Name: Easy Blender Vegan Pumpkin Muffins (Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 3 cups gluten-free rolled old fashioned oats (or 2 1/4 cup oat flour); 2 teaspoons baking soda; ½ teaspoon fine salt; 1.5 teaspoons pumpkin pie spice; 1/2 teaspoon ground cinnamon; ½ cup plain, unsweetened non-dairy milk; ¾ cup pure maple syrup; ½ cup + 1 tablespoon avocado oil (or neutral tasting oil); ¾ cup unsweetened plain pumpkin puree; 1 tablespoon pure vanilla extract; Optional: top with a few mini vegan chocolate chips and/or a sprinkle of hemp seeds; Optional: frost with my vegan cream cheese frosting (once fully cooled)

You will be shocked by how easy it is to make gluten-free vegan Blender Pumpkin Muffins with this recipe! Grab some pumpkin puree, a couple pantry staples, and get ready to bite into fluffy pumpkin muffins with the perfect fall spice.

Vegan and gluten-free blender pumpkin muffins on a cooling rack.

Every fall I go just a little bit pumpkin crazy. I think we all do, right?! I always end up adding a few new pumpkin recipes to the blog, and this year these Blender Pumpkin Muffins are top of my list. These are similar to my vegan gluten-free blender sweet potato muffins which are an absolute favorite in our house along with my vegan spinach muffins.

I love having options like this stashed in the freezer for a quick snack, breakfast on-the-go, or even for dessert! They're nutritious, filling, and so tasty. I finished these off with pumpkin pie spice (extra cinnamon!) for that dreamy holiday taste that's nostalgic and comforting.

Two vegan and gluten-free blender pumpkin muffins stacked on each other with a white background.

Two vegan and gluten-free chocolate chip pumpkin muffins stacked on each other with a white background.

Ingredients in Vegan Blender Pumpkin Muffins

I love that this ingredient list is mostly pantry staples that I always have in my house. All you need is pumpkin puree and you're ready to blend up some delicious, seasonal muffins!

Ingredients of pumpkin muffins consisting of oats, baking soda, spices, milk, maple syrup, avocado oil, pumpkin puree and vanilla extract.

Oats - I use gluten-free rolled old-fashioned oats.
Baking soda - Just a little bit of baking soda is going to give your muffins that perfect fluffy texture.
Spices - I use pumpkin pie spice with a little extra ground cinnamon added in for deliciously spiced fall flavor.
Non-dairy milk - Any kind of unsweetened plant-based milk works in this recipe! You can even make your own almond milk, oat milk, or cashew milk.
Pure maple syrup - This is my sweetener of choice! It's a vegan option that keeps my favorite recipes free of refined sugar. Pure maple has just one ingredient (the sap from maple trees) and adds a subtle, sweet flavor.
Avocado oil - You can use any neutral oil that is liquid at room temperature here, but I prefer the health benefits and taste of avocado oil.
Plain pumpkin puree - Make sure you're using a pumpkin puree with pumpkin as the only ingredient! I prefer homemade using the oven or using the Instant Pot. Every season I'm blown away by how naturally sweet and flavorful homemade pumpkin puree is!
Pure vanilla extract - The perfect balance for all of those spices!
Optional toppings - A couple mini vegan chocolate chips and/or a sprinkle of hemp seeds make these muffins even better. I love a bit of crunch from hemp seeds, and my kids go crazy for anything with chocolate chips!

How to Make Gluten-Free Pumpkin Muffins in the Blender

Blend, pour, bake. That's it! No, seriously...these muffins really are that easy. I start by blending the dry ingredients, then adding in the wet and run my blender until it's smooth. You can pour the batter directly from the blender into a lined muffin tin!

Oats in a blender with a white background.

Oats ground into a flour in a blender with a white background.

