I didn’t sift the dry ingredients but added them to the food processor once I blended the oats. Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness! I haven’t tried oil free baking, but these pumpkin muffins look perfectly moist! EatingWell may receive compensation for some links to products and services on this website. I was wondering if these could be made into a loaf if I doubled the recipe? I'm Lisa. I think the Almond milk or in my case Coconut milk in a carton is NOT needed. I had to leave them in the oven a bit longer than directed but they came out so delicious! Then carefully remove each muffin, place on the cooling rack and allow to fully cool. I love seeing your creations! Make the flax egg and let it sit while gathering the other ingredients. Autumn is the PERFECT muffin weather! Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 … And my third very important criteria was that they actually tasted like pumpkin and not just sugar. Depending on the pumpkin puree you use, you may need to add additional 1-2 tbsp of non dairy milk. No shame in eating at your desk! I used a Vitamix so it blended it very fine. Then cancelled. Required fields are marked *, Rate this recipe All Right Reserved. And of course, baking staples like vinegar, vanilla, baking powder and baking soda. This post is sponsored by Pacific Foods. These healthy pumpkin-oatmeal muffins will get you in the mood for fall. I found the batter to be a bit liquidy so I added about 2 T of almond flour since I didn’t want to blend up more oats. ★☆ Sprinkling the muffins with pecans adds a nutty crunch to every bite. Allow the muffins to cool in the muffin tin for 5 minutes on a cooling rack. . i have so many leftover treats that i need to finish, after that this baby is surely going to happen. As for the batter being too wet, did you use canned pumpkin? I could not be coming back to the most exciting things in the works for the Alchemy. I can’t keep all the blogger eating restrictions/philosophies straight! Agreed, it’s so about perspective have a great weekend and eat ALL the treats! Also, the directions didn’t mention where to mix the almond butter so I put that with all the liquids, Thank you so much for the feedback and review, I’m so glad you enjoyed it! Home » Breakfast » Vegan Pumpkin Oatmeal Muffins. And after a rather large portobello burger smothered in avocado and caramelized onions, you know what I decided? Place into the oven and bake for 5 minutes. They make a great healthy breakfast or grab-and-go snack! + chocolate chips It creates a nice dome like effect on the top. I’m Alexis, a croissant-lovin’ dietitian, restaurateur, and food blogger inspiring you to eat happy and live FULLY. Mix dry ingredients and then add in wet ingredients (per recipe below). Perfect amount of pumpkin flavor and so fluffy. Thank you! That doesn’t sound too terrible, does it? I was sitting at the Toronto airport. The nature of my food preferences causes me to eat GF most of the time, but looove me some good gluten. Good luck . These came out AMAZING ! Jeannie. Your email address will not be published. I prefer the Unsweetened but there’s also Lightly Sweetened, Apple & Cinnamon, Maple & Brown Sugar, and Flax & Chia Power. Reduce the temperature to 375 F and bake for another 15-20 minutes, or until cooked through. September 30, 2019 By Lisa Kitahara 16 Comments. To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. In my experience, a lot of gluten free (especially with oatmeal) + oil free vegan baked goods are so gummy and have this weird sticky texture in my mouth… and my jaw gets so tired. Life happens. Here you'll find delicious vegan recipes that are healthy, simple & easy to make. Spoon the batter into the prepared muffin cups, filling each almost to the top. It is definitely muffin weather. Indeed! I haven’t tried it, but it might be a bit dry, so try adding in a bit more liquid/coconut cream! These muffins are delicious as is with a slather of vegan butter or nut butter but you can also add in extra delicious ingredients like chocolate chips, sunflower seeds, pumpkin seeds, raisins, walnuts or pecans for more variation. Did I mention they’re organic? I tried to convince my brain and toes and shoulders and right elbow not to explode. EIGHT!! Save my name, email, and website in this browser for the next time I comment. Grease or line your muffin tin. If I wanted to go for a no added sugar version of these muffins, can I simply just take out the sugar or would I have to substitute it with something? Both should equate to 135g regardless. The perfect healthy breakfast or snack made in 1 bowl in under 30 minutes! Everyone has different muffin preferences, but today I’ll be sharing with you these moist, fluffy and perfectly sweetened pumpkin muffins that just also happen to be flourless, dairy free, egg free, gluten free, oil free AND refined sugar free. I’ve baked w/ ACV before and it usually leaves a slight vinegar flavor/smell but not in this recipe! Spoon the batter into the prepared muffin cups… Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. I hope you’re left inspired to make these Healthy Vegan Pumpkin Muffins! And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. These look incredibly and I love that they’re a healthier option too! Yikes a 24 hour delay!? Used AVC instead of lemon ★☆ … Just remove the sugar. Shredded Brussels Sprout Salad with Cranberries, Pomegranate and Walnuts, Place flax and water in a small bowl. I haven’t tried either so can’t guarantee results. Subbed coconut cream w/ 2 T of coconut oil Your email address will not be published. Info. And the last step is simply just to let them cool on a cooling rack for 5 minutes before digging in . Your email address will not be published. And lookie here! Ingredients 1 tbsp ground flaxseed + 3 tbsp water 1½ cups whole wheat pastry flour 1 tsp baking soda ½ tsp fine sea salt 2 tsp cinnamon 1/2 tsp pumpkin pie spice 2/3 cup coconut sugar 1 – 10 oz package Pacific Foods Unsweetened Organic Steel Cut Oatmeal (or 1 cup leftover cooked oatmeal…