It’s pumpkin season and we are embracing it! Try these Blender Pumpkin muffins. Not only are they delicious, they are gluten free, dairy free and will make your house smell amazing!

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield12 muffins
  • Serving Size1 muffin
  • Cuisine
    • American
  • Course
    • Breakfast
    • Dessert
    • Snack
  • Suitable for Diet
    • Gluten Free
    • Dairy Free


  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil (melted)
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut sugar or low-cal sweetener
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp ground nutmeg
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup vegan chocolate chips



Preheat the oven to 350°F.


Coat 12 cups of a muffin tin with cooking spray, or line the muffin cups with paper liners.


Place tolled oats into a blender, blend well to make oat flour.


Add the remaining ingredients (except the chocolate chips) to the blender. Blend until combined.


Gently fold the chocolate chips into the batter with a spoon.


Pour the batter into the muffin tins, filling each cup ¾ of the way full. (Add additional chocolate chips if desired)


Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

  • Serving Size1 muffin
  • Amount per serving
  • Calories0
  • % Daily Value*

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