Easy Vegan Gluten Free Pumpkin Muffins Recipe (V, GF): an easy recipe for moist ‘n fluffy pumpkin muffins bursting with your favorite fall spices. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free.
How soon is too soon to start making and sharing pumpkin recipes?
I’m of the school of thought that pumpkin should be enjoyed all year long. But some folks like to keep that gorgeously bright orange fruit for one time of the year: fall. 🙂
Now, I don’t want people feeling like we’re rushing into fall, but I also want everyone to feel like we’re nice and ready for all the festive fun that’s to come. So we’re gonna start things nice and easy with this Easy Vegan Gluten Free Pumpkin Muffins Recipe. I mean, look at this muffin–the center is everything! ↓
It’s a no-frills, totally delicious, and very easy-to-make entrée into my favorite season of the year: autumn. Since moving to the East Coast, I’ve come to enjoy fall so much more.
The winters have been particularly brutal (here’s looking at you, Maine!!), the summers have been hotter and wetter than I’m accustomed to in California, and the spring… well, we kinda skipped over that this year (now the spotlight swings over to you, Boston!!). 😉
This year, I’m more determined than ever to make the most of fall: fall baking, fall activities, fall everything! What are your favorite aspects of fall? .
Mine are…
- Warm, cozy blankets
- Cute fall boots!!! It’s brisk enough to wear them, but not too cold or wintry that it’ll give your boots the boot. 😉
- Hayrides, mazes, and the fun in-between
- Pumpkin picking (both mini and large… but really the minis!!)
- Halloween!!!!
- Warm apple cider
- …and cozy paleo apple pecan crisps
Let’s not forget, all the homemade treats bursting with fall flavors:
- Gluten Free Vegan Pumpkin Bread
- Super Fudgy Paleo Maple Pecan Brownies
- Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
- Pumpkin Pie Smoothie
- even cozier 4 Ingredient Healthy Homemade Gluten Free Vegan Granola
Now that I’ve got you in the mood for some serious fall pumpkin spice YUM, allow me to tell you all about this easy vegan gluten free pumpkin muffins recipe! It’s…
- moist, fluffy (and perfectly dense)
- made in just one bowl
- vegan, gluten-free, dairy-free, refined sugar-free
- soon-to-be your favorite vegan pumpkin muffins (here are a few more vegan muffins: banana chocolate chip oatmeal muffins, healthy lemon poppy seed muffins, easy orange muffins)
- made with your favorite healthy, whole ingredients
- just the best gluten free pumpkin muffins recipe you’ve been searching for!
- bursting with all the delicious pumpkin spice flavors
Recommended Tools for the Best Easy Vegan Gluten Free Pumpkin Muffins!
- Ice Cream Scoop: Yep, I said it: an ice cream scoop! This ice cream scoop is the best way to scoop your pumpkin muffin batter & drop it into your muffin cups… to achieve a perfectly round, beautifully domed muffin top. This batter bakes up almost exactly as it looks when raw–so it’s super important to give it that round top before baking. This scoop does the trick.
- 4oz Prep Bowls: These prep bowls are just the perfect size for getting your vegan pumpkin muffin ingredients ready for a seamless kitchen experience. They’re big enough to hold 1/4 cup + 2 tablespoons of coconut oil, and small enough to not crowd counter space. 😉
- Cupcake Muffin Holder: Super convenient way to transport your vegan gluten free muffins! This container holds 24 muffins or cupcakes.
- 4 Event Timer: Seriously one of my favorite kitchen tools EVER. This super cool timer helps you keep track of 4 different events at once! I love using it to keep track of bake time, cool time in pan, cool time on rack, and bake time for my second recipe.
- Healthy Gluten Free Vegan Pantry Staples: Ground Flaxseed | Gluten Free Oat Flour | Almond Meal | Coconut Oil | Coconut Sugar | Pure Maple Syrup
What are your favorite fall things? I can’t wait to hear it all! In the meantime, try this Easy Vegan Gluten Free Pumpkin Muffins Recipe and be sure to let me know what you think! It’s truly so wonderful being able to share in these homemade moments with you. I can’t wait to hear what you and your loved ones think. ‘Till next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
. Click below to Pin .
. Did you make this Easy Vegan Gluten Free Pumpkin Muffins recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! .
