These Vegan Gluten-Free Pumpkin Muffins are also oil-free, moist, fluffy and so soft! They are just 8 easy ingredients and simple to make!
VEGAN GLUTEN FREE PUMPKIN MUFFINS
These vegan pumpkin muffins are so moist and full of pumpkin spice flavor! They also happen to be perfect for impressing your guests over the holidays. You can even make them as cupcakes with the delicious coconut whipped frosting if you want!
Unlike traditional pumpkin muffins made with lots of sugar and oil, these are made with simple, healthy ingredients and are super fast to make. Nobody will ever know these are oil-free pumpkin muffins.
I love baking with pumpkin because it adds so much moisture. If you love it as much as I do, then you will have to try this Best Vegan Pumpkin Bread or Vegan Pumpkin Cake! They are of course, oil-free, too. Just like these vegan pumpkin cookies and this best vegan pumpkin pie. You can learn all my tips for success at oil-free baking in How to Cook and Bake Without Oil!
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Superfine Blanched almond flour: This is crucial to the moisture and texture of the muffins. It makes them very moist and rich. The recipe will not work without it. If you need these nut-free, then make these vegan pumpkin muffins instead, following the gluten-free option listed under the notes section.
- Superfine oat flour
- Cornstarch: This replaces eggs and makes the vegan pumpkin muffins so fluffy.
- Pumpkin spice: I use my homemade pumpkin spice for this recipe. It is so much better than store-bought!
- Baking powder
- Ground espresso: Adding espresso makes these taste like a pumpkin spice latte. This is optional, so you can totally leave it out.
- Pumpkin puree
- Lite coconut milk: This provides moisture and fluffiness to the muffins, but you can sub with another creamy milk if you like.
- Maple syrup
HOW TO MAKE VEGAN GLUTEN FREE PUMPKIN MUFFINS
Step 1: To a large bowl, combine the dry ingredients.
Step 2: To the same bowl, add the wet ingredients and whisk until completely smooth.
Step 3: Divide the batter into 10 muff liners.
Step 4: Bake at 350°F (177°C) for 20 minutes or until a toothpick comes out clean. They should be well risen and golden. Cool at least 30 minutes before eating. Since these are both gluten-free and grain-free pumpkin muffins, they really need to cool down, as they will taste a bit underdone and dense if you eat them too early.
If you want to make these extra fancy, add the optional whipped coconut frosting on top. It is so delicious! Or add any add-ins you like, chocolate chips or nuts would be delicious!
HOW TO STORE THESE
Store these at room temperature sealed for up to 2 days, but these are best fresh the day they are made. If frosting them, keep them stored in the fridge.
MORE VEGAN MUFFIN RECIPES
- Best Vegan Blueberry Muffins
- Vegan Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Sweet Potato Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
- Vegan Chocolate Zucchini Muffins
Vegan Gluten Free Pumpkin Muffins
- 1 cup (112g) superfine blanched almond flour
- 1 cup (128g) superfine oat flour
- 1/4 cup (32g) cornstarch
- 2 teaspoons baking powder
- 4 teaspoons pumpkin pie spice (I use my homemade blend)
- 1 tablespoon ground espresso powder (optional for a pumpkin latte flavor)
- 1/2 teaspoon fine salt
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120g) canned "lite" coconut milk shaken well first (You can also use another creamy milk, but they will be a little less fluffy)
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
Optional Whipped Icing
- 1 can full fat coconut milk chilled overnight at least (highly recommend Thai Kitchen brand)
- 1 tablespoon (20g) pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon (8g) melted liquid coconut butter
- Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
- Preheat an oven to 350°F (177°C) and line a muffin pan with 12 liners. I use Reynold's Staybrite because they turn out perfect everytime and never stick!
- Add the almond flour, oat flour, cornstarch, baking powder, pumpkin pie spice, espresso (if using) and salt into a large bowl.
- Add the pumpkin, coconut milk and syrup and gently whisk until smooth and incorporated. It should be a nice, smooth batter, not runny but not too thick. Do not overmix.
- Divide the batter evenly into the prepared liners, about 3/4 full. I like to use an ice cream scoop for perfectly even muffins with domed tops. They turn out more fluffy this way. Otherwise, lightly smooth out the tops with the back of a spoon. Bake for about 20 minutes, until they are risen and golden brown and a toothpick comes out clean. Cool 20 minutes before eating, no exception, so they firm up and finish cooking. Gluten-free baked goods taste better after they've cooled.
- For the icing, open up the chilled can of milk and scoop out just the thickened white cream, just a 1/2 cup. Don't add any of the water. I got out a solid 1/2 cup. Add it to a bowl and whip it for about 5 minutes until lift and fluffy and soft peaks form on your beaters. Add the syrup and vanilla and beat again for a minute. Lastly, add the liquid coconut butter and whip just a few seconds until it is mixed and fluffy. Add the icing to a ziplock bag, cut off the corner and pipe it on the muffins. This makes just enough to lightly ice them. If you like a lot of icing, then double the recipe. Store in the fridge if using the icing. Otherwise, store the plain muffins at room temperature.
- VARIATION: If you want to make these extra fancy, add the optional whipped coconut frosting on top. It is so delicious! Or add any add-ins you like, chocolate chips or nuts would be delicious!
- PUMPKIN LOAF: If you are interested in making a pumpkin loaf instead of muffins, make these instead.
- ALMOND FLOUR/OAT FLOUR: It is really important that you are using a superfine blanched almond flour and oat flour for fluffy results. Otherwise, you will end up with dense muffins. I like the Bob's Red Mill "superfine" brand, King Arthur, Wellbees and Nuts.com brands. I use Bob's Red Mill oat flour.
- COCONUT MILK: Gluten-free baked goods are VERY different than ones made with standard flour like all-purpose, spelt, etc. They need fat in order to have a pleasant and moist texture. Using lite coconut milk here yields perfectly moist and fluffy, light muffins. I always use the Thai Kitchen or Sprouts "lite" coconut milk for my recipes. They yield the best results. Do NOT use the Polar brand, it is mostly fillers and will ruin the results. If you can't or don't want to use coconut, I would suggest to use another creamy milk, not anything too light or low-fat or you may end up with rather dense muffins.
- NUT-FREE: If you need nut-free or prefer a lower fat muffin, then make these vegan pumpkin muffins instead, following the gluten-free option listed under the notes section. They are not as moist/rich as these, but still delicious.
- STORAGE: Store these at room temperature or the fridge if you prefer, sealed for up to 2 days, but these are best fresh the day they are made. If frosting them, keep them stored in the fridge.
- Nutrition per tablespoon of icing: 30 calories, 2.45 g fat, 1.9 carbs, .275 g protein, 1.4 g sugar
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