Vegan pumpkin muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2 cups of old fashioned oats (not quick cooking)
  • 1 cup of pumpkin puree
  • 1 cup of full fat coconut milk
  • ¼ cup of maple syrup
  • 1 tbs of chia seeds
  • 1 tsp of baking soda
  • 1½ tsp of cinnamon
  • ½ tsp of salt
  • ¼ cup of chocolate chips, vegan chips, or cacao nibs
  1. Preheat oven to 375 degrees
  2. In a food processor, add 2 cups of oats, pumpkin puree, coconut milk, maple syrup, chia seeds, cinnamon, baking soda and salt. Pulse for about 30 seconds, or until the whole mixture comes together. Use a spatula to scrap the sides/bottoms and make sure the ingredients are all well mixed together. Give a few more pulses if needed.
  3. Next add the mini chocolate chips (vegan chips or cacao nibs), and pulse for a few seconds.
  4. Grease a mini muffin tin
  5. Using a small scooper, scoop the batter into the muffin tin. Top with additional chocolate chips.
  6. Bake for about 10 minutes
  7. Remove from oven and allow the muffins to cool for a few minutes before transferring to a cooling rack
  8. Enjoy!
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