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Easy Blender Pumpkin Muffins (Gluten-Free)

by Capri Lilly
Published: Last Updated on

These Pumpkin Muffins are made quickly and easily by blending all the ingredients and baking! This simple blender muffin recipe is gluten-free, using rolled oats as the base, which gives you the most fluffy, delicious, flourless muffins! Enjoy these pumpkin muffins for breakfast or as a healthy snack.

For more healthy muffin options, check out our easy Blender Carrot Cake Muffins, Orange Cranberry Muffins, and dairy-free Zucchini Blueberry Muffins next!

stacked gluten free pumpkin muffins with the top muffin bit into to reveal a soft, tender center

This is the best pumpkin muffin recipe! The muffins are super soft, and sweet, with the perfect hint of spice and the best part is, it’s actually healthy! When you bake these blender pumpkin muffins, the sweet, cozy fragrance of pumpkin, cinnamon, and nutmeg will have your kitchen smelling like a bakery!

overhead, close up view of gluten free pumpkin muffins topped with oats and pumpkin seeds

You’ll Love These Pumpkin Muffins! They’re:

  • Incredibly nourishing: Pumpkins are rich in vitamins and antioxidants that can boost your immune system during the colder months. Adding Medjool dates makes these muffins even healthier as dates are a great source of fiber and potassium.
  • Perfect for fall: Is it really autumn if you’re not indulging in the most popular flavor of the season? One bite of these fluffy muffins and you’ll be in pumpkin bliss!
  • Versatile: Pick and choose ingredients to make this pumpkin recipe your own! (With a simple swap these muffins can be made vegan.)
  • Easy to Make: Simply soak your dates, add the ingredients to a blender, then bake. In less than an hour, you have a delectable, shareable treat!
overhead view of the ingredients needed to make pumpkin muffins

Ingredients Needed To Make These Easy Gluten-Free Pumpkin Muffins

  • Rolled Oats: This is the base for the muffins and provides the perfect fluffy texture. There is no need for flour as the rolled oats are blended first to a fine flour-like consistency before adding the remaining ingredients. Sprinkle a few oats on top of the pumpkin muffins for added texture. (If sensitive to gluten, make sure the oats are certified gluten-free.)
  • Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. The only ingredient listed on a can of pumpkin puree should be pumpkin. We don’t want any additives!
  • Eggs: This provides structure. If you want to make these muffins egg-free or vegan, simple add 2 tbsp ground flax seeds or 1/2 cup unsweetened applesauce.
  • Medjool Dates: If your dates are hard, soak them in water for about 10 minutes before blending. Make sure to remove the pits.
  • Coconut sugar: Feel free to use brown sugar if you do not have coconut sugar on hand.
  • Maple syrup: Use pure maple syrup, not pancake syrup.
  • Non-dairy milk: Almond or oat milk are great options. . If you opt for the latter, try our 5-minute Homemade Oat Milk Recipe. (You can also use regular milk if you prefer.)
  • Coconut oil: This is a healthier alternative to butter. It should be melted before being combined with the other ingredients. It improves the texture of the muffin.
  • Pumpkin pie spice: This really brings out the pumpkin flavor. Don’t have any on hand? Make your own by combining 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of allspice.
  • Vanilla extract & sea salt: Both enhance the flavor of the pumpkin muffins.
  • Baking powder & baking soda: These help the muffins rise and maintain their shape.
  • Pumpkin seeds: This is an optional topping.
stacked pumpkin muffins in a basket

How long should you soak dates before blending?

Soaking dates in water prior to blending them adds moisture back to the dried fruit and softens the flesh. This results in softer dates that are easier to blend. They should be soaked for at least 10 minutes but up to an hour if you don’t have a high-powered blender. Once the dates are soft, removing the pit with a knife and your fingers is easy.

Is pure pumpkin the same as pumpkin puree?

Canned pumpkin puree is the same as pure pumpkin. It is commonly labeled as pure pumpkin, pumpkin puree, solid pack pumpkin, or just pumpkin. It’s just mashed pumpkin with no extra ingredients.