Preheat oven to 425˚F. Line a muffin tin with silicone baking cups or grease the muffin tin.
Blend the dry ingredients. Blend the oats to grind into a fine flour. Add the rest of the dry ingredients (baking soda, salt, pumpkin pie spice and cinnamon) and blend again for a couple seconds until well combined.
Add the wet ingredients and blend again. Add the milk, maple syrup, avocado oil, pumpkin puree and vanilla extract. Blend until smooth.
Fill the baking cups with the batter. Carefully pour the batter from the blender directly into the baking cups, filling them until full. Top with mini vegan chocolate chips or hemp seeds if desired.
Bake the muffins. Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off, reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 8 minutes until the tops are golden brown. You can check for doneness by inserting a knife into one of the muffins to see if it comes out clean. Watch closely at the end as each oven is different.
Let them cool. Remove muffin tin from oven and allow to cool for 15 minutes in the pan before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy at room temperature.

My secret for perfectly fluffy muffins with that perfect muffin-top dome shape: reducing the heat of the oven in step 5 makes all the difference! Trust me--you're going to end up with the most perfectly dreamy pumpkin muffins!

Store leftover muffins in an airtight container for up to three days. They can be frozen for up to 3 months.

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Vegan gluten-free pumpkin muffins on a cooling rack with a white background.

Vegan gluten-free pumpkin muffins stacked on a cooling rack with a white background.

Health Benefits of Pumpkins

Not only is it the most in-demand flavor of the fall season, but pumpkin is also filled with disease-fighting nutrients. It contains powerful antioxidants known as carotenoids that can protect cells from free radical damage...plus fiber, calcium, iron, magnesium, copper, folate, potassium, and vitamins A, C, E and K. I love getting all of those nutrients into my diet in the fall when it seems like everyone is getting sick!

Click Here: My Ultimate Vegan Pumpkin Recipe Roundup!

Vegan gluten-free pumpkin muffins topped with chocolate chips.

Gluten-Free Baking With Oats

I start with oats in most of my vegan baking recipes. They're a really great substitute for flour, and I love that they also work to bind your baked goods together without eggs! Oats are full of soluble fiber as well as being higher in protein and healthful fats than most other whole grains. That means you feel full longer with higher energy than you'd get from other carbohydrates!

Vegan Cream Cheese Frosting

If you want to take these vegan pumpkin muffins into decadent dessert territory, you have to add a swirl of vegan cream cheese frosting. How dreamy, right?! You could even use the pumpkin cream cheese frosting from my chocolate pumpkin muffin recipe!

My dairy-free cream cheese frosting is made with a base of coconut cream, cashews and a bit of maple for sweetness. A bit of lemon adds in that tang that cream cheese is famous for.

Half of a vegan gluten-free pumpkin muffin topped with vegan cream cheese frosting.

I hope you make and love these easy blender muffins! They're vegan (no dairy or eggs!), gluten-free, soy-free, nut-free, and naturally sweetened. Hooray! If you make them, please drop a review below and tag me on Instagram so I can see your pumpkin-flavored creations!

Vegan gluten-free pumpkin muffins on a white counter next to cinnamon sticks and tiny white pumpkins.

More Gluten-Free & Vegan Muffin Recipes

Easy Blender Vegan Pumpkin Muffins (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Elaine Gordon
Total Time: 30 minutes
Yield: 12 1x
Diet: Vegan

Print Recipe

Description

You will be shocked by how easy these gluten-free, vegan blender pumpkin muffins are! Get ready for perfectly fluffy, fall-spiced muffins.

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a muffin tin with silicone baking cups or grease the muffin tin.
Blend the dry ingredients. In a high-speed blender, add the oats and grind into a fine flour. Add the rest of the dry ingredients (baking soda, salt, pumpkin pie spice and cinnamon) and blend again for a couple seconds until well combined.
Add the wet ingredients and blend again. Add the milk, maple syrup, avocado oil, pumpkin puree and vanilla extract to the blender. Blend until smooth.
Fill the baking cups. Carefully pour the batter from the blender directly into the baking cups, filling them until full. Top with mini vegan chocolate chips or hemp seeds if desired.
Bake the muffins. Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off, reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 8 minutes until the tops are golden brown. You can check for doneness by inserting a knife in one of the muffins to see if it comes out clean. Watch closely at the end as each oven is different.
Let them cool. Remove muffin tin from oven and allow to cool for 15 minutes in the pan before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy at room temperature.