Pumpkin Blender Muffins

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins


Vegan Pumpkin Blender Muffins are a healthy treat for fall! Gluten-free, oil-free, yet moist and delicious! #virtualpumpkinparty


  • 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


  1. 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.

For the Cinnamon Cashew Frosting

  1. Melt coconut oil and add to remaining ingredients in a blender or food processor. Blend until smooth and creamy, then drizzle over cooled muffins.


Nutrition facts includes frosting.