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Easy Vegan Gluten Free Pumpkin Muffins Recipe (V, GF): an easy recipe for moist โn 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?
Iโm 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. ๐
Now, I donโt want people feeling like weโre rushing into fall, but I also want everyone to feel like weโre nice and ready for all the festive fun thatโs to come. So weโre gonna start things nice and easy with this Easy Vegan Gluten Free Pumpkin Muffins Recipe. I mean, look at this muffinโthe center is everything! โ
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 canโt believe the incredible texture and taste this muffins recipe yields with such guilt-free, wholesome ingredients.
- Pumpkin โ I recommend using 100% pumpkin puree from a can, as fresh pumpkin can be overly moist and mess up your pumpkin muffins.
- Oat Flour โ you can make your own gluten free oat flour at home, or buy it here.
- Almond Meal โ use almond meal for a meal-y, slightly more substantive texture, use almond flour for a fluffier, lighter texture.
- Coconut Oil + Coconut Sugar โ 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 โ some readers have reported that brown rice syrup works well here.
- Flax Egg โ you can also use a chia egg. Just make sure to use a vegan egg option to keep this recipe vegan.
- Cinnamon, Cloves, Nutmeg โ my very favorite fall spice trifecta. If you love pumpkin spice treats, get to know these spices very well. ๐
- 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 youโd think. Weโre 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 350ยฐF. 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.
Youโll 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, youโll 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, Iโm more determined than ever to make the most of fall: fall baking, fall activities, fall everything! What are your favorite aspects of fall?
Mine areโฆ
- Warm, cozy blankets
- Cute fall boots!!! Itโs brisk enough to wear them, but not too cold or wintry that itโll give your boots the boot. ๐
- Hayrides, mazes, and the fun in-between
- Pumpkin picking (both mini and largeโฆ but really the minis!!)
- Halloween!!!!
- Warm apple cider
- โฆand cozy paleo apple pecan crisps
Letโs 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
- Pumpkin Scones with Maple Glaze
Now that Iโve 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! Itโsโฆ
- 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 youโve 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 canโt 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! Itโs truly so wonderful being able to share in these homemade moments with you. I canโt wait to hear what you and your loved ones think. โTill next timeโฆ
Sending you all my love and maybe even a dove, xo Demeter โค๏ธ
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 youโll just love these dairy-free baked recipes:
Healthy Gluten Free Muffin Recipes & Moreโฆ
- 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
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ยผ cup melted coconut oil
- ยผ cup + 2 tablespoons coconut sugar
- ยผ 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 โ if using homemade oat flour, make sure itโs finely ground, not coarse*
- ยฝ cup almond meal
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- 1 teaspoon ground cinnamon**
- ยฝ teaspoon ground cloves**
- ยฝ teaspoon ground nutmeg**
- ยผ teaspoon salt
Instructions
- Preheat the oven to 350ยฐF. 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.
Notes
ยฉ 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 todayโs recipe. ๐
Muffin Pan | Parchment Cupcake Liners | Ice Cream Scoop | Maple Syrup | Coconut Oil | Organic Pumpkin Puree | Gluten Free Oat Flour | Unblanched Almond Meal
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Love the bold spicesโฆthe ground clove really shines
Thanks Carla! Ground cloves are such a wonderful spice for this time of year (and all year round). Iโm so happy you enjoyed my recipe! ๐
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 Iโm so happy that you and your son enjoyed the recipe! ๐ Balancing dietary restrictions can be challenging, and Iโm glad I could help. ๐
The BEST fall/pumpkin recipe out there!! Theyโre so moist & have the best flavor I literally canโt stop at just one!
Woohoo! Iโm so happy you enjoyed the recipe Reese! ๐ I know, itโs so hard to stop at just one! ๐
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! Thatโs so awesome! ๐ 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! ๐
Hi Nancy,
Oh my goodness gracious, how good does the combo of butternut squash and macadamia nuts sound?? Iโm practically drooling thinking of that clever combo. ๐ I loved hearing that you were able to utilize a food processor to make the recipe more accessible to your needs. โค๏ธ Thank you so much for stopping by. Iโm truly enjoying all of your comments!! ๐ฅฐ
The absolute BEST vegan GF muffins Iโve ever made/had.
YES!!! And thank you! ๐ Iโm so happy that you enjoyed my recipe, Maci! Thanks for taking the time to let me know. ๐
Do you happen to know how many grams of oat flour? I want to make these but oat flour is fluffy and Iโm 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 donโt have weight measurements for my ingredients, but hereโs how I scoop oat flour: fluff up the oat flour in the container a bit so itโs 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! ๐
Light and fluffy!
I subbed the coconut oil for coconut cream and made a vegan cream cheese icing โ best combo!
Omigosh, that sounds frigginโ AMAZING! Is it appropriate to drool? ๐ Iโm 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 (itโs 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. ๐ Happy baking!
Iโm 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!