Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.

A child's hand reaching or a blender pumpkin muffin in a muffin tin on paper surrounded by pumpkin seeds.

Everyone loves muffins! They’re like having cake for breakfast, right? No one can resist that moist crumb, sweet flavor, and satisfying feeling that only a warm carb can provide. I was inspired by my girls to make these amazing little breakfast cakes. I needed something easy, because even on the weekends breakfast can be a bit chaotic. But I also wanted to sneak some vegetables into the mix. Because, who doesn’t love tricking their kids this close to Halloween!

What I came up with was an amazingly moist, yet completely oil-free, muffin. They’re fluffy, slightly sweet, and 100% delicious. Oh, and of course, vegan. Ok, but you might be wondering just how I got a moist crumb without the oil. I’ll let you in on my secret (because we’re friends).

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Pumpkin & Applesauce

At first glance you’re probably thinking these two have absolutely nothing in common. One is a bland vegetable and the other is a mushy fruit. That’s where you’re wrong my friend (yes, we’re still friends even though you initially thought these things). What these two have in common is much more important than their differences. They’re both mild, slightly sweet, and amazingly MOIST! That’s right! THIS is where we get the moisture. Thanks to the pumpkin puree and applesauce we don’t have to add oil to get a moist muffin.

Now, I’m not against oil. But sometimes adding oil to a baked good can give it an overly greasy flavor. Not super appealing. And I know that there are many readers out there who prefer not to consume oil simply because they’re on more of a whole food diet. So these oil-free blender pumpkin muffins are perfect for everyone in between.

Dates

Not only are these blender pumpkin muffins oil-free, but they are also sweetened with dates. Just a few things about using fresh dates

  • First, make sure that your fresh dates are VERY fresh. You want them super soft and moist. If they have dried out a bit, simply let them sit in boiling hot water for about 10 minutes. Once they’ve softened up, be sure to squeeze out all the excess water.
  • Secondly, when using dates in this recipe be sure to pulse them in the blender alone. You want to blend them until they form a paste. This will make working them into the other ingredients much easier.
Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Blender

This recipe is meant to be made entirely in your blender. There is no need to dirty other bowls or kitchen appliances. Isn’t that awesome?! Because, who wants to sink full of dirty dishes first thing in the morning? Not me! If, however, you do not have a blender you can definitely use a food processor. Just make sure that it’s large enough to handle the volume of the ingredients.

Add-Ins

If you would like to jazz up this recipe even more here are a few ideas to make these blender pumpkin muffins uniquely yours. Add in or top your muffins with: dried raisins, cranberries, chocolate chips, walnuts, or, like I did, pumpkin seeds.

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flax- Omega-3 fats, soluble and insoluble fiber

Pumpkin- fiber, potassium, selenium, vitamin A

you might also enjoy

Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 30-minutes, applesauce, blender, dates, easy, gluten-free, muffin, nut-free, oil-free, pumpkin, pumpkin seeds, vegan
Servings: 12 muffins
Author: Erin

Equipment

  • Blender

Ingredients

  • 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
  • 8 fresh dates

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup flaxmilk
  • ½ cup applesauce
  • 1 tsp vanilla

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda
  • cups whole-wheat flour sub gluten-free flour if necessary

Instructions

  • Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
  • Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
  • Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
  • Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
  • Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
  • Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.

Please follow and like me:

Warm Autumn Vegetable Salad

With Pumpkin Tahini Dressing

Warm autumn vegetable salad drizzled with pumpkin tahini dressing. All you need are two sheet pans and a bowl for this amazingly satisfying lunch. Vegan, gluten-free with nut- and oil-free options this salad makes a fantastic side or meal and works great for meal prepping.

Warm winter vegetable salad on a bed of butter lettuce with purple and yellow flowers and a bowl of fresh cranberries.

Warm Autumn Vegetables

Ok, this has got to be why I love fall so much. There’s nothing like prepping a bunch of vegetables, seasoning them in some well-thought-out spices, tossing them in the oven, and enjoying the aroma that fills my house while they roast. This, to me, is what the autumn months are all about. So let’s discuss these vegetables a little bit shall we?

Sweet potatoes

Sweet potatoes are just amazing! They’re so versatile (baked, boiled, steamed, mashed…you know the different ways to prepare a potato!) and they really are very sweet. In this dish I remove the skins but if you would prefer the extra fiber (there’s already a lot of it in this salad) feel free to keep it on. It’ll give the sweet potato a nice crunchy, caramelized texture.

