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! ↓
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!
Preheat
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.
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.
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!
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.
Bake, Cool, and Enjoy
Bake for about 22 minutes, then cool and enjoy the best ever vegan gluten free pumpkin muffins!
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:
- 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!
- Large Scoop
- 4oz Prep Bowls
- Muffin Holder
- 4 Event Timer
- 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 ❤️
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 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
Vegan Gluten Free Pumpkin Muffins
- Total Time: 47 minutes
- Yield: 9–12 muffins 1x
- Diet: Vegan
Description
An easy recipe for moist ‘n fluffy Vegan Gluten Free Pumpkin Muffins bursting with your favorite fall spices. Made with healthy, whole ingredients.
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: Breakfast
- 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.
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 nun.it.is@gmail.com
Help please!
I make these all the time and we love them. I normally substitute the almond flour for tiger nut flour 1:1 (child with a nut allergy), but I don’t have quite enough for the recipe (and I can’t get my hands on more before I need to make them). I did a quick Google search and found that cassava flour could be another 1:1 substitute for almond flour, but I’ve never used it and don’t know how it will taste or behave. Any insight on whether this will be a good substitute in this recipe? Or is there another you would recommend? Or maybe just swap out for more oat flour? Or is the almond flour even a necessity? Thank you!!