Rebecca Longshore
12 muffins (1 muffin per serving)

These healthy pumpkin muffins clock in at just under 100 calories per serving—and you'd never guess that they were made in a blender. To make the batter, simply process all the ingredients in a blender until smooth. There are no endless piles of bowls and spoons to clean—it almost feels like magic. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. 

While store-bought muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these ultra-satisfying muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. 

Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a nutritious breakfast or snack. 

How to Make It

Step 1

Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.

Step 2

In a blender, process the oats until they have the consistency of flour, about 1 minute.

Step 3

Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.

Step 4

Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.

Step 5

Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.