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 snackles 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
Pumpkin Snackles
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
This post was originally published in 2017 and updated for October 2023.
mattheworbit says
I *love* your pumpkin curry and these look good too. You can’t get pumpkin puree/canned pumpkin here, so I’m usually too lazy to make this kinda stuff – but it always is worth it when I do.
Rebecca Stucki says
And THIS is why I loves me my Dreena Burton!! I went shopping yesterday and bought a cauliflower on impulse, thinking maybe a soup would be good on this cold rainy day, but not really having a plan in mind. Then I checked my email and found this blog post. I also just happened to have a zucchini that was on its way out. Didn’t have any cooked chickpeas but thought that wouldn’t matter much since I was in the mood for soup anyway. OMG! This was so easy and SO GOOD!! I love how tasty Indian food is, even without a lot of fat. Another DB recipe to go into heavy rotation. It is delicious hot, cold or inbetween. In fact, I loved it so much that I ate it for breakfast, too 🙂 Dreena, I adore you (in case I haven’t said it before!).
Sarah says
as a lover of all things pumpkin, i will try these
Dreena says
Sarah, I’ve never been so pumpkin-obsessed. I suppose it’s a good thing?!! Enjoy the snackles. 🙂
Lynn says
Mmmm…I’m definitely bookmarking this one. Just made it in an 8×8 pan, left out the chocolate chips, baked for 26 minutes and topped with a double batch of this: http://www.doctoroz.com/videos/decadent-chocolate-fix
Makes a nice light dessert!
Dreena says
Lynn, you must be a little psychic!… I have a post planned next week with a similar choc pudding (from LTEV) combined with a pumpkin pudding in a parfait, sooooo good! How ever did you know? 😉 enjoy the snackles!
Lynn says
Great minds think alike! 😉 Just had a big bowl of pumpkin chickpea cauliflower curry and my skin now has an orangey hue, lol. Thumbs up to Pumpkinfest!
Dreena says
hahaha!! Better orange from pumpkin than a tanning bed. 😉
Valerie says
Yum – I’ve made your wholesome oat snackles several times now – they never last long (why do I never remember to make a double batch?). I love pumpkin, so I’ll have to try these next. Thanks for the recipe.
ps I made lemon-kissed blondie bites today for my kids (and me) to have for snack. That recipe is one of our all time favorites!!
Dreena says
I hope you love these just as much, Valerie. They take a few more minutes to make than the original recipe, but kinda’ worth it!! And, thanks for the report back on the blondie bites – now you are reminding me to make them again too.