These Cinnamon Pumpkin Blender Muffins are a healthy snack that’s easy to throw together. Made with simple ingredients and requiring minimal cleanup, they’re quick to prepare and perfect for meal prep. Enjoy these mini muffins as a grab-and-go breakfast, an afternoon snack, or a lunchbox treat throughout the week.
Ingredients12 servings
- 2 cups rolled oats
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup silken tofu or cottage cheese
- 1/4 cup maple syrup
- 2 Tbsp pumpkin seeds
- 1 Tbsp cinnamon
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions
1
Preheat oven to 325°F. In a blender, blend oats until they form fine flour. Add pumpkin puree, tofu or cottage cheese, eggs, maple syrup, vanilla, apple cider vinegar, cinnamon, baking soda, cream of tartar, and salt. Blend until smooth. Let batter rest 5 to 10 minutes.
2
Pour batter into greased or lined 24-mini muffin tin. Sprinkle pumpkin seeds on top of each muffin. Bake 20-22 minutes, until toothpick comes out clean. Cool a few minutes before removing to a wire rack.
Note: If you don’t have pumpkin purée on hand, you can also use mashed bananas or applesauce as an alternative.
Happy cooking 🥰 ☀️
All these recipes look delicious 😋
I made the cinnamon/pumpkin muffins twice!! I used regular size muffin cups and added pecans and mini chocolate chips for added crunch and some sweetness- they were delicious! I let them fully cool and they came out of the paper cups well.
REFERENCE Cinnamon Pumpkin Blender Muffins
Two recipe questions
Can I substitute all purpose flour for rolled oats
Can I add blueberries or chocolate into the mixture?
I love this pumpkin muffin recipe. It’s not too sweet. I did use the cottage cheese and I roasted the pumpkin seeds with a little salt for topping. I used regular size muffin pans and made 12. I cooked it at 350 for 18 minutesThe only problem I had was the batter stuck too much to the paper muffin cups that you lost a third of the muffin. So then I cooked them again without the paper cups in greased the pans. It was still very hard to get out, but at least they came out in one piece. Any suggestions?
I have the same issue with paper liners
I made the cinnamon/pumpkin muffins twice!! I used regular size muffin cups and added pecans and mini chocolate chips for added crunch and some sweetness- they were delicious! I let them fully cool and they came out of the paper cups well.
Suena muy buena y saludable
It’s frustrating when you find a great recipe to try and you can’t print it so you can look at a sheet of paper instead of your phone and continually tap on it to keep it open. Are your recipes available in the app?
I get it. I was determined to get it on paper. I was able to print it by cut and paste into an email. Try that 🙂
I wish there was a way to print your great recipes!
I was able to use command key+P on my iMac and the pages came up to print
These look great, and I appreciate your recipes, but I wish there was a printer friendly option.
Thank you for sharing
I would love to try a couple of these recipes. I monitor calories, sodium, and carbs/sugar. I would like to know your estimate the breakdown per serving. It would help me keep control.
Would love to know if I can use Greek yogurt instead of cottage cheese/tofu? I can’t seem to find the response.
I was wondering the same thing. I think I’m going to try it and see what happens.
nutrition info would be helpful, please
Please post nutrition information.
Thank you
DELICIOUS and super EASY to make🎃
Quick question – based on scanning with the Yuka app, I thought that baking soda (and baking powder) were ingredients to be avoided, but baking soda is in this recipe. Am I misunderstanding something?
It MIGHT be because the baking soda or baking powder you checked had additives.
Could you please provide macros for your recipes. Thanks
Those Cinnamon Pumpkin blenders are on my to do and have list!😋
I also substituted and/or added choc chips to pumpkin muffins🤩
What is the purpose of the cream of tartar? And can it be omitted?
I just looked it up. One part baking soda plus 2 parts cream of tartar equals baking powder. The cream of tartar is an acid that reacts with the baking soda to produce leavening. So I guess you could use 1.5 tsp of baking powder, preferably one such as Rumford’s that does not contain sodium aluminum sulfate.
Should the cottage cheese be full, reduced or can it be fat-free?
Always buy full fat dairy products. If you read the ingredients, you will see that full fat products are healthier.
Could I replace the tofu or cottage cheese with Greek yogurt ?
How did it turn out using Greek Yogurt? I will try that.
My mouth is watering but is there a vegan alternative for the egg that would work? 😊
Use 1/4 cup of unsweetened apple sauce per egg. It will be denser, so add about 1/2 tsp of baking powder per egg to lighten it up.
You could always try it with flax eggs. (2-3 T ground golden flax seeds + 3-4 T of water; stir and let sit a couple of minutes before adding to mix.)
The liquid from chickpeas can also substitute for eggs. https://www.americastestkitchen.com/articles/5462-11-magical-ways-to-use-aquafaba-that-starchy-chickpea-liquid
Can these be made in regular muffin tins? If so, how long to bake?
Thank you so much, our grandson will love these healthy treats 💕❤️🥰🥰🥰
Can you use coconut instead of oats in these?
Recepies sound good!
I am hopeful this recipe – and all recipes- from Yuka will be edited to add the nutritional information, serving size and the Yuka ratings If made with organic or nonorganic ingredients. Thank you!
Can you supply serving size and nutritional information when you post a recipe?
Where do you get cream of tartar or what would be an alternative
Any grocery store. Cream of tartar is a substance that’s a by- product of winemaking
That sounds amazing. I wonder if you can come up with some healthy grain and gluten free recipes. I love love love pumpkin anything, unfortunately I can’t eat grains, wheat, dairy, eggs, cashews and processed sugar. I can find substitutes for most of them, but haven’t found a suitable substitute for oats. Thank you, I love you guys. Huh! I never knew 👍
Would it be much of a change to omit it? (It is not a spice I would ever use otherwise.)
Thank you. A whole jar for one tsp as have Bei seen it required in other recipes.
You can omit the cream of tartar and baking soda and use baking powder instead. Just look up conversions on the internet!
So easy and delicious! I used bananas due to lack of pumpkin puree. Added some chopped pecans, a scoop of vanilla protein powder, a chopped apple, and pumpkin pie spice!
yummy and easy to make.
It is simply not only a great idea but a mechanism for implementation so as to reach everyone. Thank you.
I just wonder in some manner if the concept can be carried over to restaurants.