Start the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe. Jump to Recipe
Fall baking has begun! Days are getting shorter, and colder and the light angles are getting sharper, I am sniffling every other day (send some turmeric miso soup!) and Pumpkin puree cans have been stacked. These hearty breakfast muffins are handy to have around for snacking. They are all things fall with pumpkin, spices and satisfying with the oats and almond in them.
These muffins are gluten-free with almond and oat flours and a bit of starch. The streusel has some flour, pecans and cinnamon. Add an icing for extra moisture and serve there warm with some vegan butter. You can also bake the batter in a brownie pan for hearty breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean.
For regular flour muffins, try these pumpkin cream cheese stuffed muffins. Lets get baking!
Ingredients for Vegan gluten free Pumpkin Muffins
- Pumpkin puree, not pumpkin pie mix.
- Flax seed meal
- brown sugar or coconut sugar
- maple syrup
- neutral oil, you can substitute more pumpkin puree
- vanilla extract
- pumpkin pie spice
- oats, or use thin rice flakes(thin poha), or quinoa flakes
- almond flour
- gluten-free oat flour, blend glutenfree oats in a blender to make flour, or use rice flour
- potato starch, you can use a mix of tapioca and corn starch as substitute
How to make Gluten-free Pumpkin muffins with Step Photos
Assemble the ingredients.
Mix the flax meal with water and set aside. In a large bowl, combine the flax “egg”, pumpkin puree, sugar, maple, vinegar, oil and vanilla extract. Mix until well combined.Add the oats to the puree mixture, and stir in.
Can I make these into a loaf?
How long can I store these muffins?
More Gluten-free Baking
More Pumpkin Bakes
Vegan Gluten Free Pumpkin Muffins
- 1 tbsp flax seed meal
- 4 tbsp water
- 3/4 cup (183.75 g) pumpkin puree , not pumpkin pie filling
- 1/3 cup (53.33 g) coconut sugar or light brown sugar
- 3 tbsp maple syrup
- 3 tbsp oil (neutral safflower oil or refined coconut)
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup (84 g) almond flour
- 3/4 cup (90 g) oat flour
- 3 tbsp potato starch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (27 g) oats
- 1/4 cup (30 g) oat flour , substitute option in notes
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp vegan butter or oil
- 3 tbsp chopped pecans
- Line a muffin pan with liners. Preheat the oven to 375 deg F (190 C).
- Mix the flax meal with water and set aside for 2 mins. In a large bowl, combine the flax "egg", pumpkin puree, sugar, maple, vinegar, oil and vanilla extract. Mix until well combined.
- Add the oats to the puree mixture, and mix in.
- Add the dry ingredients and mix well to make a thick batter. Add 3-4 tbsp chopped pecans if you like. Spoon the thick mixture into prepared muffin pan. (I use a cookie scoop to scoop the thick mixture into the pan. Then use the scoop or spatula to even the top a bit)
- Make the Streusel: Mix flour, sugar, cinnamon in a bowl. Add vegan butter or oil and mix with your hands to make breadcrumbs. Add in the pecans and mix in. Spoon the streusel over the muffins.
- Bake for 20 mins. Check if the muffins are done. Remove from the pan after 5 mins. let cool completely covered with a light kitchen towel. Add a simple sugar icing drizzle if you like.
- Store: on the counter for the day, refrigerate for upto 5 days. Microwave to warm and serve with vegan butter.