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These Gluten-Free Vegan Pumpkin Muffins are seriously moist, warmly spiced, and perfectly dense. They're filling and satisfying, and are a good source of protein and fibre. They're refined sugar free, come together in one bowl and are ready in just 35 minutes! The perfect healthy dessert, snack, breakfast or brunch.
Tips for making these
- Make sure to use the right amount of baking powder – 4 teaspoons! Use too little baking powder and your sponge will be too fluffy, too much and it’ll have a bitter taste.
- The vinegaris crucial as it’s acidic, which means it reacts with the alkali bicarbonate of soda to create a bubbly batter and fluffy sponge.
- Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Make sure to use a measuring jugto measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Scatter over pumpkin seeds to decorate, if desired.
- Bake for20 minutes.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc.
- You can replace the ground almonds (almond meal)withground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
- You can use either shop-bought pumpkin purée or make our own.
- Thepumpkin puréecan be replaced with sweet potato or butternut squash purée.
- The mixed spice (pumpkin pie spice) can be omitted or replaced with cinnamon.
Ways to adapt this recipe
- You can top these with chopped pecan nuts, flaked almonds, pumpkin seeds or coconut flakes before baking.
- You can add chocolate chips, raisins or dried cranberries to the batter.
How long do these Pumpkin Muffins keep for?
These Pumpkin Muffins keep well covered in the fridge for up to a few days. They're easily transportable and freeze well too. You can reheat them in the oven or an oven toaster if you like.
More gluten-free vegan muffin recipes
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Cornbread Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins
- Blueberry Muffins
- Orange Poppy Seed Muffins
- Raspberry Muffins
- Gingerbread Muffins
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Pumpkin Muffins
These Gluten-Free Vegan Pumpkin Muffins are seriously moist, warmly spiced, and perfectly dense.
4.43 from 54 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free pumpkin muffins, healthy pumpkin muffins, vegan pumpkin muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Calories: 198kcal
Author: Rhian Williams
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 150 ml (⅔ cup) unsweetened almond milk (or any other plant-based milk)
- 225 g (1 cup) pumpkin purée
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder ensure gluten-free if necessary
- ¼ teaspoon bicarbonate of soda baking soda
- 2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
To decorate (optional):
- Pumpkin seeds
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and mixed spice.
Mix well, adding a tiny splash more milk if it's looking too dry.
Transfer the mixture between muffin cases in a muffin tin.
Scatter over pumpkin seeds to decorate, if desired.
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
These muffins keep in the fridge for a few days. They can be reheated in the oven or an oven toaster if you like.
Video
Notes
*You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Pumpkin Muffins
Amount Per Serving
Calories 198Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Sodium 43mg2%
Potassium 203mg6%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 10g11%
Protein 4g8%
Vitamin A 2918IU58%
Vitamin C 1mg1%
Calcium 128mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Gabrielle Engh
This is an amazing recipe.
Reply
Rhian Williams
Thank you so much!!
Jan
Delicious, easy, and quick, using standard vegan cooking staples.I didn't have nutmeg and I am not that keen on cloves. Added cinnamon and ginger...yum!
Airfryer 176 degrees Celsius for 18minutes.
Reply
Rhian Williams
Thank you so much, so happy to hear that!
Rosalyn Garcia
These are so good! Super moist, great texture. I added mini dark chocolate chips and it turned out lovely!
Reply
Rhian Williams
Thank you so much, so happy to hear that!
Angi
These were amazing!! I followed the recipe exactly but added a few chocolate chunks. Moist and delicious with a mild, not super bold pumpkin flavor!Reply
Rhian Williams
Thank you so much, so happy to hear that!
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