Vegan Pumpkin Oatmeal Muffins (
Enjoy these fluffy, oil-free vegan pumpkin oat muffins that are naturally gluten-free and packed with wholesome flavors—perfect for a healthy, cozy treat anytime!
Servings: 12 muffins
Ingredients
- 2 cups rolled oats
- 1-1/3 cups unsweetened apple juice
- 3/4 cup unsweetened pumpkin puree
- 1/2 cup pepitas green pumpkin seeds
- 1/3 cup pure maple syrup
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- Optional: additional pepitas and oats for sprinkling
Instructions
- Preheat oven to 375°F (190C). Line all 12 cups of a standard muffin tin with paper, foil, or silicone liners.
- In a blender or food processor, process the oats, apple juice, pumpkin, pepitas, syrup, pumpkin pie spice, and salt until blended and smooth. Add the baking soda; process 10 seconds to combine.
- Divide the batter evenly into the prepared muffin cups. Sprinkle with some pepitas and oats, if desired.
- Bake in the preheated oven 20 to 25 minutes or until a toothpick inserted near the center of a muffin comes out clean.
- Transfer tin to a wire rack and cool 10 minutes. Remove muffins from tin and serve warm or let cool completely.
Notes
Tip: You can use other nuts or seeds in place of the pepitas (e.g., raw cashews, almonds, pecans, or sunflower seeds).
Storage: Store the cooled muffins in an airtight container at room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Nutrition
Serving: 1muffin | Calories: 118kcal | Carbohydrates: 18.7g | Protein: 3.8g | Fat: 3.6g | Saturated Fat: 0.4g | Sodium: 182mg | Fiber: 2.3g | Sugar: 8g