The BEST Pumpkin Mini Muffins | Gluten-free, Dairy-free
These healthy mini pumpkin spice muffins are one of the best muffin recipes I’ve ever created! Mix it all up in the blender and pour directly into a muffin tin. Moist, satisfying, and perfectly spiced this is the only pumpkin mini muffin recipe you’ll ever need! Even though we are not a gluten-free, dairy-free family and these are still our favorite pumpkin muffins!
It’s fall and it’s officially time for all things pumpkin! Hurry up and make these delicious mini muffins, you have to try them! It’s hard to believe that a few pantry staples thrown into a blender can turn into the most delicious little pumpkin bites that are much healthier than traditional pumpkin muffins. You probably have most of the ingredients in your pantry right now. Just put all of the ingredients into a good blender, blend it up like a smoothie, and pour it into a prepared mini muffin pan. Bake, cool, eat, and enjoy as a healthy and amazing-tasting after-school snack, breakfast, dessert, or any time of the day. This recipe is gluten-free and makes the most tender muffin. It’s the perfect way to get a little fall flavor!
Why is this the best healthy pumpkin muffin recipe?
- They taste DELICIOUS. Seriously. It’s one of our favorite pumpkin recipes, hands down.
- Oats instead of flour. NO GLUTEN, no prob. Blending it basically turns the oats into oat flour. Also, this recipe has NO DAIRY!
- Sweetened with HONEY or pure maple syrup instead of sugar.
- A simple ingredient list full of real whole foods. Almond butter, honey, pure pumpkin puree, and cinnamon. A healthy muffin that actually tastes good.
- This is an EASY RECIPE – all mixed up in a blender and the muffin batter is poured directly into the muffin tin. No dirty bowls or mixing spoons!
- AND they are still the best pumpkin muffins ever even though it’s mostly clean and healthy. Seriously we don’t make any other recipe in our house!
How to make pumpkin mini muffins in the blender
My favorite thing about these muffins is that they can be completely mixed up in a blender or food processor and then poured right into the muffin tin. Put all of your dry ingredients into a blender (a food processor will work too) and pulse a few times. Then scoop in the wet ingredients and blend. Scrape the sides of the blender a few times to ensure that everything gets into the mix and is smooth and well combined. If your batter is too thick, add a little water a tablespoon at a time until you get the consistency of muffin batter.
Prep your mini muffin tin with nonstick cooking spray (paper liners don’t work well with this recipe) and divide batter into the muffin cups until they are about 3/4 full. Bake muffins and let them cool for about 5 minutes, and remove from the pan to cool the rest of the way on a wire rack. If you leave them to cool completely in the pan they might stick and not come out as easily. I’ve found running a butter knife around the edge of the muffins is a great way to help them to come out easily.
These muffins can be stored in an airtight container for up to a week, but I’m guessing they won’t last that long!
Can you make this recipe NUT-FREE?
YES! You can make this recipe with sunflower butter or soy-nut butter or try your favorite. They will change the flavor a bit but they will still be delicious!!
Can you make this recipe NUT-FREE?
YES! You can make this recipe with sunflower butter or soy-nut butter or try your favorite. They will change the flavor a bit but they will still be delicious!!
Can I freeze a batch of muffins after they are baked?
Absolutely! Once the muffins come to room temperature, put them into labeled freezer bags and freeze. They will keep in the freezer for 3 months.
Add-Ins for Healthy Pumpkin Mini Muffins
You could add mini chocolate chips to make mini pumpkin chocolate chip muffins, or top the muffins with a cinnamon sugar coating if you’re into that kind of thing with your pumpkin treats. I didn’t because I like how healthy these are without them. That way I don’t feel guilty when I’m snacking on them with my afternoon coffee or eating them for a sweet treat at 10 pm. Plus I’m personally not a huge fan of cinnamon and chocolate together. BUT I have been known to cut them in half and spread a dollop of whipped cream cheese, or cream cheese frosting on top of each half.
Check out the recipe below for the best healthy pumpkin muffins and see what you think!
Recipe Notes: This recipe does not work for regular-size muffins, the batter is too soft. It will only work to make mini muffins, otherwise, they won’t hold together.
Printable RECIPE Card
The BEST Pumpkin Mini Muffins
Ingredients
- 1/4 cup Almond Butter
- 1 15 oz Can of Pumpkin Pure
- 6 Tbs Honey
- 1 Large Egg
- 1/2 Cup Old-Fashioned Rolled Oats
- 2 Tbs Ground Flaxseed
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Baking Soda
Instructions
- Preheat your oven to 375 degrees F.
- Prepare a mini muffin tin with cooking spray. In my experience liners don't work well with this recipe. The muffins are too soft.
- Add all ingredients to the blender making sure the wet ingredients are on the bottom so it blends well.
- Pour or spoon the batter directly into the muffin tin with the blender, filling each a little less than 3/4 full.
- Bake for 15-20 minutes, until the tops of the muffins are set.
- Allow the muffins to cool for about 5 minutes before removing from the pan.
- Once cool you can store them in an airtight container for up to 4 days, or if you don't eat them all, you can freeze them for about 3 months.