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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! 

Simple Grain Free Pumpkin Blender Muffins instantloss.com

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

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!

Pumpkin Blender Muffins instantloss.com

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

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

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

4.75 from 4 votes

Pumpkin Blender Muffins

Print Recipe

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

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

Notes

The streusel topping is completely optional, it elevates the recipe, but they're great without it too! 
Servings: 12
Author: Brittany Williams

75 Comments

  1. 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 😊

  2. 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?

  3. 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 🙂

    1. 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.

  4. 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!!!

  5. 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!

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

  7. 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!

  8. 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.

  9. 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..😊

  10. 4 stars
    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.

  11. 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

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

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

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

  13. 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!

    1. 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. 🙂

    1. 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.

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

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

    1. 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.

  16. Hi! I want to try these! They look and sound so good! I am having a hard time finding cassava flour. I haven’t tried Amazon yet though! What is cassava flour? Is there anything you can sub for it?
    Thank you so much and Happy Thanksgiving!
    Jen D.

    1. Oats are naturally gluten free, if you have celiacs you need to find a package that says certified gluten free, and sorry I do not have a sub for oats in this recipe.

  17. 5 stars
    Holy yum!!! I had quick oats, regular flour and regular sugar that I substituted and I’m not big on pecans, so I left those off. But out of the oven, they were so moist (ha) and delicious. I think next time I’ll add a little more pumpkin spice, but best believe there will be a next time. Love love love!

  18. Made these today. Subbed walnuts for the pecans because I was halfway through when I realized I didn’t have pecans- whoops! They were delicious 😋

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