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Vegan Pumpkin Oatmeal Muffins

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


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!


  • 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)


  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.


  • 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