I replaced the almond milk with pumpkin flavored almond Milk so yummy !! September 30, 2019 By Lisa Kitahara 16 Comments. Oh HAY! But can there ever be enough pumpkin muffin recipes? Who could say no to a simple, nutritious, and bombastically tasty brekkie that’s portable to boot? ★☆ Let cool in the pan for 10 minutes, then transfer to wire rack. Thanks for supporting the brands I love! I’ve been lucky enough to never have an major delays when traveling but at least you got to see a cool city! Is it possible to leave out the sugar and sub the coconut cream for nut butter or more liquid? Sprinkle evenly with pecans. Made with oatmeal, fresh pumpkin and lots of fall spices. ★☆ These sounds delish- and I like the idea of using already made oatmeal-pinning! These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Just made these last night with a couple of variations: I love to re-post my favorites. These have the perfect texture!! I could not have been on my way back from the most inspiring trip to Turin and Florence. 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. All opinions are my own. Subbed coconut cream w/ 2 T of coconut oil easy, healthy whole food recipes from a registered dietitian, Healthy Vegetarian Meal Plan: Week of 10-1-16. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. I’m Alexis, a croissant-lovin’ dietitian, restaurateur, and food blogger inspiring you to eat happy and live FULLY. The potato starch in these muffins bring a cake-y, fluffy and light texture so NO gumminess at all, so check. The sugar and coconut cream both help with moisture, but I’m thinking you could replace it with more dairy free milk- but it might not come out as moist. Join the community and stay up to date with all things Hummusapien! Worse things could happen. Be sure to rotate the pan half way during the baking time to encourage even baking. Hi! I haven’t tried oil free baking, but these pumpkin muffins look perfectly moist! ★☆. Good luck . I tried to convince my brain and toes and shoulders and right elbow not to explode. I hope it turns out, let me know how it goes! . These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. If using smaller muffin tins, this method would help create a nice muffin top because of initial reaction with the baking soda, baking powder and heat that. Just wandering if what is why the muffins were not full and fluffy? Hello, best pumpkin muffins I’ve ever had the pleasure of ingesting! It might come out a little dry so you can add in a bit more liquid if needed. I listed a set of requirements it needed to hit to make it to the blog. 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. © Hummusapien LLC 2011-2020. Or if you have some left over kabocha, try these recipes out: If you recreate this Healthy Pumpkin Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!Hungry for more? To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. No shame in eating at your desk! Just remove the sugar. The batter filled a regular 12 muffin/cupcake pan. ★☆ And yes they were such a welcome treat , Delicious! Till 24 hours later. © 2020 EatingWell.com is part of the Allrecipes Food Group. Serve warm or at room temperature. After approximately 20 hours of flying and sitting and flying and sitting some more, our flight back to Columbus was delayed. this link is to an external site that may or may not meet accessibility guidelines. 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! Required fields are marked *, Rate this recipe Hi Georgina! How To Make Vegan Pumpkin Muffins Preheat oven to 350 degrees F. In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. I tried to stay calm. I used Coconut Cream in a can NOT coconut milk.. its much thicker then coconut milk in a can.. Yes… another pumpkin muffin recipe. I didn’t sift the dry ingredients but added them to the food processor once I blended the oats. Sprinkling the muffins with pecans adds a nutty crunch to every bite. I'm Lisa. Serve them for breakfast or as a grab-and-go snack. + chocolate chips Also, the directions didn’t mention where to mix the almond butter so I put that with all the liquids, Thank you so much for the feedback and review, I’m so glad you enjoyed it! I had to deal with them coming back from NYC in August. Here you'll find delicious vegan recipes that are healthy, simple & easy to make. Then cancelled. … I think the Almond milk or in my case Coconut milk in a carton is NOT needed. I haven’t tried making them in a loaf pan but I would increase the baking time to 40-50 minutes and perhaps tent the loaf with foil half way to prevent the top from burning. If you love muffins, I think you’ll also really like these One Bowl Tahini Chocolate Chip Muffins & Vegan Egg Muffins recipe! The batter should be not too thick but not runny like pancake batter. Read More; Vegan Maple Walnut Scones (Gluten Free + Oil Free) ». Definitely will make again. , Ugh I feel you! These simple Gluten-Free Vegan Pumpkin Muffins are made with everyday ingredients from anyone's pantry. Subbed fresh pumpkin w/ 1 can of pumpkin puree This recipe is going on my weekend “to do” list! Add in the almond flour, oat flour, potato starch, baking powder, baking soda, pumpkin pie spice and salt and whisk until combined. Back to these muffies. If you try it, please let me know how it goes! Let me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag #hummusapien! That doesn’t sound too terrible, does it? Or did you weigh out the 135 g? And YAY let me know how you like them. Reduce the temperature to 375 F and bake for another 15-20 minutes, or until cooked through. Divide the batter between 8 muffin cups. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. Pre-heat oven ton 425F. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Required fields are marked *, Rate this recipe Anyway these muffins look like an awesome snack to come home to! They’re seriously so delicious and perfect to make ahead of time for meal prep, to bring on the go and snack on when you’re feeling a lil’ snack-y. Did I mention they’re organic? Thank you! These healthy pumpkin-oatmeal muffins will get you in the mood for fall. One more question, I measured out 3 cups plus 3 tbsp of oatmeal to make the flour.. And of course, baking staples like vinegar, vanilla, baking powder and baking soda. Vegan Pumpkin Muffins, to be exact. and honestly are so easy to make. The perfect healthy breakfast or snack made in 1 bowl in under 30 minutes! It’s suppose to be 1.5 cup + 3 tbsp of oats, measuring out 135g of oats. Delays are the wooooorst! Everything you need for a delicious feast. Yikes a 24 hour delay!? Four times. And the last step is simply just to let them cool on a cooling rack for 5 minutes before digging in . Ingredients 1 flax egg ( 1 tbsp flax meal + 2 tbsp water) ½ cup + 2 tbsp pumpkin puree (150g) ¼ cup maple syrup (80g) 3 – 4 tbsp non dairy milk (45-62g)* 2 tsp vanilla extract (10g) 2 tsp apple cider vinegar (10g) 1 scant cup almond flour (100g) 1 cup super fine oat flour … Cool for 15 minutes in tin and then carefully transfer muffins to a. These muffins are delicious as is with a slather of vegan butter or nut butter but you can also add in extra delicious ingredients like chocolate chips, sunflower seeds, pumpkin seeds, raisins, walnuts or pecans for more variation.