Multi-colored carrots

I love the additional colors from the multicolored carrot variety. You can totally use regular ol’ orange carrots if you cannot find the multis, it’s no big deal. Just remember that you want to eat the rainbow. The greater the color variety in your food, the more nutrients you’re consuming.

Delicata Squash

The delicata squash is by far my FAVORITE squash. Ever. I think I love it so much because you can eat the skin! Less prep time means more time enjoy the cool autumn days outside with my family and less time making meals. Plus, who doesn’t love the cute little half moon shapes of a delicata squash? Pro tip: save the seeds of your delicata squash and use them in this recipe for chili roasted squash seeds. Also, did you know that you can save the pulp (or scooped out portion) of the squash and put it to go use here.

Parsnips

And let’s not forget the parsnips! Now these are the secret star of the show. They are actually really sweet and are amazing when roasted. They’re also fantastic in soups and stews. Be on the lookout for more parsnips recipes from me as the season rolls into autumn, but for now, let’s just appreciate them in this delicious little salad.

Warm winter vegetable salad on a bed of butter lettuce with purple and yellow flowers, pumpkin tahini dressing, and a bowl of fresh cranberries.

Pumpkin Tahini Dressing

I love making my own dressings. Nothing beats the convenience of store bought but I also like to be in control of the amount and type of fats and sugars that are in my dressings. And most store-bought dressings contain gums. Ew. So let’s whip up this fun fall dressing together ok? It’s thick, lightly pumpkin-y, nut-free, and oil-free.

Toppings

This is where you get get to be creative. The salad toppings I have listened down in the recipe are just recommendations and ideas. Use what you have and whatever is in season. I recommend a nut or seed, something creamy such as avocado or vegan cheese, and a lightly sweet fruit such as figs or pomegranates. These additional flavors and textures aren’t required of course. The salad is fantastic as is. But adding these topping will create a more intricate flavor profile and visual appeal. Go crazy!

Meal Prep

Finally, did I mention that this salad is perfect for meal prepping? Move over boring salads and bland sandwiches…prepare this on Sunday instead to get you through the upcoming work week. Store the vegetables, salad, and salad dressing separately in your fridge and assemble everything the evening before. Super simple, flavorful, satisfying, (insert more wonderfully descriptive adjectives here). You get the idea. This warm autumn vegetable salad with pumpkin tahini dressing is a packed lunch that will definitely keep you going long into the afternoon.

Enjoy friends!

Ingredient Health Benefits

Carrots-vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C

Cranberries-vitamin C, fiber, phytonutrients

Garlic-phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

Sweet potatoes-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

you might also enjoy

Warm Winter Vegetable Salad with Pumpkin Tahini Dressing

Warm winter vegetable salad drizzled with pumpkin tahini dressing. All you need are two sheet pans and a bowl for this amazingly satisfying lunch. Vegan, gluten-free with nut- and oil-free options this salad makes a fantastic side or meal and works great for meal prepping.
Prep Time15 mins
Cook Time40 mins
Assembly5 mins
Total Time1 hr
Course: Salad
Cuisine: Vegan
Keyword: easy, gluten-free, meal prep, nut-free, oil-free, pumpkin, salad, tahini, vegan, vegetables
Servings: 4 people
Author: Erin

Ingredients

Warm Winter Vegetables

  • 1 large sweet potato, peeled, diced
  • 1 delicata sqush, de-seeded, diced
  • 2-3 parsnips, peeled, cored, diced
  • 4 mutlicolored carrots, peeled, diced
  • 1 cup fresh or frozen cranberries
  • 1, 15oz can black beans drained and rinsed
  • avocado oil spray omit if oil-free
  • 1 tbsp pumpkin pie spice
  • freshly cracked pepper, to taste
  • red chili pepper flakes, to taste

Salad Dressing

  • 3 tbsp runny tahini
  • 2 tbsp canned pumpkin not pumpkin pie filling
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • ½ tsp garlic, minced
  • ½ tsp pumpkin pie spice
  • tsp onion powder
  • 5 tbsp water
  • salt & pepper to taste

Salad

  • 4 cups lettuce of choice (arugula, spinach, butter lettuce…)
  • chopped nuts (walnuts or pecans)
  • toasted pumpkin seeds
  • vegan feta cheese
  • avocado diced
  • pomegrante arils
  • fresh figs

Instructions

Warm Winter Vegetables

  • Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • In a small bowl combine pumpkin pie spice, black pepper, and chili flakes (if using). Set aside.
  • Divide prepared sweet potatoes, delicata squash, parsnips, and carrots and place on prepared baking sheets. Spray with avocado oil cooking spray. Top with spice mixture and toss to coat.
  • Roast for 20 minutes then remove from oven and add cranberries and black beans to both baking sheets. Toss to coat and roast for additional 20 mintues.

