Healthy Pumpkin Blender Muffins
on Sep 19, 2017, Updated Sep 18, 2024
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Healthy Pumpkin Blender Muffins are made by throwing wholesome ingredients in a blender and processing until smooth. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit!
If you’re looking for a delicious and nutritious treat to satisfy your pumpkin craving, you’ve come to the right place. Made with real pumpkin, whole grains, and natural sweeteners, these muffins are perfectly moist and flavorful. So grab your blender and let’s get baking!
Pumpkin Blender Muffins are the perfect side dish to eat with a Farmhouse Egg Bake in the morning, to stick in lunch boxes, or to serve alongside any of these Hearty Soups and Stews throughout the fall and winter.
Table of Contents
Why You’ll Love This Recipe
- Super easy to make – no chopping, mashing, or grinding.
- Kids love them!
- Packed with whole grains and other wholesome ingredients.
- Naturally gluten-free.
Recipe Ingredients
- Old-fashioned rolled oats: You could also use quick-cooking or one-minute oats.
- Pumpkin puree: Either canned or homemade pumpkin puree will work in this muffin recipe.
- Eggs
- Greek yogurt: Make sure it’s plain and either whole milk or 2% yogurt (especially if you want to keep the sugar content low).
- Maple syrup
- Baking powder and baking soda
- Vanilla extract
- Pumpkin pie spice: Or you could use ground cinnamon.
- Chocolate chips: These are optional but we love these muffins with them.
See the recipe card below for full information on ingredients and quantities.
How to Make Healthy Pumpkin Blender Muffins
- Step #1. Put the oats in the jar of your blender and blend for about 1 to 3 minutes or they look like oat flour.
- Step #2. Add the rest of the ingredients except the chocolate chips to the blender and blend until smooth.
- Step #3. Fold in the chocolate chips (do not blend).
- Step #4. Spoon the muffin batter into a 12-muffin pan and bake at 400 degrees F for about 15 minutes.
Recipe FAQs
Yes! This recipe is easy to make gluten free by using gluten-free oats. Be sure that they are labeled gluten free because oats are often cross contaminated with wheat and barley.
Yes! These muffins freeze great and will thaw at room temperature in about 45 minutes. Just store them in an air-tight container (these are my favorite) or freezer bag.
I used a high powered Blendtec blender so that my blending time was very short. In my opinion, a good blender is totally worth it!
Expert Tips
- If you want to make this a sweeter muffin, you can omit the maple syrup and add ½ cup brown sugar and/or use sweetened vanilla Greek yogurt.
- The chocolate chips are optional though delicious. I highly recommend at least sprinkling a few on top before baking.
- You will know these muffins are done when they spring back when you touch the tops and a toothpick inserted into the center comes out clean.
More Pumpkin Recipes to Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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Healthy Pumpkin Blender Muffins
Ingredients
- 2 cups rolled oats, gluten free if needed
- 1 cup pumpkin puree
- 2 eggs
- 3/4 cup plain Greek yogurt, whole milk or 2% yogurt
- 1/3 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 teaspoons pumpkin pie spice or cinnamon
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
- In the jar of your blender, add the oats. Put the lid on and process until the oats look like flour, 1-3 minutes.
- Add the pumpkin puree, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, salt, and pumpkin pie spice to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
- Add chocolate chips and stir with a spoon or spatula to combine (don’t blend).
- Pour pumpkin muffin batter into the prepared pans. Top with a few additional chocolate chips if you’d like.
- Bake until the muffins spring back slightly when touched and toothpick inserted into the center comes out clean, about 15 minutes.
Video
Notes
- The goal with using a blender in this recipe is to turn the oats into flour and to combine all of the other ingredients. Once those two things have been accomplished, you don’t have to keep blending.
- We added good quality chocolate chips because pumpkin muffins and chocolate chips are meant to go together, but you can always leave them out.
- If you add chocolate chips, remember to stir them in at the end – don’t blend them or you will end up with very small pieces of chocolate.
- Store cooled muffins in an airtight container on the counter for a few days or in the freezer for a few months.
Did these in the food processor because I hate getting batter out of a blender. Used normal cooked pumpkin and a bit less yogurt. Turned out great! Thanks!
Not blender friendly! The outcome is delicious but it killed my last blender. I thought maybe since my blender was so old it finally kicked the bucket from old age. I replaced it and in this brand new replacement, the mixture just wouldn’t mix. The blender base got piping hot, nothing would budge. I tried forcing more of the wet ingredients towars the blade to give it some help, but it didnt. I had to just dump it into a bowl and mix it like last time.
Blending oats/making the oat flour alone is fine but I recommend getting a large mixing bowl, pouring the oat flour into it, followed by the other ingredients. Dont try to blend it all! It’s way too thick. It doesn’t pour, it “plops”! Save yourself the trouble, get your big bowl out!