Pumpkin Oatmeal Muffins (Gluten Free, Nut Free, Dairy Free)

Gluten Free Pumpkin Oatmeal Muffins are an easy to make blender muffin recipe that’s packed with flavor, low in sugar, and a great make-ahead healthy snack idea! And did I mention made with less than 10 ingredients?!

Gluten Free, Nut Free, Dairy Free, Soy Free

I’ve always loved baking. It’s my go-to relaxation tool. But when I was a chronic dieter I ALWAYS had to “healthify” the treats I made. I loved to use things like applesauce and pumpkin to replace some of the oil in baked goods.

Now that I live the “all foods fit” kind of life, I love a mixture of traditional butter, sugar, flour baked goods AND the healthier baked goods I create.

Sorry, but there’s no healthy chocolate chip cookie that can actually replace the real deal buttery chocolate chip cookie!

HOWEVER, when it comes to muffins, there are a lot of tips and tricks I follow to make a more nutrient-rich muffin WITHOUT sacrificing satisfaction.

Because there’s nothing wrong with healthier options, as long as you’re just as satisfied.

So if you’re really in the mood for a big bakery blueberry muffin, this recipe honestly may not be sweet enough for you.

But if you’re in the mood for a muffin to add to your breakfast as a fun carb, this muffin is definitely for you!

These Gluten Free Pumpkin Oatmeal Muffins are…

• Delicious
• Packed with pumpkin flavor
• The perfect amount of crumbly for a muffin
• Easy to make
• Made with less than 10 ingredients
• Made in a blender
• Allergy-friendly
• Low sugar
• Filled with fiber

What is a blender muffin?

A couple of years ago I saw “blender muffins” trending on Pinterest and Instagram and thought it was genius. The gist is that you put everything into a blender and let the blender do the work. Pour into a muffin tin, bake, and you’ve got muffins.

As a mom, anything that I can do with one hand is a win… can you relate?

This recipe is very similar. You can dump all of the ingredients (except your add ins) into a blender, and blend away until combined.

I use this blender, but a food processor also works.

Ingredients to make Gluten Free Pumpkin Oatmeal Muffins

You need less than 10 ingredients to make these muffins:

• Lentils (hear me out!!!)
• Rolled oats
• Pumpkin puree (canned works great)
• Eggs
• Sugar
• Baking soda
• Cinnamon
• Blueberries or chocolate chips for add-ins

You put LENTILS in MUFFINS?!

OK… so if you got to lentils and feel a little freaked out, let me tell you that you can’t taste them AT ALL! The entire recipe only has 3/4 of a cup of cooked lentils to replace some of the flour.

WHY?

First of all, I love baking with beans. It’s a fun way to change things up!

Second, it adds some extra plant-based protein, fiber, and iron. If you eat a largely vegetarian diet, iron can be tough to come by, and lentils are rich in iron.

What you need to make these pumpkin oatmeal muffins

The rest of the ingredients are fairly standard when it comes to muffins.

Rolled oats replace flour in this recipe.

Consider these muffins “flourless” because the rolled oats are blended into flour when you blend all of the ingredients together. Use rolled oats, not quick-cooking oats!

Pumpkin puree adds so much flavor and replaces any oil necessary.

These days, I’m all about cutting down my ingredient list to the bare necessary. I do a lot of baking with my (almost 2-year-old) son, so the fewer ingredients I need to get out of the pantry, the better!

You’ll need a cup of pumpkin puree so you will have leftover in the can. Try adding it to overnight oats, hummus, or mixing into a smoothie.

Can you replace the egg with a vegan option?

The recipe calls for one large egg. If you have an allergy you CAN use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of warm water). HOWEVER, the muffins will be a tad more dense and less regular fluffy, crumbly muffin.

Can you use a less refined sugar?

Once again, yes, you can, HOWEVER, do not replace the sugar with a liquid sugar alternative (like maple syrup, honey or agave). If you want to replace the regular sugar with a less refined option, I suggest coconut or date sugar.

What add-ins can I use?

I clearly chose blueberries, but you can honestly use any mix-ins you’d like, or leave them out altogether. Some of my favorite choices include:

• Blueberries
• Chocolate chips
• Pumpkin seeds (only on top)
• Sliced banana (for extra sweetness)
• Raisins or dried cranberries

How to Make Gluten Free Pumpkin Oatmeal Muffins

This recipe is fairly simple to make, but they may take an extra step if you first have to cook your lentils. Brown and green lentils are fairly quick-cooking, but this is a great way to use leftovers too!

As I mentioned earlier, add all ingredients (except your mix-ins) to a high-powered blender or food processor. Blend until combined.

I then add my mix-ins straight into the blender or food processor and gently fold them in with a spatula, but you can also transfer the batter to a large bowl and then mix them in.

Using an ice cream scoop (or 1/4 cup measuring cup), scoop the batter into a lined muffin tin. Fill the muffins almost to the top. You’ll get about 9 muffins.

You only need to bake the muffins for 20 minutes!

Kitchen Tools You May Need to Make These Muffins

You probably have the tools you need to make these muffins at home, but if not, here are some items you may need:

• High-powered blender or food processor
• Muffin tin (I LOVE the silicone ones, especially when baking with kids)
• Muffin liners
• Ice cream scoop to transfer the batter
• Silicone spatula

Leftover PUMPKIN?! Try these other pumpkin recipes:

• Pumpkin Dessert Dip
• Pumpkin Overnight Oats (5 ingredients!)
• Vegan Pumpkin Hummus
• Pumpkin Truffles
• Chocolate Chip Pumpkin Oatmeal Cookies

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Don’t Forget to PIN these Pumpkin Oatmeal Muffins for later…

Want even more PUMPKIN?! Try these recipes:

• Pumpkin Mac n’ Cheese
• Oat Flour Pumpkin Bread
• Gluten Free Pumpkin Snack Cake
• Gluten Free Pumpkin Pizza Crust
• Grain Free Pumpkin Pancakes

XO