Name: Easy Vegan and Gluten-Free Pumpkin Oatmeal Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: Vegan
Ingredients: 1 cup 100% pumpkin puree; 1/4 cup olive oil (can sub with melted coconut oil); 1/4 cup coconut sugar; 1/4 cup pure maple syrup; 2 flax eggs; 1/2 cup unsweetened dairy-free milk (I use oat milk); 1 teaspoon vanilla extract; 1 3/4 cups gluten-free flour (can sub with oat flour); 1 1/4 cups gluten-free rolled oats; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 1 1/4 teaspoons ground cinnamon; 1/4 teaspoon salt

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Fall is my time of year to bake (and eat) all things pumpkin and pumpkin spice. So having a breakfast option that’s not only healthy, but includes pumpkin is a must! These easy vegan and gluten-free pumpkin oatmeal muffins are the perfect combination of both. They are so soft and moist, subtly sweet, and packed with healthy ingredients.

This easy one bowl recipe is vegan, gluten-free, egg-free, naturally sweetened, and definitely not lacking on pumpkin flavor. These easy pumpkin oatmeal muffins make the perfect fall addition to any breakfast. Try spreading my Vegan Pumpkin Spice Cream Cheese on top for some more added pumpkin flavor. I love to have one with my coffee for breakfast or even as a mid-day snack. I usually make a batch of these muffins and freeze them that way I can enjoy them longer. Oh, and I can’t forget to mention how incredible the kitchen smells while they are baking!

Ingredients for Easy Vegan and Gluten-Free Pumpkin Oatmeal Muffins

100% Pumpkin Puree
Olive Oil (can sub with melted coconut oil)
Coconut Sugar
Maple Syrup
Flax Eggs – see my recipe on how to make flax eggs
Unsweetened Dairy-Free Milk (I use oat milk)
Vanilla Extract
Gluten-Free Flour (can sub with oat flour)
Gluten-Free Rol led Oats
Baking Powder
Baking Soda
Pumpkin Pie Spice
Ground Cinnamon
Salt

How to make easy vegan and gluten-free pumpkin oatmeal muffins

Add wet ingredients.
In a large bowl, add all the wet ingredients (pumpkin puree, olive oil, coconut sugar, maple syrup, flax eggs, milk, & vanilla). Whisk until incorporated.
Add dry ingredients.
Next, add-in all the dry ingredients (flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon & salt).
Whisk together.
Whisk together until just incorporated.
Add batter to muffin pan.
Spoon batter evenly into muffin pan. Fill all the way to the top of each liner. The batter is thick and won’t spill over when baking.
Bake.
Bake for 24-30 minutes.

Tips for storing

For room temperature – store in an airtight container for up to 1 week.
For freezer – store in a sealed freezer bag or container for 1-2 months. Allow to thaw for about 20-40 minutes at room temperature or heat in the microwave.

Easy Vegan and Gluten-Free Pumpkin Oatmeal Muffin on plate with bite taken out of it

Looking for more vegan pumpkin recipes? Here are a few ideas:

@aconsciouskitchen
Some pumpkin oatmeal muffins to kick off this Halloween weekend! 🎃 This easy one bowl recipe makes the best pumpkin oatmeal muffins! INGREDIENTS: – 1 cup 100% pumpkin purer – 1/4 cup olive oil – 1/4 cup coconut sugar – 1/4 cup pure maple syrup – 2 flax eggs – 1/2 cup unsweetened dairy-free milk – 1 tsp vanilla extract – 1 3/4 cup GF flour – 1 1/4 cup GF rolled oats – 1 1/2 tsp baking powder – 1 tsp baking soda – 2 tsp pumpkin pie spice – 1 1/4 tsp ground cinnamon – 1/4 tsp salt INSTRUCTIONS: 1. Preheat oven to 325°F. Place cupcake liners in muffin pan. 2. Add wet ingredients to a large bowl: pumpkin puree, olive oil, coconut sugar, maple syrup, flax eggs, milk, & vanilla. Whisk until incorporated. 3. Add in dry ingredients: flour, oats, baking powder, baking soda, pumpkin spice, cinnamon, & salt. Whisk until incorporated and no flour patches. 4. Spoon batter into muffin pan. Fill to the top of liner (batter is thick & won’t spill over). 5. Bake 24-30 minutes. 6. Allow muffins to cool in pan for about 20 minutes. Then remove from pan and transfer onto cooling rack to cool completely. Enjoy! #glutenfree #vegan #pumpkin #pumpkinspice #veganrecipes #glutenfreerecipes #veganbaking #glutenfreevegan #fallrecipes #pumpkinrecipes #foodie #foodblogger #veganblogger #glutenfreemuffins #veganmuffins #pumpkinmuffins #oatmeal
♬ October – Adrian Berenguer