Tami’s Spiced Pumpkin Oat Muffins/Cookies

Tami’s Spiced Pumpkin Oat Muffins/Cookies

These pumpkin oat muffins or cookies are dense, moist, and delicious. They’re loaded with fiber and excellent nutrition. Considering the ingredients—bananas, pumpkin, applesauce, whole dates, quinoa, oats, flaxseed, and antioxidant spices! They are worthy of enjoying for breakfast, snacks, lunch, and even dessert after dinner.

Nan Simonsen shared this recipe in her February 2022 cooking class. Recipe from Tami Kramer, Nutmeg Notebook
12 muffins or 24 cookies. 


  • 14 ounces very ripe banana or about 1 3/4 cups mashed banana
  • 1 15 oz can pumpkin puree, no sugar added
  • 1/2 cup applesauce, no sugar added
  • 6 Medjool dates, pitted [or to taste]
  • 1/2 cup quinoa flakes or ground quinoa or ground millet or ground oats
  • 2 cups quick-cooking steel oats (or process regular steel-cut oats in the processor to make them smaller).      
  • 2 1/2 cups rolled oats or old-fashioned oats
  • 1/4 cup golden flaxseed meal
  • 1 1/2 tablespoons pumpkin pie spice—start with 1 tablespoon and add more if you wish
  • 1/2 teaspoon vanilla powder, or 1 teaspoon vanilla extract
  • 1/2 cup golden raisins, currents, or unsweetened chocolate chips.
  • Nan also adds 1/2 chopped pecans  


Preheat oven to 350 degrees

In a blender container add banana, pumpkin puree, applesauce and dates and process until smooth and creamy. Set aside while preparing the dry ingredients

In a large bowl combine the quinoa flakes, quick-cooking steel-cut oats, rolled oats, golden flaxseed meal, pumpkin pie spice, vanilla, raisins, chocolate chips &/or pecans (if using). Stir to combine.

Add the contents of the blender to the bowl of dry ingredients and stir until well blended.

If making muffins, measure the capacity of the muffin cup [measure capacity using water]. Use that size measuring cup to measure out the batter into each muffin cup. The muffins do not rise. A silicone muffin pan makes popping them out easy. Or use a regular muffin pan with parchment liners.

If making cookies you may use a 2-ounce food scoop a 1/4 cup measuring cup. Portion the cookies onto a baking sheet lined with parchment paper or a silpat mat. They do not spread so they don’t need much extra room. Lightly flatten the cookies so that they are a uniform shape.

Bake muffins 30 minutes, cookies 25. Test 5 minutes early because ovens vary.

Find more healthy, plant-based recipes on our video page.


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