Vegan Pumpkin Raisin Muffins


3 cups oatmeal
2 cups whole wheat flour
5 teaspoons aluminum free baking powder
1 teaspoon unrefined sea salt
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon (or to taste)
3/4 teaspoon nutmeg (or to taste)
1 teaspoon ginger (or to taste)
1 cup whole cane sugar (panela)
1 cup raisins
1/2 cup walnuts (optional)
1 796 ml can of organic pumpkin (or make your own from 1 small sugar pumpkin)
2 cups water, separated
5 1/4 tablespoons ground flax seeds


Preheat the oven to 350 F. Add ground flax seed to 1 cup of the water, mix and let stand for a few minutes to thicken. In a large bowl, combine the first 9 ingredients together. Work the raisins and nuts into this mixture. Add the flax/water mixture to this dry mixture along with the other cup of water and mix everything together. Spoon into lightly greased muffin tins (I grease with coconut oil) and bake for about 30-35 min. Let cool at least 5 min before removing onto wire rack.

Makes about 24 muffins.

*This is a great muffin base to which infinate variations are possible. Instead of the pumpkin, raisins and walnuts, You could try adding a combination of any number of the following: vegan chocolate chips or carob chips, shredded coconut, small chunks of apple, pecans, mango chunks, blueberries, mashed banana, raspberries…the possibilities are endless! Don’t forget to match the spices accordingly…I usually leave out the nutmeg if I’m not using pumpkin and I don’t add ginger to all my variations.

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