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
What are your favorite fall things? I can’t wait to hear it all! In the meantime, try these 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 recipe? Take a pic and 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
- 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 flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour - if using homemade, 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
- 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.
Also try my Maple Pecan Pumpkin Muffins and my Pumpkin Chocolate Chip Muffins.
- Storage notes: Cool completely, then store in an airtight container for up to 1 week.
- 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.
© 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
kim says
Super ready to get my pumpkin fix and these look perfect! Can’t wait to give them a try!
Demeter | Beaming Baker says
Oh yeah! ☺️ Thanks Kim, hope you enjoy them!
Sister Catherine D.M. YASKIW says
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]
Priya Shiva says
These pumpkin muffins are soo good! I’m sure my family will love it and got to try it out soon..
Demeter | Beaming Baker says
Woohoo! Oh I think they’re definitely gonna love them too! ????
Dannii says
I am so excited for all the pumpkin recipes. This looks like a great way to kick off pumpkin season.
Demeter | Beaming Baker says
I know, pumpkin recipes are the best! ???? Glad you’re excited about pumpkin season too Dannii!
Lisa | Garlic & Zest says
These muffins look AH-MAZING! I wish I could reach through my screen!
Demeter | Beaming Baker says
Haha thanks Lisa! ???? I wish I could send you one through the screen too! ????
Heidy says
Its that wonderful time of year where we get to enjoy Pumpkin! Love that the recipe is GF and Vegan!
Demeter | Beaming Baker says
Agreed! It’s definitely one of my faves. ????
Aimee B. says
These look lovely! Is there anything I can sub for the almond flour? My husband can’t eat nuts. Thank you. 🙂
Demeter | Beaming Baker says
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!
Aimee B. says
Thank you. 🙂
Heidi says
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!
Demeter | Beaming Baker says
So happy to hear it Heidi! ☺️ Thanks for reporting back with the results!
Norma Cummings says
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.
Demeter | Beaming Baker says
You’re welcome Norma! Yes, you can definitely use a regular egg in place of a flax egg. Happy baking!
Amanda says
These look so soft and tasty! Amazing job!
Demeter | Beaming Baker says
Thanks Amanda! Enjoy!
Sabrina says
I agree about pumpkin needing to be enjoyed all year long! Why would you want to limit such goodness?!
Demeter | Beaming Baker says
Right? They’re so good! Such a shame not to eat them all the time. ????
Mahy Elamin says
So pretty! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
Demeter | Beaming Baker says
You’re so welcome Mahy! ☺️ Can’t wait to hear how they turn out!
Marsha | Marsha's Baking Addiction says
Yes!! I’m so ready for pumpkin season, and I’m loving these muffins! They look absolutely delicious! 🙂
Demeter | Beaming Baker says
Woohooo!!! Pumpkin season: here we come! Thanks Marsha. 🙂
Erin Dee says
I am so excited for these pumpkin muffins! They’re the perfect fall breakfast or snack!
Demeter | Beaming Baker says
Yay!! I hope you just love them! 🙂
Amanda Livesay says
I love how simple the ingredient list is! Definitely making them soon!
Demeter | Beaming Baker says
Thanks Amanda! Hope you enjoy. 🙂
Catalina says
I love the texture of these muffins. Look so delish!
Demeter | Beaming Baker says
Thanks Catalina! 🙂 The texture is one of my favorite things! 🙂
Brittany Audra @ Audra's Appetite says
I’ve been enjoying vegan baking lately! And always love the combination of almond and oat flours…such a perfect texture! 🙂
Demeter | Beaming Baker says
Oh yes, they are simply wonderful together! ☺️
Krista says
These look so good! Great way to kick of Fall!
Demeter | Beaming Baker says
Exactly! Thanks Krista!
Sandra | A Dash of Sanity says
I can’t wait to add this to my Fall baking list!
Demeter | Beaming Baker says
Oh it’s a must bake Sandra! ????????
Elizabeth D Taylor says
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?
Demeter | Beaming Baker says
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. 🙂
Margie says
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!!!
Demeter | Beaming Baker says
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!
Allison says
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!!
Demeter | Beaming Baker says
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!
Tonya says
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.
Demeter | Beaming Baker says
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!!
Alexa says
These look amazing I am so excited to try them!
Would almond flour work instead of almond meal?
Thanks:)
Demeter | Beaming Baker says
Thanks Alexa! Yes, that should work just fine. 🙂 Enjoy!
Nicole says
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!
Demeter | Beaming Baker says
Yay! So happy to hear it turned out well Nicole! You are so very welcome. ????
Islandfairy says
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!
Heather Groblebe says
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?
Demeter | Beaming Baker says
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! ????