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Oatmeal Pumpkin Muffins

What you need: 

1 cup rolled oats (blend in blender until a fine powder)
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown vegan sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 cup chopped nuts (optional)
3/4 cup vegan soy milk
1 cup canned pumpkin
4 tablespoons applesauce

What you do: 

1. Preheat the oven to 400 F. 2. Spray twelve medium muffin cups with non-stick cooking spray or line with paper baking cups. 3. Combine the dry ingredients and the pecans. Mix well. 4. Mix pumpkin, applesauce, and milk together. Add to dry ingredients and mix until just moistened. 5. Fill muffin cups untl almost full. 6. Bake 22 to 25 minutes. (until wooden pick inserted and comes out with a crumbs) Cool for five minutes in pan on a wire rack. May top muffins with topping before baking. Recipe is as follows: 1/4 cup rolled oats 1 tablespoon firmly packed brown vegan sugar 1/8 teaspoon pumpkin pie spice

Preparation Time: 
Cooking Time: 
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That picture with the cute little tiger did it for me. I so had to try this and I am very happy with the results. I used Veggie oil instead of apple sauce and I didn't bother blending the oats and they came out just fine. These are super tasty and not too sweet which I love. Thank you!


I just made these, they smell so good.. and taste pretty damn good too  ;)b ... i didnt have applesauce so i had to just used what it is replacing in this recipe and used veggie oil.. i also doubled the spices and made my own pumpkin pie spice mix doing this: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger,1/4 tsp allspice, 1/8 tsp cloves

also, i did not have any soymilk beside chocolate and that would have been gross.. so i used half coconut milk, half water.. i added a little vanilla, and since i had some left over donut crumbs i combined those with a little spice mix and some leftover coconut shreds i had and used that as the topping..

these are super delicious and i am selling them tomorrow :).. thanks for the recipe! i will definitely make it again


These came out beautifully for me. I was a little hesitant using pumpkin in a sweet recipe (it's not traditional here like it is in the US)... but I went ahead and made these, using steamed & mashed butternut pumpkin. I couldn't actually taste the pumpkin in the end, but there was this general yummy-moist flavour-texture thing going on...

I don't know what pumpkin pie spice consists of, so I improvised with about 1 tsp cinnamon, half a tsp allspice and a quarter tsp nutmeg. I used whole rolled oats for nice chewiness, and walnuts, not pecans. Nom nom nom.


Love at the first bite....very good on the flavor.  Must say I will have to make for the holidays upcoming.


i just made these and was pleasantly suprised....i ommitted the salt and nuts and used a whole can of pumpkin because i felt bad wasting the little bit left after 1 cup.....the topping makes them look great and they taste wonderful....thanks so much!


These are awesome! I made a few changes of course - 1) didn't blend oatmeal - just used as-is; 2) subbed white whole wheat flour for all-purpose flour; 3) used 1/2 cup turbinado sugar and 1/4 cup molasses instead of 3/4 cup brown sugar; 4) used 1/4 cup chopped pecans; 5) subbed vanilla rice milk for the soy milk. Baked as directed with topping (but only used 1 tsp of turbinado sugar rather than 1 tablespoon).

These muffins are outstanding! And they look lovely with the topping!  :)


I used sucunat instead of sugar, and left out the optional salt and nuts.

These turned out really good...much better than the other pumpkin muffin recipes on here!

The topping is really unnecessary, though. They taste just as good without it!



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