Go Back
Delicious vegan pumpkin muffins baked gluten-free for healthy snacking.

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
Cook Time 20 minutes
Total Time 30 minutes
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.
    bake the Pumpkin Muffins
  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.