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4.75 from 4 votes

Pumpkin Blender Muffins

Servings: 12
Author: Brittany Williams


  • 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


  • 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.


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