Pumpkin season is in full swing. These simple vegan pumpkin blender muffins just might become your new favorite healthy snack for fall.
Just put everything in the blender, smooth out the batter and pour into muffin tins, and within 20 minutes your whole kitchen will smell like homemade pumpkin pie.
These healthy Pumpkin Blender Muffins are the perfect accompaniment for breakfast or toss into your lunch to celebrate the season.
Also Try These Sweet Potato Brownies
Recipes can be soy-free, gluten-free, egg-free, dairy-free, nut-free, and vegan.
You can also bake a crustless pumpkin pie if you have leftover canned pumpkin after making flourless pumpkin blender muffins.
Readers love it.
Blender Pumpkin Muffin Ingredients
Requires Oat or Almond Flour, Pumpkin Puree, White Beans or Chickpeas (Chickpeas), Pure Vanilla Extract, Baking Powder, Salt, Baking Soda, Nut Butter or Other Fat Source, Sweetener, Cinnamon, Pumpkin Pie Spice is.
This recipe calls for beans, but there are many other muffin recipes that don’t use beans, such as Healthy Blueberry Muffins, Oatmeal Muffins, Bran Muffins, Peanut Butter Muffins, Banana Muffins, Paleo Low Carb Keto Blueberry Muffins.
If you want to substitute rolled oats, pulse them a few times in a blender before adding all other ingredients. increase.
I have never used granular sweeteners such as sugar or coconut sugar instead of liquid sweeteners.
Readers also love these Pumpkin Oatmeal Breakfast Cupcakes
How to make pumpkin blender muffins
Gather ingredients and preheat oven to 350 degrees Fahrenheit.
Arrange liners in muffin tins. Drain the beans and rinse well to remove any canned bean taste.
Blend all ingredients (except optional chocolate chips) in a blender or food processor until smooth. If your blender does not have a tamper (that is, it is not a Vitamix or similar high-speed blender), stop the machine several times and stir the dough to ensure it is evenly blended.
Smooth thick pumpkin muffin mixture into prepared tins. About 7 muffin tins. Sprinkle chocolate chips on top if desired.
Bake for 20 minutes and let cool. I like to cover them very loosely after the muffins have cooled and refrigerated overnight.The liners come off easily the next day.
Refrigerate leftover muffins for freshness. It can also be frozen for up to 3 months. Thaw before serving.
Recipe adapted from these popular blender muffins
Watch the Pumpkin Blender Muffin Recipe Video Above
- 1/3 cup pumpkin puree
- 1 can white beans, or 1 1/2 cups
- 1/2 cup pure maple syrup, honey, or agave
- 2 teaspoon pure vanilla essence
- 1/2 cup oat or almond flour (Or try these traditional pumpkin muffins)
- 1/4 cup almond butter or allergy friendly sub
- 1 3/4 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice or extra cinnamon
- 3/4 teaspoon Baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
Preheat oven to 350 degrees and line muffin tins or lines with cupcake liners. Drain and rinse the beans and pat dry. This will remove the odor of the beans. Blend all ingredients in a high speed blender or food processor until completely smooth. (If using a blender without a tamper, stop occasionally and stir with a spoon to evenly mix the ingredients.) Spoon the batter into the liner, smooth the top, and bake for 20 minutes. It looks overkill. Let it set for 20 minutes. The muffins will also set even more overnight. These are supposed to be fuzzy and almost pumpkin pie-like, not floury like traditional muffins. If so, you’ll probably love this one too!nutrition information
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