breakfast Featured gluten-free muffins snacks

Healthy Pumpkin Muffins

September 18, 2023

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.

A healthy take on muffins, these Pumpkin Spice Blender Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required.

The Best Healthy Pumpkin Muffins

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.

These healthy pumpkin muffins are no exception! I honestly think they might be the best pumpkin muffin recipe but even better because they’re a) HEALTHY and b) made in your blender! You can of course make them without a blender (see instructions below) but I find the convenience of the blender is just too good to pass up.

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!

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!


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. 


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!


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.


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.

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, 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:


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.

  • Author: Davida Lederle
  • 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


  • 1 1/2 cups rolled oats
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/23/4 cup coconut sugar (adjust based on preference)
  • pinch of salt
  • 1 cup mashed pumpkin (I use canned)
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • optional: 1/2 cup nuts or chocolate chips


  1. Preheat oven to 350 degrees and grease or line a 12-cup muffin tin.
  2. Add oats to a blender and pulse until ground into a flour.
  3. Add in almond meal, baking powder, pumpkin pie spice, coconut sugar and salt and pulse a few times until combined.
  4. Add in pumpkin, almond milk, vanilla and two eggs and blend until just combined.
  5. Stir in nuts or chocolate chips if using.
  6. Pour batter into cups until almost completely full (should fill all 12). Place a few nuts on top, if desired.
  7. Bake for 20-25 minutes or until tops spring back and no batter remains when pierced with a knife or toothpick.
  8. Let cool for 20 minutes in tray before removing to cool completely.
  9. Will keep for up to 3 days on counter or freeze for several months.

Keywords: healthy, pumpkin muffins, pumpkin muffins, blender muffins, blender pumpkin muffins


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  • Reply
    October 5, 2022 at 6:53 am

    Can I replace the coconut sugar with stevia?

  • Reply
    Trista Johnson
    October 12, 2020 at 2:52 pm

    Delicious! And super easy recipe!

  • Reply
    Learn Forget
    October 12, 2020 at 5:22 am

    Thanks for sharing this nice recipe.

  • Reply
    Laura S
    November 14, 2017 at 1:30 pm

    Following you both!!! @lpatterson412

  • Reply
    Andrea Williams
    October 23, 2017 at 9:15 pm

    Follow you both –

  • Reply
    Kelly M
    October 21, 2017 at 9:29 pm

    I would love to win! @elizabethh0220

  • Reply
    Heather R.
    October 21, 2017 at 1:19 pm

    I’m ready to upgrade from my Nutri Bullet and would love a Vitamix! I’m following both accounts – @ordinarygirlxtraordinaryworld

  • Reply
    October 21, 2017 at 7:47 am

    These look delicious! We finallllly have some fall weather in SC so I am making these today! Thanks for sharing!

  • Reply
    Bonnie Curley
    October 21, 2017 at 12:25 am

    Following! Love your blog! @bonniecurley

  • Reply
    Katrina Tucker
    October 20, 2017 at 9:43 pm

    I 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.

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