• 1 cup rolled oats (blend in blender until a fine powder)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed brown vegan sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1/4 cup chopped nuts (optional)
  • 3/4 cup vegan soy milk
  • 1 cup canned pumpkin
  • 4 tablespoons applesauce


1. Preheat the oven to 400 F. 2. Spray twelve medium muffin cups with non-stick cooking spray or line with paper baking cups. 3. Combine the dry ingredients and the pecans. Mix well. 4. Mix pumpkin, applesauce, and milk together. Add to dry ingredients and mix until just moistened. 5. Fill muffin cups untl almost full. 6. Bake 22 to 25 minutes. (until wooden pick inserted and comes out with a crumbs) Cool for five minutes in pan on a wire rack. May top muffins with topping before baking. Recipe is as follows: 1/4 cup rolled oats 1 tablespoon firmly packed brown vegan sugar 1/8 teaspoon pumpkin pie spice