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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Blender Recipes· Breads and Muffins· Breakfast· Recipes· Sweets

Pumpkin Blender Muffins

These Pumpkin Blender Muffins are a whole grain treat that taste like a piece of Fall! The longer they sit the yummier they become as all those pumpkin-y flavors have a chance to mingle, cool, and soak each other up!

healthy blender pumpkin muffins instantloss.com

I like to eat mine with a little spread of grass-fed butter, adding a bit of honey turns it into a really sweet treat! If you’ve been around for awhile you know that we replaced cereal in January with whole grain muffins, grain free donuts, and whole grain breads.  

My family, along with an estimated 60% of the population, has the MTHFR Gene Mutation, I know it sounds like a bad word lol. All that means is that we really have to stay away from Folic Acid, the oxidize form of folate which is what our bodies truly need. Unfortunately, most cereal (along with most processed food) is chalk full of folic acid, per a mandate that the FDA passed about five years ago. 

Because I have to be so vigilant it was important to me to create delicious treats that my kids could have for breakfast that are healthy for their bodies, low in sugar, lacking in chemicals and artificial sweeteners, and wouldn’t make them feel like they’re missing out! 

pumpkin blender donuts instantloss.com

So we can’t eat cereal, what I thought was going to be a big deal turned out to be a blessing! My little guys diets are much cleaner now and they stay fuller longer.

Who can say no to a delicious muffin for breakfast? It’s like eating something naughty without the stomach ache and bloating! 

Blender pumpkin muffins instantloss.com

*Note: We cut out cereal in January so I make these or a variation of these almost daily for my kiddos. 

{this post contains affiliate links}

If you like these try my Original Blender Muffins, Incredible Hulk Blender Muffins, Mamas Peanut Butter Blender Muffins, or my Blueberry Chia Seed Muffins!
         

Pumpkin Blender Muffins
Makes 24 mini muffins or 6 regular sized

INGREDIENTS

3/4 cup Oats (any kind will do, I use steel cut) 
1/3 cup Organic Canned Pumpkin 
2 Eggs
1/4 cup 100% Pure Organic Maple Syrup (Grade A or B) 
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice
3/4 tsp Baking Soda
Pinch of salt

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Put all ingredients in high powered blender and process till smooth.
3. Grease muffin pan and fill cups 1/2-3/4 full.
4. Bake for 10 minutes for mini or 16 minutes for regular. Enjoy! 

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

5 from 2 votes
Print

Pumpkin Blender Muffins

Author Brittany Williams

Ingredients

  • 3/4 cup Oats any kind will do, I use steel cut
  • 1/3 cup Organic Canned Pumpkin
  • 2 Eggs
  • 1/4 cup 100% Pure Organic Maple Syrup Grade A or B
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 3/4 tsp Baking Soda
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F.

  2. Put all ingredients in high powered blender and process till smooth.

  3. Grease muffin pan and fill cups 1/2-3/4 full.

  4. Bake for 10 minutes for mini or 16 minutes for regular. Enjoy!

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Related

Filed Under: Blender Recipes, Breads and Muffins, Breakfast, Recipes, Sweets

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Comments

  1. Kelly cram says

    September 17, 2017 at 2:04 pm

    Do u think I could use agave nectar in place of the maple syrup? I’m currently out of syrup. Next Costco trip I suppose 😊

    Reply
    • Brittany says

      September 17, 2017 at 5:36 pm

      That’s a great substitution. 🙂

      Reply
  2. Kim Tyler says

    September 17, 2017 at 2:54 pm

    I don’t have a high powered blender, yet. 😀 Could I use oat flour and would I use the same measured amound of oat flour?

    Reply
    • Brittany says

      September 17, 2017 at 5:35 pm

      Yes and yes! 🙂

      Reply
  3. Bridget says

    September 18, 2017 at 4:29 am

    What’s the difference between oats and steel cut? Can I use either in this recipe?

    Reply
    • Brittany says

      September 18, 2017 at 8:22 am

      You can use either. I use Steel Cut because they’re the least processed form of an oat and have more nutritional content. 🙂

      Reply
  4. Karen says

    September 18, 2017 at 4:08 pm

    For weight loss, how many mini muffins= 1 serving?

    Reply
  5. Karen says

    September 18, 2017 at 4:13 pm

    For weight loss , how many mini muffins = 1 serving?

    Reply
    • Brittany says

      September 18, 2017 at 4:36 pm

      1-2 minis for a snack. 🙂

      Reply
  6. Andrea Lautzenheiser says

    September 19, 2017 at 4:35 am

    does using steel coats make them look like yours? I made with regular oats and they didn’t turn out like yours- they are flatter and not as fluffy? They taste great but just look flat lol 🙂

    Reply
    • Brittany says

      September 19, 2017 at 8:38 am

      They should still fluff with regular oats. Is your baking soda still active? If you’re in a higher altitude you may need a bit more.

      Reply
  7. Shari Glaze says

    September 19, 2017 at 9:46 am

    Weight watchers points 1 point for mini and 4 points for regular.

