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.
Love the bold spices…the ground clove really shines
Thanks Carla! Ground cloves are such a wonderful spice for this time of year (and all year round). I’m so happy you enjoyed my recipe! 🙂
My son needs to eat GF. And we use your website as a go-to for lots of baking. Thanks for this muffin recipe. SO SO good and easy to make. Perfect with some cream cheese and honey on top!
Oh I’m so happy that you and your son enjoyed the recipe! 😊 Balancing dietary restrictions can be challenging, and I’m glad I could help. 💕
The BEST fall/pumpkin recipe out there!! They’re so moist & have the best flavor I literally can’t stop at just one!
Woohoo! I’m so happy you enjoyed the recipe Reese! 😊 I know, it’s so hard to stop at just one! 😂
I tried your recipe today and the muffins came out soft and fluffy. Thanks so much!
https://www.instagram.com/p/CC7eOUSn_eE/?igshid=58o4l971q6uv
Yay! That’s so awesome! 😊 Love how good they look!
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’m glad I read comments before making these! I used more oat flour for the almond meal, but added 2T almond butter as well. I also subbed veg shortening for coconut oil. I skipped the part about making the tops round before baking, so they turned out pretty flat, but still fluffy and delicious inside! This is definitely a make-again recipe for me.
Glad to hear you enjoyed them Jo!
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!!