Gluten-Free, Vegan Pumpkin Muffins
Fa-la-la-la-FALL is in the air! Make your entire house smell like fall (with a cinnamon pumpkin scent) by baking these gluten-free, vegan pumpkin muffins.
A perfect blend of sweet from the coconut sugar and chocolate chips, plus savory from the pumpkin puree and oat flour... These healthy pumpkin muffins are sure to please everyone in your household!
What You’ll Need For This Recipe
This pumpkin muffin recipe doesn't require a whole lot, and the ingredients it does require can be found at any local grocery store (or amazon!).
Coconut oil and/or applesauce (I used 1/4 cup applesauce and 1/8 cup coconut oil so it still rises well and isn’t too dense)
Full disclosure, I didn't use this puree but now that I've found it, I wish I had used it!
Nut milk of choice (I used soy)
Salt (I use himalayan or Redmond’s)
Gluten-free oat flour (or simply blend rolled oats)
Optional Add-Ins: Chopped walnuts or pecans, chocolate chips, raisins, dates, etc...
How To Make Vegan, Gluten-Free Pumpkin Muffins
This pumpkin muffin recipe is pretty easy to make. Simply add all the ingredients together in a bowl and bake in the oven! Check out the video and instructions below to learn how to make some healthy pumpkin muffins.
Preheat oven to 350 degrees Fahrenheit and grease a muffin pan.
Mix two tablespoons of ground flax with 6 tablespoons of water. Let sit for 5 minutes to thicken.
If blending your oats to make oat flour, do so now. I blended 3 cups of oats to make about 2 1/2 cups oat flour.
In a large bowl, mix the melted oil, applesauce, and maple syrup together with a whisk.
Add the flax eggs and whisk until blended. (Make sure the coconut oil doesn’t solidify. If it does, place it in the microwave for 10 seconds.)
Add the pumpkin purée, nut milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.
Lastly, stir in the flour with a wooden spoon until combined (do not over mix). Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased muffin pan and sprinkle lightly with cinnamon and/or coconut sugar.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (every oven is different and could depend on the muffin size). Let the pumpkin muffins cool for 10 minutes before serving.
Healthy Gluten-Free, Vegan Pumpkin Muffins
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon
- Muffin Pan
Ingredients
- ⅓ cup coconut oil or applesauce I used ¼ cup applesauce and ⅛ cup coconut oil so it still rises well and isn’t too dense
- ½ cup pure maple syrup
- 2 flax eggs
- 1 cup pumpkin puree
- ½ cup milk of choice I used soy
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tsp pumpkin spice seasoning
- 2 ½ cups gluten-free oat flour
- Optional Add-Ins: ½ cup mix-ins like chopped walnuts or pecans chocolate chips, raisins, dates,...
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan.
- Mix two tablespoons ground flax with 6 tablespoons water. Let sit for 5 minutes to thicken.
- If blending your oats to make oat flour, do so now. I blended 3 cups of oats to make about 2 1/2 cups oat flour.
- In a large bowl, mix the melted oil, applesauce, and maple syrup together with a whisk. Add the flax eggs and whisk until blended. (Make sure the coconut oil doesn’t solidify. If it does, place it in the microwave for 10 seconds.)
- Add the pumpkin purée, nut milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.
- Lastly, stir in the flour with a wooden spoon until combined (do not over mix). Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased muffin pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (every oven is different and could depend on the muffin size). Let the muffins cool for 10 minutes before serving.
