Pumpkin Snackles (vegan, gluten-free, oil-free, nut-free)

What the heck are Pumpkin Snackles?!

Think a pumpkin-spice muffin in the form of smaller, grab ‘n go, snackin’ muffins… like a two-bite muffin… let’s call them snackles!

Snackles are much more fun to say than mini-muffins, right?

They just sound fun. Which is a bonus for kids, of course, with healthy vegan baking.

But these Pumpkin Snackles are not limited to kids. We love them and my ‘weegans‘ are no longer wee.

These are not the first snackles, however. They are a festive twist on my Oat Snackles from Let Them Eat Vegan.

While the original snackles were popular, these pumpkin shackles from Plant-Powered Families have been a bigger hit!

Now, while they look like a cookie, these snackles have the texture of a muffin. So, please don’t bake them expecting the texture of a cookie! If you want cookies, try one of these recipes.

I love this style of oil-free vegan baking, as in baking a ‘snackle’, ‘jumble’, or ‘bundle‘ or even a scuffin.

Why? Well, they:
1) are quicker to prep and bake (no filling paper cups)
2) don’t stick (if you don’t have parchment liners)
3) are fun!  

All in all, these are one smart cookie. But not a cookie. A mini-muffin.

But not a mini-muffin… a snackle!

Yep, much more fun.

Have fun with your vegan baking, friends!

x Dreena

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5 from 6 votes

Pumpkin Snackles

With the popularity of my “Wholesome Oat Snackles”, I decided to do a festive, autumnal twist, using pumpkin puree.  These are just as delicious – maybe even more!

Course baking, Breakfast, muffins

Ingredients

• 1 1/2 cups rolled oats use certified gluten-free for that option
• 1 cup oat flour use certified gluten-free for that option
• 1/4 cup raisins
• 1 1/4 tsp baking powder
• 1 1/4 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp allspice
• pinch cloves optional
• 1/4 tsp lightly rounded sea salt
• 1 1/2 tbsp ground chia you can buy it pre-ground, or grind seeds in a high-powered blender or coffee/spice grinder
• 3/4 cup pumpkin puree not pumpkin pie mix, see note
• 1/2 cup + 2 tbsp pure maple syrup
• 3 tbsp unsweetened non-dairy milk
• 1/2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla
• 2-3 tbsp non-dairy chocolate chips optional

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, dry ingredients from rolled oats to sea salt, stirring to mix well. In another bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking through to smooth out the pumpkin puree.  Add the wet ingredients to the dry, stirring through until nicely incorporated – and adding the chocolate chips, if using (see note). Use a cookie scoop (or take spoonfuls, about 2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 13-14 minutes until just firm to the touch (about 14 minutes for a yield of 12 snackles, and 13 minutes for yield of 12).  Remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack.  Makes 12-13.

Notes

 

Pumpkin Note:  The consistency of canned pumpkin puree can vary.  I use Farmer’s Market brand, and it is very thick and dense.

Kitchen Tip: I sometimes make these and add chocolate chips to only half the batch.  Scoop out about half the batter, then stir in a few chocolate chips, and finish off scooping the batch!

Ideas:  Try adding toasted chopped pecans to these snackles.

This post was originally published in 2017 and updated for October 2023.