Vegan Gluten Free Pumpkin Muffins
An easy recipe for moist ‘n fluffy Vegan Gluten Free Pumpkin Muffins bursting with your favorite fall spices. Made with healthy, whole ingredients.
Servings: 9 -12 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
*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