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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Blender Recipes· Breads and Muffins· Breakfast· Dairy Free· Dessert· Fall Recipes· Nut Free· Paleo· Recipes· Snacks· Sweets

Gluten Free Pumpkin Blender Muffins

Gluten Free Pumpkin Blender  Muffins that bring Fall right to your front door! The longer they sit, the yummier they become. Make a batch and have them with your morning coffee all week long! 

These pumpkin muffins also freeze well. Store them in an air tight container or a freezer bag and set them on the counter for 15 minutes to thaw before serving!

Simple Grain Free Pumpkin Blender Muffins instantloss.com

We replaced cereal in January 2017 with whole grain muffins, grain free donuts, and oatmeal!

My family, along with an estimated 60% of the population, has the MTHFR Gene Mutation, I know it sounds like a bad word. All that means is that we have to stay away from Folic Acid. 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. 

Pumpkin Blender Muffins instantloss.com

Because I have to be so vigilant, it was important to me to create delicious recipes like these gluten free pumpkin blender muffins! Nutrient dense recipes like this keep them from feeling like they’re missing out on anything!

What I thought was a life sentence turned into a blessing. My kids hyperactivity levels have decreased. My daughters rheumatoid arthritis is being managed with a whole foods, gluten free diet. Breakfast is tastier than ever!

If you’re looking for a fabulous healthy pumpkin muffin recipe this season, this recipe is practically screaming, “I’m you’re Huckleberry.”

Pumpkin Blender Muffins instantloss.com

{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!
         

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! 

4.67 from 3 votes
Print

Pumpkin Blender Muffins

Servings 12
Author Brittany Williams

Ingredients

  • 4 large eggs
  • 2/3 cup pumpkin puree
  • 1/4 cup 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups gluten free steel cut oats or oat flour
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon fine sea salt

Streusel Topping (optional)

  • 1/4 cup chopped pecans
  • 3 tablespoons coconut sugar
  • 2 tablespoons cassava flour
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Grease a 12 cup muffin pan with cooking spray of choice. Set aside.

  2. Place all of the ingredients, in the order listed, in a high powered blender. If you do not have a high powered blender you can use oat flour instead of steel cut oats and mix the ingredients together with a hand mixer. Blend for 60 seconds or until a smooth batter forms. 

  3. Fill the muffin cups half way full with the batter, dividing it evenly amongst the cups. Optionally, in a small bowl combine all the streusel ingredients. Sprinkle over top of each batter filled muffin cup. 

  4. Place the pan inside the preheated oven and bake for 16 minutes or until a toothpick is inserted and comes out clean. Let cool for 5 minutes before running a butterknife along the sides of the muffin cups, carefully remove each muffin and serve warm.

Recipe Notes

The streusel topping is completely optional, it elevates the recipe, but they're great without it too! 

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Filed Under: Blender Recipes, Breads and Muffins, Breakfast, Dairy Free, Dessert, Fall Recipes, Nut Free, Paleo, Recipes, Snacks, 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
    • Jaynie says

      September 5, 2019 at 6:47 am

      Thanks!!

      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
    • Terri Stone says

      November 23, 2019 at 7:00 am

      No. If using the steel cut oats, the high powered blender essentially turns it into oat flour.

      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
  28. Mikki says

    May 6, 2019 at 8:01 am


    Made these this morning for the first time and decided to triple the recipe. Made 36 mini muffins and 5 regular sized muffins. First time using the steel cut oats and I must admit that I like the texture with the steel cut oats much more than with regular large oats. They were very simple to make and my Vitamix blended them beautifully. I used a bit more pumpkin spice, but still find that they could use a bit more, as I like a stronger pumpkin spice taste. This recipe could easily be quadrupled in the vitamix blender that I have, and I will do that next time. Thank you for sharing this delicious recipe.

    Reply
  29. Emily says

    July 20, 2019 at 9:23 pm

    Would soaked oats work?

    Reply
    • Brittany says

      July 29, 2019 at 1:50 pm

      That would be an experiment that I have never tried.

      Reply
  30. Zarina says

    August 11, 2019 at 8:04 pm

    Hi, i am from Australia and we don’t have Pumpkin Pie Spice, can you please let me know what that consists of so i can sub it … thank you

    Reply
    • Admin Instant Loss says

      August 13, 2019 at 2:02 pm

      Hi Zarina,
      There are a lot of different wonderful Pumpkin Pie Spice recipes online to can find to make your own.

      Reply
  31. Debbie says

    August 27, 2019 at 8:10 pm

    I don’t use oats. Any thoughts on using almond flour as a substitute?

    Reply
    • Admin Instant Loss says

      August 29, 2019 at 12:47 pm

      No, almond flour can not be used. It is not an adequate substitute.

      Reply
  32. Lisa Allen says

    September 4, 2019 at 9:21 am

    Would regular flour work instead of Cassava flour in
    the topping? I don’t have any health issues with regular flour.

    Reply
    • Admin Instant Loss says

      September 4, 2019 at 12:21 pm

      Yes 🙂

      Reply
      • Steph says

        October 11, 2019 at 9:50 pm

        Could i substitute coconut flour for cassavana?

        Reply
        • Admin Instant Loss says

          October 24, 2019 at 1:19 pm

          Hi Steph,
          I personally have never tested this recipe that way before so it would be a total experiment.

          Reply
  33. Sara Cunningham says

    September 5, 2019 at 11:33 am

    It says to place all of the ingredients, in the order listed, in a high powered blender. Does that means the oats themselves or do I need to blend them first making them flour like? I have a blender, but it’s not a high power one. Wondered if I should blend the oats first then add ingredients. Thanks!

    Reply
    • Admin Instant Loss says

      September 5, 2019 at 1:13 pm

      Hey Sara,
      I personally have a high powered blender (Vitamin) so I am able to put everything in at once, but if you feel like your blender will not blend as well with all of the ingredients then I would suggest blending just the oats first. 🙂

      Reply
  34. Rebekah Tietze says

    September 9, 2019 at 10:58 am

    Has anyone made these using an egg substitute?

    Reply
    • Admin Instant Loss says

      September 10, 2019 at 1:04 pm

      You can use 1/2 egg, 1/2 flax seed. I am not sure how it would come out with if you use an egg substitute to replace the eggs entirely.

      Reply
  35. Jasmine Basch says

    October 9, 2019 at 12:45 pm

    I have no idea how to do this. do you have any idea how to figure out how many calories is in one muffin?

    Reply
  36. Tracy says

    October 13, 2019 at 12:02 pm

    I’m wondering if cab use a combo off egg replacer/applesauce for the eggs. My son is allergic.

    Reply
  37. Helen says

    October 14, 2019 at 8:12 pm

    Do you have nutritional value for the muffins? Made them tonight. So yummy, but have no idea how much each muffin is.

    Reply
    • Admin Instant Loss says

      October 24, 2019 at 1:22 pm

      Helen,
      I appreciate you reaching out! I am so happy to hear that you love the recipe you! If you punch the exact ingredients you used to create the recipe into an app like myfitness pal you’ll be able to quickly get the nutritional information. The main reason I don’t include the nutritional information, is because all ingredients have different nutritional information so it will always vary depending on the ingredients you’re using.

      Reply

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