"Easy Blender Healthy Pumpkin Muffins are loaded with pure pumpkin and warm fall spices. These paleo muffins are grain-free, dairy-free, fluffy and delicious. The perfect fall breakfast that will make your house smell amazing!"
- Debra Klein
Preheat oven to 350. Cut 1/2" strips of unbleached parchment paper and line muffin tins with two strips making an "X". Dab a bit of water on the back of the parchment, if needed, to hold it down.
Place all ingredients of muffin recipe into a blender. Blend well. Stop to scrape down the sides, several times, so all batter is incorporated. Scoop batter into prepared muffin tins. Evenly divide batter into 12 muffins, filled almost to the top.
In a small bowl, mix together ingredients for streusel toppings. Spoon streusel topping onto muffins. It will be quite sticky. I found using slightly damp hands worked best. Bake for 25-28 minutes, until toothpick comes out clean when inserted.
Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.