Pumpkin season is in full swing, and these simple vegan pumpkin blender muffins might become a new Fall favorite healthy snack.
Easy pumpkin blender muffins
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
Healthy pumpkin breakfast idea
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.
Rolled quinoa flakes, spelt flakes, or flourless 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 thick and completely 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
Pumpkin blender muffins recipe video
Watch the step by step 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 or 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
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 🙂
Jack says
This recipe is a delicious and easy way to start my morning! Packed with flavor and nutrition, these muffins are sure to be a hit with my whole family. Loved your recipe!!
– Jack from Skilletguy
Lydia Jane says
I love these! Thank you 🙂
Abigail Warren says
Hi! Making these for my 10 month old and would like to make them not very sweet. Can I sub or remove the maple syrup?