Blueberry & Pumpkin Oat Muffins: gluten-free & vegan
After my morning dog walk, I made a pot of coffee, and now I’m sitting here watching a movie while blogging. I’m usually a morning news person, but I decided to switch it up today. After two days of nonstop rain, I’m ecstatic to see sunshine beaming through the windows. I don’t think I could have put up with another rainy day. Walking the dogs in the rain is not fun, especially when they have long hair! Our sunny walk this morning was much more enjoyable. I think today is going to be a good day! 
A couple of weekends ago, I made some delicious muffins. I enjoyed them for breakfast and snacks all week long. Whoever said pumpkin is just for fall was clearly wrong. I enjoy pumpkin all year round! Depriving yourself of one of the best flavors is unfair. So today, I’m sharing a recipe for pumpkin & blueberry oat muffins! 🙂 I have a feeling I’ll be playing with pumpkin a lot this summer.
I consider pumpkin a super food because of all its health benefits, and with the addition of blueberries, these muffins will set the tone for a healthy start to your day!
You can make these pumpkins mini or large! I made a mixture of both. And if you don’t like blueberries, just add dark chocolate chips or cranberries. 
And it’s no secret that muffins pair perfectly in the afternoon with a latte ♥
Blueberry & Pumpkin Oat Muffins (vegan/gluten free)
Ingredients
- 1 Cup Gluten Free Baking Flour
- 1 1/2 Cups Rolled Oats
- 1/4 Cup Ground Flaxseeds or egg substitute /or 1 egg.
- 1/2 Tbsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1 Tsp Ground Cinnamon
- 1/4 Cup Swerve or your choice of sweetener
- 1 Cup Unsweetened Cashew Milk or your choice of milk
- 1 Cup Pumpkin Puree
- 2 Tsps Vanilla
- 1 Cup Fresh Blueberries
- coconut/avocado oil for greasing pan.
Instructions
- Heat over to 375 degrees.
- Sift together the gluten-free flour, oats, flax, baking powder, baking soda, swerve, salt, and cinnamon together. (set aside)
- In a separate bowl, mix together the cashew milk, pumpkin, and vanilla.
- Add the wet ingredients to the bowl of dry ingredients and combine.
- Fold in the blueberries.
- Grease a muffin pan (mini or medium) and fill the slots about 3/4 full.
- Bake 19-23 minutes (for medium sized muffins) or 15-17 minutes (for mini)
- Let the muffins cool and keep refrigerated.
This recipe makes 36 mini muffins OR 12 standard sized muffins.
Nutrition Per Mini Muffin:
36 Calories, 1g Fat, 6g Carbs, 1g Fiber, 1g Sugar, 1g Protein
Nutrition Per Medium Muffin:
102 Calories, 3g Fat, 19g Carbs, 3g Fiber, 3g Sugar, 3g Protein 
Questions for you!
- Do you do pumpkin all year round?
- What do you have planned for this weekend?
- Which emoji do you think is missing from the Iphone?
I definitely do pumpkin all year round, haha! ❤️ But more during fall and Halloween. Though I guess in Hong Kong, kabocha is cheaper, and I prefer that, so it’s kabocha all year round for me! 😀
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Hi, Charmaine!
Love that you’re on the pumpkin train all year round as well! It’s the best.
I need to try kabocha!
It’s awesome when diced + roasted!!
I bet! I’ll make sure to add it to my list 🙂
I have all the ingredients to make these! I can’t wait. Thanks, Taralynn!
I hope you enjoy!!
Adding these to the weekend list.
Other than making these, I’m heading to a concert on Friday night with friends! It’ll be our first outdoor country concert this year!
I think they need to fix some of the ones they have. I hate the eggs one!
That is too funny. I also hate the egg one!
And a country concert sounds like so much fun!:) Yay for warm weather!
These look fabulous!
I eat pumpkin all year round 🙂
Yay! 🙂 & thank you!
SO much yum right here! I 100% believe in pumpkin all year! Why deprive ourselves for 75% of the year?! Pumpkin is everything!!
These would be such a perfect pre-run snack.
Hiking and farmers market planned for the weekend! It’s finally going to be beautiful here. WOOOOO!
They definitely need to make a cupcake emoji. COME ON GUYS. Cake alone isn’t cutting it!
Yay for team pumpkin all year!:)
Glad you’re getting good weather! I need to make it to the market this weekend:)
LOL YES! that would be amazing! and so cute! They could do a vanilla with rainbow sprinkles! Plus their cake emoji is ugly…
Yum, I love the use of fresh blueberries instead of dried. I’m fully on the pumpkin all year bandwagon; it’s great for baking! It’s also easy to find canned pumpkin so double points. Otherwise I’d have to be pureeing frozen butternut squash for everything.
Totally agree! And you can never go wrong with canned pumpkin ; )
Love pumpkin!
Me too!
Team Pumpkin! What movie were you watching?
Lol the new 50 Shades…haha
Team pumpkin ALL YEAR LONG! I wish Starbucks would agree with me. The only plans I have this weekend is to go and see Avengers Infinity War… again lol, We saw it at the premier in Hollywood last night but I want to see it again. Do you like superhero movies? I also second a cupcake emoji!
Hahaha but the excitement when they have the pumpkin is the best!!!
I tolerate them, but they aren’t really my genre! I liked the show Heros though!
Ahh I love it when I find a new recipe I want to try and I literally have all the ingredients in my pantry ready to go! Will be trying these this weekend – those are my weekend plans lol! 🙂
Let me know how they turn out! 🙂
These were fantastic! I added pecans and extra cinnamon on top.
That sounds great!
What kind of flour did you use?
Is there some reason you say to keep these muffins refrigerated? Generally, refrigerating muffins is the worst thing you can do for their texture. Just wanted to know because I’m about to bake these!
How do you sift rolled oats?.