Vegan Pumpkin Muffins (Gluten-Free!)

why make this recipe

Vegan Pumpkin Muffins are a delicious and healthy treat. They are perfect for breakfast or a snack and are gluten-free! These muffins are moist, flavorful, and packed with the goodness of pumpkin. They are easy to make and can be enjoyed by everyone, whether you are vegan or not. Plus, they’re a great way to use up canned pumpkin, especially during the fall season!

how to make Vegan Pumpkin Muffins

Ingredients

• 2 cups oat flour (GF if needed)
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup pumpkin puree (canned)
• 1/3 cup applesauce
• 1/4 cup coconut sugar
• 1/4 cup pure maple syrup
• 1 Tbsp. ground flax
• 1 Tbsp. apple cider vinegar
• 2 tsp. vanilla extract
• 1 Tbsp. coconut sugar (for topping)
• 1/4 tsp. ground cinnamon (for topping)

Directions

1. Preheat oven to 350°F (176°C). Line a muffin tin with 12 paper baking cups and set aside.
2. In a medium bowl, add all dry ingredients and stir well. Set aside.
3. In a separate large mixing bowl, add all wet ingredients. Stir with a spatula until combined.
4. Add the dry ingredients to the wet ingredients. Stir again until fully combined.
5. Disperse the batter evenly throughout the 12 muffin tin cavities. (Using an ice-cream scoop with a thumb lever helps with even distribution.)
6. Mix together the coconut sugar and cinnamon topping (if using) and sprinkle it on top of each muffin.
7. Bake in the oven for about 17-20 minutes until a toothpick comes out mostly clean. (Baking time can slightly vary based on your oven.)
8. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Vegan Pumpkin Muffins

These muffins are best enjoyed warm or at room temperature. You can serve them plain or spread a little vegan butter on top for extra richness. They also pair nicely with a cup of coffee or tea for a cozy treat.

how to store Vegan Pumpkin Muffins

To store your muffins, place them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a freezer-safe bag or container for up to three months. Just let them thaw at room temperature when you’re ready to enjoy.

tips to make Vegan Pumpkin Muffins

• Use fresh pumpkin puree if you prefer homemade. Just roast and blend the pumpkin until smooth.
• Feel free to add mix-ins like nuts, chocolate chips, or dried fruit for a different twist.
• Adjust the sweetness by using more or less maple syrup or coconut sugar according to your personal taste.

variation

If you want a slightly different flavor, try adding a tablespoon of almond butter or peanut butter to the wet ingredients. You can also substitute the applesauce with mashed banana for a unique taste.

FAQs

Can I use regular flour instead of oat flour?
Yes, you can substitute regular all-purpose flour in place of oat flour if you are not concerned about gluten-free options.

Are these muffins suitable for kids?
Absolutely! These muffins are a great snack for kids. They are tasty and packed with nutrients from the pumpkin.

Can I make these muffins without sugar?
You can reduce or omit coconut sugar and use ripe bananas or more applesauce to sweeten the muffins naturally if you prefer a sugar-free version.

Vegan Pumpkin Muffins

Delicious and healthy Vegan Pumpkin Muffins that are gluten-free, easy to make, and perfect for breakfast or a snack. They're moist, flavorful, and a great way to use up canned pumpkin.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: Gluten-Free, Vegan, Vegetarian

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups oat flour (GF if needed) Use gluten-free oat flour if required.
• 1 Tbsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Wet Ingredients

• 1 cup pumpkin puree (canned) You can use fresh pumpkin puree if desired.
• 1/3 cup applesauce May substitute with mashed banana for variation.
• 1/4 cup coconut sugar Adjust sweetness as needed.
• 1/4 cup pure maple syrup
• 1 Tbsp. ground flax Flaxseeds can be used as an egg replacement.
• 1 Tbsp. apple cider vinegar
• 2 tsp. vanilla extract

Topping

• 1 Tbsp. coconut sugar For sprinkling on top (optional).
• 1/4 tsp. ground cinnamon For sprinkling on top (optional).

Method

 

Preparation

1. Preheat oven to 350°F (176°C). Line a muffin tin with 12 paper baking cups and set aside.
   
2. In a medium bowl, add all dry ingredients and stir well. Set aside.
3. In a separate large mixing bowl, add all wet ingredients. Stir with a spatula until combined.
4. Add the dry ingredients to the wet ingredients. Stir again until fully combined.

Baking

1. Disperse the batter evenly throughout the 12 muffin tin cavities.
2. Mix together the coconut sugar and cinnamon topping and sprinkle it on top of each muffin.
3. Bake in the oven for about 17-20 minutes until a toothpick comes out mostly clean.
4. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are best enjoyed warm or at room temperature. For extra richness, spread some vegan butter on top. They pair nicely with a cup of coffee or tea. Store in an airtight container for up to three days or freeze for up to three months. Thaw at room temperature before serving.