Pumpkin Oat Muffins

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October 6, 2016 by Virginia

It’s that time of year again! I’ll be posting a few pumpkin related recipes from now until Christmas for your enjoyment.


Some of these will be modified versions of your traditional dishes, others are some I have personally experimented with, and a few will be sourced from some of my favorite websites, cooks, and other personalities. As always, all recipes will be cruelty-free, and fully plant-based recipes. But remember- Not all vegan foods are exactly healthy for you, so please keep moderation in mind when enjoying these babies!

Today, I’d like to get started with a healthy pumpkin kick: Pumpkin Oat Muffins. This is a great addition to your daily breakfast or mid-morning snack to take with you on the go. Just remember these taste best when warmed up, so if you don’t eat them within an hour after taking them out of the oven, try microwaving them prior to taking your first bite. They can be stored in the refrigerator for up to 4 days and taste just as moist when microwaved for just under a minute -even on day 4!

So, let’s get started with the first Pumpkin Recipe for the holidays!

Pumpkin Oat Muffins



  • 3 Cups Rolled Oats
  • 2 Cup 100% Pumpkin Puree (NOT Pumpkin Pie Mix)
  • 1/2 Cup Unsweetened Apple Sauce
  • 2 Tbspn Vanilla Extract
  • 4 Tbspn Coconut Oil (liquid form or melted)
  • 1/2 Cup Unsweetened Almond or Cashew Milk
  • 1/2 Cup Agave or Maple Syrup
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt (optional)
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • Coconut oil Cooking Spray
  • 2 Tin Muffin Pans (makes 1 dozen muffins)

The directions for this couldn’t be simpler! simply blend together, pour and bake!



  1. Preheat oven to 350 degrees F and spray your tin muffin pans.
  2. In a food processor, blend all ingredients -no particular order- literally just throw everything in there and process until well blended. If you like the oat texture, blend for a shorter amount of time. If you prefer a smoother texture, blend-blend-blend for as long as you like or until the desired texture is achieved.
  3. Bake for 25 minutes or until the tops of the muffins become golden brown.
  4. Let cool for 10 minutes before taking muffins out of tin pan and enjoy!


Have a bit of a sweet tooth? Top your muffins with Maple Syrup or Agave and a sprinkle some powdered sugar πŸ™‚

Image result for pumpkin muffins tiu

*This recipe is a modified (veganized) version of the Tone It Up Pumpkin Spice Muffins.

*The ingredients on this recipe are doubled to make a big batch.


Much Love,
~Virginia James



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