Vegan Gluten Free Pumpkin Muffins

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!

Close up of the center half of a vegan gluten free pumpkin muffin to show the airy texture

Vegan Gluten Free Pumpkin Muffins Ingredients

Every time I make these pumpkin muffins, my mom asks again and again if my ingredients list is for real. She can’t believe the incredible texture and taste this muffins recipe yields with such guilt-free, wholesome ingredients.

  • Pumpkin – I recommend using 100% pumpkin puree from a can, as fresh pumpkin can be overly moist and mess up your pumpkin muffins.
  • Oat Flour – you can make your own gluten free oat flour at home, or buy it here.
  • Almond Meal – use almond meal for a meal-y, slightly more substantive texture, use almond flour for a fluffier, lighter texture.
  • Coconut Oil + Coconut Sugar – feel free to swap the coconut oil with vegan butter, and use a combo of organic cane sugar and brown sugar to swap the coconut sugar.
  • Maple Syrup – some readers have reported that brown rice syrup works well here.
  • Flax Egg – you can also use a chia egg. Just make sure to use a vegan egg option to keep this recipe vegan.
  • Cinnamon, Cloves, Nutmeg – my very favorite fall spice trifecta. If you love pumpkin spice treats, get to know these spices very well. 😉
  • Baking Powder, Baking Soda
  • Vanilla, Salt

How to Make Gluten Free Vegan Pumpkin Muffins

Learning how to make gluten free vegan pumpkin muffins is easier than you’d think. We’re simply going to prep wet and dry ingredients, combine them to make a batter, then scoop the batter into a muffin pan and bake!


First, preheat your oven to 350°F. Then, line a 12-cup muffin pan with muffin liners. I like using these parchment liners for nonstick, and these unbleached liners to get the liners to stick prettily to the muffins.

Whisk the Wet Ingredients

Next, add the wet ingredients: pumpkin, coconut oil, sugar, maple syrup, a flax egg, and vanilla to a large mixing bowl.

Whisk everything together until cohesive.

Two photos showing How to make Vegan Gluten Free Pumpkin Muffins - whisking wet ingredients

Add the Dry Ingredients

Then, add the dry ingredients to the same bowl: oat flour, almond meal or flour, baking powder, baking soda, ground cinnamon, cloves, nutmeg, and salt.

You’ll mix everything together to make the vegan gluten free pumpkin muffins batter.

Two photos showing How to make Vegan Gluten Free Pumpkin Muffins - adding dry ingredients to make muffin batter

Scoop the Pumpkin Muffin Batter

Now, grab a large scoop to enable much easier scooping of the muffin batter.

Also consider optionally folding in pecans like I have here for a yummy treat!

Two photos showing How to make Vegan Gluten Free Pumpkin Muffins - scooping muffin batter into muffin pan

Here, you’ll scoop and drop pumpkin muffins batter into the lined muffin pan.

Tip: Check out the beautiful domed top the scoop makes! <- This is especially important because the batter bakes up just as it looks raw, so make sure to make it smooth and round before baking.

Two photos showing How to make Vegan Gluten Free Pumpkin Muffins - making rounded tops for the best baked texture

Bake, Cool, and Enjoy

Bake for about 22 minutes, then cool and enjoy the best ever vegan gluten free pumpkin muffins!

overhead photo of final baked product of this recipe to showcase the fluffy crumb and moist texture

Happy Fall Baking!

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:

fall-inspired baked goodies served on a plate with a blue cloth

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 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 ❤️

 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…

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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 #GlutenFree #Pumpkin #Muffins #PumpkinSpice #DairyFree #Healthy #Fall #RefinedSugarFree | Recipe at

Vegan Gluten Free Pumpkin Muffins

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An easy recipe for moist ‘n fluffy Vegan Gluten Free Pumpkin Muffins bursting with your favorite fall spices. Made with healthy, whole ingredients.



Wet Ingredients

Dry Ingredients

  • 2 cups gluten free oat flourif 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


  1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. 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.
  4. 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.
  5. Bake for 18-25 minutes (on the longer spectrum for larger, fewer muffins). Mine took 22 minutes.
  6. 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


*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 ScoopMuffin Pan4oz Prep Bowls | Cupcake Muffin Holder4 Event Timer | Glass Mixing Bowls

  • Prep Time: 25 mins
  • Cook Time: 22 mins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

© 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.


Here are a few items I used in today’s recipe. 🙂

Muffin Pan | Parchment Cupcake LinersIce Cream ScoopMaple SyrupCoconut OilOrganic Pumpkin PureeGluten Free Oat FlourUnblanched 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.

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  1. I am just starting the new process of gluten, dairy, and egg free and also can’t have almonds/almond flour. What would be a good substitute for the almond flour in this recipe?

  2. Absolutely love these muffins! Very tasty and easy to make as I am fairly new to vegan cooking but learning for my daughter-in-law and granddaughters 💗💗💗Thank you!

  3. Wow, these are amazing!!! Demeter, thank you so much for your work! I just found out a few weeks ago that I have to go gluten-free, dairy-free, and egg-free, and I love to bake. Your recipes have been LIFE-SAVING!!! Thank you so much 🙂

  4. I made those several times they are amazing!! Today I subtitute the pumpkin with shredded apples and they are so so good.also I never use coconut sugar I just increase mire maple syrup..Thank you so much

  5. Thanks for the recipe. Trying to eat less sugar,
    I Will granulated monk fruit with erytrytol instead of the coconut sugar..
    but to replace the maple syrup I would like to know Your opinion. I would like to use pure monk fruit drops and to compensate the liquid from the maple I will use coconut milk. (how many drops or how much liquid monk should I use ?) thanks in advance 😊

  6. In my husbands words “these taste like Christmas.” So freaking good!! I will be making these on repeat. My only complaint is I seriously can not stop eating them.

    1. LOVE it!! Pumpkin muffins totally kick us off on the holidays here, too! Haha on the complaint–that’s the best kind right? 😉 Thanks so much for taking time out of your day to let me know how these muffins turned out for you, Miriam. Enjoy. 🙂

  7. H!
    Have you ever tried using gluten-free flour instead of oat flour. I can’t have oat flour so hope to try it that way.

    1. Hi Jackie! I haven’t tried it myself, but I’ve had other readers do so in a few recipes with good results. Just know that every brand of GF AP flour works a little differently, so results may vary depending on what you use. Hope this helps!

  8. My kids devoured these, including my son that usually refuses anything pumpkin. I followed the recipe exactly and started with grounding up gluten-free oats in my dry blender until they were a fine powder. The batter had me nervous because it was very thick but they turned out perfectly puffed up, moist and flavorful. To sweeten the deal, I sprinkled powdered sugar on the tops and they looked gorgeous. I wish I had a photo, but these went quick in a family of 5!

    1. That’s so wonderful to hear, Shay! 🙂 Oh wow–isn’t it the best when you can get a skeptic to enjoy your homemade treats? 🙂 I’m imagining the look of your pumpkin muffins and they’re gorgeous. Happy baking & eating!

  9. I’ve made this recipe a few times and it never fails me! It’s my favorite muffin recipe and they freeze so well too!

  10. Demeter!
    How are you??
    Your recipes have been a success in my family 🙂
    They thank you hahahaha

    A question, may i use whole wheat flour instead of almond meal?

    Greetings from México!

    1. Hi Martha! I’m doing very well, and I hope you are too! 🙂

      As for the flour swap, I haven’t tried it so I can’t say for sure how it would go. If you’re looking for a nut-free alternative, you could try sunflower seed meal. If you do try it with whole wheat, please let me know how it turns out!