Pumpkin Oat Muffins
These wholesome and heavenly flourless pumpkin oat muffins are deliciously vegan, naturally sweetened with mashed banana, and perfect for fall.
Katie's Conscious Kitchen
Fruit & Veggies
unsweetened pumpkin puree
mashed, 3 oz
Baking & Spices
pumpkin pie spice
see notes for DIY version
Preheat the oven to 375°F. Lightly grease muffin tins or use muffin liners.
Mash the banana, pumpkin, and almond butter well in a mixing bowl with a fork or potato masher.
Add the rest of the ingredients and mix well. Save a few pecans for decoration, and crumble the rest up in the muffins.
Scoop the batter into muffin tins, filling them all the way. This recipe makes 4 smaller muffins or 3 larger muffins. Decorate with a big pecan on top, if desired.
Bake for 25-30 minutes or until they have firmed up. Turn off the oven and let cool in the warm oven.
Cool completely before eating, otherwise they will be gooey!
DIY Pumpkin Pie Spice:
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground nutmeg
1/4 tsp ground ginger
Recipe from Katie's Conscious Kitchen