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–+ servings
vegan pumpkin muffins briose cu dovleac vegane

Vegan Pumpkin Muffins

These easy vegan pumpkin muffins are the perfect cozy fall treat: naturally egg-free and dairy-free, tender on the inside, and ready in just half an hour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 5

Ingredients 

  • 1 cup flour regular or gluten-free
  • 1 cup rolled oats turned into flour in the blender
  • 3 Tbsp chia seeds
  • ½ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 cup pumpkin pureed
  • 2 tsp vanilla extract
  • ½ cup dairy-free milk of choice
  • ½ cup olive oil or coconut oil

Instructions

  • Preheat the oven to 375°F (190°C).
  • Add the rolled oats and chia seeds to a blender and process until they have the texture of flour.
  • In a bowl, combine the oat-chia flour, the flour, sugar, baking powder, baking soda, and cinnamon and mix well. Stir in the pureed pumpkin (use canned, or bake and blend your own), then add the vanilla, dairy-free milk, and oil and stir into a smooth batter.
  • Line a muffin tin and fill each cup about ⅔ full. Top with crushed pumpkin seeds (and a sprinkle of oats, if you remember) before baking.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Blending the rolled oats and chia together into a fresh flour gives the best tender, egg-free crumb. Top with pumpkin seeds (and a few oats, if you remember!) before baking. Store in an airtight container for up to 3 days, or freeze for longer.