Salad Dressing

  • In a small bowl whisk all salad dressing ingredients until well combined. If too thick, add water a tbsp at a time until desired consistancy is reached.

Salad

  • To assemble the salad: toss lettuce greens of choice with salad dressing. Divide between 3-4 plates. Top with warm winter vegetables and additional salad toppers. I suggest: chopped walnuts, pecans, or pumpkin seeds; vegan feta or diced avocado; pomegrante seeds or fresh figs.
Please follow and like me:

Vegan Caramel Apple Pancakes

These vegan caramel apple pancakes are perfect for a cozy autumn morning spent inside. Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free. With a decadent 3-ingredient vegan caramel sauce you’ll feel like you’re having dessert for breakfast.

Apple pancakes on a plate with date caramel, apples and cotton in the background.

I wanted to create a breakfast recipe that EVERYONE can enjoy. And with these caramel apple pancakes I think I’ve hit the jackpot. There’s no need to order any crazy ingredients or go hunting in specialty grocery stores to prepare these perfectly fluffy and wholesome caramel apple pancakes.

Plated apple pancakes surrounded by caramel sauce, apples and cotton.

Apple Pie Spice

Before we get going on this recipe let’s just take a quick second to discuss something: apple pie spice. It’s pretty hard to come by in the grocery store unless you happen to be shopping for it during the autumn months. That being said, making your own spice blend is SUPER simple. Plus it tastes much better in my opinion. You can also customize it. Leave out a spice that perhaps you aren’t too fond of. Or substitute in another favorite that has the same flavor profiles as the others. So really quickly, let me just tell you how I make my apple pie spice blend.

  • 2 tbsp cinnamon
  • 3/4 tsp cardamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice

Mix these all up together and store them in a small, airtight jar. Add this spice to coffee, oatmeal, quick breads, homemade applesauce…go crazy!

Close up of caramel apple pancakes on a fork with apples and a cup of tea in the background.

Pancakes

Now that you’ve got your apple pie spice let’s talk about actually making these incredibly easy and completely satisfying caramel apple pancakes. First you’ll need oat flour. If you’ve checked out my pumpkin pancakes you’ll know that I love using oat flour. It’s so easy (and cheap) to make at home and is gluten-free (just make sure that you purchase confirmed gluten-free oats). If you have rolled oats, you essentially have oat flour. Just dump the whole rolled oats into your food processor or blender and pulse until you have, well, a flour. Done! The rest of the ingredients are pretty self-explanatory which is totally what I was going for: Simple!

The only thing that I really want to stress about these pancakes is that, once all the ingredients have been combined, please make sure that you let the batter rest for at least 5-10 minutes. This is going to result in super fluffy, tender pancakes. Who wants flat, tough pancakes? Not me! So while the batter is resting make yourself some of my amazing 3-ingredient caramel sauce…

Caramel Sauce

It was really important for me to up the sweetness factor of these pancakes without adding any cane sugar, coconut sugar, maple syrup or *gasp* artificial sweeteners. Enter the incredible date. Simply pull the pits from 8 dates, toss them into a small food processor, and pulse until they’re very well chopped. Next add in the coconut milk and a splash of vanilla. Process until it’s well combined and creamy. If it’s too think simply add in more coconut milk a little at a time until it’s pourable.

The caramel color from the dates and vanilla isn’t the only thing that looks authentically caramel about this sauce: it’s just as sweet and satisfying as the dairy-containing original! This caramel sauce pairs perfectly with the apple pancakes but it could easily be used to top your favorite vegan ice cream, chocolate cake, brownies, cheesecake…you name it! You can even eat it right off a spoon. I won’t judge.

