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.

Vegan Pumpkin Oatmeal Muffins

★★★★★ 5 from 2 reviews

• Author: Alexis
• Prep Time: 10 mins
• Cook Time: 28 mins
• Total Time: 38 mins
• Yield: 12 1x
• Category: Breakfast, Snack

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Description

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!

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Scale 1x2x3x

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)

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Instructions

1. Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
2. Place flax and water in a small bowl. Stir and set aside to “gel.”
3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. 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.
5. Fold in chocolate chips.
6. Spoon batter evenly into muffin tin.
7. 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.

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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!