Pumpkin Oatmeal Muffins

5 from 1 vote

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!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 181kcal

Author: Toni Okamoto

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