If you enjoyed this Easy Vegan Gluten Free Pumpkin Muffins Recipe, then you’ll just love these dairy-free baked recipes:
Healthy Gluten Free Muffin Recipes & More…
- Gluten Free Maple Pecan Pumpkin Muffins
- Homemade Chunky Paleo Granola
- Easy Gluten Free Vegan Dark Chocolate Muffins
- Best Moist Chocolate Chip Banana Bread Recipe
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
Easy Vegan Gluten Free Pumpkin Muffins Recipe (GF, V, Dairy-Free, Refined Sugar-Free)
- Prep Time: 25 mins
- Cook Time: 22 mins
- Total Time: 47 minutes
- Yield: 9-12 muffins 1x
Description
Easy Vegan Gluten Free Pumpkin Muffins Recipe (V, GF): an easy recipe for moist ‘n fluffy pumpkin muffins bursting with your favorite fall spices. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s finely ground, not coarse*
- ½ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon**
- ½ teaspoon ground cloves**
- ½ teaspoon ground nutmeg**
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. The batter will be thick. If needed, use a rubber spatula to fold in the last bit of flour.
- Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top. To make large, domed tops, spread batter between 8-9 muffin cups.
- Bake for 18-25 minutes (on the longer spectrum for larger, fewer muffins). Mine took 22 minutes.
- Allow muffins to cool in muffin pan on a cooling rack for 1 hour, or until completely cool. Enjoy! Storing instructions below.
Adapted from my One Bowl Gluten Free Pumpkin Bread.
Healthy Vegan Gluten Free Pumpkin Recipes
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins without domed tops.
- **Instead of these three spices, you may use: 2 teaspoons pumpkin pie spice.
- The Key to Perfect Domed Muffin Tops: Ice Cream Scoop – Yep, I said it: an ice cream scoop! This ice cream scoop is the best way to scoop your pumpkin muffin batter & drop it into your muffin cups… to achieve a perfectly round, beautifully domed muffin top. This batter bakes up almost exactly as it looks when raw–so it’s super important to give it that round top before baking. This scoop does the trick.
- Where to Buy Ingredients: Ground Flaxseed | Gluten Free Oat Flour | Almond Meal | Coconut Oil | Coconut Sugar | Pure Maple Syrup
- Storing Notes: Cool completely, then store in an airtight container for up to 1 week.
- Freezing Notes: These muffins freeze well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until warm.
- Recommended Tools: Ice Cream Scoop | Muffin Pan | 4oz Prep Bowls | Cupcake Muffin Holder | 4 Event Timer | Glass Mixing Bowls
- Category: Healthy Dessert, Breakfast, Snacks
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pan | Parchment Cupcake Liners | Ice Cream Scoop | Maple Syrup | Coconut Oil | Organic Pumpkin Puree | Gluten Free Oat Flour | Unblanched Almond Meal
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Hi Demeter,
I made your beautiful muffins this afternoon for the first time and they were divine! I freshly roasted a halved butternut pumpkin to start with and when it was ready I added it and all the wet ingredients into my food processor, as I am partially disabled and this is easiest for me. The once into the muffin tray I topped them with chopped macadamia nuts. They were so tasty on their own or spread with a little almond butter. Thank you! 😊
Hi Nancy,
Oh my goodness gracious, how good does the combo of butternut squash and macadamia nuts sound?? I’m practically drooling thinking of that clever combo. 🙂 I loved hearing that you were able to utilize a food processor to make the recipe more accessible to your needs. ❤️ Thank you so much for stopping by. I’m truly enjoying all of your comments!! 🥰
The absolute BEST vegan GF muffins I’ve ever made/had.
★★★★★
YES!!! And thank you! 🙂 I’m so happy that you enjoyed my recipe, Maci! Thanks for taking the time to let me know. 🙂
Do you happen to know how many grams of oat flour? I want to make these but oat flour is fluffy and I’m not sure how to scoop/spoon it into the measuring cup. Do I push down a bit on it or leave it light and fluffy? Thx!!
Hi Michelle! I don’t have weight measurements for my ingredients, but here’s how I scoop oat flour: fluff up the oat flour in the container a bit so it’s not tightly packed, the scoop it with the measuring cup and leave it off with a knife. Do not pack it into the cup. Hope this helps, and happy baking! 🙂
Light and fluffy!
I subbed the coconut oil for coconut cream and made a vegan cream cheese icing – best combo!
★★★★★
Omigosh, that sounds friggin’ AMAZING! Is it appropriate to drool? 😉 I’m so happy you liked the my pumpkin muffins recipe, Jordan!
Instead of almond meal can I use coconut flour? Thanks!
