Vegan Blender Pumpkin Muffins

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What’s made in a blender, gluten free and vegan, and basically an air-freshener because it makes your house smell amazing as it’s baking?! THESE MUFFINS!


2 Tbsp. Bob’s Red Mill Gluten Free Vegan Egg Replacer
1/4 cup water
2 cups Bob’s Red Mill Gluten Free Rolled Oats
8 medjool dates, pitted
1/2 cup neutral oil like grapeseed
1/4 cup maple syrup or agave
1 cup + 2 Tbsp. pumpkin puree
1 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. cinnamon
splash vanilla extract
pinch salt
For topping: vegan chocolate chips and/or additional oats for topping


  1. Mix your egg replacer and water in a small bowl and set aside for a minute to thicken.
  2. Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners and set aside.
  3. Add all of your ingredients (minus the chocolate chips and oats) to your blender, and blend until a slightly chunky but relatively smooth batter forms. You may need to stop the blender and scrape down the sides a few times.
  4. Scoop your batter evenly into the muffin liners, filling the batter about 3/4 of the way to the top of the tin. Sprinkle with chocolate chips and/or oats if desired. 
  5. Bake for 15-20 minutes, or until the muffins spring back when lightly pressed. Remove the pan from the oven and allow to cool completely. Store in an air-tight container in the fridge!


Adapted from Pinch of Yum’s Feel-Good Zucchini Muffins!

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