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4.34 from 3 votes

Vegan Pumpkin Blender Muffins

Made with whole grain oats, these easy pumpkin muffins make for the perfect healthy treat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 9 muffins
Calories: 207kcal


  • 1 cup pumpkin puree see post for notes on brands of puree
  • 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
  • 1-2 teaspoons ground cinnamon use 2 if you prefer more spice, can also use pumpkin pie spice for more flavor
  • 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 up to several months when properly sealed. Just make sure to allow them to cool entirely before freezing because excess moisture in the container will cause freezer burn.


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.


Calories: 207kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 359mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4271IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg