Vegan Pumpkin Oatmeal Muffins!
These Vegan Pumpkin Oatmeal Muffins are soft, light, and fluffy. They’re made with fresh pumpkin puree and seasoned with cinnamon and nutmeg. I love making these muffins for a flavourful fall snack.
The base of these muffins is made from oats and oat flour. For gluten-free, use certified gluten-free oats. I lightly sweetened these muffins with maple syrup, but you could use honey as well. These Pumpkin Oatmeal Muffins are vegan, gluten-free, and refined sugar-free.
For more fall recipes, try my Pumpkin Pie Cookies, Apple Cider Donuts, or Apple Crumble.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Pumpkin Oatmeal Muffins
Ingredients
- 3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
- 2 cups oat flour 2 cups oats ground into a flour
- 1 cup oats
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- ¼ cup maple syrup or honey
- ½ cup coconut milk or nut milk
- 4 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 2/3 cup pumpkin puree
- 1/4 cup chopped pecans optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two muffins tins with silicone or paper muffin liners.
- To prepare your flax eggs, and the ground flax meal and water in a small bowl and set aside to thicken. Meanwhile in your mixing bowl add the oat flour, oats, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined. Add the prepared flax egg, maple syrup, coconut milk, apple cider vinegar, vanilla, and pumpkin puree. Stir until combined. Add the pecans and gently combine, optional.
- Spoon the batter evenly into 14 muffin liners. Top with chopped pecans or oats if desired. Bake in your preheated oven for 27-29 minutes, until slightly golden. Let cool completely before enjoying. Store in the fridge or freezer.
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