It’s the time of year we’ve all been waiting for; an excuse to make all.the.things.pumpkin. This recipe has been a long time coming and I wish I had shared it a month ago at the beginning of PSL season.
These Pumpkin Blender Muffins are just as good a month later—“low sugar” and gluten-free ingredients ‘n all!
Blender Muffins
If you’re looking for easy clean-up, then make these muffins in your blender. I simply layer the ingredients in the blender according to the order of the ingredient list and blend.
Finish by pouring the batter into your muffin liners directly from your blender and baking feels pretty darn easy!
Of course, my Pumpkin Blender Muffins call for oat flour which can be purchased or made at home. See my recipe for Zucchini Banana Blender Muffins for directions on making your own oat flour.
Gluten-Free and Low Sugar
Use any gluten-free flour that you prefer which has a 1:1 replacement ratio. If you use coconut, almond, or another nut flour, be sure to do your research as to how much is needed and expect a different consistency than these light and fluffy muffins.
When I make my own baked goods recipes, it’s important to me to use natural sugar like raw honey and to use as little as possible. These muffins are not all that sweet with just a 1/4 cup of raw honey in the recipe but my kids still love them. A little grass-fed butter adds the perfect sweet and salty flavor to complete the pumpkin muffin experience.
If you’d like a sweeter muffin, try adding applesauce or more honey. If using applesauce, I would omit the almond milk.
Enjoy these as a snack or as a side to your favorite fall chili!
Let me know how you like ’em!
-Suzi
Pumpkin Blender Muffins + Gluten-free + Low Sugar
Ingredients
- 3 egg whites
- 1 cup shredded zucchini
- 3/4 cup pumpkin puree
- 1/4 cup raw honey
- 2 tbsp avocado oil substitute coconut, olive, or butter
- 1/2 cup almond milk or other
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 3/4 cup gluten-free flour nutrition label reflects rice flour
- 1/4 cup arrowroot powder or tapioca starch, this helps the flours to bind well
- 2 scoops collagen peptides
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice sub 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
Instructions
- Preheat oven to 425 degrees.
- Add ingredients, in order listed, to the blender and stir to incorporate the flours before blending.
- Blend together for 20-45 seconds until everything is just incorporated.
- Place batter near the top of muffin tins–silicone liners work best.
- Turn oven down to 350 degrees and place muffins in oven for 20-25 minutes until toothpick comes out clean. Tops will be browning due to the baking soda (if you would like to avoid the browned look, sub baking powder for the baking soda).
- Cool before serving and popping out of liners.