Quick and easy vegan pumpkin oatmeal muffins you can make plain or with your favourite add-in (like chocolate chips, nuts, seeds, or dried fruit). They’re made with simple ingredients and are perfect to make for breakfast, brunch, school lunch boxes, and afternoon snacks. These delicious vegan muffins are fluffy, moist, and filled with warm fall spices. They’re also dairy-free, egg-free and can be made refined sugar-free and gluten-free.
1 ¼cups (175g)gluten free flour blend OR all-purpose white flour(if using all-purpose flour, use 1 ¼ cups (156g), **please see important notes about flour below**
½cup (90g)mini chocolate chips(optional, or another add-in of your choice, see note below)
Instructions
Preheat oven to 350°F (177°C).
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, mix the pumpkin puree, sugar, oil, vanilla extract, and flax eggs together.
Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
Fold in the chocolate chips.
Using a spoon or a large scoop, divide the batter into the 12 muffin cups.
OPTIONAL: Sprinkle a little bit of rolled oats, mini chocolate chips, nuts, or seeds on top of each muffin.
Bake for 22 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
Let the muffins cool in the muffin pan for a few minutes, then remove and place them on a cooling rack.
Notes
Please read all of the info above and below before making this recipe.
The cup amount for both types of flour is the same but the weights are different because they have different properties and densities. If you are baking by weight, please take note of each weight and weigh your flour correctly.
If you are making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
If you don't have pumpkin pie spice, use the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
Pay attention to the sugar amounts, both options have different cup AND weight measurements.
Any type of neutral-flavoured oil can be used. If you use melted coconut oil, make sure that all of your ingredients are at room temperature so it doesn't harden when it's added to the recipe.
If you don't want to use chocolate chips, try raisins, dried currants, chopped nuts (walnuts or pecans), dried cranberries, pumpkin seeds or sunflower seeds instead.
Store leftovers in an airtight container at room temperature for up to four days.
To freeze, once they have thoroughly cooled, wrap them tightly, individually, so they're airtight, place them in a container or freezer bag, and freeze for up to two months.
The nutrition info listed below is based on one muffin made as the recipe is written using gluten-free flour, brown sugar, and mini chocolate chips. The muffins made with all-purpose flour have a calorie count of 207 per muffin. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.