Mini Pumpkin Blender Muffins

These Mini Pumpkin Blender Muffins couldn’t be any simpler. The ingredients are all blended together in the blender, which is so quick and makes this recipe so fun to make with your kiddos. These muffins are gluten free, vegan and can be nut-free too. I’ve been making Mini Pumpkin Blender Muffins for years now, and you’re about to be hooked too!

This was one of those recipes I started making off of a meal plan I was following. Then, over time it morphed based on what I was actually throwing in the blender. Sometimes I’d throw in an egg, sometimes I’d throw in yogurt for some of the pumpkin…it was always changing.

But here’s why it has stuck with me for years now: because it is SO darn simple. Oh, and because I love feeding them to my kids. Pumpkin = veggie.

Take a peek down at the “method” section for this recipe. Have you ever seen something so short? You literally just throw it all into your blender and blend it up. Done. [I also have a Pumpkin Almond Blender Porridge recipe…]

Lately I’ve been using a silicone mini muffin tin, so I just scoop a scoop into each compartment, no greasing or little paper liners, and bake! They pop right out! I don’t know why I resisted buying a silicone pan for so long, because I’m so in love with it now.

Mini Pumpkin Blender Muffins are one of the first baked goods I ever fed to Canaan when he was a baby. He still loves them, and now I’m baking them for Easton too. They’re a quick, nutrient-packed snack or meal for a little tummy. And I love them for a post-workout snack. How else are you going to get a nourishing carb and veggie all in one bite? (nutritionists, don’t answer that please)

I also love that I can pack these in Canaan’s lunchbox. He has a few kiddos with allergies in his class (peanut, tree nut, egg, gluten) and although it’s not a requirement for all of his lunches to be allergen-free, I like to be pretty conscious of what I send him to school with. I mean, kids share and snatch everything. If you make these muffins with water instead of almond milk, they are clean as can be. Comforting, right?

Since I clearly have been holding out on you for a few years now, recipe wise, let’s not wait any longer. Ready?

Mini Pumpkin Blender Muffins
Recipe by Melissa @ Treats With A Twist
Makes 20 mini muffins

INGREDIENTS
1 ½ c gf rolled oats
1 c pumpkin puree
2 Tbs. pure maple syrup
2 Tbs. coconut oil
1 tsp. baking powder
¼ tsp. baking soda
½ cup almond milk (or milk or water)
1 tsp. pumpkin spice or cinnamon
½ tsp. vanilla 

METHOD
Preheat oven to 350.
Put all the ingredients into your blender and blend until a smooth batter forms. Scoop into a mini muffin tin (I’ve been using this silicone one and LOVE it! No greasing, no muffin papers, they come out every time) and bake for 18-20 min.
Let the muffins cool on a wire rack, then remove them from the tin and let them finish cooling. Enjoy!

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