Vegan Pumpkin Oatmeal Muffins

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Rating: 0
You:
Rate this recipe!
Created by: Hummusapien

Prep Time

10minutes

Cook Time

28minutes

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

28minutes

Servings

Product Type

Beverages,

Vegan Pumpkin Oatmeal Muffins

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Hummusapien

Prep Time

10minutes

Cook Time

28minutes

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

28minutes

Servings

Product Type

Beverages,

Ingredients

  • 1 tbsp. flaxseed (ground) plus 3 tbsp. water
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 2/3 cup. coconut sugar
  • 10 oz. Organic Steel-Cut Oatmeal Unsweetened
  • 3 tbsp. coconut oil melted
  • 1/4 cup Pacific Foods Organic Almond Original Plant-Based Beverage
  • 1 tsp. vanilla extract
  • 1/4 cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350 Fahrenheit. Spray a muffin tin with cooking spray and set aside.
  2. Place flax and water in a small bowl. Stir and set aside to "gel."
  3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. In a medium bowl, combine coconut sugar, cooked oatmeal, pumpkin, coconut oil, Organic Almond Non-Dairy Beverage, vanilla, and flax mixture. Stir wet into dry just until combined, being careful not to overmix.
  5. Fold in chocolate chips.
  6. Spoon batter evenly into muffin tin.
  7. Bake for 28-30 minutes or until a toothpick comes out clean. Cool for 15 minutes in tin and then carefully transfer muffins to a cooling rack to cool completely.

Ingredients

  • 1 tbsp. flaxseed (ground) plus 3 tbsp. water
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 2/3 cup. coconut sugar
  • 10 oz. Organic Steel-Cut Oatmeal Unsweetened
  • 3 tbsp. coconut oil melted
  • 1/4 cup Pacific Foods Organic Almond Original Plant-Based Beverage
  • 1 tsp. vanilla extract
  • 1/4 cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350 Fahrenheit. Spray a muffin tin with cooking spray and set aside.
  2. Place flax and water in a small bowl. Stir and set aside to "gel."
  3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. In a medium bowl, combine coconut sugar, cooked oatmeal, pumpkin, coconut oil, Organic Almond Non-Dairy Beverage, vanilla, and flax mixture. Stir wet into dry just until combined, being careful not to overmix.
  5. Fold in chocolate chips.
  6. Spoon batter evenly into muffin tin.
  7. Bake for 28-30 minutes or until a toothpick comes out clean. Cool for 15 minutes in tin and then carefully transfer muffins to a cooling rack to cool completely.