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!
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!
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!
*Note: We cut out cereal in January so I make these or a variation of these almost daily for my kiddos.
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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!
Pumpkin Blender Muffins
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
-
Preheat oven to 350 F.
-
Put all ingredients in high powered blender and process till smooth.
-
Grease muffin pan and fill cups 1/2-3/4 full.
-
Bake for 10 minutes for mini or 16 minutes for regular. Enjoy!
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 😊
That’s a great substitution. 🙂
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?
Yes and yes! 🙂
What’s the difference between oats and steel cut? Can I use either in this recipe?
You can use either. I use Steel Cut because they’re the least processed form of an oat and have more nutritional content. 🙂
For weight loss, how many mini muffins= 1 serving?
For weight loss , how many mini muffins = 1 serving?
1-2 minis for a snack. 🙂
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 🙂
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.
Weight watchers points 1 point for mini and 4 points for regular.
Can you use Swerve or.another sweetener rather than maple? Would it be and difference for WW points? Thanks
How do you get these to blend? When I put in my Vitamix, they sling out and won’t blend.
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.
What do you use to grease your pan?
Spray coconut oil 🙂
Can you freeze these? It’s just me, my little, and my husband.
They freeze really well. 🙂
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!!!
Can i use honey or swerve or something similar for the syrup?
Yes. 🙂
Wow…these are really great! Hope my family likes them too.
Thank you Mary! 🙂
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!
So good! My entire family loved them and more filling than a floured muffin but tastes even better! A definite go to recipe! Yummy!
YAY! Oh, I am so glad you all enjoyed them!
Any idea if you can use oat flour instead of oats? (I was given a bag)
Sure!
Do you add nutritional info on your recipes that I’m not seeing (ie. Calories, fat per serving)?
I do not.
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!
Can I use an immersion blender for these?
If I make this using steel cut oats do I need to cook them first?
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.
Yes! I use this spatula, it’s a Godsend when dealing with blenders.http://amzn.to/2H1PeEg
Can you recommend a substitute for the eggs? I really want to make them but have a sensitivity to eggs.
Sure! You can use a flax egg as a substitute in this recipe. 🙂
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..😊
Maybe try a flax egg instead? 🙂
can you use oat flour instead of bending oats in the blender? if so, is it the 3/4 of a cup?