Pumpkin season is in full swing, and these simple vegan pumpkin blender muffins might become a new Fall favorite healthy snack.
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
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. Quinoa flakes, spelt flakes, or 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 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
Watch the pumpkin blender muffin 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, 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
Notes
Have you made this recipe?
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Fall Favorite Breakfast Ideas
Elyse says
I have a feeling these will be AMAZING to my pumpkin-obsessed palate! Can’t wait for the weekend when I have some time to make them!
Amber Harding says
Just in time to master them for Halloween!
Cassie says
How simple but delicious! My friends will think I’m insane once I use beans though XD hey, it’s common and convenient–plus a great way to add protein and fiber to your diet!
Meghann Gervais-Lynch says
ERMEGERD! Can’t wait to make these!! Thank you! 😀
Cari says
These look AMAZING! What type of white beans did you use? Navy? Garbanzo? TIA.
Chocolate Covered Katie says
I used white cannelini.
Dee says
What else can we use as substitute for the white beans? Because I’ve got some red kidney beans that just need to be prepared for cooking, and I’ve been on the look-out for recipes I can use them in. Would legumes (pre-boiled and ready for mashing/blending) also be acceptable? That’s what we have a lot of around here. Thanks in advance!
Rose says
Legumes are a broad category that includes garbanzo beans (chickpeas), peanuts, lentils, etc. What kind of legume are you referring to? The recipe works with white beans or garbanzos. Red kidney beans would probably impart more of a bean flavor to the recipe.
Samantha @ThePlantedVegan says
Yum! What a way to bring in fall time!! Can’t wait to try these out!
Aubrey says
YUM! Pumpkin season has begun 😉
Ellen says
The picture makes the inside look gooey. Is it? I think my kids might have a texture problem if it is. But the recipe looks like it would work out similar to our favorite black bean brownies (thank you, Chocolate Covered Katie!). I think we just might have to try these and find out.
Chocolate Covered Katie says
Yes, they are gooey-fudgey, so not like regular muffins. I will make a note to work on a regular pumpkin muffin recipe! Or you could try adapting my Banana Bread Muffins… maybe just add a little more sweetener? (If you have the book, you can also bake the pumpkin loaf in a muffin tin.)
Laura says
Loving this recipe for this time of year! Will be saving for future use.
XX LAURA
girlwhowrites.com
Kelly says
I’ve got everything on hand except the white beans. Looks like garbanzo beans will have to work…they’re almost white, right? Yum! Can’t wait to try these!
Becca says
Hello. I see u are using baking soda and powder, and yet they are gluten free, wich means u do not need them in the recipe, they are meant to make the gluten rise.
Chocolate Covered Katie says
These are definitely needed in the recipe! 🙂
It’s actually often advised that you should use even more baking powder in gluten-free recipes, to make up for the lack of gluten.
Halima says
Katie, you should totally make pumpkin cheesecake ice cream. Add some chocolate chips in there. You know, just add all of the best things into one combination of glory.
Halima says
Katie, you should totally make pumpkin cheesecake ice cream. Add some chocolate chips in there. You know, just add all of the best things into one combination of glory.
[email protected] says
These look incredible! I’ve seen so many recipes using beans and NONE of them have inspired me to give them a try…except this one. This is the best looking recipe I’ve ever seen using white beans in dessert. Thanks for sharing Katie!!!
S says
I have to say, the phrase “blender muffins” strikes me as kind of gross, but these look delicious 🙂
Anna says
omg so excited to try this!!
https://aspoonfulofnature.wordpress.com/
Beth Bartson says
Wanted to view the link but it was private. Can you give me a clue how to see it?
Kate says
I love how these are made in the blender. Less dishes = happier me!
Kathryn says
Your enthusiasm for pumpkin season is adorable–and contagious! A week ago, I couldn’t have cared less (I’m more interested in cooler temperatures!), but now…I can’t wait to try these pumpkin muffins.
Laura Schroeder says
I made these earlier today to have with a cup of afternoon tea. They are delicious, nutritious, and so easy to make! I used a can of navy beans, and there is no bean flavor whatsoever. I think even my husband who doesn’t like pumpkin, will like these! Thanks for all your hard work Katie, developing vegan and gluten-free deliciousness for the rest of us to enjoy.
Alex says
Any ideas how these would work as mini-muffins?
