Didn’t have vanilla almond milk but had chocolate almond milk so used that instead and they were delish! It turned out perfectly! Ah the vitamix! :). These were SO good. One of the only recipes that has ever worked for me on Pinterest!!!! Not sure if they would still look like yours but it might help a bit. I tested these with Farmers Market brand but it seems like most people are using Libbys which is much drier than the FM brand. Looking for more healthy muffins? Fall baking is my favorite (hello pumpkin bread), but sometimes I want to make lighter versions of my favorite recipes, like these Healthy Pumpkin Muffins.They’re tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess they’re good for you! Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. :), Mine did not turn out like this at all and I have a vitamix . 12 cup muffin tin. I think I’m going to try the regular size next as the large we’re a little much. Michelle, do you have a food processor? To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. I’m so glad to hear that, Cathy! We will definitely be making these again. They turned out perfectly moist and perfectly sweet. Hi Jess! :). These are so good! Healthy Pumpkin Muffins. Pumpkin might be one of my favorite things to bake … I only had large oats and had to use peanut butter and skim milk as that’s all I had, the batter was a little thicker but still yummy tasting! They are delicious!! SO good! My blender would not do it and the first time I mixed everything in the food processor and it was way to much to fit in. The plain ones are addicting, despite not being sweet at all. Thank you for the comment! So happy to hear you like them, Jen! ½ t. ginger ... You could also add a pinch of pumpkin pie spice for some extra pumpkin-y goodness. It is likely the pumpkin puree that was the issue. Thank you! The taste is brilliant and the texture is so close to those not-so-healthy muffins. Hi Janet! Speak soon, Let me know if you try it too. We make them as mini muffins and snack on them….they don’t last for long! Lol such a delicious and healthy treat !!! I baked these last night and they are delicious, even though I misread the recipe and added a whole 15oz can of pumpkin puree instead of a cup! Pingback: 30+ Healthy Halloween Party Food Recipes Kids Will Love, Pingback: The Healthiest Ways To Eat Pumpkin This Fall - Worldstraffic. You’ll find real food recipes, meal plans & healthy habits. Can’t wait to try them out thank you! Thank you for the feedback! I’m always looking for ways to hide veggies for my 2 year old. I made these tonight with my 3 yr old twin girls and we [+ my husband] LOVED them. I may try blending the oats before I add the rest of the ingredients. The batter had to be scooped out with a spoon into the mini muffin pan. In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! I love your enthusiasm, Rubie! I usually make a double batch. Yay! These are my new favorite muffins!! My entire family, including my 3 boys, love these! Thank you, Renee! Yes, you need the fat from the almond butter for the recipe to turn out properly. Just saw this recipe last night and couldn’t resist. :), I made these muffins and I absolutely love them and so did my family I just made a double batch and they’re going very quickly excellent recipe. If you want to make gluten-free pumpkin muffins, you can use all-purpose gluten-free flour, I like Cup4Cup or Bob’s Red Mill. :). Enjoy! I think you could probably add a small amount (like 1/2 cup) and still have them turn out okay. We can’t use nut, seed, or soy butter in my son’s food so this really helps! They defrost beautifully & make breakfasts on the go so much easier! Let me know if you give them a try! And for when I wanted a sweet muffin the carob satisfied that perfectly. I agree! These were super easy to make and soooo delicious! Pumpkin season is my favorite season, so of course I’m all about these muffins. These are AMAZING!!!! 10 Mason Jar Salads to Meal Prep This Summer, Preheat oven to 375°F. Great pumpkin flavor and loved the dark chocolate. For mini muffins, bake for 7-8 minutes. I’m afraid the batter would be way to dense as is. Many pumpkin muffins in the health food space use ingredients such as applesauce to sweeten and wholewheat or spelt flour or oatmeal as flours. Hi Shanelle! These were so good! Hi Sarah, Muffin Recipes Perfect for Breakfast. These muffins stay moist for up to 5 days. You can use peanut butter but it will make it taste like peanuts. I’m so glad to have found these. I have a Vitamix which does a great job breaking down the oats. These muffins were excellent. Hi!! Hi Shelly! These pumpkin muffins are delightful! Overall this was an awesome, healthy recipe. Hi Emma! Did you skip one of the other ingredients? . You can’t really tell that they’re GF, which is always a plus in my book. These are AMAZING! All of those additions sound delicious too. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! This recipe is a keeper, and I’m ready to try more recipes. Another awesome feature is that the muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or mini chopper. These muffins have been recipe-tested then taste-tested by several of our friends and we can all agree that they’re pretty darn good. Thank you so much for including an alternative to almond butter. God bless you for your creativity and using your talents to help others!! I dont know if what I did helped or made it worse! Yeeees I am loving your current muffin obsession. Notify me of followup comments via e-mail. and followed all her optional adaptations (flax egg instead of real egg, applesauce instead of oil). Pingback: Diet Friendly Halloween Treats - Food Fun & Faraway Places. Would you like any vegetables in the recipe? Do you think I could use honey instead of the maple syrup? I found out that my baking powder was very old so these did not rise and were very dense. Finally made these today and they were great! Pingback: “Fall Favorites” – The Steps Between. Do I need to change anything if I want to leave out the maple syrup all together, no substituting? I didn’t quite have enough maple syrup, so I used a small amount of Trader Joe’s pumpkin butter to make up the difference and it worked great. I didn’t have rolled oats so I used the pre packed oatmeal (Open Nature w/ Flaxseed) still so good! Hi Hannah, did you use a high speed blender? Hey Brynn – I just updated the post with the nutritional info for the regular sized muffins. These taste great! Thanks :). (See below for cook time for mini muffins). Thanks for the recipe! Did you end up baking the muffins – how’d they turn out? I love sharing your page and your recipes because they are always so good! But there are a few that I will always come back to. I used my Vitamix and did not have good results–dense but delicious. Reviewed by: morninglory16. Hi! Not sure why they dont look like the ones you show in the picture at the top :( the look super crumbly like a tortoise shell not at all smooth like yours, Hi Sunny! A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. He loved them! haha). The best healthy pumpkin muffins EVER! Usually the gluten free muffins that are oatmeal based tend to be dense and gummy. I might be missing it, but where can I find the nutritional information for these muffins? I use a ninja blender and next time I will blend them to a more fine state. My hubby is type 1 diabetic so I used 11/2 bananas in place of the honey. It didn’t raise or look the same. Wow, that’s quite the testament! And how would you adjust the liquid and baking soda amount? I subbed in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon. Mine did not cut up the oats very well and so there were bits and pieces throughout and not a smooth creamy consistency like yours. This recipe is perfection to me. I am not a big muffin fan so I made this into a cake pan (8 x 11 ish). I’m glad to hear they worked out well with flax eggs! Your email address will not be published. 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