with chickpeas and cashew butter (almond butter tastes like plastic to me) and they were delicious! I only got 8 muffins out of it, though. My partner and I ate them all in one day!
I seriously love these so much!! I’ve made them in my weekly meal prep for the past 3 weeks! I’ve found that I prefer them with honey over syrup, but they’re still great either way!
Could I use this recipe for pumpkin bread in a bread tin? Or would they not turn out?
Can you store these in the freezer?
Holy cow! These are amazingly delicious!!!!!
How do you suggest storing these. I made them and LOVED them, but after cooling I put them in a ziplock bag in the fridge. When I took some out the next day they were moldy :(. I must have done something wrong- any tips?
These are wonderful!! I made a batch yesterday and after taking my first bite, I immediately started making a second batch! Of course I had to add dark chocolate chips to mine! Thank you!