As an Amazon Associate I earn from qualifying purchases.
These pumpkin oatmeal muffins are tender, moist, fluffy, loaded with warm fall flavors, & naturally vegan (you can’t tell!) – A tasty breakfast, brunch, snack, or dessert this Fall!
Why You’ll Love This Recipe
If I told you I’ve already made three batches of vegan pumpkin chocolate chip muffins, a batch of pumpkin oatmeal cookies, and had warm pumpkin oatmeal cookies and easy pumpkin oatmeal for breakfast this very morning, you’d understand how obsessed I am with pumpkin season. This time, I’m mixing all my favorites into these quick and easy pumpkin oatmeal muffins, which come together in just 2 bowls with 15 minutes of prep.
Made with a whole cup of real pumpkin puree, applesauce, pumpkin pie spice, and brown sugar, the addition of oats makes pumpkin muffins that are just as moist and delicious but heartier and more wholesome, with a somewhat denser/chewier texture. They’re packed with fiber, B vitamins, and other nutrients for an impressively filling, satisfying breakfast/snack. Bonus: they’re dairy and egg-free and can easily be made gluten-free too!
Looking for more sweet ways to enjoy pumpkin this Fall? Try vegan pumpkin chocolate chip cookies or even this pumpkin bread pudding.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations and Add-Ins
- Orange zest: Add about a tablespoon for a subtle citrus, bright flavor.
- Coffee: Make tasty pumpkin spice latte oatmeal muffins with 1-2 teaspoons of espresso powder dissolved into some of the plant-based milk (warmed gently if needed).
- Coconut: Add 2-3 tablespoons (raw or toasted) shredded coconut for subtle flavor and more texture in these slightly chewy oatmeal and pumpkin muffins.
- Mix-ins: Add up to a cup of any of the below instead of or alongside pumpkin seeds.
- Dried fruit (like raisins, cranberries, dates)
- Nuts (pecans or walnuts)
- Vegan chocolate chips (white, semi-sweet, or bitter-sweet)
- Toppings: Make these oatmeal pumpkin spice muffins more decadent with…
- Pumpkin spice glaze (or a maple glaze)
- Dairy-free cream cheese frosting or coffee/ caramel frosting
- Cinnamon streusel topping (It’s ‘buttery’, sweet, and crisp – like I use in this vegan apple crumble)
- Coarse cinnamon sugar (using demerara sprinkled before baking)
How to Make Pumpkin Oatmeal Muffins
Step 1: First, mix all the dry ingredients (oats, flour, baking powder, pumpkin spice, and salt) in a large bowl and set aside.
Step 2: In a separate, medium bowl, mix the wet ingredients (pumpkin puree, applesauce, plant-based milk, vanilla, and sugar). Add the wet ingredients to the dry ones and gently mix until well combined. Be careful not to over-mix the batter, though.
Step 3: At this point, preheat the oven to 375F/190C and line a muffin tin. Fill each muffin liner to the top with pumpkin batter and bake for 25-30 minutes. Remove the muffins from the oven and leave them to cool for 5 minutes before transferring them to a wire cooling rack to fully cool. Enjoy!
Enjoy the oatmeal pumpkin muffins at room temperature or warm, alone or with lashings of vegan butter, nut butter, apple butter, or vegan chocolate spread.
FAQs
Yes, but it can be more watery, so you may need to strain it through a cheesecloth-lined sieve first until it reaches canned consistency (for 45-60 minutes).
I haven’t tried, but I think you could swap the AP flour for a gluten-free blend, like Bob’s Red Mill or King Arthur’s. Also, use certified gluten-free oats.
That should be fine, though I do actually have a recipe for vegan pumpkin bread you could check out, too (or use for oven timings/temperatures).
They’re fairly healthy, but a few ingredient swaps you could make a healthier treat. I.e., make them with whole wheat flour and swap brown sugar for unrefined coconut sugar (and optionally reduce the amount).
Yes, you could use mashed banana, but unlike applesauce, you’ll be able to taste it – so they technically become banana oatmeal pumpkin muffins (still delicious!).
Pro Recipe Tips
- Don’t use too much flour: When measuring by cups, fluff it in its bag, spoon it into the cup, and level the top with the back of a knife. Avoid scooping the cup directly into the flour to avoid dense, dry muffins.
- Don’t overmix the batter: As overworking the gluten can lead to dense, rubbery muffins. Gently mix the batter only until combined.
- Adjust the sweetness: Feel free to slightly increase/decrease the amount.
- For mini/jumbo muffins: Adjust the baking time (mini muffins usually take 12-15 minutes). Use a toothpick to check they’re baked all the way through.
Storage Instructions
Make ahead: Prepare the batter minus leavening agents 1-2 days in advance and store it covered in the fridge. Remove it from the fridge 30 minutes before baking, mix in the baking powder, and bake.
Store: Store leftover vegan pumpkin muffins in an airtight container at room temperature for 1-2 days or in the refrigerator for 5-7 days.
Freeze: Wrap them individually in plastic wrap and place in a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight, at room temp for several hours, or quickly in a microwave.
Pumpkin Oatmeal Muffins
Equipment
Ingredients
- 3 cups of old-fashioned oats
- ½ cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 ½ teaspoons of pumpkin pie spice
- ½ teaspoon of salt
- 1 ⅓ cups of unsweetened plant-based milk
- 1 cup of pumpkin puree
- 1 (3.9-ounce) pack of unsweetened applesauce
- ⅓ cup of brown sugar
- 1 teaspoon of vanilla extract
- ½ cup of pumpkin seeds (optional)
Instructions
- In a large bowl, mix the oats, flour, baking powder, pumpkin spice, and salt. Set aside.
- In a medium bowl, combine the plant-based milk, pumpkin puree, applesauce, sugar, and vanilla extract. Add the mixture to the bowl with the dry ingredients. Mix well and fold in the pumpkin seeds. Set aside while the oven preheats.
- Preheat the oven to 375 degrees F. and line a muffin tin. Fill each muffin liner with the mixture to the top.
- Bake for 25 to 30 minutes. Remove them from the oven and allow them to cool for 5 minutes before transferring them to a cooling rack.
- Allow them to fully cool before enjoying.
Notes
- Don’t use too much flour: When measuring by cups, fluff it in its bag, spoon it into the cup, and level the top with the back of a knife. Avoid scooping the cup directly into the flour to avoid dense, dry muffins.
- Don’t overmix the batter: As overworking the gluten can lead to dense, rubbery muffins. Gently mix the batter only until combined.
- Adjust the sweetness: Feel free to slightly increase/decrease the amount.
- For mini/jumbo muffins: Adjust the baking time (mini muffins usually take 12-15 minutes). Use a toothpick to check they’re baked all the way through.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
These muffins come out so good!!