Vegan Pumpkin Blender Muffins
Vegan Pumpkin Blender Muffins- made with whole grain oats, these easy pumpkin muffins make for the perfect healthy treat! (gluten-free, oil-free and refined sugar-free)
Over the years I’ve had several requests for a vegan version of my healthy flourless pumpkin muffins and the day has finally come. It might have taken me a while but I promise they were worth the wait.
The ingredient list is simple and they can be made oil-free, refined sugar-free, nut-free, gluten-free…pretty much every free you can think of. Plus with fall right around the corner now is the perfect time for pumpkin treats so let’s get baking!
INGREDIENTS AND POSSIBLE SUBSTITUTIONS
- Pumpkin Puree- My go-to brand for pumpkin puree is Farmers Market because I like that it’s organic and comes in BPA-free packaging. However, from experience with prior pumpkin recipes on my site, it seems like the water content in this brand tends to be higher than others. If you’re using a different brand you may need to add a few tablespoons of milk to the recipe. I recommend doing this prior to blending because once the batter has formed it is very easy to add too much milk which will result in an under-baked and gummy texture. It’s normal for the batter to be thick but not too thick for your blender to blend everything together properly.
- Non-Dairy Milk- With my vegan baking recipes I always opt for a high protein plant milk. Soy milk, milks that have pea protein added or oat milk are all good options. The protein content is important because it reacts with the vinegar to create lactic acid which activates the leavening agents to allow for proper lift. This is key for preventing gumminess.
- Apple Cider Vinegar- I like apple cider vinegar because I always have some on hand but white vinegar should work the same if that’s all you have.
- Vanilla Extract- While this isn’t entirely necessary it really does wonders for the depth of flavor so I don’t recommend skipping it.
- Pure Maple Syrup- You want to make sure you’re using pure maple syrup, not pancake syrup, because it has a much deeper flavor profile in addition to antioxidants. If you want to use honey in place of syrup just keep in mind it’s much thicker and will likely require more milk which can affect the resulting texture.
- Almond Butter- I find almond butter and cashew butter to be the most neutral oil-free options for my flourless muffins but you can also use equal amounts of melted coconut oil or other preferred neutral flavored oil.
- Rolled Oats- You’ll need a high speed blender to break down the rolled oats. I recommend regular rolled oats over thick cut since they will be easier for your blender to process.
- Baking Soda, Powder and Salt- The combination of baking soda and baking powder is what gives these muffins a nice lift. Salt balances out the sweet.
- Chocolate Chips- Dark chocolate chips are my go-to in pumpkin muffins but you can easily mix things up with chopped nuts or raisins, if you prefer!
WHAT IF I DON’T HAVE A HIGH SPEED BLENDER?
You can see that the Vitamix does an awesome job breaking down the oats and making my muffins look like bakery perfection. If you can afford to invest in one, I highly recommend it. I’ve had mine for 7 years and it still works like a champ.
That said, if you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. For best results, I recommend blending or beating the wet ingredients together as this step incorporates air and will help lighten the texture. Then you just pour the wet ingredients in a large bowl, add the dry ingredients and stir to combine.
If you want to try more vegan blender muffins like these be sure to check these out:
- Vegan Spinach Blender Muffins
- Vegan Banana Oatmeal Blender
- Vegan Double Chocolate Banana Blender Muffins
Vegan Pumpkin Blender Muffins
- 1 cup pumpkin puree, see post for notes on brands of puree
- ⅓ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup pure maple syrup
- ¼ cup almond butter, see post for possible subs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips, plus more for topping
- Preheat the oven to 350°F then line or grease a muffin tin for 9 muffins.
- In the bowl of a high speed blender, add the wet ingredients first. Layer the dry ingredients on top then blend on high until smooth. Stir in the chocolate chips by hand.
- The batter will be thick so you will need a spoon or ideally an ice cream scooper to transfer it to the muffin pan. Fill all 9 muffins about 3/4 of the way full then top with additional chocolate chips.
- Bake in the oven for 22-25 minutes, until tops are round and golden on the edges. Allow to cool completely before serving. Muffins are best stored in an airtight container in the refrigerator for up to 1 week. They can also be frozen for several muffins when properly sealed. Just make sure to allow them to cool entirely before freezing because excess moisture in the container will cause freezer burn.