Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes. This pumpkin muffin recipe is sure to be a hit with the whole family.

In case you’ve been living under a rock, it’s pumpkin season here in the Northern Hemisphere. Admittedly I’m a pumpkin girlie. Now I’m not an everyday pumpkin spice latte kind of person but I do love me a little pumpkin baked good with the cravings strike. If the copious number of pumpkin-based recipes are any indication, I might be considered a bit of a pumpkin expert. So if the pumpkin cravings have struck you, can I suggest you whip up a batch of these healthy pumpkin muffins? I promise you won’t regret it!

Why Make These Healthy Pumpkin Muffins?

• Gluten-Free– These pumpkin muffins are fully gluten-free by using oat flour and almond flour instead of regular wheat flour.
• Made in a Blender – That’s right! The whole recipe can be made in a blender. Minimal dishes and clean-up required.
• Great for meal-prep – you can whip up a batch of these at the start of the week and either store or freeze for a later date!

Healthy Pumpkin Muffin Ingredients

• Rolled oats – regular rolled oats work great here. You could also use quick cook oats. I would NOT recommend using steel-cut oats. Sub oat flour if making healthy pumpkin muffins in a bowl rather than blender.
• Almond meal – Not almond flour. You could sub with regular flour if you’re nut-free.
• Mashed pumpkin – I typically use canned pumpkin. Just be sure to buy pumpkin puree and not pumpkin pie filling.
• Unsweetened almond milk – you could use any dairy-free milk. Coconut milk, oat milk or soy milk all work great.
• Eggs – 2 large eggs. You could try making these healthy pumpkin muffins vegan by omitting the eggs but I have not tested it myself.
• Coconut sugar – brown sugar also works well.
• Baking powder – this helps with rise.
• Vanilla extract – helps to build out the flavor.
• Pumpkin spice – typically a blend of cinnamon, nutmeg, ginger and cloves. I typically buy store-bought but you can also make your own.
• Salt – this helps amplify the sweetness of these delicious muffins but you can omit if you’re watching sodium levels.
• Nuts or chocolate chips (optional) – for mix-ins, if desired. Pecans, walnuts, almond and chocolate chips all work great.

How to Make Blender Muffins

This might be the easiest recipe on the blog. Everything mixes up in the blender, the easy pour container makes filling the muffin tin so easy and the recipe is hands down delicious!

STEP 1: BLEND

Add oats to a high speed blender and pulse until it’s ground into a flour.  Add in the almond meal, baking powder, pumpkin pie spice, coconut sugar and salt and pulse a few times until combined. Add in the pumpkin, almond milk, vanilla extract and two eggs and blend until just combined.  Stir in the nuts or chocolate chips if using. 

STEP 2: POUR INTO MUFFIN PAN

Pour the batter into a muffin tin that has been greased or lined. The cups should be almost completely full and should fill all 12!

STEP 3: BAKE

Bake at 350ºF for 20-25 minutes or until muffin tops spring back when you press on them and a knife or toothpick inserted into the center comes out clean.

STEP 4: ALLOW TO COOL

Let cool for 20 minutes in the muffin tin before removing to cool to room temperature on a wire rack. Enjoy!

Can You Make These Healthy Pumpkin Muffins Without a Blender?

YES! You can absolutely make these healthy pumpkin muffins without a blender. You’ll need to purchase pre-blended oat flour but otherwise the taste and texture will be the same.

1) In a large bowl whisk together dry ingredients – oat flour, almond meal, baking powder, pumpkin pie spice and coconut sugar.

2) In a separate bowl combine wet ingredients – pumpkin, almond milk, vanilla and eggs.

3) Slowly add dry ingredients to wet and stir to combine. Fold in any optional add-ins.

4) Divide into muffin tin with liners and bake as directed below.

Storage Instructions

Let your muffins cool completely before placing them in an airtight container. If they are even slightly warm, condensation will form in the container which results in soggy muffins. These will keep in an airtight container on the counter for 3 days, and in the refrigerator for up to a week.

You can also freeze these muffins by placing into a freezer-safe container for up to 3 months. Allow to thaw on the counter.

More Healthy Muffin Recipes:

• Oatmeal Banana PB Muffins
• Chocolate Zucchini Muffins
• Paleo Banana Nut Muffins
• Chocolate Chip Avocado Muffins
• Banana Blueberry Muffins
• Oat Flour Muffins
• Carrot Cake Muffins

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