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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.
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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!

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.

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:

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Healthy Pumpkin Muffins

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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

Ingredients

Scale
  • 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

Instructions

  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.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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172 Comments

  1. Following both @livibyer! Absolutely love the idea of using a good blender for batter – muffins, pancakes, etc. Makes all the fall baked good yummies so much easier.

  2. I’ve been dying to get a Vitamix! Thank you for this opportunity for one of us to win one! I am following both and my handle is @michellebarryyy

  3. I’ve been in search of a recipe to use my new blender for that isn’t smoothies! Now that it’s *finally* getting chilly in DC, these look like the perfect cozy breakfast. Yum!

  4. I think I will make these for a cookout this weekend. A nice addition to s’mores ? I’m at jnkeis_can on Instagram. Have a good weekend!

  5. Following both! And of course Vitamix wants to work with you — you are amazing 🙂 Plus these look delicious! xx crossing my fingers!