Blender Gluten Free Pumpkin Muffins

Creating these Gluten Free Pumpkin Muffins

Confession: The reason why these Gluten Free Pumpkin Muffins are flourless is due to the fact my kitchen itself was flourless – haha!

What kind of a food blogger doesn’t have All-purpose flour in her kitchen?

Yeah, weird…I know. Using the food processor and making oat flour works perfectly for this recipe though.

There muffins are a lightened up version of a typical muffin due to the Greek yogurt and using oats in place of All-purpose flour.

I used pepitas and dark chocolate for my toppings for an extra nutritional boost!

These gluten free muffins even have turmeric in them! Who says muffins can’t be healthy?! 🙂

These muffins have been such a hit I can’t wait for your to try them too! I already can’t wait to make them again! 

What is Fall without a little (I mean A LOT) of pumpkin?!

Ingredients you need to make Gluten Free Pumpkin Muffins

• Old-Fashioned Rolled Oats
• 100% pumpkin, canned (not the pumpkin pie filling)
• Greek Yogurt
• Eggs
• Vegetable oil
• Honey
• Baking power
• Baking soda
• Spices: cinnamon, nutmeg, pumpkin pie spice, turmeric, salt
• Vanilla extract
• Dark chocolate chips

How to make Gluten Free Pumpkin Muffins

Preheat oven to 425° F and spray muffin tin with non-stick baking spray.

Using a food processor or powerful blender, pulse the oats for ~15 seconds.

Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips, and reserve the rest to sprinkle on top.

Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips.

Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!

Why is pumpkin good for you anyways?

Pumpkin is a highly nutrient dense food, and is much more than just a cute prop to take a photo with at the pumpkin patch during Halloween!

It contains potassium, vitamin C and A, and antioxidants which may be of benefit in reducing the risk of heart disease, high blood pressure and cancer. 

Pumpkin Puree vs. Pumpkin Pie Filling

Check your label and be sure you are buying 100% canned pumpkin.

People often mix up pumpkin puree with pumpkin pie filling. Pumpkin pie filling (or pumpkin pie mix) has been sweetened and has spices added like cinnamon and nutmeg. 

Muffins vs. mini muffins

This recipe makes 12 cupcake sized muffins OR 6 larger pumpkin muffins! See recipe below!

Is pumpkin good for weight loss?

Pumpkin is a great low calorie food. Many people think of it in baked goods, but it can also be used in delicious ways like in this Pistachio Pumpkin Soup!

SO my answer: maybe. It depends on so many other factors than just pumpkin alone. It’s a great food – maybe just don’t eat it in dessert form every time you choose to eat it 🙂

Can pumpkin be good for my skin?

It does have vitamin C and A which are antioxidants known to help soften and soothe skin!

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Tap here to pin recipes from Kroll’s Korner for later! You’ll find healthy (mostly) recipes that are realistic and easy to make. Happy Pinning! xo

Other pumpkin recipes you will love

Instant Pot Pumpkin Cheesecake

Easy Pumpkin Muffins

Pumpkin Spice Granola

Instant Pot Pumpkin Applesauce

Pumpkin Pound Cake

Pumpkin Pie Overnight Oats

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Blender Gluten Free Pumpkin Muffins

These muffins give you protein punch from Greek yogurt, filling fiber from pumpkin, and thanks to turmeric and fall spices, these are healthy and delicious!

5 from 1 vote

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 12 muffins

Calories: 191kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Measuring cups & spoons
• Can opener

Ingredients

• 2 cups old-fashioned rolled oats2 cups old-fashioned rolled oats
• 1 cup Greek yogurt1 cup Greek yogurt
• 1 cup 100% pumpkin, canned1 cup 100% pumpkin, canned
• 2 large eggs2 large eggs
• 1/4 cup vegetable oil1/4 cup vegetable oil
• 2 Tbsp. honey2 Tbsp. honey
• 2 tsp. baking powder2 tsp. baking powder
• 1/2 tsp. baking soda1/2 tsp. baking soda
• 1 tsp. cinnamon1 tsp. cinnamon
• 1/2 tsp. nutmeg1/2 tsp. nutmeg
• 1/2 tsp. pumpkin spice1/2 tsp. pumpkin spice
• 1/2 tsp. salt1/2 tsp. salt
• 1/8 tsp. turmeric1/8 tsp. turmeric
• 1 tsp. vanilla extract1 tsp. vanilla extract
• 1 cup dark chocolate chips about 3/4 to mix in the batter and the rest for topping!1 cup dark chocolate chips about 3/4 to mix in the batter and the rest for topping!
• Optional topping: pepitas (pumpkin seeds)Optional topping: pepitas (pumpkin seeds)

Instructions

• Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
• Using a food processor or powerful blender, pulse the oats for ~15 seconds. Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips, and reserve the rest to sprinkle on top.
• Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips.
• Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!

Video

Notes

 

 

 

• Adapted from Running with Spoons
• Yields 12 muffins. 
• I’ve also made these with 1/2 cup coconut flour and 1 1/2 cup oat flour and they turned out delicious! 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1muffin | Calories: 191kcal