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–+ servings
stack of three Blender Pumpkin Muffins on a plate with a distressed wood background
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Easy Blender Pumpkin Muffins

I'm obsessed with these muffins! They're tender, soft, moist, with just the right amount of pumpkin + spice flavor. The batter is made right in your blender - and they're gluten-free AND dairy-free.
Yield: 12 muffins

Ingredients

  • 1 3/4 cups rolled oats 205 g
  • 1 cup pumpkin puree 260 g
  • 3/4 cup dark brown sugar 160 g
  • 2 large eggs
  • 3 tablespoons vegetable oil or another neutral oil; 40 g
  • 2 tablespoons lukewarm water* optional! please read notes*
  • 2 teaspoons pumpkin pie spice 4 g
  • 1 1/2 teaspoons baking powder 4 g
  • 1/2 teaspoon baking soda 2 g
  • 1/4 teaspoon kosher salt 2 g

Equipment

  • High-speed blender like Vitamix
  • 12-cup standard-size muffin tin
  • cupcake liners or non-stick spray

Instructions

  • Preheat oven to 350°F (175° C). Line a muffin tin with cupcake liners or spray with non-stick spray.
  • Add the oats to the pitcher of a high speed blender and pulse a few times until blended, to the consistency of flour.
  • Add the remaining ingredients.
  • Blend until completely smooth, using the plunger to help it get moving and/or stopping and scraping down the sides with a spatula if necessary, about 1 minute.
  • Pour or scoop the batter into the prepared muffin cups. You'll fill each about 2/3 full. Use a spoon to smooth the tops somewhat (doesn’t have to be perfect).
  • Bake until puffy and domed, and a toothpick inserted into the center comes out clean, 18-22 minutes.
  • Remove from oven and let cool in the pan for 5-10 minutes, then pull the muffins out of the tin and cool the rest of the way on a wire rack.

Notes

* Use lukewarm water ONLY if your pumpkin puree is not watery. I find that Trader Joe’s brand and Farmer’s Market Organic brand are both quite watery, and the extra water is not needed. But other brands like Libby and Good & Gather are both thicker with less water content, and the additional water helps make up for that.
Pumpkin pie spice recipe: Can sub: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, tiny pinch ground cloves

Nutrition Facts

Serving: 1muffin, Calories: 116kcal, Carbohydrates: 24g, Protein: 3g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 163mg, Potassium: 116mg, Fiber: 2g, Sugar: 14g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg