Gluten-free Chocolate Pumpkin Blender Muffins

Disclosure: Vitamix sent me this project for free in exchange for a honest review. The views and opinions are my own.  

Blender muffins! Where have these been my whole life?! The EASIEST muffin recipe EVER and they are so good.

Along with this new recipe I also finally get to share a secret I have been keeping from you guys for a while! About a month ago I was sent a new blender from Vitamix and I am dying to tell you all about it.

I am totally going to share more about this blender but let’s talk a little about the recipe. Muffins made in the blender! Oh my gosh…this is the best idea ever. This recipe requires NO FLOUR. You can just throw whole oats in the blender and blend them in to a fine powder/flour. It can’t get much easier than that.

It is officially pumpkin season and I am sure you have heard me talk about my love for chocolate + pumpkin. I knew I wanted to make some blender pumpkin muffins but really couldn’t resist making them CHOCOLATE + PUMPKIN.

Alright, back to the blender. It is a brand NEW line from Vitamix and the E310 is their most affordable high-speed blender yet.



  • It comes with 10 variable speeds allowing you to adjust according to each dish.
  • Pulse setting for chopping vegetables, fruits and nuts.
  • High-performance motor
  • Comes with a 48 ounce container
  • A cookbook
  • A mini-tamper
  • Oh…and just looks SO good 😉

Every morning I make a smoothie for breakfast but definitely use a blender for SO SO much more than that. I honestly think a good high-speed blender is a great investment to make for your kitchen. I use it for soups, dressings, vegan cream cheese, ice cream batter, etc.

This blender has so much power and I really love that the speeds are adjustable. That can be really helpful with dishes that need to start off on a slower speed and then increased.

The 48 ounce container that it comes with is really the perfect size and it can fit directly in my refrigerator. I consider that a total win because sometimes I like to make a double smoothie batch to drink later. Now I can just pop the whole thing in the refrigerator.

It comes with a mini tamper that is super convenient when you are blending something super thick (think – smoothie bowl).
My only complaint is that the base is quite large. Not really a deal breaker but I think it could be a problem for someone who doesn’t have a large counter space or cabinet.

Making the muffins in this blender was so easy with this blender. It took seconds to turn the oats in to a flour. I absolutely LOVE the design of the jar because I was able to easily pour the batter in each muffin tin without spilling.

Next time you need a quick snack or grab-n-go breakfast I highly recommend some of these blender muffins.


Gluten-free Chocolate Pumpkin Blender Muffins
Yields 12
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Dry Ingredients
  1. 2 cups gluten-free rolled oats
  2. 1/3 cup + 2 Tbsp cocoa powder
  3. ½ cup coconut sugar
  4. 2.5 tsp pumpkin pie spice
  5. ½ tsp cinnamon
  6. ¾ tsp salt
  7. 1 tsp baking soda
Wet Ingredients
  1. ¾ cup pumpkin puree
  2. 3 eggs
  3. 3 Tbsp coconut oil
  4. 1 tsp vanilla
  5. ¼ cup maple syrup
  6. ¾ cup milk (I used coconut)
  1. 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.
Jessi's Kitchen


12 comments on “Gluten-free Chocolate Pumpkin Blender Muffins

  1. You can. I have used less before. They just will be a little bit more bitter but I still thought they were good.

  2. Absolutely! I’m a vegan baker, there’s several different options to sub out. Egg is generally a binder, so a simple switch for this recipe is apple sauce! That’s what I used and it came out delightful. I also topped mine with pumpkin seeds for some extra nutrients.

  3. Can I use cacao powder to replace cocoa powder?
    These look delish and cocoa powder is the only ingredient I don’t have on hand 🙂
    Oh and I ♡♡♡♡ my Vitamix!!

  4. Renee, you can! Cacao is a slightly different flavor but I personally love to bake with it. It should work perfectly.

  5. Love, and I mean LOVE these muffins! My blender if on the fritz, so I used the Cuisinart. Only substitute I made was Agave syrup in place of maple.
    I made these last Thursday and the only one left today was still moist! They just get better with time.
    Thank you for this recipe!!!

  6. I made these Vegan and they are AMAZING!!! I used 1 chia egg and 1/2 a cup of applesauce. They are super fluffy and not dense at all- which is always a challenge with vegan baking. I ate half the batch in one day – so. freaking. good! Thank you Jessi!

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