Hello my hungry friends,

Although fall technically starts tomorrow, I have been in the fall mindset for the past two weeks. I’ve finished my Autumn cleaning and donation boxes, displaying fall squashes and pumpkins around the house, ordering some beautiful autumnal paintings/prints and of course baking galore! From apple pie to butternut squash mac & cheese, autumn has taken over my mind! I can’t really complain as this is my favorite season!

My newest invention was a complete spur of the moment type of deal. Our family has recently given up refined sugar (about time right?) and I wanted to practice baking with applesauce in place of the sugar. Well I also wanted to incorporate some delicious pumpkin puree in the mix. The pumpkin and apple mixed very well together! I was very surprised at how well they turned out on the first go at this recipe. There honestly wasn’t a need to change anything with these guys. I created a glaze made from maple syrup and coconut milk to give it a little bit of a dessert flavor but healthy enough for a quick second breakfast snack (what you don’t have those??)

Vegan Apple Pumpkin Muffin Recipe



  • 1/2 cup coconut milk
  • 1/4 cup butter
  • 1/3 cup maple syurp


  • 1 1/2 cup Flour
  • 1 cup Oats
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Pumpkin Spice Mix
  • 1 cup Coconut oil or vegan butter
  • 1 1/2 cup Apple sauce
  • 1 banana
  • 2 Tbsp chia seeds
  • 2 tsp Vanilla
  • 1 1/2 cup Pumpkin Puree
  • vegan chocolate chips
  • chopped walnuts
  • pumpkin seeds




1. In a medium bowl, mix your oats, flour, baking soda, pumpkin spice mix and salt then set aside. Preheat oven to 350°.
2. Using a mixture, mix your fat (coconut oil or butter) with apple sauce on medium high for about 5-10 seconds.
3. Add banana, chia seeds and vanilla and mix on medium high until consistent texture is reached.
4. Add pumpkin and mix once more.
5. Fold in chocolate chips, walnuts and pumpkin seeds.
6. Spoon mixture into a medium muffin baking tin filling up about 3/4 of the way.
7. Bake for 15 minutes and let cool for 5.

8. Meanwhile, in a small saucepan, melt your vegan butter and maple syrup. Stirring constantly turn heat to medium high and continue to stir until thickening occurs.
9. Add coconut milk and continue to stir until thickened once more. Remove from heat and set aside.

10. Once muffins are cooled move to a stand or plate and glaze your muffins.

If you want to be really bad, add some of this delicious coconut milk whipped cream on top!

❤ ॐ❤ ॐ❤ ॐ❤
Question of the Day:
Are you more of an apple fan or pumpkin fan in the fall?

Please share your opinions, thoughts, experiences or questions in the comments down below. I would LOVE to hear them!! Be sure to check back on Tuesdays for more recipes or you can always subscribe to my newsletter!! Also if you decide you’re up for the challenge of replicating this recipe, please post a picture on the comments down below, my Facebook / google+ page or instagram it! {don’t for get to use #omlivin & @omlivin} Lets spread the plant based love!! ❤ ॐ❤!

Ashleigh is a stay at home mom who enjoys blogging about balancing the mind through meditation and conscious parenting, the body through plant based eating and yoga, and the soul through up cycling and sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

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