Happy PUMPKIN season! Time to make vegan pumpkin blender muffins! Yes, my friends, the much-loved original vegan blender muffins got a fall makeover, and they even come with fancy new accessories (or ‘cessories’ as Vida says), in the form of a cinnamon cashew icing! These are good, folks.
This is now the third variation of the original recipe, and it certainly won’t be the last. I thought it would be hard to top the double chocolate hazelnut version, but these are a contender for sure. There are a few new ingredients, aside from the pumpkin, but the recipe is so forgiving that they can easily be swapped out for something similar. Let me explain…
One of the key features of the original vegan blender muffins is that they are oil-free, but still moist. This comes from using nuts as the fat along with oats which are the only “flour” used. And not only that, you don’t even have to grind the oats into flour first, you just blend it up with the rest of the ingredients. But not everyone can eat nuts, so I was inspired to try to find a way to substitute them for something else without compromising on the flavor or texture. Knowing I was going to do a pumpkin muffin, my wacky brain thought, could pumpkin seeds work? Is that just TOO CRAZY? Friends, they TOTALLY WORK. It’s like they were made to be in this muffin. But you can still use cashews if you like! Nearly any nut would work, I think, but I’ve only tested them with cashews, so try at your own tasty risk.
Of course, these are pumpkin muffins, so aside from the pumpkin seeds (raw pepitas), and the pumpkin puree, the only other changes I made to the original recipe were to add cinnamon and pumpkin pie spice (because OF COURSE), and, the secret weapon….apple cider! Instead of water, this recipe calls for 2 cups of apple cider. Which you would think would be too apple-y, but it’s not at all. It totally brings out the flavor of the pumpkin and the spices. But, don’t fret, you can make these with water instead and they would still taste awesome. Trust me, I tried them both ways. Many times. 🙂
To make these muffins, you literally just dump all of the ingredients into a blender or food processor and blend the heck out of them. If you’re using a blender, you can then immediately pour the batter straight into the muffin cups. With a food processor, you’ll need to scoop out the batter, and it won’t be quite as smooth, but it still bakes up the same, if slightly heartier (you might spy a small piece of oat or pepita, but it won’t affect the overall texture).
Yes, you need to fill the muffin cups all the way to the top. Trust me on this. Have I steered you wrong before? Don’t answer that.
Bake at 375F for 22 minutes, and then wait the excruciating 10 minutes for the muffins to rest and cool. Your patience will be rewarded with a soft, tender, slightly chewy crumb and a flavor that just screams, FALL! PUMPKIN! GIVE ME ALL THE PUMPKIN THINGS!!!
Ok, maybe it doesn’t scream. But that would be a pretty funny prank. I know you’re googling “food that screams” right now. Please come back. I’m sorry I sent you down the rabbit hole. You’re not reading this anymore, are you?
Just when you thought these couldn’t get any better, cinnamon cashew icing is about to enter your life.
Wait a second, Beth. I thought you said these were nut-free? Are you a big tease?
Yes, I know. I’m terrible. I tried to make the icing with the pepitas, but it wasn’t a success. I might be able to get something passable with future testing, but for now, I at least wanted to give you the cashew icing option, but it’s totally fine to leave it off. The muffins are still crazy delicious without it. Also you can eat more of them if you don’t have the icing on them. That’s logic, right?
That icing though. Cashews, cinnamon, maple syrup and a tiny bit of coconut oil, pureed to creamy, silky, sweet perfection. Ready to be slathered on all the pumpkin baked goods.
If you give this recipe a go, please let me know! I didn’t mean for that to rhyme.
Pumpkin Blender Muffins
- 3 cups rolled oats ((use certified gluten-free if GF))
- 3/4 cups raw cashews or pepitas
- 3/4 cups pumpkin puree
- 1/2 cup maple syrup or unrefined sugar (or a combination)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 cups apple cider, apple juice, or water (NOT apple cider vinegar) (or a combination)
For the Cashew Cream Drizzle
- 3/4 cups raw cashews (132g)
- 3 Tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 Tablespoon coconut oil
- Preheat oven to 375F. Add all ingredients to a blender and puree mostly smooth and no large pieces of pepitas or cashews remain. Fill 12 muffin liners to the brim. Bake for 22 minutes or until a toothpick comes out mostly clean. Remove muffins to a cooling rack for at least 10 minutes before enjoying with the optional cashew cinnamon frosting, a pat of vegan butter, or simply plain.
- Add all ingredients to a blender and puree mostly smooth and no large pieces of pepitas or cashews remain.
- Fill 12 muffin liners to the brim. Bake for 22 minutes or until a toothpick comes out mostly clean.
- Remove muffins to a cooling rack for at least 10 minutes before enjoying with the optional cashew cinnamon frosting, a pat of vegan butter, or simply plain.
For the Cinnamon Cashew Frosting
- Melt coconut oil and add to remaining ingredients in a blender or food processor. Blend until smooth and creamy, then drizzle over cooled muffins.