Skip the bowl! These irresistible Vegan Pumpkin Spice Blender Muffins can be made in a blender! They’re moist, cakey with just the right amount of spicy sweetness, and made with wholesome ingredients you can feel good about eating. Naturally gluten-free too!

Let’s face it, gluten-free baking can be a little intimidating. Deciding on which flour to use, how much liquid to add, and cooking time, can feel more like a college-level science experiment than a fun kitchen project. Add vegan and oil-free into the equation and it’s hard to know where to start.

Well today I’m putting the fun back into gluten-free baking with these oh-so-easy Vegan Pumpkin Spice Blender Muffins. All the mixing can be done in the blender container, so there’s no need to use a bowl.

The blender magically turns oats into wholesome oat flour and whizzes all of the dry ingredients together. Plop the wet ingredients in, do an initial stir by hand, and let the blender finish off the mixing. Fold in your nuts and cacao nibs, scoop into jumbo muffin cups, and bake! It really is that easy to make perfectly scrumptious vegan pumpkin spice muffins every time.

Keep scrolling for handy tips and step-by-step instructions with photos!

Here’s my tips and tricks for creating fantastic gluten-free vegan blender muffins:

1. Measure accurately: It’s important, in gluten-free baking, to get your wet-to-dry ingredient ratio correct for a moist, but not gummy, texture. To do this, I recommend using a kitchen scale to measure the oats and pumpkin. I place my blender container right on the scale before measuring. If you don’t have a kitchen scale, trust your equipment, and measure as carefully as you can.

2. Minimal blending time: Oats become gummy when mixed with a liquid and blended for a long time. (think oatmeal) You can blend dry oats for as long as you need to make oat flour. But, once the wet ingredients are added, blend just long enough to combine them. (about 15 seconds) The blender needs a little help to get started, so use a soft spatula to reach into the corners of the container and pull the dry ingredients into the wet ingredients before turning on the motor.

3. Muffin cups: There’s nothing more disappointing than losing half of your muffin to the muffin cup. Using parchment paper to make your own tulip-style cups or using non-stick muffin cups will keep you and your muffins whole and happy. See how I make homemade muffin cups below.

4. Baking time: It’s so helpful to see if your oven is at the right temperature before baking. If you have a new oven, the digital display should be accurate. If you have an old oven (like me!) an oven thermometer is truly a baker’s best friend. Just be sure to preheat your oven to the correct temperature before sliding the muffins in. Bake 6 jumbo muffins, as in this recipe, for 30 minutes.

For 12 standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 22 minutes.

5. Cooling time: After removing the muffins from the oven, pluck them out of their tins and place them on a wire rack to cool. Do not let them cool in the tins. This is because condensation will form in the bottom of the tin as they cool, making the muffins soggy.

How to make your own tulip-style muffin cups

For jumbo muffin cups:

Cut a 5” square piece of parchment paper. Fold the paper in half and then in half again, so there is a plus sign on the square. This helps you find the middle. Press the paper into the muffin tin with the middle of the square in the middle of the cup. Using your fingers, mold the paper into the shape of the tin. The paper will fold and wrinkle as you go creating “petals” that stick out of the tin like a tulip. Make 6 cups for a jumbo muffin tin.

For standard muffin cups:

Cut a 4” square piece of parchment paper and then follow the same instructions as for jumbo muffin cups. Make 12 cups for 2 standard muffin tins.

These Vegan Pumpkin Spice Blender Muffins are:

Cakey and moist
Healthy
Perfectly spiced
Jumbo sized
Gluten & oil-free
Easy to make
Festive

Are you ready to have the most fun in the kitchen since Charley Brown and The Great Pumpkin? Me too! Let’s turn that oven on, grab a blender, and let the magic begin!

Ingredients for Vegan Pumpkin Spice Blender Muffins

Dry Ingredients:

2 cups (200 grams) of **rolled oats**
1 tablespoon of cinnamon
2 teaspoon of ground ginger
2 teaspoons of baking powder
¾ teaspoon of baking soda
½ teaspoon of cloves
½ teaspoon of fine sea salt (or kosher salt)

Wet ingredients:

1 cup (250 grams) of **pumpkin puree** (not pumpkin pie filling)
½ cup (4 oz.) of maple syrup
¼ cup (2oz.) of **peanut butter** (swap almond butter for peanut allergies)
¼ cup (2oz.) of **oat milk**
2 teaspoons of **apple cider vinegar**

Mix Ins:

1/3 cup (40 grams) of chopped walnuts
3 tablespoons of **cacao nibs**

Makes 6 jumbo muffins or 12 regular sized muffins.

How to make Vegan Pumpkin Spice Blender Muffins

Steps 1-2:

1. Preheat oven to 375 F / 190 C, gas mark 5. Next, line 6 jumbo muffin cups with parchment paper (see blog post for tips on how to do this) or non-stick muffin liners.
2. Add all of the dry ingredients to a blender container, securely attach the lid, and blend at medium to high speed (depending on how powerful your blender is) for about 30 seconds, or until the oats have turned into coarse flour. You will have to stop a few times and shake the oat flour mixture so it can re-settle over the blade.

Steps 3-4:

3. Add all of the wet ingredients to the flour mixture. Using a soft spatula, give the mixture a stir, reaching down into the corners of the blender container, to help the wet and dry ingredients blend efficiently.
4. Securely attach the lid and blend for about 15 seconds only on medium speed, blending until the ingredients are just combined and smooth. You may have to stop and scrape down the sides of the container or use a tamper to push the batter toward the blade. Minimal blending time prevents the oats from becoming gummy.

Step 5:

5. Fold in the walnuts and cacao nibs with a spatula by hand.

Step 6:

6. Scoop ½ cup of batter into each of the 6 jumbo muffin cups. Round out the tops with any leftover batter. Place in the middle of your preheated oven and **bake for 30 minutes.**
For 12 standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 22 minutes.

Step 7:

7. Pluck the muffins out of the tin and transfer them to a wire rack. Sprinkle with powdered sugar for a festive touch! Let cool for 15 minutes before eating for best texture.

Storage: Store completely cooled muffins in an airtight container for up to 5 days or in the freezer for 3 months.

Note: If you are using homemade roasted pumpkin puree, which is thicker than canned pumpkin puree, you may need to add 2-3 additional tablespoons of oat milk to the wet ingredients.