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pumpkin muffins on a cooling rack

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!
Course Dessert
Cuisine American
Keyword easymuffins, pumpkinmuffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 191kcal


  • 2 cups old-fashioned rolled oats
  • 1 cup Greek yogurt
  • 1 cup 100% pumpkin, canned
  • 2 large eggs
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 Tbsp. honey
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. salt
  • 1/8 tsp. turmeric
  • 1 tsp. vanilla extract
  • 1 cup dark chocolate chips about 3/4 to mix in the batter and the rest for topping!
  • Optional topping: pepitas (pumpkin seeds)


  • 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!



  • 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! 
  • Adapted from Running with Spoons


Serving: 1muffin | Calories: 191kcal