Anon says
It should work fine as mini muffins but you probably will need to reduce the cooking time a little bit. Let us know how it turns out if you do. 🙂
Tara says
I’m planning to make these today! My favorite pumpkin recipe is your Pumpkin Chocolate Chip Oat Squares. Can’t wait to try these blender muffins.
Carrie says
Can I use chickpeas for this recipe?
Anon says
Should work fine with chickpeas. Her other white bean recipes call for either. Please let us know if it you make it with the chickpeas how they turn out. 🙂
laura says
does it matter what kind of oats are used. I only have “old fashioned” not the quick kind…
Dana says
If you pulse Old Fashioned Oats in a blender or food processor, they’ll be the same as Quick Oats. Quick oats are just a bit finer, but you can make them yourself with what you have!
Dana says
Hi Katie!
I’m excited to try this new recipe, and just wanted to ask if the almond butter gave it a nutty flavor over the pumpkin?
Unofficial CCK Helper says
You don’t really taste the almond butter. Maybe you would more if you used peanut butter.
Christine (The Raw Project) says
Wow, these look perfect for fall! Loving the pumpkin mania, thanks for the recipe!
Sarah says
Has anyone tried these with peanut butter?
Tara says
Sarah, I did, and they were delicious.
Phillys says
Do these need to be stored in the refrigerator?
Molly says
This smelled amazing as it was baking! My first time trying a recipe from Katie, but certainly not my last. Just one bit of advice: make sure you are using a HIGH POWER blender/food processer. My batter wasn’t as smooth as it should’ve been as a result (but it still yielded yummy muffins!)
Rose says
If you do not have a high speed blender/food processor, I recommend grinding the oats, then putting those in a bowl, then adding the beans and processing those (perhaps split in two batches if necessary), then adding back in the oats and the rest of the ingredients to blend together one more time. This should help grind the ingredients down better.
Jessica says
These were delicious! Love them even more than my black bean or chickpea cookies. They’re fudgy and rich. Thanks Katie!
kate says
hello! this is our first time making a recipe from this site, but i have been reading for a long time. my daughter tried her hand at following the recipe, but it only filled 7 of the molds in our muffin tin. did she maybe overlook something or have others gotten a smaller yield? we are excited to try them, they just went in the oven.
Rose says
It was probably just that Katie put less into each spot… so you probably have larger muffins than she made. 😉
Tara says
Katie, these are delicious, thank you! I’m going to make a double batch and use a healthy version of cream cheese frosting to top them as a kind of bar cookie. 🙂
Ana @ Ana's Rocket Ship says
These look so good!!!! And don’t worry – you can never overuse the pumkin emoji
Amy says
Made these yesterday and subbed chick peas for the white beans! Turned out excellent. I also used a larger can of beans (I believe it was 19oz) and no bean taste!!! I just made sure to remove most of the skins.
Stephanie says
I made these with chickpeas and cashew butter (almond butter tastes like plastic to me) and they were delicious! I only got 8 muffins out of it, though. My partner and I ate them all in one day!
Katy says
I seriously love these so much!! I’ve made them in my weekly meal prep for the past 3 weeks! I’ve found that I prefer them with honey over syrup, but they’re still great either way!
Mariah says
Could I use this recipe for pumpkin bread in a bread tin? Or would they not turn out?
Jackie says
Can you store these in the freezer?
Tori says
Holy cow! These are amazingly delicious!!!!!
Jennifer says
How do you suggest storing these. I made them and LOVED them, but after cooling I put them in a ziplock bag in the fridge. When I took some out the next day they were moldy :(. I must have done something wrong- any tips?
Trisha says
These are wonderful!! I made a batch yesterday and after taking my first bite, I immediately started making a second batch! Of course I had to add dark chocolate chips to mine! Thank you!
Emily says
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.
Lil Rinaldi says
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!
Sam says
How would I go about using dried beans for this recipe?
Charlene Streeter says
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!
Julianna says
This are unreal. Best muffins I’ve ever made. Thank you!
Mike Coleman says
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
Julie Dove says
Sure!
Mike Coleman says
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
Jenna says
Where’s the recipe? It says, “Insert recipe here” where it should be! I’m sad; I was planning to make this tonight!
Valerie says
This may be a silly question but do you prepare the oats or just use them dry?
Julie Dove says
Dry
VirginiaL says
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.
VirginL says
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!
Jasmine says
I am not vegan and was wondering if I added an egg and maybe another 1/2 cup of oats if this would make it more muffin (cake like) texture. I have a very picky boy and want to stick with the flourless options but I’m afraid the pie texture will be turned down asap as he does not like it. Thank you
Jess says
Has anyone tried freezing these? I’m making a bunch of desserts in advance for a big event and would love to have a GF pumpkin option. Thanks!
