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Vegan Pumpkin Oatmeal Muffins

Laura Brining
Soft and moist pumpkin oatmeal muffins.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Snacks
Servings 14

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.