Recipe: $4.45 | Per Serving: $0.37 | Yield: 12
It’s time for PUMPKIN! These blender pumpkin spice muffins are gluten-free, with no added sugar (good for kiddos!), and perfect for fall!
As a self-avowed icing hater (really, I only like cream cheese frosting), I’m a big fan of muffins. I think they’re the perfect little pairing for lunch (or breakfast), with just a touch of sweetness!
I also made a video for this recipe – which is always super exciting – so check it out!
This post was originally published October 24, 2017. Photos are new (except the one just below), the ingredients are slightly altered, and the instructions have been updated for clarity. I also filmed a video! Thank you for supporting me and my blog!
Basically, you’re looking at dates for sweetness, pumpkin for moisture, oats for #glutenfree (see also: fiber / whole grain), and all the spices! Simply the best.
How to make this recipe VEGAN:
- you can definitely use flaxseed eggs in place of the regular egg!
How to make this recipe GLUTEN-FREE:
- Make sure you grab certified gluten-free oats and the recipe is 100% gluten-free!
Some other great gluten-free muffin recipes:
I love that I can keep mostly pantry ingredients on hand to make these muffins whenever I have the craving for a snack-able treat that also works for breakfast! And if you’re really fancy, go ahead and top them with maple cream cheese frosting to make them more dessert-worthy.
Vegetarian: Yep! And vegan if you use a flax egg!
Paleo: Nope, but totally gluten free as long as you use GF oats. You could probably swap all or some of the oats for almond meal/flour for a very similar result.
PIN THIS RECIPE FOR LATER!
Blender Pumpkin Spice Muffins (No Added Sugar!)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12-14 1x
- Diet: Gluten Free
Description
These blender pumpkin spice muffins are gluten-free, with no added sugar (good for kiddos!), and perfect for fall!
Ingredients
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree (not pie filling)
- 1 cup pitted dates (~4.5 ounces)
- optional: hot water for soaking dates if needed
- optional: ripe banana for added sweetness
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional – can omit)
- 1/4 cup hemp hearts + more for topping
Instructions
- If your dates are hard, or if your blender is old, I recommend soaking the dates in hot water for about 5 minutes.
- Preheat oven to 350ºF.
- Add all ingredients to blender and blend until smooth. If you have an older or less powerful blender, you may want to blend the dates with the wet ingredients first before adding the oats!
- Pour or scoop into 12 muffin cups (I use a silicone muffin pan), and bake on 350ºF for about 18-20 minutes.
- Poke with a toothpick to check for doneness (toothpick should come out 90% clean) – let cool slightly and serve with butter!
Notes
If your dates are super hard or old, I recommend soaking them in hot water before adding to the blender!
Freeze ’em! You can definitely freeze these and store them for later. I like to chomp them before a run since oats are really easy to digest.
- Category: Muffins
- Method: oven
- Cuisine: American
I can probably try these without the hemp hearts, right?
Hey Emma – absolutely! I’ve made them without the hemp hearts many times!
Thank you!!