These moist and delicious Vegan Pumpkin Oatmeal Muffins are 100% whole grain and kid-approved. They make a great healthy breakfast or grab-and-go snack!
Honey, I’m home!
I’m missed you all so dearly. And lookie here! Autumn made you some mufferdoos.
Guess where I was as I wrote this post at 5:05pm on a lovely Tuesday evening. I was sitting at the Toronto airport. That doesn’t sound too terrible, does it? After approximately 20 hours of flying and sitting and flying and sitting some more, our flight back to Columbus was delayed. Four times. Then cancelled. Till 24 hours later. Then delayed. Then delayed again for literally the sixth time.
I tried to stay calm. I tried to convince my brain and toes and shoulders and right elbow not to explode.
And after a rather large portobello burger smothered in avocado and caramelized onions, you know what I decided? Worse things could happen. I could not have been on my way back from the most inspiring trip to Turin and Florence. I could not be coming back to the most exciting things in the works for the Alchemy. I could not be returning to the most delicious Vegan Pumpkin Oatmeal Muffins sitting nice and calm and frozen so beautifully in my overpacked freezer.
Delays happen. Life happens. I ended up exploring Toronto for a couple hours and nomming on some serious eats in the downtown area. Maybe it all happened for a reason, eh? Indeed!
Back to these muffies. They’re stunning not only because they’re light and perfectly sweet and 100% whole grain, but they’re made with LEFTOVER OATMEAL. Oh you know, for that time when you batch cooked for one and were all like, “oh wait I don’t actually need enough oatmeal to feed a starving country.” Scoop out a heaping cup and check yourself because the muffin game just changed!
I got so used to eating Pacific Foods‘ new ready-to-eat organic steel cut oatmeal topped with juicy bloobs and drippy almond butter for breakfast that I almost didn’t want to “waste it” in muffins. Until I tried them. Hello, best pumpkin muffins I’ve ever had the pleasure of ingesting!
The wee little oatmeal boxes are kind of like all the goodness of instant oats in the way that they’re ready in no time, except they’re ten times better because a) they’re steel cut oats, which means less processing and b) they’re already cooked so they only have to be heated. Did I mention they’re organic? I prefer the Unsweetened but there’s also Lightly Sweetened, Apple & Cinnamon, Maple & Brown Sugar, and Flax & Chia Power. Pick whatever tickles your fancy!
Over the past few weeks when the last thing I had time for was whipping up a smoothie or anything else that took longer than sixty seconds, these Vegan Pumpkin Oatmeal Muffins saved my life. No shame in eating at your desk! Who could say no to a simple, nutritious, and bombastically tasty brekkie that’s portable to boot? This is #Deskfast at its finest!
After you make these gems, be sure to head to Facebook or Instagram and enter Pacific Food’s #Deskfast sweepstakes for your chance to win a case of Organic Steel-Cut Oatmeal, 8oz Non-Dairy Beverages, a linen lunch bag, dried fruit and Pacific Foods breakfast bowls!
Chow on, #Deskfast champions.
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These moist and delicious Vegan Pumpkin Oatmeal Muffins are 100% whole grain and kid-approved. They make a great healthy breakfast or grab-and-go snack!
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
- 1-10oz package Pacific Foods Unsweetened Organic Steel Cut Oatmeal (or 1 cup leftover cooked oatmeal)
- ½ cup pumpkin puree
- 3 tbsp coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
- Place flax and water in a small bowl. Stir and set aside to “gel.”
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, combine coconut sugar, cooked oatmeal, pumpkin, coconut oil, almond milk, vanilla, and flax mixture. Stir wet into dry just until combined, being careful not to overmix.
- Fold in chocolate chips.
- Spoon batter evenly into muffin tin.
- Bake for 28-30 minutes or until a toothpick comes out clean. Cool for 15 minutes in tin and then carefully transfer muffins to a cooling rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 167
- Sugar: 12g
- Sodium: 209mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0mg
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
DID YOU MAKE IT?!
I love seeing your creations! Let me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag #hummusapien! I love to re-post my favorites.
This post is sponsored by Pacific Foods. All opinions are my own. Thanks for supporting the brands I love!
delays are never fun esp when you trying to get home after a long vacay..but hey Toronto ain’t bad to explore..plus seriously, like you said worse could happen. i got some terrible news yesterday but when i look at the overall picture – its really not bad. sometimes a different perspective helps.
having ready to eat oatmeal is a game changer..and i hear you on leftover oats. i have so many leftover treats that i need to finish, after that this baby is surely going to happen
Agreed, it’s so about perspective 🙂 have a great weekend and eat ALL the treats!
Yikes a 24 hour delay!? I’ve been lucky enough to never have an major delays when traveling but at least you got to see a cool city! These sounds delish- and I like the idea of using already made oatmeal-pinning!
It was crazy but so worth it to explore Toronto! And YAY let me know how you like them.
I could have sworn you ate gluten free so I was surprised to see the whole wheat pastry flour included in the ingredient list. I can’t keep all the blogger eating restrictions/philosophies straight!
Not I! The nature of my food preferences causes me to eat GF most of the time, but looove me some good gluten.
This is a great recipe. It is definitely muffin weather.
Autumn is the PERFECT muffin weather! Will be munching on these all season.
Delicious! This recipe is going on my weekend “to do” list! 🙂
Amazing! Thanks for the read 🙂
Delays are the wooooorst! I had to deal with them coming back from NYC in August. We literally could have driven home faster lol.
Anyway these muffins look like an awesome snack to come home to! 🙂
Ugh I feel you! And yes they were such a welcome treat 🙂
Thank you so much for this recipe! Its a perfect balance. I’ve struggled finding recipes for snacks that have carbohydrates for energy but not a load of sugar.
★★★★★
Yay! Thanks for the feedback, Elizabeth.