7 step visual for how to make pumpkin muffins

How to Make Gluten-Free Pumpkin Muffins

  1. Gather your ingredients. Start by soaking the dates so that they are easier to blend.
  2. Preheat the oven to 350°F.
  3. In a high-speed blender, grind the oats into a flour-like consistency, making oat flour. Then, add the pumpkin pie spice, brown sugar, baking powder, baking soda, and sea salt. Blend to combine.
  4. Add the remaining ingredients to the blender. Start by blending on a low setting and gradually work your way up to a higher speed while using the tamper tool to push down the ingredients so that everything is fully incorporated and smooth.
  5. Line the muffin pan lightly with cooking oil. Using a spoon or spatula, fill the muffin pan openings with the batter. Top with pumpkin seeds (pepitas) and rolled oats. Gently press them down.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins rest in the pan for 5 minutes before transferring them onto a wire rack to cool, for about 5 minutes. Enjoy!
pumpkin muffins topped with pumpkin seeds in a muffin tin

Substitutions, Variations & Additions For This Recipe

  • VEGAN: To make vegan pumpkin muffins, instead of eggs, add 2 tablespoons of ground flaxseeds or apple sauce. If you opt for the apple sauce option, add an extra 1/2 teaspoon of baking powder so the muffins aren’t too dense.
  • SWEETER: For a more dessert-like muffin, consider a fun addition like chocolate chips or dried cranberries. You could even sprinkle the muffins with coarse sugar.
  • MAKE PUMPKIN BANANA MUFFINS: Instead of dates, add half of a ripe banana.
  • ADD NUTS: For a nice crunch and added texture, fold pecans or walnuts into the mixture before baking.
stacked gluten free muffins in a basket

Storage and Freezing Pumpkin Muffins

STORE: Store the muffins in an airtight container in the refrigerator for up to 5 days. 

FREEZE: You can store these pumpkin muffins in an airtight container in the freezer for up to 3 months. When you are ready to enjoy them, let them thaw overnight in the fridge.  Once unthawed, you can warm them for 15-30 seconds in the microwave or briefly in the toaster oven.

a basket full of muffins with a small pumpkin in the background

I Hope You Enjoy This Easy Pumpkin Muffins Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Delicious Gluten-Free Pumpkin Recipes!

stacked gluten free pumpkin muffins with the top muffin bit into to reveal a soft, tender center

Easy Blender Gluten-Free Pumpkin Muffins

Healthy Pumpkin Muffins are a fluffy, moist, delicious treat blended with pumpkin puree, warm spices, and dates for natural sweetness. These gluten-free pumpkin muffins are perfect for a nutritious breakfast on-the-go or a healthy snack.
5 from 13 votes
Print Pin Rate
Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 140kcal
Author: Capri Lilly

Ingredients

  • 2 1/4 cups Rolled Oats, ensure gluten-free if necessary plus more for sprinkling on top
  • 1 1/2 cup Pumpkin puree
  • 2 Eggs
  • 6 Medjool Dates soaked and pits removed
  • 1/2 cup Coconut sugar (can sub brown sugar)
  • 1/4 cup Maple syrup
  • 1/4 cup Non-dairy milk
  • 1/4 cup Coconut oil melted
  • 2 tsp Pumpkin pie spice
  • 1 tsp Pure Vanilla extract
  • ¼ tsp Sea salt
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • Pumpkin seeds for topping optional

Instructions

  • Gather your ingredients. Start by soaking the dates for about 10 minutes so that they are easier to blend.
  • Preheat the oven to 350°F.
  • In a high-speed blender, grind the oats into a flour-like consistency, making oat flour. Then, add the pumpkin pie spice, brown sugar, baking powder, baking soda, and sea salt. Blend to combine.
  • Add the remaining ingredients to the blender. Start by blending on a low setting and gradually work your way up to a higher speed while using the tamper tool to push down the ingredients so that everything is fully incorporated and smooth.
  • Line the muffin pan lightly with cooking oil. Using a spoon or spatula, fill the muffin pan openings with the batter. Top with pumpkin seeds (pepitas) and rolled oats. Gently press them down.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins rest in the pan for 5 minutes before transferring them onto a wire rack to cool, for about 5 minutes. Enjoy!

Notes

If you do not have pumpkin pie spice, use: 1 tsp cinnamon + ¼ tsp nutmeg + ½ tsp ground ginger + ¼ tsp allspice
VEGAN: To make vegan pumpkin muffins, instead of eggs, add 2 tablespoons of ground flaxseeds or apple sauce. If you opt for the apple sauce option, add an extra 1/2 teaspoon of baking powder so the muffins aren’t too dense.

Storage and Freezing Pumpkin Muffins

STORE: Store the muffins in an airtight container in the refrigerator for up to 5 days. 
FREEZE: You can store these pumpkin muffins in an airtight container in the freezer for up to 3 months. When you are ready to enjoy them, let them thaw overnight in the fridge.  Once unthawed, you can warm them for 15-30 seconds in the microwave or briefly in the toaster oven.
 
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition

Serving: 1muffin | Calories: 140kcal | Carbohydrates: 23.2g | Protein: 2.9g | Fat: 6.2g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 265mg | Potassium: 495mg | Fiber: 3.9g | Sugar: 13.1g | Calcium: 140mg | Iron: 2mg

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