Hi Brooke, unfortunately, no. The coconut flour will most likely throw the recipe way out of whack (it’s very, very dry and absorbent). Try subbing the almond meal with the following: 1/4 cup and 2 tablespoons GF oat flour. You may need to adjust the amount to achieve the texture/moistness of your liking. 🙂 Happy baking!
I have a nut and seed allergy. Can I leave out/sub almond meal?
Hi Pam, try swapping the almond meal with 1/4 cup and 2 tablespoons GF oat flour. Try that to see if you like the texture and adjust for the next time as you desire. Enjoy!
Help! I have had the muffins in for 30 minutes and they are still raw in the middle. Like batter raw. The top is perfectly done. Should I just keep baking them?
Oh no! Did you continue baking them? Something definitely went wrong…mine usually take 22 mins. Did you make any substitutes, like changing the flour or coconut sugar for more maple syrup?
Just made these for my grandma and I who are gluten free and they are delicious! The muffins are moist and full of pumpkin flavor! Thank you for this recipe and happy Fall!
★★★★★
It’s so wonderful hearing that you and your grandma can enjoy these pumpkin muffins together!! Thank you for stopping by & letting me know how you liked it! Happy fall, Ashley!
I made these the first time subbing gluten free baking mix (blend of rice, tapioca starch etc) for the oat flour bc I didn’t have oat flour. They were a huge hit, so I bought the oat flour and I am trying again to see how they turn out. Using melted butter instead of coconut oil. Thanks for this recipe!
★★★★★
That’s awesome! Can’t wait to hear what you think of them with the oat flour!
HI! Happy to have found this recipe, however my daughter can’t have oats in addition to being GF and DF . CAn you suggest a replacement flour? Thank ou
Hi Christina! You could try a GF all purpose blend. Let me know how it goes! 🙂
I’ve been eating gluten free for a month now and tested out these muffins today. Our neighbor brought donuts and i needed a healthy distraction haha. The texture and flavor was perfect. I added some choc chips as well. Now I’m printing off tons more from your site to try. These passed the test of my 6 little ids and husband..so I’m off to bake more to convince them we don’t need the gluten and refined sugars to have good food. I used an egg instead of flax, and couldn’t find my coconut sugar and used maple sugar (not syrup) and it was great. Thanks!
★★★★★
Hi Tiffanie! It’s so wonderful to hear that you and your family enjoyed my muffin recipe. 🙂 Nothing better than passing a kid’s taste test! 😉 Can’t wait to hear what you try next. Enjoy!
I made these and they turned out GREAT! I want to make then now and do now have any pumpkin, can I sub very ripe bananas?
★★★★★
Hi Heather! So happy to hear that they turned out well. 🙂 I don’t think bananas would work here because they have a different sweetness level compared to pumpkin. I do have a wonderful recipe for banana muffins that I think you would love: https://beamingbaker.com/one-bowl-gluten-free-vegan-banana-nut-muffins-v-gf-dairy-free-refined-sugar-free-oat-flour/ Happy baking! .
I want to make the batter, but have it ready to for the next day. Would it be ok to leave it the fridge overnight? Will it change the composition of the muffins? Thank you!
★★★★★
Just made these with hazelnut flour instead of almond because that’s what I had, and MAN THEY ARE SO DANG GOOD. Thanks for the recipe!
Yay! So happy to hear it turned out well Nicole! You are so very welcome. .
These look amazing I am so excited to try them!
Would almond flour work instead of almond meal?
Thanks:)
Thanks Alexa! Yes, that should work just fine. 🙂 Enjoy!
This is a great recipe! I’ve made them twice already this week. All the recipe of yours I’ve tried have been great!! Thanks for your efforts and hard work we love your treats at our house. I do have a question…we are vegan at our house but we don’t have a gluten allergy or intolerance. Can I substitute any of the gluten free flours for AP flour? I don’t want to mess up the yummy recipe if it will ruin them.
★★★★★
Hi Tonya! That’s so awesome to hear! 🙂 Hmm… you might be able to swap the gf oat flour for all purpose flour, but I’m not 100% sure since I have so little experience working with it. 🙁 You may need to add in an extra tablespoon or two, but I’m not sure. Swapping the almond meal would be trickier. Good luck & let me know how they turn out! Big hugs to you!!
We recently found out that my 5 yo daughter is gluten, fairly and egg intolerant. Her favorite treat is pumpkin muffins, so I was so happy to have stumbled upon this recipe. We made these yesterday and she loves them so much. This is a great recipe! So delicious- great texture and flavor. Go make this!!
I’m so happy that your daughter enjoyed the muffins Allison! ☺️ It’s so hard not to be able to eat the foods you enjoy. Thank you for all the kind words!
