Healthy Blender Pumpkin Oatmeal Muffins – Easy Vegan Gluten Free Pumpkin Muffins Recipe

These vegan gluten free pumpkin muffins are a festive treat—wholesome enough to enjoy as a fall breakfast or snack! Fluffy, hearty, with loads of comforting seasonal flavor, they’re like a tasty pumpkin bread baked into mini muffin form.

By making these gluten free pumpkin muffins with oat flour, they’re also flourless pumpkin muffins AND fuel-filled—with plenty of whole grain goodness! And, thanks to the real pumpkin purée, they’ve got the authentic pumpkin flavor that I crave this time of year.

Better yet, they’re also VEGAN pumpkin muffins that are totally plant-based, with just 3g of sugar per mini muffin! No eggs needed, not even any flax eggs (say whaaaat?!), and just a bit of maple syrup for sweetness.

But best of all, these are BLENDER pumpkin muffins, so they couldn’t be easier to make—everything just goes into the blender, and then into your muffin tins! You never knew gluten dairy egg free pumpkin muffins could be this simple, or taste THIS good.

Pumpkin Mini Muffins
Vegan Gluten Free Pumpkin Muffins

Vegan Gluten Free Pumpkin Muffins Ingredients

Believe it or not, the ingredients for this vegan gluten free pumpkin spice muffins recipe are actually simpler and cleaner than your average GF pumpkin muffins recipe. Which makes these goodies a great meal prep breakfast or healthy snack option!

Since they’re not just gluten free but also EGG free DAIRY free pumpkin muffins, there are actually fewer ingredients to worry about. In fact, these vegan gluten free pumpkin muffins have only 5 main ingredients!

Rolled Oats

The nutritious base ingredient for our healthy pumpkin oatmeal muffins, rich in satiating complex carbs and fiber. And, they make this a totally flourless muffins recipe!

Pumpkin Seeds a.k.a. Pepitas

As part of our flourless muffins base, these get pulled into pieces first along with the rolled oats. But, pumpkin seeds are also key to this being a vegan pumpkin spice muffins recipe because they act as a fat substitute for the traditional eggs or flax egg!

Blender Pumpkin Muffins Ingredients
Vegan Pumpkin Muffins

Apple Juice

A clean source of natural sweetness, as well as the liquid component in these dairy free pumpkin muffins instead of milk.

Pumpkin Puree

Of course, a true pumpkin spice muffin recipe NEEDS some real pumpkin puree! I used canned pumpkin puree, but you can also make your own using a real pumpkin. Not only does this give our vegan gluten free pumpkin muffins flavor, but it also acts as a plant-based fat substitute!

Maple Syrup

The natural, unrefined sweetener for this recipe, which also adds a bit more fall flavor. Depending on your preference, adjust the amount of sweetener in your blender pumpkin muffins to taste. I used ⅓ cup and they were just sweet enough for me, but use the full ½ cup if you prefer a sweeter muffin!

Baking Soda

Since these vegan pumpkin spice muffins are totally plant-based, baking soda is a leavening agent that helps them to fluff up and rise in lieu of eggs.


Keeping this recipe simple, the only seasonings you need are a bit of pumpkin spice and salt! If you don’t have pumpkin spice, you can substitute with cinnamon instead. But, don’t skip the salt—it’s a crucial ingredient in these pumpkin oatmeal muffins because it enhances all of the sweet, fall flavors!


I like to sprinkle these GF pumpkin muffins with some additional pumpkin seeds and rolled oats before baking, but they’re totally optional. Really, they’re just a fun, festive decoration—but the pumpkin seeds also add a nice crunch!

How to Make Pumpkin Muffins in a Blender
Blend until smooth
Healthy Pumpkin Oatmeal Muffins

How to Make Healthy Pumpkin Oatmeal Muffins in the Blender

To make your blender pumpkin muffins, start by adding rolled oats and pumpkin seeds into the blender. Pulse to chop them into smaller pieces—they don’t need to be completely pulverized into a flour, just broken up a bit.

Next, add in your remaining ingredients and blend it on up! Blend until everything is integrated and you have a smooth, hearty batter. Finally, transfer your vegan pumpkin spice muffins batter into sprayed/greased mini muffin tins. Add any desired toppings—I used additional rolled oats and pumpkin seeds—and they’re ready to bake!

Pop your mini pumpkin muffins into the oven at 375°F (190°C) for 18-20 minutes. Before removing from the oven, test them with a toothpick to see if it comes out clean. Once they’re done, allow your blender muffins to cool completely before removing them from the tins.

Vegan Gluten Free Pumpkin Muffins
Pumpkin Mini Muffins

Mini Pumpkin Muffins vs Regular Sized

Personally, I am a fan of mini pumpkin muffins and pretty much all things mini… But, you can totally bake this vegan gluten free pumpkin muffins batter in regular sized muffin tins, too! Simply prepare your batter, transfer it into your greased/lined muffin tins, and bake at the same temperature—375°F (190°C).

The only real difference for regular sized pumpkin spice muffins will be the bake time. To start, I recommend baking for about 20-30 minutes, but they may need a few minutes longer. Again, test by inserting a toothpick into the center of one of your muffins. When it comes out clean, they’re done!

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Vegan Gluten Free Pumpkin Muffins

Vegan Gluten Free Pumpkin Muffins

5 stars (5 ratings)


Vegan Gluten Free Pumpkin Muffins

  • 2 cups rolled oats
  • ½ cup pumpkin seeds, pepitas
  • 1⅓ cups apple juice
  • ¾ cup pumpkin puree
  • – ½ cup maple syrup, to taste
  • 1 tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt


  • pumpkin seeds
  • rolled oats


  • Preheat oven to 375°F (190°C).
  • Add oats and pumpkin seeds to blender and pulse into smaller pieces. Add other ingredients and blend to integrate.
  • Add batter into sprayed mini muffin tin.
  • Top with additional oats and pumpkin seeds.
  • Bake 18-20 minutes for mini muffins, until a toothpick comes out clean.
  • Cool completely before serving.
  • Yields 36 mini pumpkin muffins or ~12 regular muffins.
Serving: 3mini muffins, Calories: 122kcal, Carbohydrates: 20g, Protein: 3g, Fat: 3g, Fiber: 2g, Sugar: 9g
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