Jason Sanford says
You can!
Kara says
Omg, these were amazing!!! My toddler inhaled them!!!!! I even reduced the sugar a little and they were still awesome.
Nicole says
Can the recipe be altered to use a whole can of pumpkin? Since it comes in a can
Melanie Davis says
Hey! If we need to avoid grains could I make these without the oats? Thank you!
Jason Sanford says
You can use almond meal or even quinoa flakes!
Lorraine a says
CAN WE leaveout the oats due to allergies?
Jackie says
Is there a way to post a photo? I made these and added pumpkin seeds as well. They are SO GOOD. Thank you Katie!
Jackie says
Picture
Jason Sanford says
LOVE it!
Pamela J McNab says
I just made these but added an egg because everything was a little too dry to blend well in my food processor. They are out of this world good! Thank you for the wonderful recipe. (I got 11 muffins rather than 10.)
Lyf says
I thought I will give this out a try despite not having much luck with beanie desserts and wow was this sensational. I used 2 tablespoons of maple syrup, a pitch of stevia and PB instead of almond butter. All alterations turned out wonderful. Next time I might double the pumpkin to increase the nutrition and taste. I love the fact that these were not overly sweet, mine was borderline savory and fudgy texture was to die for. So good! It makes a small batch so I suggest doubling the ingredients. Warning- the batter is good on its own.
Molly says
Is there something I could use instead of the oats? I’m nursing and of all things, my baby is allergic to oats! ??♀️
Jason Sanford says
Try flour or even almond flour.
Jill says
Do you think I can use chick peas instead of white beans?
Jason Sanford says
Yup, they have a tiny bit more of a taste and not as smooth texture but should still be ok.
Amber McKinney says
Would rolled oats work in place of the quick oats?
Jason Sanford says
Probably… I would just pulse them on their own a few times first.
Kate Bowdren says
I pretty much ate the whole batch in a few days! These are great-the fudge like consistency is wonderful and I liked knowing I was eating a healthier version which to me tasted better than a typical non vegan, flour based version. Will make these on the regular! Thank you!
amelia iliff says
KATIE! you have to experiment using mung bean or red beans paste in some desserts! like Asian inspired ingredients and see what you come up with. indian deserts also use alot of chickpea flour and lentils it might work better than beans but you need to americanize their techniques and see what you come up with like re inventing the bean brownie and cauliflower crust type jazz. Love you and I have been following your blog for about 8 years! So glad you are still around x I think i might binge out on making your recipes soon.
maria says
Can rolled oats be used as a substitute to quick oats? Thanks
Jason Sanford says
Probably but you never know unless you try. Be sure to report back if you do! I would probably pulse the oats a bit in the food processor first to make them less dense/textured.
Tereza says
If you don’t have a muffin pan, is is possible to bake these in a 8×8 inch pan instead? If so, any cooking time adjustments?
Jason Sanford says
https://chocolatecoveredkatie.com/2016/09/12/pumpkin-blondies-chocolate-chip-vegan/ 🙂
bebas jerawat says
Thank you for the recipe, like this is the right time for my girlfriend
Patrizia says
Omg, these are so good! I added chocolate chips, and substituted half the rolled oats with almond flour. I’d better freeze them or they’ll go too quickly!
Mary says
I’ve been making your blender muffins and chocolate blender muffins for my kids‘ breakfast at least once a week for a few months now. With the onset of pumpkin season I was thinking how to make a version and found this! Woo hoo. Tonight I decided to coarsely chop pecans and mix with a little maple syrup and pumpkin pie spice. Baked the mixture for a few minutes and topped the muffins before baking. Dear goodness my kids are going to be so excited in the morning! Thanks Katie for all the amazing recipes!
Caroline Hendon says
I used chickpeas and added chocolate chips… delicious!!!!
Sarah says
Can you make these with apples sauce instead of pumpkin purée? Thanks!
CCK Media Team says
Try this one! https://chocolatecoveredkatie.com/almond-butter-blender-muffins/
Karen says
I love ALL of your blender muffins (I make a batch every week for a healthy on the go breakfast option), but these are my absolute favorite! The pumpkin flavor is spot on. And of course I added some mini choco chips! Thanks and keep the amazing recipes coming please!
CCK Media Team says
This makes us so happy 🙂