Pumpkin-Oat Mini Muffins

Pumpkin-Oat Mini Muffins

11 Reviews
From: EatingWell Magazine, September/October 2018

These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups rolled oats (see Tip)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup unseasoned pumpkin puree
  • ¾ cup packed dark brown sugar
  • 3 tablespoons grapeseed or canola oil
  • 1 teaspoon vanilla extract
  • ⅓ cup mini chocolate chips or chopped dried cranberries


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.
  3. Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 82 calories; 3 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 1 g protein; 6 mcg folate; 16 mg cholesterol; 9 g sugars; 8 g added sugars; 1,611 IU vitamin A; 0 mg vitamin C; 26 mg calcium; 1 mg iron; 66 mg sodium; 64 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carb

Reviews 11

October 05, 2019
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By: barbK
I didn't want to get out the food processor, so I used 1 cup quick oats & 1/2 cup whole wheat flour. Also used canola oil. I think the person that used the Vitamix over-mixed the muffins. I added wet ingredients to dry and mixed by hand. They were moist & fluffy!
September 22, 2019
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By: Natacha Thibault
This was hit with kids!
September 18, 2019
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By: Yoly
I have a Vitamix so I had no problem whatsoever blending this recipe. I hate to be the only person that didn't care for these. I followed the recipe, filling 2/3 of the way and the muffins hardly rose. They were dense and gummy. Not something I would make again.
September 14, 2019
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By: Mary Lazorchak
These are the best. Make them all the time. Use nutsand cranberries. Sometimes dark chocolate if I have it!
February 22, 2019
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By: Karen
Big Hit!!!! Will try dried cranberries next time.
October 28, 2018
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By: amtsss
Just use 1 cup of "1 minute oats" (which are already chopped up to cook fast) and 1/2 cup of oat flour. No need to use blender. Mix dry ingredients, wet ingredients - then combine them like any other recipe.
October 14, 2018
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By: Elizabeth Haynes
Really delicious! However, my blender had a really hard time. Next time I'll make it in the food processor. I chose to use the dried cranberries (unsweetened) and I used canola oil. Can't wait to make these again!
October 14, 2018
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By: lisa
Moist and delicious! Made half recipe and got 14 mini muffins using a standard cookie scooper. Unfortunately my blender is from the 60's and couldn't handle the batter so I'll have to use my mini processor next time...or upgrade my blender!
October 12, 2018
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By: L.H.
Perfect fall muffin. Pumpkin and I used the dried cranberries. I got 24 mini muffins and 6 regular muffins. Also, when I make them again, and I will make them again, I will used a food processor or a mixer.My blender had a hard time blending the ingredients and then i had to take it apart to get the rest of the batter. Still, my husband and I are enjoying them.
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