Blender Pumpkin Spice Muffins

dairy freevegetarian
Blender Pumpkin Spice Muffins

These easy Pumpkin Spice Muffins are made in a blender, flourless, and a tasty portable breakfast or snack. They’re meal-prep friendly and packed with protein and vitamins, thanks to ingredients like eggs, veggies, and Bob’s Red Mill’s Rolled Oats and Flaxseed Meal.

Blender Pumpkin Spice Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Bob's Red Mill Muffins

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors!

To start, since it’s back-to-school and the fall season, we’re sharing Pumpkin Spice Muffins. The secret ingredient? Pumpkin puree and pumpkin spice! These muffins are cozy and the perfect way to celebrate the crisp fall season. Luca loves these with almond butter and I love them as is, with an almond chai latte!

Blender Pumpkin Spice Muffins

No matter how you enjoy these muffins, you’ll be amazed by how easy and simple yet flavorful these muffins are! Tomorrow, we’re sharing our Lemon Poppyseed Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Serves 5-6 muffins

Blender Pumpkin Spice Muffins

5 minPrep Time

22 minCook Time

27 minTotal Time

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Ingredients

  • 1/3 cup pumpkin puree
  • 1 ripe banana
  • 2 large eggs
  • 3 tablespoons rolled oats (I use Bob's Red Mill)
  • 1 tablespoon flaxseed meal (I use Bob's Red Mill)
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat the oven to 350 degrees.
  2. Blend all of the ingredients together in a blender until smooth. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.
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29 comments

Anonymous says:
How many does it make and can I sub applesauce for banana? I can’t do bananas! Thanks can’t wait to try!
Meaghan says:
This recipe yields 5-6 muffins! We haven't tried subbing in applesauce but please give it a go and let us know how it comes out!!
Kathy says:
Subscribe me.
Meaghan says:
We're so happy you'd like to subscribe! You can do so here: https://us3.list-manage.com/subscribe?u=a3963ea2613d9911ccf0d71ce&id=b1070fe176
Eden says:
These look so good! If you made them as donuts, would the timing be the same?
Meaghan says:
Yes, that should work nicely! Just keep an eye on them because we haven't tested them that way yet! Let us know if you do!
Anonymous says:
Is there a egg replacement that might work?? Thanks 😊
Meaghan says:
Flax eggs are always a great substitute!
Anonymous says:
Hi, anyway to make these without egg? My bubba has an egg allergy =\
Meaghan says:
Any vegan egg substitute should do!
Jenn says:
These look lovely! How might you adjust this recipe for 24-mini muffins? Thank you!
Meaghan says:
Hi Jenn, just double the recipe until you have enough for your particular tins!
Candac says:
What can I use/substitute for flaxseed? None at home and don’t use it commonly.
Emory says:
I Made these and they were super flat. How do yours come out so fluffy? I double checked the recipe but didn’t miss anything.
Meaghan says:
They will be somewhat flat compared to larger muffins most are used to!
Sharon says:
Why cant I find a print button for the muffins? I don’t know how to print off these recipes. Or am I missing something. Thanks.
Meaghan says:
The Print button is located by the title of the recipe in the recipe section close to the bottom of the page!
Kenzie says:
My LO loves these muffins, and I love that I can feel good about giving them to her! Can’t wait to try this new flavor!
Meaghan says:
Awe! This is fantastic. Thank you for giving them a try!
Nicole Padilla says:
Hi !! I just wanted to know more about how do you store these muffins in the freezer.
Meaghan says:
Just pack them up in a freezer safe bag and you should be good to go!
Lina says:
How long would this cook in a donut pan?
Wendy Kuzniar says:
I made them but even after cooking them 35 minutes the insides were really squishy even though the outside looked cooked. I am not sure what I did wrong.
Jeremy says:
Amazing recipe, will definitely give it a try. Thanks for sharing.
Meaghan says:
You're so welcome!!
Erika says:
These are so great! Has anyone tried subbing baby oatmeal cereal instead of the rolled oats? We have sooo much baby oatmeal that I don’t make as much (SO messy!) and want to incorporate it into a recipe like this one!
Meaghan says:
Ohh, such a smart idea! Give it a shot! And please let us know how it comes out.
Linda says:
You're no longer including the nutritional information? The carb count would be very helpful for Type 1 diabetics. Thank you.
Meaghan says:
Thank you for the feedback, Linda! Yes, we're no longer including that information. However, you should be able to get a good read if you plug our ingredients into any nutritional tracker.

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