Gluten-Free Blender Pumpkin Muffins
Blender muffins are the best, as you put all ingredients right into the blender, mix, scoop, bake, and then you have some freshly baked muffins! That means little mess and more time for YOU. You can't go wrong with pumpkin and chocolate!
These muffins are perfect to add to your meal prep for breakfast, snack time or just as a dessert. I like to slather almond butter or jam on a warm muffin. They are fluffy, moist and even better they freeze perfectly!
I made this recipe as I love all things pumpkin but it’s actually a great muffin base as the flavor combinations are endless! Pumpkin puree makes the muffin rich and fluffy; however, it can be subbed out for applesauce or even sweet potato puree. The best part if you don't have olive oil on hand you can sub in coconut oil or nut butter, as I traditionally make it that way.
Blender Muffin Ingredients
Almond Flour: Almond Flour makes these muffins so fluffy, with a nutty base. However, you can use rolled oats, which adds a hearty texture and gets that fiber in. If you’re looking for a gluten-free version just make sure the oats are certified gluten free.
Eggs: I love using eggs to help bind these muffins. I have tried making a flaxseed egg by using 1 tbsp flaxseeds to 3 tablespoon water and having it sit for 5 minutes to thicken. The muffins are a bit more dense but still delicious, plus vegan friendly.
Pumpkin Puree: Now adding pumpkin helps to keep these muffins light and moist while also amping up the nutritional benefits. Make sure to read those labels for no sugar added and don’t get pumpkin pie filling.
Maple Syrup: I love using maple syrup for everything from lattes to muffins, as it adds some natural sweetness. However, you can also use honey but I have never subbed this in yet.
Baking Powder and Baking Soda: I’ve been adding in both when making muffins, as I’ve found it gives the best structure and height to the muffins. Don’t forget to add both to get the best muffins possible! This duel combo helps so much.
Salt and Spices: Now these really make the muffins shine through and take it to the next level! Use individual spices or buy a premade spice mix like pumpkin pie spice. The cinnamon, nutmeg and the vanilla help add natural sweetness, so don’t forget to add these in!
Add-Ins: Now you can go crazy here and use what you have in your pantry. I love pumpkin and chocolate chips but any fruit works from blueberries to diced apple or try some nuts like walnuts or almonds for an added crunch. You can make a different muffin every week with these add-ins!
What You Need To Make Blender Muffins?
- Muffin Tin
- Parchment Paper Cups
- Measuring Cups
- Spoon or Cookie Scooper
Are you a fan of blender muffins!?
Gluten-Free Blender Pumpkin Muffins
Blender muffins are the best, as you put all ingredients right into the blender, mix, scoop, bake, and then you have some freshly baked muffins! That means little mess and more time for YOU. I made this recipe as I love all things pumpkin but it’s actually a great muffin base as the flavor combinations are endless! Pumpkin puree makes the muffin rich and fluffy; however, it can be subbed out for applesauce or even sweet potato puree.
1/4 cup olive oil
1/4 cup maple syrup
1 cup pumpkin purée
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
2 cups almond flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp ground allspice
1/4 tsp ground ginger
1/2 tsp sea salt
1 cup chocolate chips (plus, for topping)
Preheat oven to 350F. Line a muffin tray with parchment cup liners.
Place all ingredients (except chocolate chips) into the blender. Add liquid ingredients first and then add dry on top, so it blends easier.
Turn blender on and mix until a very smooth batter forms; however, don’t over blend. Muffins will become tough and chewy! Use a spatula to clean the sides and make sure all ingredients are mixed.
Using a spoon or a cookie scooper, add the batter into muffin cups by filling 3/4 of the way.
Add chocolate chips or additional add-ins by using a knife to press them into muffins. This makes sure the add-ins are evenly distributed, rather than just mixing in the blender. Add a teaspoon of chocolate chips to each muffin top or other add-ins
Bake at 350F for 15-20 minutes or until the toothpick comes out clean.
Keep leftovers in an airtight container at room temperature for up to 2 days, or fridge for up to one week.
- 1 cup blueberries or raspberries
- 1 small diced apple + ½ cup diced walnuts
- ½ cup shredded carrots + ¼ cup raisins