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.
these are delicious! how long do they keep at room temp for?
Just made these with my 2 yr old. He saw a video of a kid making cupcakes and wanted to makes some so I decided on these since I needed something that didnt involve dishes. Of coarse he didnt want to help even though he is capable of doing most of it so I made them and he watched in the carrier, lol! They are tasty! Not sure why other people had trouble with the bake, I even made them with dairy free yogurt and it worked fine.
I just love that! I totally make this with my kids too!
Also having a problem with the cook on these. It’s been almost 30 minutes and the middle is still mush but the outside feels like it’s ready to burn. Next time I’ll lower the temp to 350, which my instincts told me to do anyway. 400 seems too high for muffins. Maybe I made mine too big? What a shame. These were supposed to be a gift for a grieving mother.
Weird! I’ve made two batches of these in the last two weeks with no issues… not sure what went wrong for you.
These muffins are delicious. I am just wondering why the fat content and calories are so high? They seem really healthy.
I had a bad experience! After 15 mins the outside was browning and tops were springing back and toothpick inserted inside was mostly clean. I took them out and let them cool and the insides were a mixture of done and raw! 🙁 I was so looking forward to these! I made them to the letter! I’ll have to try again and not change anything and just hope they turn out?!
How disappointing, that’s super odd that they would spring back if they were soft in the middle, a raw centered baked good will normally leave a little indent when when you press it because it’s not cooked. Do you know if your oven temperature is off? Sounds like they just needed more time in the oven.
LOVED these muffins! My families been gobbling them up batch after batch the last 2 weeks.. …do you have any other flour/sugar free blender muffin recipes ?!
Why yes, yes I do 🙂 Here’s some awesome healthy blender apple cinnamon muffins: https://www.blessthismessplease.com/healthy-apple-cinnamon-muffins-4-2/
These are amazing! My picky husband and 12-year-old son devoured the first batch last weekend so I’m about to make another batch. I’ve never tried making muffins in a blender before, but I love the simplicity and the results. Thank you!
Woohoo! Love it when the family loves what you make!
Is there anything that can be replaced with the yogurt to make it dairy free?
I’d try it with applesauce or dairy free yogurt (we like the So Delicious brand of coconut yogurt if you can find it!).
Can I make this in a loaf pan instead? I don’t have a muffin tin.
I think that you could though I’m not sure how long you would bake it? It’d start with 45 to 50 minutes and just keep checking with a toothpick to make sure the middle is cooked. If you do, will you let me know so that other people can see in the comments if you were successful. That’s a great idea! I might try it this afternoon!
I’m all about making pumpkin recipes right now. This looks so tasty! Plus it’s healthy and you can make it in a blender?! I’m going to save this recipe to try soon.