Best Vegan Pumpkin Muffins for Cozy Fall Mornings

These Best Vegan Pumpkin Muffins are simple and perfect for cozy fall mornings, combining wholesome ingredients for a delicious treat.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Desserts

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Mixture

2 cups gluten-free oats Ensure they are certified gluten-free
1 cup smooth peanut butter Can substitute with almond or sunflower seed butter
1/2 cup honey Maple syrup can be used for a vegan alternative
1 cup chocolate chips Use dark or dairy-free chocolate chips

Equipment

Oven
Mixing Bowl
Baking Sheet
Spatula
Tablespoon
Parchment Paper

Method

Step-by-Step Instructions for 4-Ingredient Crispy Chocolate Oat Cookies

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Combine gluten-free oats, smooth peanut butter, honey, and chocolate chips in a mixing bowl until cohesive.
Scoop heaping portions onto the prepared baking sheet, spacing 2 inches apart.
Flatten each cookie mound to about ½ inch thick for even baking.
Bake for 10-12 minutes, until edges are golden brown and centers are slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 100mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 180IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.

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