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10Oct, 20
Clean Food Love
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Pumpkin Chocolate Chip Blender Muffins

Our FAMOUS Blender Muffins are getting into the Fall spirit too!🎃

A Pumpkin version of the OH. SO. POPULAR. Blender Muffin.

Here’s our other SUPER POPULAR versions in case you’re interested:

Basically just throw all the ingredients into your blender, and bake! EASY pumpkin fix!

➡️  Rachel’s Notes:

Use any dark chocolate chips of your choice: the higher cacao percentage, the healthier!

I really think mini chips work best for breads and muffins because they don’t overpower, or cause big pockets of chocolate that sink the bread.

If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.

Also, sweetness factor is such a very personal preference, so you may want to use less or more honey/maple syrup, depending on YOUR family’s taste preferences.

Chopped walnuts or pecans would also be a fabulous mix-in if nuts are your thing.

Halloween will be here SOON, so be sure to create a few magical Fall memories in your kitchen…including THESE delectable Pumpkin Muffins! 😍

Pumpkin is super filling and satisfying, thanks to its high fiber content, but pumpkin is also low-calorie. So, it’ll fill you up, with high nutrients = energy fuel!

Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!) Vitamin A keeps our eyes healthy, and boosts our bodies immunity to sickness and disease.

Eating pumpkin can keep us looking young too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

➡️   Special Note:

Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.

However, they are VERY different products!

Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.

Pumpkin pie filling often has many ingredients, one of which is SUGAR.

So, flip those cartons over and READ the ingredients.

We want pure pumpkin puree with nothing else added.

Makes 12 muffins


  • 1 1/4 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1-1/2 tsps pumpkin spice
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup pure pumpkin puree
  • 2 large eggs, room temperature
  • 1/3 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1/4 cup raw honey, or pure maple syrup
  • 2 very ripe medium bananas, sliced
  • 1/2 cup dark chocolate chips


Preheat your oven to 350 degrees f. and line a muffin tray with 12 silicone muffin molds or paper liners.

Place the oats, flours, pumpkin spice, salt, baking powder and soda into your blender or food processor.
Pulse until finely ground and well combined.

Stop your blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey.

Continue to blend for a few seconds, just until everything starts to combine.

While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana.

Blend a bit more, just until incorporated and smooth.

Fold in your chocolate chips.

Divide the batter evenly into your prepared muffin cups.

Bake for 22-24 minutes, just until golden brown and a toothpick inserted comes out clean.

Once your muffins are ready, remove from the oven and allow to cool.

Store in the refrigerator for up to 5 days.



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