    Reply
  8. Kelli says

    September 27, 2017 at 9:19 am

    Can you use Swerve or.another sweetener rather than maple? Would it be and difference for WW points? Thanks

    Reply
  9. Bridget says

    October 6, 2017 at 5:20 am

    How do you get these to blend? When I put in my Vitamix, they sling out and won’t blend.

    Reply
    • Brittany says

      October 8, 2017 at 7:55 am

      That’s strange. I have a 5200 machine with a 5300 pitcher. I put all the ingredients in and quickly increase the speed from 1-10 then flip the switch to high and it’s all blended within a few seconds.

      Reply
  10. Lauren B says

    November 2, 2017 at 5:58 pm

    What do you use to grease your pan?

    Reply
    • Brittany says

      November 2, 2017 at 6:04 pm

      Spray coconut oil 🙂

      Reply
  11. Krisi Souza says

    November 17, 2017 at 2:27 pm

    Can you freeze these? It’s just me, my little, and my husband.

    Reply
    • Brittany says

      November 17, 2017 at 3:07 pm

      They freeze really well. 🙂

      Reply
  12. Gina says

    November 17, 2017 at 3:42 pm

    I make these muffins every few days. They are so good and my “sweet” go to right now. The best part is there is no sugar or flour in them which makes it a wonderful treat for my son who is a diabetic. Not sure if I can give stars but I am giving them five out of five stars!!!

    Reply
  13. Judy says

    November 26, 2017 at 4:21 pm

    Can i use honey or swerve or something similar for the syrup?

    Reply
    • Brittany says

      November 26, 2017 at 6:19 pm

      Yes. 🙂

      Reply
  14. Mary Rogers says

    November 27, 2017 at 9:42 am

    Wow…these are really great! Hope my family likes them too.

    Reply
    • Brittany says

      November 27, 2017 at 10:09 am

      Thank you Mary! 🙂

      Reply
  15. Kathy Emory says

    November 27, 2017 at 4:57 pm

    I made these over the Thanksgiving weekend with my 8 year old granddaughter. The instructions were so easy I practically stood and supervised her. All 4 kids 8, 5, 3 and 1 loved them.

    Definately a keeper!

    Reply
  16. Katlynne says

    December 7, 2017 at 7:46 am

    So good! My entire family loved them and more filling than a floured muffin but tastes even better! A definite go to recipe! Yummy!

    Reply
    • Brittany says

      December 7, 2017 at 9:07 am

      YAY! Oh, I am so glad you all enjoyed them!

      Reply
  17. Kim says

    December 13, 2017 at 2:54 pm

    Any idea if you can use oat flour instead of oats? (I was given a bag)

    Reply
    • Brittany says

      December 13, 2017 at 5:12 pm

      Sure!

      Reply
  18. Jen says

    December 21, 2017 at 11:35 am

    Do you add nutritional info on your recipes that I’m not seeing (ie. Calories, fat per serving)?

    Reply
    • Brittany says

      December 21, 2017 at 7:05 pm

      I do not.

      Reply
  19. Theresa says

    December 30, 2017 at 9:46 am

    Made these yesterday. Teen 2 said they needed more pumpkin. I will increase the spices next time. I’m usually pretty liberal with cinnamon and such. Guess he likes them even more heavy handed. 🙂 super easy to make!

    Reply
  20. Lori says

    January 12, 2018 at 4:48 am

    Can I use an immersion blender for these?

    Reply
  21. Sheena says

    January 17, 2018 at 4:02 pm

    If I make this using steel cut oats do I need to cook them first?

    Reply
  22. Amy says

    February 8, 2018 at 5:20 pm

    Is there an easy way to get these out of the bottom of the blender? lol My batter was all up the sides and under the blade. Other than that they went together beautifully.

    Reply
    • Brittany says

      February 9, 2018 at 9:19 am

      Yes! I use this spatula, it’s a Godsend when dealing with blenders.http://amzn.to/2H1PeEg

      Reply
  23. Beth says

    February 25, 2018 at 6:54 pm

    Can you recommend a substitute for the eggs? I really want to make them but have a sensitivity to eggs.

    Reply
    • Brittany says

      February 25, 2018 at 11:17 pm

      Sure! You can use a flax egg as a substitute in this recipe. 🙂

      Reply
  24. Natalia says

    May 6, 2018 at 9:44 pm

    Do you think i can use apple sauce to sub the eggs ? My son is allergic to eggs and i would like to be able make some for him as well..😊

    Reply
    • Brittany says

      June 13, 2018 at 7:09 pm

      Maybe try a flax egg instead? 🙂

      Reply
  25. melissa says

    August 1, 2018 at 8:51 am

    can you use oat flour instead of bending oats in the blender? if so, is it the 3/4 of a cup?

    Reply
  26. Angela says

    November 4, 2018 at 6:16 pm


    I just made these and they are absolutely delicious! Thank you so much!!!

    Reply
  27. Kim Klenowski says

    January 7, 2019 at 6:22 am


    How many calories for 2 mini muffins?

    Reply

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