The thing with these muffins are that they don’t just taste good for being vegan. They taste good…period. They’re hearty, nutritious, and mind-blowingly delicious.
These are a superfood powerhouse – loaded with fiber, protein, calcium, omega-3’s, vitamin A, beta-carotene, vitamin C, and potassium. Great for breakfast or when you’re on the run.
With the fall season upon us, it’s not just a time to whip out all things pumpkin (pumpkin pie spice potato chips? Yes, it’s a thing. It’s not my thing, but it’s a thing). This recipe is adapted from my pumpkin nut raisin bread recipe. The beauty of this muffin is that it can connect to many. The pumpkin lovers and the pumpkin not-so-muchers. The pumpkin in this muffin is not very detectable, but what it does do is add a lot of moisture.
If you try this recipe, let me know by commenting and rating it!
- 3 cups oats
- ¾ tsp baking soda
- 1 tsp baking powder
- 2 Tbsp chia seeds
- 2 Tbsp cinnamon
- Pinch of nutmeg (I used less than ¼ tsp)
- 2 cups pumpkin puree (canned pumpkin)
- ½ cup maple syrup
- ½ cup brown sugar
- 2 tsp vanilla extract
- 1 cup dates, chopped (optional)
- 1 cup walnuts, chopped (optional)
- Oil for greasing
- Preheat the oven to 350 degrees F.
- Mix the oats in a blender until they resemble flour.
- Add the oat flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg to a medium sized bowl and stir.
- Combine the pumpkin, maple syrup, brown sugar, and vanilla extract into a large bowl and stir well.
- Pour the dry ingredients into the large bowl with the wet ingredients and stir until mixed together.
- Add the optional dates and walnuts, removing all the pits if your dates are not pitted.
- Grease a standard 12 cup muffin tray (I used coconut oil).
- Pour the batter to the top of each cup.
- Bake for 30-35 minutes. Let them sit for a few minutes before removing them.