Healthy Gluten-Free Maple Walnut Pumpkin Blender Muffins

Spice up your fall mornings with these delicious and healthy gluten-free maple walnut pumpkin blender muffins made with oats and no refined sugar! They're easy to make ahead in just 30 minutes for quick breakfasts or snacks all week. (gluten-free, vegetarian)

This post was originally published September 2018 and has been updated. 

It's October, which means it's finally time for me to post a pumpkin recipe! I know lots of other people have been posting pumpkin for a month, but I like to wait a little longer and avoid pumpkin spice burnout. 

To kick off pumpkin things this fall, I'm sharing this delicious, super easy recipe for gluten-free maple walnut pumpkin muffins made in the blender! These tender, moist pumpkin muffins with natural sweetness, just the right amount of spice, and crunchy walnuts are a pumpkin lover's dream, especially if you're in a hurry and need your pumpkin fix now!

Why You'll Love These Maple Walnut Pumpkin Blender Muffins

What makes these pumpkin muffins so great is that they're:

• SO easy to make in the blender - fewer dishes to clean and quicker batter making!
• Naturally gluten-free.
• Perfectly spiced with the warm fall flavors you crave and lightly sweetened.
• Extra moist with a tender crumb.
• Great for meal prep and eating on the go!

What Makes These Blender Pumpkin Muffins Healthy?

Not only are these maple walnut pumpkin muffins delicious, they're also a healthy way to start your day! They're:

• Made with real, simple ingredients like oats, Greek yogurt, pumpkin, and walnuts.
• Naturally sweetened with maple syrup.
• Full of fiber, protein and healthy fat - the perfect filling trio.
• A source of vitamins A, C, and K, as well as the antioxidant beta-carotene, thanks to nutrient-rich pumpkin.

How to Make Maple Walnut Pumpkin Blender Muffins

These muffins couldn't be easier to make! Simply:

• Preheat the oven and spray or line a 12-cup muffin tin.
• Blend the dry ingredients in a blender to form a powder. (This is my favorite blender!)
• Add the wet ingredients to the blender and blend until smooth.
• Stir in the walnuts.
• Scoop the batter into the muffin tin, top with more walnuts, and bake!

Pro Tips for Making the Perfect Pumpkin Blender Muffins

• To make blending easiest, add the dry ingredients to the blender first and blend into a powder. Then add the wet ingredients and blend, stopping as needed to stir or scrape down the sides so that you get an even, smooth batter. 
• For the perfect texture, don't over-bake these muffins. They are done when a toothpick inserted into the center comes out clean. 
• If you like your muffins on the sweeter side, you can increase the maple syrup to ½ cup. 
• Let the muffins cool in the muffin tin for a bit before removing them so that they stay together. 

Looking for More Healthy Pumpkin Breakfasts? You'll Love These Recipes:

• Pumpkin Spice Overnight Oats
• Healthy Pumpkin Waffles
• Instant Pot Maple Pumpkin Spice Oatmeal
• Pumpkin Chocolate Chunk Banana Bread
• Chai Pumpkin Baked Oatmeal
• Healthy Pumpkin Oat Pancakes

Get the coffee brewing and whip up a batch of these healthy, delicious maple walnut pumpkin blender muffins this weekend! Cozy up with a warm muffin, or save them for quick snacks or breakfast during the week. 

Did you make this recipe? Please leave a star rating in the comments!

Healthy Gluten-Free Maple Walnut Pumpkin Blender Muffins

Print Recipe

Spice up your fall mornings with these delicious and healthy gluten-free maple walnut pumpkin blender muffins made with oats and no refined sugar! They're easy to make ahead in just 30 minutes for quick breakfasts or snacks all week. (gluten-free, vegetarian)

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 muffins 1x
• Category: breakfast
• Method: baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups rolled oats (certified gluten-free if necessary)
• 1 tbsp ground flaxseed
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup plain Greek yogurt
• 2 large eggs
• ⅓ cup milk of choice
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• ½ cup walnuts, roughly chopped, plus more for topping

Instructions

1. Preheat oven to 375° F. Lightly grease or line a muffin tin with liners.
2. Place dry ingredients (oats, flaxseed, spices, baking powder, baking soda and salt) in a blender. Blend into a powder.
3. Add wet ingredients (pumpkin, yogurt, eggs, maple syrup, milk, and vanilla) to the blender. Blend until smooth. You may have to stop and scrape the batter down or use the stirring wand if your blender has one. The batter will be thick.
4. Add walnuts to the batter and stir to combine.
5. Scoop batter into muffin tin using a large scoop or a measuring cup (about ¼ cup per muffin). Sprinkle with additional walnuts (optional).
6. Bake muffins at 375° F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly (for at least 5 minutes) before removing muffins to a cooling rack.
7. Store leftover muffins in an airtight container in the refrigerator or freezer.

Notes

• For a baby-friendly, no added sugar version, omit the walnuts and replace the maple syrup with pureed prunes or unsweetened applesauce. Bake 15 minutes for mini muffins or 20-25 minutes for large muffins.
• Be sure to blend the dry ingredients first before adding the wet ingredients. The batter will form much easier this way.
• Store muffins in the refrigerator or freezer. They won't stay good long on the counter due to the low sugar content and high moisture.

Keywords: gluten free pumpkin muffins, walnut pumpkin muffins, pumpkin blender muffins