Pumpkin Oat Muffins

Come the weekends I’m up early baking some sort of goodie. These pumpkin muffins are my Saturday morning reliable’s, with a cup of coffee, and a little of my vegan butter for spreading. I love that baking smell that fills the whole house and lasts all day. I always make a big batch of these and share with others, while grabbing a few on the go. Muffins are great like that. I love pumpkin muffins so much because they really don’t need to be that sweet, and have that versatile flavor where you can mix them with almost anything. They are compact and simple, satisfying, and these ones are healthy, moist, filling, and full of pumpkin pie flavor. If you want to surprise someone in the morning, get up early and make these.

Pumpkins are a great food with so many varieties, benefits, and ways to prepare. They are loaded with vitamin C, healthy fats, potassium (balances electrolytes), and beta carotene (converts to vitamin A), making them great for skin, strengthening immunity, heart health, preventing disease and fighting cancer, muscles, vision, and eyes. Low in calories but high in fiber, a combination that will keep you feeling full all day and curbing appetite while aiding weight loss. Pumpkins also contain tryptophan, an amino acid particularly good at regulating moods and producing serotonin for brain health. Not to mention, they are incredible tasting. Get creative with pumpkins, savory or sweet, you can’t go wrong.

Oats are loaded with vitamins and minerals as well, making them a great and convenient source of nutrition. They are loaded with manganese, phosphorus, magnesium, copper, iron, zinc, folate,  silica, calcium, potassium, vitamin B1, B5, B6 and B3, protein, complex carbohydrates, and fiber. Also an incredible source of heart healthy, nutrient packed, energy.

Pumpkin Oat Muffins

Pumpkin Oat Muffins

Yields: 12-16 muffins

  • 1 cup oats
  • 1 cup flour (I used sprouted spelt)
  • 2 tbsp almond meal/flour (sub for more oats or flour or both)
  • 2 tbsp coconut flour (sub for more oats or flour or both)
  • optional; 1 tbsp chia
  • 2 flax eggs (2 tbsp flax meal soaked in 2 tbsp water for 15 minutes)
  • 1/2 cup coconut sugar, maple syrup, agave, or cane sugar
  • 1 can pumpkin
  • 1/8 cup vegan milk
  • 1/3 cup melted coconut oil
  • 1/2 tbsp pumpkin pie spice
  • 2 handfuls chopped walnuts
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • topping; sliced banana and coconut sugar

Prepare the flax egg. Combine the rest of the ingredients in a mixing bowl and mix it well. Add the flax eggs last when they are done and mix more. Pour into muffin trays, add the sliced banana and coconut sugar on top, and bake on 350F for 35-40 minutes, or until a toothpick comes out clean from the center.

  • Total time: 45 minutes
Pumpkin Oat Muffins 8
Pumpkin Oat Muffins 9
Pumpkin Oat Muffins 10
Pumpkin Oat Muffins 1
Pumpkin Oat Muffins 7
Pumpkin Oat Muffins 6
Pumpkin Oat Muffins 5

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