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three pumpkin muffins on grey plate with serving spatula

One Bowl Pumpkin Muffins


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakast
  • Method: Oven
  • Cuisine: American

Description

Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They’re great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free.


Ingredients

  • 1 15 ounce (425 g) can pumpkin puree (not pumpkin pie mix)
  • 1 cup (235 ml) non-dairy milk
  • 1 cup (163 g) coconut sugar
  • ¼ cup (70 g) nut or seed butter
  • 1 teaspoon vanilla extract
  • 2½ cups (250 g) quick or rolled oats, blended into a fine flour*
  • 1 tablespoon Pumpkin Pie Spice blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • 1 cup (~110 g) chopped walnuts or chocolate chips, divided 
  • Juice of ½ lemon (or 1 tablespoon apple cider vinegar)

Instructions

  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.
  2. Mix the batter: add the pumpkin puree, milk, coconut sugar, nut butter, and vanilla extract together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, pumpkin pie spice, and salt to the bowl, then mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter along with the lemon juice, stirring until evenly combined.
  3. Bake: moving quickly, fill each muffin liner with 1/2 cup of batter and sprinkle the remaining 1/4 cup of nuts or chocolate on top. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 2 to 3 minutes before transferring to a baking rack. Let cool completely.
  4. Storage: these muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.

Notes

  • Substitutions: Coconut sugar can be replaced with brown sugar or another granulated sweetener. You can use any nut or seed butter for this recipe, though I prefer Almond Butter or Peanut Butter. I have not tested this recipe with any other flours.
  • Oat Flour: to make oat flour, add the oats to a high-speed blender and process for 45 to 60 seconds, until a fine, fluffy flour forms.
  • Pumpkin Pie Spice: you can use a store-bought blend for this recipe, or make your own!