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Gluten-free Chocolate Pumpkin Blender Muffins

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x


It does not get much easier than this gluten-free chocolate pumpkin blender muffin recipe. Save lots of time and enjoy these healthy breakfast muffins.



Dry Ingredients

  • 2 cups gluten-free rolled oats
  • 1/3 cup + 2 Tbsp cocoa powder
  • ½ cup coconut sugar
  • 2.5 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¾ tsp salt
  • 1 tsp baking soda

Wet Ingredients

  • ¾ cup pumpkin puree
  • 3 eggs
  • 3 Tbsp coconut oil
  • 1 tsp vanilla
  • ¼ cup maple syrup
  • ¾ cup milk (I used coconut)


  • ½ cup chocolate chips


  1. Preheat oven to 350 and fill a muffin pan with 12 disposable liners.
  2. Add all the dry ingredients to the blender and blend on high for 20-30 seconds or until the oats are finely ground.
  3. Add the wet ingredients and blend until everything is combined. Scrape down the edges of the blender if necessary.
  4. Pour the batter in to each muffin cup until it is about ¾ full. Sprinkle chocolate chips on top if desired and use a spoon to push them down in to the batter some.
  5. Bake for 20 minutes or until a toothpick comes out clean.

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