A healthy take on muffins, these Pumpkin Spice Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes.
When it comes to blenders, Vitamix is top of the line in my book. People swear by them and I admired them from afar for the longest time. I think it comes as no surprise that the top barrier to entry for a Vitamix is the price. I always had it in my mind that it would be a wedding registry item and it miiiight have been the gift I was most excited about two years ago. It’s obviously an investment but I also know I’ll have it for.ev.er. Do you have a high powered blender? Are you as obsessed as I am?
Anyway! Ever since I got my blender I’ve been trying all sorts of new recipes. To justify the price point, I always want to make sure I am using it regularly and it’s not just taking up space in our pantry. So that’s where these blender muffins come in! You make them entirely in your blender… no other dishes are required!
Pumpkin Spice Blender Muffin Ingredients
- Rolled oats
- Almond meal
- Mashed pumpkin
- Unsweetened almond milk
- Eggs
- Coconut sugar
- Baking powder
- Vanilla extract
- Pumpkin spice
- Salt
- Nuts or chocolate chips (optional)
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: 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 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 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: Let cool for 20 minutes in the muffin tin before removing to cool completely. Enjoy!
How to Store Pumpkin Spice Muffins
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, in the fridge for up to a week or in the freezer for several months.
PrintPumpkin Spice Blender Muffins
A healthy take on muffins, these Pumpkin Spice Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond meal
- 2 tsp baking powder
- 2 tsp pumpkin spice
- 1/2–3/4 cup coconut sugar (adjust based on preference)
- pinch of salt
- 1 cup mashed pumpkin (I used canned)
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 large eggs
- optional: 1/2 cup nuts or chocolate chips
Instructions
- Preheat oven to 350 degrees and grease or line a 12-cup muffin tin.
- Add oats to a blender and pulse until ground into a flour.
- Add in almond meal, baking powder, pumpkin pie spice, coconut sugar and salt and pulse a few times until combined.
- Add in pumpkin, almond milk, vanilla and two eggs and blend until just combined.
- Stir in nuts or chocolate chips if using.
- Pour batter into cups until almost completely full (should fill all 12). Place a few nuts on top, if desired.
- Bake for 20-25 minutes or until tops spring back and no batter remains when pierced with a knife or toothpick.
- Let cool for 20 minutes in tray before removing to cool completely.
- Will keep for up to 3 days on counter or freeze for several months.
Keywords: pumpkin muffins, blender muffins, blender pumpkin muffins, muffins, pumpkin spice
Like this post? Here are more muffin recipes you might enjoy:
- Oatmeal Banana PB Muffins
- Chocolate Zucchini Muffins
- Paleo Banana Nut Muffins
- Chocolate Chip Avocado Muffins
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171 Comments
Trista Johnson
October 12, 2020 at 2:52 pmDelicious! And super easy recipe!
★★★★★
Learn Forget
October 12, 2020 at 5:22 amThanks for sharing this nice recipe.
Laura S
November 14, 2017 at 1:30 pmFollowing you both!!! @lpatterson412
Andrea Williams
October 23, 2017 at 9:15 pmFollow you both – https://www.instagram.com/andrea2russia/
Kelly M
October 21, 2017 at 9:29 pmI would love to win! @elizabethh0220
Heather R.
October 21, 2017 at 1:19 pmI’m ready to upgrade from my Nutri Bullet and would love a Vitamix! I’m following both accounts – @ordinarygirlxtraordinaryworld
Brenley
October 21, 2017 at 7:47 amThese look delicious! We finallllly have some fall weather in SC so I am making these today! Thanks for sharing!
Bonnie Curley
October 21, 2017 at 12:25 amFollowing! Love your blog! @bonniecurley
Katrina Tucker
October 20, 2017 at 9:43 pmI just wanted to comment, that I have noticed that American recipes include rolled oats in Gluten free recipes, without noting that not all oats are gluten free. And that some people can have a separate allergy to oats. Australian rolled oats are milled in the same mills that process wheat, so are not suitable for people with coeliac’s disease. Newly diagnosed people may not realise this and so may still suffer symptoms without realising. Gluten Free oats in Australia may be purchased in Health Food shops or at some supermarkets, but have only become available fairly recently. Quoina flakes are a good substitute.