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Pumpkin Blender Muffins

These simple pumpkin blender muffins are a Fall favorite healthy snack or breakfast recipe.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 20 minutes
Total Time 20 minutes
Yield 7 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

Leftover pumpkin? Make Pumpkin Banana Bread.
 

Nutrition Information

Calories: 170kcal