Pumpkin Spice Mini Muffins

Pumpkin Spice Mini Muffins 

Our pumpkin obsession is getting stronger day by day! This recipe needs a blender, 5 minutes prep and 12 minutes cook time. It doesn’t get any easier!

These easy blender muffins are moist, tender and full of warming spices, fiber, protein, potassium and plenty of vitamins and minerals. Perfect for breakfast or snack time and they freeze well!

If you make these muffins, be sure to let me know and tag me over on Instagram!

Prep: 10 mins

Cook: 20 mins

Serves: 12 muffins/24 mini muffins 

Suitable From: 1 year + (omit maple syrup to make suitable for under1’s)

Can be frozen for 3 months  


What do you need?

1 cup oats

1 ripe banana

1/4 cup pumpkin puree

1 egg

2 tbsps coconut oil at room temperature

2 tbsps maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp allspice

1/2 tsp ginger

1 tsp vanilla powder/extract

1 tsp baking powder

1 tsp bicarbonate soda



  1. Heat your oven to 180c and grease/line a muffin tin.
  2. Add all of the ingredients to a blender and whizz until smooth. You may need to scrape down the sides a couple of times.
  3. Fill the muffin holes to about 2/3 full.
  4. Cook for 12 minutes, until golden brown.
  5. Let them cool for a couple of minutes before removing.
  6. Store in an airtight container for 3 days or freeze for 3 months.


Allergy Swap:

Use a flax egg in place of an egg.


Have you checked out my eBook, Easy Healthy Snacks which has lots of delicious and easy recipes like this? There are also allergy swaps for most recipes!