#TIU21 Fave ~ Pumpkin Mini Muffins

Morning punkin’! I walked into the HQ kitchen the other day and it smelled AMAAAAZING!! A few of the girls were baking up the Pumpkin Mini Muffins from the the Tone It Up 21 Meal Plan for an M2 snack and everyone was gathered around the oven like, are they ready yet?!

These are so good they’ll make you melt! They went so fast at the HQ we had to make more ;) Plus, pumpkin contains the antioxidant powerhouse beta-carotene, which keeps your skin looking fab.

Whip ’em up this weekend for your meal prep Sunday! I’m so excited for you to try them and fall in love!



Pumpkin Mini Muffins

Makes 12 mini muffins

2-3 mini muffins per serving


1 1/2 cups rolled oats

1 cup pumpkin puree

1/4 cup unsweetened applesauce

1 Tbsp. vanilla extract

2 Tbsp. melted coconut oil

1/4 cup unsweetened almond milk

1/4 cup pure maple syrup

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

coconut oil spray


1. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with coconut oil spray ~ use cupcake liners to take these on the go!

2. Combine all ingredients in a food processor and mix until well combined. Pour into greased muffin tins and bake for 15 minutes or until a toothpick comes out clean.

We LOVE fall recipes! The TIU21 Meal Plan is filled with alllll the seasonal goodies that will help you reach your fit goals!

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  1. Hey team, how do you suggest storing these? My batch from Sunday meal prep was pretty soggy and not very tasty by Thursday. Are they more of a eat asap snack? Thanks!

    1. We store them in our meal prep containers in the fridge and they stay delish! Nothing beats fresh out of the oven though ;)

  2. I’m trying to avoid all sugar not from fruits/veggies. Would these work if I leave out the maple syrup and add in more apple sauce?

    1. If you leave out the maple syrup, they won’t have the same consistency. Also, applesauce has sugar in it too – so it won’t really make that much of a difference to sub in applesauce for the syrup. If you really don’t want the sugar (it’s honestly neglegible if you think about splitting 1/2 a cup of syrup between that many mini muffins) then you could use Agave. Agave has the same texture as maple syrup, but the glycemic index is WAY lower! Good luck! Love these muffins btw they’re SO good.

    2. Hi babe! We haven’t tried swapping unsweetened applesauce for the maple syrup, but if you’re looking to cut the maple syrup it should work! Enjoy!!

  3. I love these muffins!!!! They are super tasty and so easy to whip up! I added Pumpkin Spice from Trader Joes and I think next time I might top them with walnut pieces.

  4. Did anyone else find this batter to be extremely wet? I added almost an entire extra cup of oats and then a few teaspoons of flour to make sure it would be stiff enough to bake nicely. I just put them in the oven and they smell sooo good I’ll let everyone know how they turn out!

    1. Yes – they were really wet – but I just baked them a little longer, about 25-30 minutes, and it worked!

  5. How do you get the definition with the oats? My batter is very moist, especially once I put it through the food processor. Maybe I should just hand mix it? I always store mine in the refrigerator for 4-5 days and they are good.

    1. The first time I made these I did it in the food processor and they were good but then I hand mixed them the second time and the texture was a thousand times better!

  6. The recipe says to put everything through the food processor but the picture looks like the oats were added after mixing the rest. My batter was also very moist (like all the vegan recipes for muffins) so I ended up baking it longer. Def need to keep in the fridge…I didn’t and mine molded by Day 4. I really love this recipe so I can’t wait to make it again. It reminds me of the pumpkin cookies that my mom would make. :)

    1. I did the same. It wasn’t cooked by the end of the cook time, so I added time and it came out fine.

      1. Hi! Yes, if your muffins are still not cooked, try adding another 5 minutes of bake time. You know they’re done once you poke a toothpick or knife into the muffin and it comes out clean :)

  7. I mixed mine by hand and then poured the batter into my vitamix. The vitamix made a smooth thick batter. Also, made 14 mini muffins. They were a little bland due to the lack of sugar but still really tasty!

  8. I just made these, and they are delish! 👅 I just mixed everything together and didn’t blend as instructed but the whole oats gave the muffins a nice texture. They came out picture-perfect like the ones posted. I was able to make 20 mini muffins. Yes, the muffins are very moist but once refrigerated, I am sure the consistency will be fine.

  9. These were one of the most amazing thing I ever ate – if I had not known the ingredients I would have assumed they came from a confectionary :). I realized halfway through I only had a little over 3/4 cup of pumpkin. I didn’t scale the recipe(thank you Gods of baked goods!) and still had great results. I made 9 muffins (I used a bigger pan) and had to bake it for 25. My batch was moist(like carrot cake moist), but not wet.

  10. Yay for another vegan recipe! I tried a few versions of these, and my fav is to add a little less almond milk, some dark chocolate chips, and 2 scoops of vanilla protein powder. I bake them about 10 min longer than stated. I also made them with coconut oil instead of the applesauce (ran out!) and that was delicious.

  11. I’ve made a few different muffins and donuts (in muffin form), but they keep coming out really flat and dry. When following the recipes, the batter always seems incredibly thick (like cookie dough or thicker). I’ve tried adding some more of the liquid, but it just takes longer to bake with the same, dry result. I live in CO, so I’m wondering if it’s maybe because of the altitude? Do you have any recommendations for baking your protein packed treats above sea level?

    1. Hey girl! If you live above 3000 feet, then you can try adding slightly more liquid (so for this recipe, try upping the almond milk to 1/3 cup to start). You can also try decreasing the baking powder to 1/2 tsp. Let us know if this helps! :)

  12. Has anyone tried making these without a food processor or mixer? I don’t have one and I’m a little concerned how that will affect the texture and bake time.

    1. I just did! I made some modulations and they came out with the perfect texture.

      I added about 3/4-1 cup of a blend of almond, coconut, & oat flour. 5 scoops collagen powder, and 5 tablespoons egg white powder. I also bumped up the spices and added fresh nutmeg. I did them in a regular muffin tin and baked for 25 minutes. I’m so happy with how they came out they are delicious!!!

  13. I made the muffins in a regular size muffin tin (not mini), and ended up with 7 muffins…what would the serving size be for regular sized muffins?


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