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 ❤️
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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 Banana Muffins
- Gluten Free Maple Pecan Pumpkin Muffins
- Healthy Vegan Gluten Free Blueberry 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)
- 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
- Prep Time: 25 mins
- Cook Time: 22 mins
- 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.
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Megan Nobles says
What’s a good swap for the coconut oil to make them oil free?
Demeter | Beaming Baker says
Hi Megan, you might be able to use applesauce. I know a few readers have tried that swap on a similar recipe with success. 🙂 Let me know how it turns out!
Alice says
Hi Demeter 🙂
Do you think these would work well in a mini loaf pan?
Thanks!
Demeter | Beaming Baker says
Hi Alice! Ooh, interesting idea. I think they’ll be okay, just know that you might need to adjust the bake time a bit, depending on the pan. Let me know how they turn out!
Jessica Flory says
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 🙂
★★★★★
Demeter | Beaming Baker says
Aww thank you, Jessica! It can be a challenge to bake when you’ve got dietary restrictions, so I’m glad my recipes are helping! 🙂
Caroline says
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
Demeter | Beaming Baker says
Thank you so much, Caroline! 🙂 Oh my WOW, your substitutions are so wonderful. I love the sound of shredded apples with a bit more maple syrup in these muffins. YUM!
Patrícia says
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 😊
Demeter | Beaming Baker says
Hi Patrícia, my apologies for the late response. I’m thinking you could replace the pure maple syrup with half the amount of keto maple syrup and the remaining half with keto honey. One is quite liquidy, while the other is thick–that could offer the perfect balance to substitute maple syrup. I hope this helps! 🙂
Heather says
Have you tried replacing some of the sugar with a ripe banana? Would this work?
Miriam says
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.
★★★★★
Demeter | Beaming Baker says
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. 🙂
jackie k. says
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.
Demeter | Beaming Baker says
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!
Shay says
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!
★★★★★
Demeter | Beaming Baker says
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!
Jillian says
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!
★★★★★
Demeter | Beaming Baker says
That’s awesome! I’m so happy to have created your favorite muffin recipe! 🙂 Thanks for letting me know, Jillian. I can’t wait to see what you try next!
Martha says
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!
Demeter | Beaming Baker says
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!