Hi Demeter!!
I made the scrumptious muffins this morning….I don’t know how I did it, but I made it the whole 1/2 to cool and just finished my first one! I love it!
The texture is wonderful….cooked all the way through.
I absolutely love the simplicity of your recipes, and the end result is always great!
I made your chocolate chip cookies and your breakfast cookies yesterday, and my hubby loved them!! Especially the breakfast cookies, as I subbed peanut butter for the almond butter, as he loves his pb!!
I am looking forward to making more of your recipes!! Thank you for keeping it simple and delicious!!!
★★★★★
Hi Margie!! What a joy to read your comment. 🙂 it’s so fun to hear all about the BB treats you’ve been trying! Aren’t breakfast cookies the BEST? I can’t wait to see what you try next!
these look awesome. any way I can leave out the coconut sugar, or use more maple syrup instead? what else would I have to adjust?
Hi Elizabeth! Organic brown sugar can work in place of the coconut sugar. Otherwise, you might be able to sub the sugar with maple syrup, with much more moist results. Perhaps try all maple, but leave out a tablespoon or two in the swap. 🙂
I can’t wait to add this to my Fall baking list!
★★★★★
Oh it’s a must bake Sandra! ..
These look so good! Great way to kick of Fall!
★★★★★
Exactly! Thanks Krista!
I’ve been enjoying vegan baking lately! And always love the combination of almond and oat flours…such a perfect texture! 🙂
Oh yes, they are simply wonderful together! ☺️
I love the texture of these muffins. Look so delish!
Thanks Catalina! 🙂 The texture is one of my favorite things! 🙂
I love how simple the ingredient list is! Definitely making them soon!
Thanks Amanda! Hope you enjoy. 🙂
I am so excited for these pumpkin muffins! They’re the perfect fall breakfast or snack!
★★★★★
Yay!! I hope you just love them! 🙂
Yes!! I’m so ready for pumpkin season, and I’m loving these muffins! They look absolutely delicious! 🙂
★★★★★
Woohooo!!! Pumpkin season: here we come! Thanks Marsha. 🙂
So pretty! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
★★★★★
You’re so welcome Mahy! ☺️ Can’t wait to hear how they turn out!
I agree about pumpkin needing to be enjoyed all year long! Why would you want to limit such goodness?!
Right? They’re so good! Such a shame not to eat them all the time. .
These look so soft and tasty! Amazing job!
Thanks Amanda! Enjoy!
I am doing Keto and the recipe looks amazing, instead of a flax egg, can be use a whole egg. I will also use x tea almond flour instead of the oat flour. Thanks for the recipe.
★★★★
You’re welcome Norma! Yes, you can definitely use a regular egg in place of a flax egg. Happy baking!
What about other egg substitutes? Think applesauce would work?
Hi Amy! I haven’t tried it, but I think another reader did once with good results. Let me know how it goes!
These look lovely! Is there anything I can sub for the almond flour? My husband can’t eat nuts. Thank you. 🙂
Thanks Aimee! I haven’t tested this yet, but try subbing the almond meal with 1/4 cup + 2 tablespoons oat flour (since it’s more absorbent than almond meal). Enjoy!
Thank you. 🙂
I used your suggested oat flour substitution for my kid’s school snack and it turned out beautifully! You might even be able to get away with only 1/4 cup of the oat flour in place of the almond meal. Thanks, these were delicious!
★★★★★
So happy to hear it Heidi! ☺️ Thanks for reporting back with the results!
Its that wonderful time of year where we get to enjoy Pumpkin! Love that the recipe is GF and Vegan!
★★★★★
Agreed! It’s definitely one of my faves. .
These muffins look AH-MAZING! I wish I could reach through my screen!
★★★★★
Haha thanks Lisa! . I wish I could send you one through the screen too! .
I am so excited for all the pumpkin recipes. This looks like a great way to kick off pumpkin season.
I know, pumpkin recipes are the best! . Glad you’re excited about pumpkin season too Dannii!
These pumpkin muffins are soo good! I’m sure my family will love it and got to try it out soon..
★★★★★
Woohoo! Oh I think they’re definitely gonna love them too! .
Super ready to get my pumpkin fix and these look perfect! Can’t wait to give them a try!
★★★★★
Oh yeah! ☺️ Thanks Kim, hope you enjoy them!
hello demeter,
i have a few friends who cannot eat any grains and so search for pumpkin recipes like cookies, muffins that are made without grains. can you help? plus the are vegan. please send reply to [email protected]