Caramel apple pancakes on a plate with date caramel sauce being poured on the pancakes.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

You might also enjoy

Vegan Caramel Apple Pancakes

Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free.
Prep Time5 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, gluten-free, naturally-sweetened, nut-free, oil-free, refined-sugar free, vegan
Servings: 10 pancakes
Author: Erin

Ingredients

Apple Pancakes

  • cups oat flour
  • ½ tbsp baking powder
  • ½ tsp apple pie seasoning
  • 1⅓ cup plant-based mylk
  • ½ cup applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Caramel Sauce

  • 8 medjool dates, pitted soak in hot water for 5-10 minutes if hard
  • 1 cup coconut milk can be either full or reduced-fat, from a can
  • ½ tsp vanilla extract

Instructions

Apple Pancakes

  • In a medium-sized bowl whisk together the oat flour, baking powder, and apple pie spice.
  • Add the applesauce, plant-based mylk, vanilla, and apple cider vinegar.
  • Mix until just combined. Do not over-mix. Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter. Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.

Caramel Sauce

  • In a small food processor, pulse pitted dates until well chopped.
  • Add coconut milk and vanilla extract processing until smooth. Add more coconut milk, a little at a time, if caramel is too thick.
  • Serve pancakes warm and topped with caramel sauce.
Please follow and like me:

Pumpkin Pancakes

One bowl and 10 ingredients are all you need to make these vegan pumpkin pancakes. They use simple ingredients and are gluten-free and naturally sweetened with maple syrup. These beauties are light, fluffy, golden brown and just perfect for crisp autumn mornings. Plus they come together in less than 30 minutes and are sure to be a hit with the whole family.

Pumpkin pancakes topped with vegan butter.

Ok guys. I can’t take it anymore. We are half of the way through September and I haven’t posted anything pumpkin yet. (Until now!) I’ve lasted this long and I just can’t keep these pancakes to myself anymore. So, here goes!

First let me just say: I love pumpkin. I. LOVE. PUMPKIN. I don’t think I’m alone in this but if for some reason you don’t love, like, or tolerate pumpkin anything just give these guys a chance. I swear, they don’t have an overwhelmingly pumpkin flavor! In fact, the pumpkin almost acts as a natural sweetener. The pumpkin in these pancakes is also a fantastic way to add some vegetables to your breakfast without munching on a head of lettuce. Read: give these to your kids and sit back while they delight in the thrill of pancakes for breakfast, blissfully unaware that they are indeed consuming something secretly full of plant-based nutrients. Score!

Two plates of stacked pumpkin pancakes topped with vegan butter.

But it’s not just the pumpkin in these nutrient-packed little beauties that keeps this dietitian happy! Let’s talk about some of the other reasons why I love these pumpkin pancakes. They are vegan, gluten free, naturally sweetened and can be made nut-free as well. This means everyone at the table can enjoy them!

Oat Flour

Before you throw in the towel…Stop right here and read! You do not have to run out and buy all sorts of high-end ingredients to make these pancakes! As long as you have rolled oats and a food processor you have oat flour. Ok? Ok. Simply pulse your oats in the food processor until they resemble, you guessed it, flour. All done. That simple.

Protein Powder

No need to stress about this ingredient either! If for some reason you don’t have or wish to use protein powder, simply sub in an extra 1/4 cup of oat flour instead. See friends? These pumpkin pancakes are totally customizable without compromising on deliciousness.

Two plates of stacked pumpkin pancakes topped with vegan butter.

Ingredient Health Benefits

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Pumpkin-fiber; potassium; selenium; vitamin A

YOu might also enjoy

Pumpkin Pancakes

One bowl and 10 simple ingredients are all you need to make these vegan, gluten-free, nut-free, natually sweetened pumpkin pancakes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: banana-free, egg-free, gluten-free, naturally-sweetened, vegan
Servings: 10 pancakes
Author: Erin

Ingredients

  • 1⅓ cup oat flour
  • ¼ cup vanilla protein powder or sub extra ¼ cup oat flour
  • ½ tbsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1⅓ cup plant-based milk, room-temperature (if using a plant-based milk with added protein, use ⅓ cup of milk and 1 cup water)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp melted coconut oil or sub canola oil
  • ½ tbsp apple cider vinegar

Instructions

  • In a medium-sized bowl whisk together the oat flour, protein powder, baking powder, and pumpkin pie spice.
  • Add the pumpkin puree, plant-based milk, maple syrup, vanilla, melted coconut oil, and apple cider vinegar. Mix until just combined. Do not over-mix.
  • Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter.
  • Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.
  • Serve warm with maple syrup and vegan butter or cream cheese.
Please follow and like me: