oatmeal pumpkin spice muffins (Vegan)
It was a rainy and miserable morning at the farm. Thank god for pumpkin season. Nothing cheers me up quite like pumpkin everything!
After a chilly morning spent in the mud and rain I was so happy to leave the farm early and come home to make a mid morning pick-me up. (Poor Taylor is taking one for the team and is finishing up the morning chores solo) However, I did promise him a hot breakfast so he was fine with it. Besides, I will be more productive at the farm later this afternoon once I have a belly full of delicious pumpkin spice muffins and a few hours to warm myself up!
After defrosting my freezing hands under hot water for about 10 minutes I got right to work in the kitchen. These muffins were a cinch to make. The best part is that they are naturally vegan and full of healthy super foods. Pumpkin, flaxseeds, sunflower butter, oats and lovely spices.
Pour a cup of hot tea and enjoy.
These baked oatmeal muffins are inspired by Erica over at Coffee And Quinoa
Oatmeal Pumpkin-Spice Muffins
Prep Time: 5 mins. Cook Time: 25 mins. Serves: 12 muffins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups pumpkin puree (We made our own but you can buy canned pumpkin too!)
- 3 TBS sunflower seed butter
- 1/4 cup pure maple syrup
- 1 1/2 cups unsweetened almond milk
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp ground nutmeg
- 2 TBS ground flax seeds
- a few walnuts for topping
Preparation
- Preheat oven to 375 degrees.
- Combine all the ingredients for the muffins in a large bowl. Mix well until all the ingredients are well combined.
- Grease a muffin tin with coconut oil or oil of choice.
- Scoop the batter into each muffin tin all the way to the top (these puppies wont rise!) top with a few crushed walnuts.
- Bake in the oven for 20-25 minutes or until firm to the touch.
Notes
Please use this recipe as a guide. Adjust measurements and ingredients as necessary.
Hi- these sound gorgeous. Do you know if it would work the same with almond butter. I havent seen sunflower seed butter anywhere in Australia I can recall? Thanks Julie
Yes, almond butter would work beautifully. I would just make sure to heat it up a bit so that it is a little runny and easy to mix in well with all of the other ingredients. Enjoy!
They’re beautiful! love all the texture and that you worked in some SFSButter! I made some vegan pumpkin muffins a few weeks ago and now I want to add some nut butter to them!
Thanks for the lovely comment Avery! I think seed butter makes everything better 🙂
How perfect! I’m a sunbutter freak! I can’t wait to make these!
PS At first, I thought it said 15 cups of pumpkin puree. Then, I realized it was 1.5!
haha! I need to change the font on the ingredients list. It’s too hard to read. I thought the same thing when I was editing the post!
Vegan AND gluten-free! I have all ingredients on hand – including homemade pumpkin puree – so I am making these today.
Awesome! Enjoy!
I would love to slice into these with extra drippy sunbutter on top. They are beautiful!
That is exactly how I ate mine! warm with a giant scoop of sunflower butter on top!!!
Woo hoo thanks for the shout-out, lady! You totally made my day. LOVE your pumpkin version. And these pictures – gorgeous!
Thank you for the recipe inspiration! XO
These look delish! And gluten-free!
Yay! hope you like them! XOXO
These look amazing! I was ready to have to adapt them to be gluten free. But no need, they already are. 🙂 I’m so making these.
So happy! let me know how yours turn out!
Made them yesterday. They turned out beautifully. Photo here: http://themodernhunt.wordpress.com/2013/11/10/happy-sunday/
Oh my, you baked! 🙂 They look scrumptious and I love the pictures. I bet Taylor was happy to come home to these after busting his butt in the rain. Boo. Farmers should automatically the day off when it rains.
haha! this was a BIG deal. As you know I am not a baker. These were a good intro into baking. Easy and not totally exact with the measurements!!!
I hate those gloomy miserable cold days but good food and drink can usually help a lot! I love pumpkin everything and hearty healthy muffins like this!
I can already tell it’s going to be a long winter! These muffins will help with the cold dark days that lie ahead!
These look and sound absolutely delicious! I may just have to try the recipe out at Feast! Yum yum!
Yay! let me know how they turn out. We are meaning to swing by for lunch in the next week. We miss the Tuesday market and all the lovely food and beer from you guys!!!!
The promise of pumpkin spice muffins is a great motivator, for me at least! These would definitely get me out of bed and into work in the morning!
They totally get me out of bed in the morning now!!!
I am making pumpkin puree later today so tomorrow these muffins are on the agenda!
Living where we do (China) we often struggle trying new recipes with hard to find (for us) ingredients. Of course most bloggers and recipe creators are not creating to try to please us! But I am excited that everything (but the sun butter) I will be able to find or make our own. Phew! Maybe I can make the sun butter – off to google I go…
Thanks for all the great recipes!
Made them… love them… eating one now!
So happy you made these and loved them!!!
These were my breakfast for a week <3 They also Inspired me to make my out sunflower seed butter, which now I make on a regular basis because I eat it up so fast ahah.
Thank you for the on going inspiration!
I was searching for a vegan oatmeal-based muffin recipe that I could make with ingredients that I had on hand, and found a keeper! These have everything I love, and they have the perfect level of sweetness. Thumbs up from my husband as well. Thanks!!
Help! I tried to make these and they wouldn’t bake… even after 30 mins in the oven only the very outside shell was baked. What did I do wrong? Please reply, this is my first attempt at vegan!
Hi Melissa,
I’m sorry the muffins didn’t turn out. I’m not sure what went wrong. We didn’t have any issues with ours. What size muffin tins did you use? If they were extra large tins they may need to bake for 35-45 mins. I hope this was helpful. We love them and I hope you give this recipe a whirl again!
Made these today for brunch! SO good! We actually liked them a little gooey in the middle. I packed he walnuts on top and then made a little honey yogurt sauce to spoon over too! YUM!! I’m excited to have the extras for breakfast tomorrow along with the lemon poppy seed smoothie!!
I had to move my racks lower in the oven, bake longer & up the temperature to 400 degrees after the racks were moved. They look awesome & sure they taste great. Thanks
can i use quick cooking rolled oats to make these? they sound so good!
Hi, I just got a HUGE papaya (I live in FL) from a friend and was trying to figure out what to do with it. I’m thinking I might puree it and use it in place of the pumpkin and maybe modify the spices a bit! I might have to leave out the nut butter too since I haven’t any….but it’s so basic it should work fine, I rarely bake with added fats! Thanks!