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
Thanks for this incredible recipe, Katie. My father suffered a stroke last week and I’ve been trying to bring ‘cardiovascular healthy’ recipes into the hospital that he will enjoy (he normally hates any type of healthy baked goods). I didn’t tell him what was in these, and he LOVED them!! I’m going to keep my parents’ fridge stocked with these and your other blender muffins once he’s out of the hospital. (and probably never tell him they contain beans ha!).
Thank you for what you do. You are very talented and are truly helping people.
Made the banana blender muffins today! Delish! Never thought baking with beans would be that good! Ha ha thanks for the recipe! Oh and I used GF flour and they turned out fine. Threw some chocolate chips in there too!
How would I go about using dried beans for this recipe?
Hi Katie;
I just wanted you to know that we LOVE your black bean brownie recipe. It’s become so popular whenever I’m invited anywhere they ask if I’m bringing the brownies. I’ve tried to make a fat free version using apple sauce instead of the oil, it’s ok, but I think if your going to indulge make it healthy and something that will be satisfying and you really need the oil for that. I can’t wait to try your pumpkin muffins, it’s almost fall bring on the pumpkin!
This are unreal. Best muffins I’ve ever made. Thank you!
G’day Kate from Down Under,
Do you think this recipe would work with Sweet Potato – They’re more plentiful over here than Pumpkin?
cheers
Mike
Sure!
G’day again Katie,
Apologies for the misspelling.
I also meant this comment as a general one for you not as a reply to someone else – have a bit to learn!
cheers
Mike
Where’s the recipe? It says, “Insert recipe here” where it should be! I’m sad; I was planning to make this tonight!
This may be a silly question but do you prepare the oats or just use them dry?
Dry
Oh these were so difficult!
I tried them in a blender…couldn’t get the dough to mix…ended up scrubbing dough from my counters, walls, floor, and clothing…
Used butter beans, and the dough was so thick I added two eggs and more pumpkin, trying to thin it down a bit. But then, after baking…oh so delicious! No Bean taste at all, just wonderful – almost worth the purchase of a food processor.
Oh these were SO difficult!
I tried them in a blender, with butter beans, and the batter was so stiff I could not get them to mix…1/2 hour later, after adding two eggs and more pumpkin, I was ready to bake – as well as swab down counters sink, walls, floor, and my clothing as well.
But then they came out of the oven, SO delicious…almost worth buying a food processor just for these!