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Clean Eating Blender Pumpkin Muffins

October 8, 2019 by Annie Chesson 12 Comments

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Clean Eating Pumpkin Muffins! Made with oat flour and zero refined sugar, these fall goodies will make your fall extra warm and cozy! TheGarlicDiaries.com

This is probably the most excited I’ve been in a while to share a recipe with you guys. This is my second fall season of trying to perfect this pumpkin muffin recipe. I tried it several times last season and couldn’t get it just right, so I picked right back up where I left off this year, trying to find the PERFECT clean eating pumpkin muffin.

I tried multiple gluten free flour options before landing on oat flour, I tried different amounts of pumpkin and pumpkin spice, different rising agents, different types and amounts of sweeteners – I’VE TRIED IT ALL.

And now I bring you the mother of all clean eating, gluten free pumpkin muffins 👇🏼

Clean Eating Pumpkin Muffins! Made with oat flour and zero refined sugar, these fall goodies will make your fall extra warm and cozy! TheGarlicDiaries.com

And you know what’s super extra cool?? You make them IN A BLENDER. It doesn’t get any easier than this, you guys, and that is coming from a HARDCORE non baker (probably why it took me 2 years to perfect the recipe).

Totally from scratch, warm, cozy, pumpkiny, spicy (warm spices not like hot spicy), moist little muffins that you can feel totally great about eating. Kids LOVE them by the way. My two year old would ask for them allllllll day long when I was recipe testing and always had a batch hanging around. What can I say? He’s got good taste.

Clean Eating Pumpkin Muffins! Made with oat flour and zero refined sugar, these fall goodies will make your fall extra warm and cozy! TheGarlicDiaries.com

So here’s what you’re going to do to make these amazing little muffins:

  1. Blend your rolled oats. Nothing fancy here, just regular ol’ rolled oats. Blend them until they are a fine powder (they won’t be as fine as white all purpose flour, but get them as fine as you can).
  2. Add everything else! Including pumpkin puree and pumpkin pie spice – YAS HONEY.
  3. Pour them into lined muffin tins, top with a sprinkle of mini chocolate chips (totally optional) and bake for half an hour!

THAT’S IT HAPPY FALL PLEASE FOREVER BE FEASTING ON THESE CLEAN PUMPKIN MUFFIES. Sorry for getting over excited – have a fantastic Tuesday, friends!

Clean Eating Pumpkin Muffins! Made with oat flour and zero refined sugar, these fall goodies will make your fall extra warm and cozy! TheGarlicDiaries.com
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Clean Eating Blender Pumpkin Muffins

Clean Eating Pumpkin Muffins! Made with oat flour and zero refined sugar, these fall goodies will make your fall extra warm and cozy! TheGarlicDiaries.com

★★★★★

5 from 1 reviews

Clean eating, gluten free, dairy free, and just as yummy as your traditional pumpkin muffin!

  • Author: Annie Chesson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups rolled oats
  • 1 15 oz can pumpkin puree
  • 1/3 cup avocado oil
  • 1 cup maple syrup
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Mini semi-sweet chocolate chips (optional topping)

Instructions

  1. Preheat your oven to 350 degrees
  2. Add the rolled oats to your blender and blend until the oats have become a powder
  3. To this, add the rest of your ingredients. Blend to combine, scraping down the sides once
  4. Pour into lined muffin tins (there is enough batter for 12 muffins) and top with a sprinkle of chocolate chips (if you choose to use them)
  5. Bake for 30 minutes!

Notes

These keep well if stored in an airtight container!

Nutrition info accounts for 1/2 tablespoon of mini chocolate chips on each muffin.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 217
  • Sugar: 21 g
  • Sodium: 210 mg
  • Fat: 10 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 31 mg

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Filed Under: All Recipes, Breakfast, Brunch, Fall Recipes, Gluten Free, Snacks, Thanksgiving, Vegetarian Tagged With: clean pumpkin muffins, fall muffins, Gluten Free, gluten free pumpkin muffins, healthy muffins, muffins, Pumpkin, pumpkin muffins

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Comments

  1. yvonnejennings says

    October 26, 2020 at 12:23 pm

    What can you use in place of avocado oil?

    Reply
    • Annie Chesson says

      October 27, 2020 at 9:55 am

      Hey Yvonne! You can use coconut oil (use the refined or it’ll have coconut flavor), and you can also used any other unflavored oil like vegetable or canola.

      Reply
  2. Debra P. Creger says

    October 26, 2020 at 9:09 am

    Wow! It looks so yummy. The muffins look delicious too. This is an amazing muffins cake recipe.

    Reply
  3. Andrea Lehrer says

    August 22, 2020 at 12:12 pm

    Hi, Annie Chesson! This is a very wonderful Muffin cake recipe. It tastes so amazing! Though got trouble perfecting this recipe the first time but now I got the hang of it. Thanks for sharing!

    ★★★★★

    Reply
  4. Mozammel says

    October 28, 2019 at 9:47 am

    Hi Annie, looks wonderful! What volume can like pumpkin purée did you use?

    Thank You

    Reply
    • Annie Chesson says

      October 28, 2019 at 1:14 pm

      Hey! Thank you! I used a 15 oz can :).

      Reply
  5. Liz says

    October 14, 2019 at 10:31 pm

    Hi Annie, this looks great! What size can of pumpkin purée did you use? Thanks!

    Reply
    • Annie Chesson says

      October 15, 2019 at 12:54 pm

      Good question! The 15 oz can :)

      Reply
      • Liz says

        October 15, 2019 at 3:37 pm

        Thank you! I just made them and used white chocolate chips because that’s what I had in my pantry. They’re really good and they are helping me feel like it’s fall even though it’s 85 degrees here in Dallas today! Thanks for the recipe.

        Reply
        • Annie Chesson says

          October 28, 2019 at 1:18 pm

          Awesome! SO glad they turned out well for you, Liz! We’re in the same boat over here in NC – it’s still super hot but I’m determined to make all the fall things despite the weather, haha!

          Reply
  6. Yolande says

    October 8, 2019 at 12:37 pm

    There muffins look delicious! What size is the can of pumpkin puree?

    Reply
    • Annie Chesson says

      October 15, 2019 at 12:56 pm

      Hey! Good question! 15 oz can :).

      Reply

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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