Make fall mornings easier with these delicious gluten free pumpkin blender muffins! They’re easy to make ahead for quick breakfasts or snacks all week! (gluten-free, nut-free, vegetarian)
This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you for supporting the brands that keep Lively Table running!
As much as I hate to admit it, fall is coming full speed ahead. I’m such a summer girl at heart. I’d take beaches and peaches over the hustle and bustle of fall any day. But since it’s practically here, I guess we better start getting ready, right?
Since it stays so hot for months here in Texas, I normally don’t make or share anything pumpkin until I’m good and ready, usually around October. But I know that a lot of you get antsy for pumpkin before anyone can even say ‘PSL.’
So here you are, pumpkin lovers, my first pumpkin recipe of the season – and it’s a good one!
These gluten free pumpkin blender muffins are the perfect solution to busy fall schedules. Made with easy ingredients like oats, pumpkin, and Dannon Light & Fit Greek yogurt, these muffins make a nutritious seasonal breakfast addition or snack that can be made ahead and enjoyed on the go.
As y’all probably already know, Greek yogurt is always part of my daily routine, whether it’s a snack, part of a breakfast bowl, as an easy dessert or baked into muffins like these gluten free pumpkin blender muffins. It’s one of my favorite nutrient-dense foods and a great way to get more calcium and protein in my diet. Greek yogurts typically contain more protein than regular yogurts. (The 2015-2020 Dietary Guidelines for Americans recommend increasing intake of nutrient-dense foods, such as fat-free or low-fat dairy products, like yogurt.)
Dannon Light & Fit Original Greek Nonfat Yogurts contain 12 grams of protein per container and come in a variety of flavors for any occasion, making it a great choice for busy fall schedules when you are running short on time!
You don’t need a lot of time to make these gluten free pumpkin blender muffins, which is one of the things I love about them for this busy season! They take just a few minutes to whip up in the blender, and you’ve got a week’s worth of easy snacks or breakfast grains on hand. You can also stash some in the freezer to take out whenever you need a couple.
And let’s just talk about the taste for a minute. As much as I’m still trying to enjoy all of the summer salads and fresh produce, these gluten free pumpkin blender muffins are starting to get me in the mood for delicious fall flavors. They are filled with pumpkin, cinnamon and nutmeg, and bake up perfectly moist and tender. So perfect for kicking off fall!
And since these muffins are made with oats instead of wheat flour, they are naturally gluten-free, but still whole grain, making them a nutritious and tasty choice. What could be better for keeping you well-fed and feeling good this fall?
Gluten Free Pumpkin Blender Muffins
Make fall mornings easier with these delicious gluten-free pumpkin blender muffins! They’re easy to make ahead for quick breakfasts or snacks all week! (gluten-free, nut-free, vegetarian)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
- Category: breakfast
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 (5.3 oz) container Dannon Light & Fit Vanilla Greek Yogurt
- 2 cups rolled oats (certified gluten-free if necessary)
- 2 large eggs
- 1/4 cup brown sugar
- 1 tbsp ground flaxseed
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- Preheat oven to 375° F. Lightly grease or line a muffin tin with liners.
- Place all ingredients in a food processor or blender. Blend until smooth and well combined.
- Scoop batter into muffin tin using a large scoop or a measuring cup (about 1/4 cup per muffin).
- Bake muffins at 375° F for 12-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly (for at least 5 minutes if not using liners) before removing muffins to a cooling rack.
- Store in an airtight container in the refrigerator or freezer.
For more delicious meal and snack ideas with Dannon Light & Fit Original Greek Nonfat Yogurt, follow @Lightandfit on Instagram and use the hashtag #LightandFitRD #LightandFit.
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