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Pumpkin rolled oats chocolate chip muffins (vegan)

Prep Time:

10 mins

Cook Time:

25 mins


10-12 Servings



About the Recipe

Perfect pumpkin oat muffins! Filled with nutrition, yum and best of all, GF and vegan!


You can find this recipe on Cookies and Kate's website. I use a variation of her recipe and opt for vegan by using egg substitute and non-dairy milk. If you try this, please share your feedback!

  1. ⅓ cup melted coconut oil (Cookies and Kate also suggests extra-virgin olive oil)

  2. ½ cup maple syrup

  3. 2 egg substitutes (flax egg works perfectly)

  4. 1 cup pumpkin purée

  5. ¼ cup non-dairy milk of choice

  6. 2 teaspoons pumpkin spice blend

  7. 1 tsp baking soda

  8. 1 tsp vanilla extract

  9. ½ tsp fine salt

  10. 1 ¾ cups whole wheat flour

  11. ⅓ cup old-fashioned oats, plus more for sprinkling on top

  12. Optional: a handful of dairy-free chocolate chips

  13. Optional: 2 tsp coconut sugar for sprinkling on top

  14. Optional: 2 tbsp sliced or shredded almonds


Follow the recipe instructions on Cookies and Kate's website. Really straight forward. My take on these muffins is vegan (using egg substitute and non-dairy milk). I also add some chocolate chips to make my little guy happy!

With my variation, I fold the chocolate chips into the batter towards the end before transferring to tray. I also sprinkle with oats, shredded almonds and coconut sugar before placing in oven.


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