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Easy Pumpkin Muffins [In Your Blender]


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Easy Pumpkin Muffins [In Your Blender]

https://www.thehealthymaven.com/pumpkin-spice-blender-muffins/

A healthy take on muffins, these Pumpkin Spice Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes.

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.

When it comes to blenders, Vitamix is top of the line in my book. People swear by them and I admired them from afar for the longest time. I think it comes as no surprise that the top barrier to entry for a Vitamix is the price. I always had it in my mind that it would be a wedding registry item and it miiiight have been the gift I was most excited about two years ago. It’s obviously an investment but I also know I’ll have it for.ev.er. Do you have a high powered blender? Are you as obsessed as I am?

Anyway! Ever since I got my blender I’ve been trying all sorts of new recipes. To justify the price point, I always want to make sure I am using it regularly and it’s not just taking up space in our pantry. So that’s where these blender muffins come in! You make them entirely in your blender… no other dishes are required!

Pumpkin Spice Blender Muffin Ingredients

  • Rolled oats
  • Almond meal
  • Mashed pumpkin 
  • Unsweetened almond milk
  • Eggs 
  • Coconut sugar
  • Baking powder
  • Vanilla extract
  • Pumpkin spice
  • Salt
  • Nuts or chocolate chips (optional)

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: 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 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 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.

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STEP 4: Let cool for 20 minutes in the muffin tin before removing to cool completely. Enjoy!

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, in the fridge for up to a week or in the freezer for several months.

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Pumpkin Spice Blender Muffins

A healthy take on muffins, these Pumpkin Spice Muffins are simple to make, gluten-free and require just one tool, your blender! No other dishes required and ready in 30 minutes.

  • 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


Scale

Ingredients

  • 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 used 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: pumpkin muffins, blender muffins, blender pumpkin muffins, muffins, pumpkin spice

Like this post? Here are more muffin recipes you might enjoy:

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