Pumpkin muffins have quickly become my favorite treat for crisp fall and chilly winter days. This recipe is easy to adapt into vegan pumpkin muffins with just a couple of simple swaps.
This is the season when baked goods and sweet treats feel perfectly acceptable at any meal, and pumpkin is everywhere: pumpkin bars, pumpkin spice lattes, pumpkin pie—you name it. I’m a big fan of pumpkin in nearly any form (the PSL might not be my top choice, but I could be persuaded).
Rather than another strictly sweet pumpkin dessert, I wanted a muffin that leans healthy-ish while still tasting indulgent. These pumpkin oat muffins strike that balance, and they’re delightful plain or finished with a cream cheese glaze. Both the muffins and the glaze can be made vegan if needed—just follow the simple substitutions below.
Serve them warm for breakfast, pack them for a snack, or top them with the glaze for a coffee-break treat. They’re moist from the pumpkin and wholesome thanks to the oats—yet still feel like a cozy fall dessert when glazed.
Pumpkin Oat Muffins with Cream Cheese Glaze
Ingredients for Pumpkin Muffins
- 1 egg*
- 1/4 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 2/3 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
*Vegan option: replace the egg with 1 tbsp ground flaxseed mixed with 2 tbsp water (let sit a few minutes until gelled).
Ingredients for Cream Cheese Glaze
- 4 ounces room-temperature cream cheese*
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk (more if needed)
*Vegan option: use a plant-based cream cheese such as Tofutti or similar.
Instructions for Pumpkin Oat Muffins
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
In a medium bowl, beat the egg (or prepared flax egg). Add the almond milk, vegetable oil, vanilla extract, and canned pumpkin. Whisk until smooth and combined.
In a separate bowl, stir together the granulated sugar, brown sugar, flour, rolled oats, baking powder, cinnamon, and salt. Pour the dry ingredients into the wet ingredients and fold gently until just combined—don’t overmix.
Portion the batter into the muffin liners. An ice cream scoop works well to ensure even muffins—fill each liner about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean and the tops spring back slightly.
Instructions for Cream Cheese Glaze
While the muffins bake, prepare the glaze. In a bowl, beat the room-temperature cream cheese until smooth. Add the powdered sugar, vanilla extract, and almond milk, then beat until well combined and glossy. If the glaze is too thick, add a little more almond milk, a teaspoon at a time, until you reach your desired drizzling consistency.
Let the muffins cool for several minutes in the pan, then transfer to a rack to cool completely before glazing. Once cooled, drizzle the cream cheese glaze over each muffin and, if desired, sprinkle a few oats on top for a pretty, textured finish.
Pumpkin Oat Muffins with Cream Cheese Glaze
Brittni
Ingredients
Ingredients for Pumpkin Muffins
- 1 egg*
- ¼ cup unsweetened almond milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup canned pumpkin
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup all-purpose flour
- ⅔ cup rolled oats
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- *To make these pumpkin muffins vegan use 1 tbsp flax + 2 tbsp water instead of an egg.
Ingredients for Cream Cheese Glaze
- 4 ounces room temperature cream cheese*
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbs unsweetened almond milk
- *To make these pumpkin muffins vegan use a plant-based cream cheese.
Instructions
Instructions for Pumpkin Oat Muffins
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Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
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Beat the egg (or flax egg for vegan) in a medium bowl, then add almond milk, oil, vanilla, and pumpkin. Mix until smooth.
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In another bowl, combine sugars, flour, oats, baking powder, cinnamon, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
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Scoop batter into liners—fill about 3/4 full—and bake 20–25 minutes, until a toothpick comes out clean or with a few moist crumbs.
Instructions for Cream Cheese Glaze
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Beat the cream cheese until smooth, then add powdered sugar, vanilla, and almond milk. Beat until glossy and smooth; add more milk if needed to thin.
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Once muffins are cooled, drizzle the glaze over them and garnish with extra oats if you like. Enjoy!
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Recipe by Casey Harper for Paper and Stitch.
Call me basic, but I’m all for pumpkin everything this time of year—and these muffins are a perfect example. Whether you make them plain or glazed, they’re cozy, simple, and satisfying.
If you enjoy experimenting with pumpkin, try other fall recipes using pumpkin purée or spices—there are plenty of ways to enjoy this seasonal favorite in both sweet and slightly healthier forms.