Blender pumpkin muffin ingredients
To make this recipe, you will need quick oats, almond flour, pumpkin purée, white beans (garbanzo beans) or chickpeas, pure vanilla extract, and baking powder. You’ll also need salt, baking soda, butternuts, or another source of fat, sugar, cinnamon, or pumpkin pie spice.
This recipe requires beans. However, I have other muffin recipes that do not require beans. These include Healthy Blueberry Muffins as well as Oatmeal Muffins and Bran Muffins. Other options are Peanut Butter Muffins or Banana Muffins.
If you want rolled oats instead, pulse them in the blender a few times before adding all other ingredients. You can substitute oats and almond flour with quinoa flakes or spelled flakes.
I haven’t tried substituting granulated sugar, like coconut sugar, for the liquid sweetener. Please experiment and let us know the results.
Pumpkin Blender Muffins
Prepare your ingredients and heat the oven to 350 degrees Fahrenheit.
Line the muffin pan with liners. Rinse the beans well to get rid of any canned taste.
Combine all ingredients in a food processor or blender (except chocolate chips, if you want to). Blend until smooth. If your blender doesn’t have a tamper (i.e. If it is not a Vitamix or another high-speed blender, stop the machine and stir the batter a few times to ensure an even blend.
The thick mixture should be poured into the muffin tins. The combination should be enough to fill seven muffin pans. If desired, sprinkle chocolate chips on the top.
After 20 minutes, let the muffins cool. After the muffins have cooled down, I cover them loosely and place them in the refrigerator overnight. The liners should peel off easily on the second day.
To maintain freshness, store leftover muffins in the fridge. You can freeze them for up to 3 months. Thaw them before using them.
Pumpkin puree, 1/3 cup
1 1/2 cups white beans cooked or one can of white beans
Pure maple syrup, honey, or agave nectar.
2 tsp pure vanilla extract
Try these traditional pumpkin muffins or 1/2 cup quick-oats flour.
1/4 cup almond butter (or allergy-friendly sub).
1 3/4 tsp Cinnamon
Add 1/2 teaspoon pumpkin pie spice (or additional cinnamon)
1/4 tsp of baking powder
1/4 teaspoon salt
1/8 tsp baking soda
Preheat oven to 350 degrees and grease or line a muffin pan with cupcake liners. The beans should be drained and rinsed, then blotted dry. This will remove any bean flavor. Blend or process all ingredients until smooth in a food processor or high-speed blender. If you are using a blender that does not have a tamper, then stop to stir the ingredients occasionally with a wooden spoon. Pour the batter into the liners. Smooth the tops and bake for 20 minutes. The batter will appear underdone. They will firm up if you let them sit for 20 minutes. Overnight, the muffins will firm up more. The muffins are meant to be almost pumpkin pie-like and not floury. If you like my Black Bean brownies, you’ll probably enjoy these too!