Go Back
+ servings
A vegan pumpkin muffin is in a muffin paper.

Vegan Pumpkin Muffins

These vegan pumpkin muffins bring together the best of oatmeal, pumpkin, and peanut butter into each delicious bite. It's a perfect start to any day.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16
Calories 170kcal




  • ¼ cup oatmeal
  • ¼ cup pecans roughly chopped
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon


  • 1 ½ cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • ¾ cup plant-based milk soy, almond, etc
  • ¾ cup brown sugar
  • ¼ cup peanut butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla


  • Preheat oven to 350°F/175°C. Line muffin pans with muffin/cupcake liners. Makes about 16 regular-size muffins.
  • In a small bowl mix the topping ingredients. Stir until combined and set aside.
  • In a medium-sized bowl mix together the flours, oatmeal, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a separate medium-sized bowl mix together the pumpkin, ground flax seed, corn starch, plant milk, brown sugar, peanut butter, vegetable oil, and vanilla. Stir together until combined.
  • Pour the flour mixture into the pumpkin mixture and stir until just combined. Pour the batter into lined muffin tins about 3/4 of the way full. Top each with a teaspoon or two of the topping.
  • Place muffins in the heated oven and bake for about 20-25 minutes, or until lightly golden on top.
  • Remove from the oven and allow them to cool slightly. Serve warm.


Calories: 170kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 155mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2405IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 1.2mg