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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, 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
- Pumpkin Scones with Maple Glaze
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
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.
Notes
© 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.
Hi Demeter 🙂
Do you think these would work well in a mini loaf pan?
Thanks!
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!
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 🙂
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! 🙂
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
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!
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 😊
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! 🙂
Have you tried replacing some of the sugar with a ripe banana? Would this work?
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.
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. 🙂
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.
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!
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!
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!
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!
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!
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!
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!