Hi, my name is Julie and I’m a pumpkin lover!
I just can’t seem to get enough of this fall flavor. Today I’m sharing with you an amazing little vegan pumpkin oat muffin recipe filled with lots of warm, pumpkin flavor all wrapped up with oats and topped with an irresistible crumble topping. It’s a perfectly healthy way to add the flavors of fall to your meal rotation. And if you’re a pumpkin lover too, I know you’re going to just love these!
A few good things about this recipe:
- 10 ingredients
These pumpkin oat muffins are perfect, not too sweet, the spices are just right, and the texture is tender and moist. Pair your muffin with a good cup of coffee or warm spiced tea. Nom, nom all day long!
I’ve made 3 batches of these muffins in the last 2 days. They make for a great grab-n-go breakfast or snack. You can be sure it’s a healthy muffin to start your day with or grab as a snack when you need a little pick-me-up!
How To Make Pumpkin Oat Muffins:
I’ve added barberries to this recipe. I absolutely love the contrast of tartness the barberries add, it’s delicious! Currents would also be a good addition, adding a little sweetness. But either is optional.
This recipe was inspired by Taste of Home. I tested the original recipe, read the reviews and adapted it to what you see here. You’ll find I’ve upped the recipe by half so our muffins will be a little bigger and fuller. Trust me, it’s a good thing! The recipe is great, I didn’t have to change it up much.
Gather your ingredients and let’s get baking!
As pictured above, start with making the batter, add in the oats and optional berries, mix until combined.
Add batter to the muffin tin. Prepare the crumble topping.
Sprinkle the topping overtop each muffin, and bake.
Get ready, your home is going to smell delicious very shortly!
Once done, let cool, then break open and enjoy!
So wholesome, and so good!
PUMPKIN OAT MUFFINS + CRUMBLE TOPPING
These muffins are 10 ingredients, one-bowl, super easy to make, and deliciously addicting. Enjoy with a cup of coffee or warm spiced tea.
- 1 1/2 cups light spelt flour
- 1/2 cup packed organic brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- pinch of salt
- 1 1/4 cups 100% pure pumpkin puree
- 1/2 cup almond milk (room temp)
- 1/3 cup coconut oil (in liquid state) or applesauce
- 1 1/2 cups old-fashioned oats
- 1/4 cup barberries or currents, optional
- 1/3 cup packed organic brown sugar
- 1 tablespoon flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon solid coconut oil or vegan butter/margarine
Preheat oven to 375 degrees F.
In a large bowl, add the flour, sugar, baking powder, pumpkin spice, baking soda and salt, mix to combine. Add the milk, oil and pumpkin to the dry ingredients and mix just until moistened. Stir in oats and raisins. Fill each muffin space, just below the rim, with the pumpkin batter.
In a small bowl, combine the brown sugar, flour and pumpkin pie spice, add oil/butter and cut into sugar mixture until crumbly. Sprinkle 1 heaping teaspoonful over top each muffin.
Bake in oven on middle rack for 20 – 25 minutes, or until a toothpick comes out clean.
Let cool 5 minutes before removing from pan to a wire rack. Serve warm.
Store covered loosely in a container on the counter for 4 days, or keep longer by storing in the refrigerator.
Makes 12 muffins.
Feel free to use any neutral flavored oil. When using coconut oil, be sure all ingredients are room temp. Otherwise, if the coconut oil comes into contact with a chilled ingredient it will harden.
If you don’t have baking soda on hand, use 2 heaping teaspoons of baking powder.
If you don’t have pumpkin pie spice on hand, you could try subbing in cinnamon. I do recommend the pumpkin spice, it’s delicious!