Vegan Pumpkin and Oat Muffins
Who’s ready for the fall season? I sure am! I love the chilly weather and of course everything pumpkin spice. Let’s celebrate the season with these delicious fluffy muffins.
I went to the supermarket the other day (I shop at ALDI) and found canned pumpkin and pumpkin pie spice and I had to buy them. I love using pumpkin pie spice year-round in my oatmeal, but I never tried canned pumpkin. Pumpkin pie is not typical in Dominican Republic, so I didn’t grow up eating it.
I was tempted to make a pie, but my husband isn’t a fan, so muffins were the perfect recipe for me to try out and for all of us to enjoy.
These came together quickly and tasted delicious! You’ll be impressed with the texture because they have no eggs and are dairy-free.
What you need
The ingredients are very simple and most likely you have them all except for the canned pumpkin and pumpkin pie spice (or maybe you do).
You need:
All-purpose flour
Quick cook oats – I like that they almost dissolve into the muffin and you can barely notice them.
Baking powder and baking soda – I always have these on hand when I get a baking itch.
Salt
Pumpkin pie spice – I found mine at Aldi, but you can find it at any supermarket or even online.
Vegan butter or margarine
Canned pumpkin
Vanilla extract
Plant milk – I used unsweetened vanilla almond milk.
Brown sugar – You can use white sugar instead.
Apple cider vinegar – White vinegar can work as well.
Other than the ingredients you’ll also need a cupcake pan and cupcake liners. If you don’t have cupcake liners, make sure you grease the pan.
Vegan Pumpkin & Oat Muffins
Ingredients
- 1 cup all-purpose flour
- ½ cup quick cook oats + extra for topping
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- Pinch of salt
- ¼ cup melted vegan butter
- ⅔ cup canned pumpkin
- ¾ cup plant milk
- ¾ cup brown sugar
- 3 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 350 ° and line a cupcake mold with 12 baking cups. In a small bowl mix together the dry ingredients and set aside.
- In a large bowl mix the wet ingredients with a whisk and add the dry ingredients. Mix only until combined (do not over-mix!).
- With the help of two spoons, fill each cupcake liner up to three quarters of the way and sprinkle with a little bit of oats on top. Bake for around 35 minutes or until you insert a toothpick and it comes out clean.
