Monday: Recipe Day with Pumpkin Oat Muffins

Vegan Goodness:

Today we ate:

  • Breakfast: Green smoothies and toast for Dad and LP and cheerios and raisins for Mom.
  • Lunch: A picnic lunch of pasta salad, tortilla chips, apple slices and almonds
  • We all munched on almonds and crackers on the car ride home after a really fun fall hike.
  • Dinner: Red Flannel Hash, Roasted Butternut Squash and Clean out the fridge night.  We had leftover bean loaf and gravy, salad and some apple slices
  • Mom and Dad finished off the night with hot chocolate.

Money Matters:

Today we went on a gorgeous hike with friends and had a relaxed dinner at home.  No money spent!

Monday Munchies: Recipe of the Week

It is officially pumpkin season in our house.  I have stocked on some cans of pumpkin for my Thanksgiving plans (more to follow as I set that up) so it is time for a pumpkin recipe!  I made these muffins by adapting a recipe from Vegan Brunch using the ingredients I had on hand.  These muffins are good on their own, but adding a simple streusel (using non-dairy butter) on top will really move them into the extra yum category!

Pumpkin Oat Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print


1 cup canned pumpkin (or pumpkin puree)
1/2 cup soy milk
1 tsp apple cider vinegar
1/2 cup canola oil
1 cup instant oats (or rolled oats pulsed in food processer a few times)
2 TB molasses
1 TB vanilla
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 TB baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves


  1. Preheat oven to 400 and prepare muffin tin with muffin liners.
  2. In a medium bowl (or four cup glass measuring cup) mix the pumpkin, milk, vinegar, oil, oats molasses and vanilla with a fork until fully mixed – this could take a minute of stirring.
  3. In a large bowl combine the rest of the ingredients and stir.  Make a well in the center and gently fold in the pumpkin mixture, stirring gently just until the dry ingredients are moist. 
  4. Pour the batter evenly into the muffin tins.  If using, sprinkle the streusel on the tops of the muffins and press down gently with a spoon.  Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.  Enjoy when cool!

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