Easy Blender Gluten-Free Pumpkin Muffins

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 15 votes

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 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.

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