Vegan Apple Pumpkin Oatmeal Muffins

I went a little overboard at the apple orchard this fall. I also went a little overboard with canned pumpkin. Every time Travis or I needed groceries, I put a can of pumpkin on the list. Since we rarely had the chance to shop together during the fall, we ended up picking up a can – each – every trip. Last weekend we were tidying up our pantry and realized I managed to collect almost ten cans of pumpkin. I’d used maybe two cans since September. Whoops.

Luckily, I LOVE baking with pumpkin. We even tried an experiment this fall during which we roasted and ate our carving pumpkins because we were traveling on Halloween and didn’t get to carve them. Even that made a delicious dinner, though I prefer to bake pumpkin into muffins, pancakes, and the like. Once I discovered all the cans in our pantry, I had to do something about it – and I could be liberal with my choices! First order of business: using up the very last of the apples we got from our winter CSA. I’d made some Apple Cinnamon muffins earlier in the season that were tasty but I didn’t pick up any greek yogurt this week when we got groceries. I knew pumpkin was a pretty great substitute for fats whilst baking, and so was applesauce, so I modified that recipe a bit to create these. Enjoy!

Vegan Apple Pumpkin Oatmeal Muffins


  • 3/4 cup oats
  • 3/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Dash of salt
  • 1 tablespoon cinnamon
  • 1 cup pumpkin puree
  • 3/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tablespoon ground flax seed mixed with 3 tablespoons water (to create a flax egg)
  • 1 teaspoon vanilla
  • 1 tablespoon melted coconut oil
  • 3 apples, any variety, grated


  1. Preheat oven to 375 and grease 12 muffin cups with coconut oil.
  2. Whisk together flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. In a medium bowl, whisk together pumpkin, almond milk, maple syrup, flax egg, vanilla, and melted coconut oil. You may need to work quickly here as the coconut oil may harden. If this happens, you can microwave in short bursts just to get it liquid again.
  4. Pour the liquid into the dry ingredients. Add the grated apple and stir until combined.
  5. Scoop into prepared muffin cups and bake about 20 minutes or until set (I don't use a toothpick, but I poke the tops to make sure they're firm).

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