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Vegan Gluten free Pumpkin Muffins

September 20, 2019 By Richa 25 Comments

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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!

pumpkin muffins with sugar glaze

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
  • vinegar
  • vanilla extract
  • cinnamon
  • pumpkin pie spice
  • salt
  • 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.

ingredients for pumpkin muffins laid out on tableMix 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.ingredients for gluten free pumpkin muffins in white bowlAdd the oats to the puree mixture, and stir in. mixed ingredients for pumpkin muffins in white bowl

Add the dry ingredients and mix well to make a thick batter.
Ingredients for Pumpkin Muffins in white bowl
pumpkin puree mixed with oats for gluten free pumpkin muffins
Spoon the mixture into prepared muffin pan.
gluten free pumpkin muffins in muffin pan
Make the streusel and spoon on the muffin batter. Bake at 375 F for 20 minutes.
Stuesel for Gluten Free Pumpkin Muffins

Can I make these into a loaf?

Gluten-free baking for a larger volume often needs a lot more hold, You can also bake the batter in a brownie pan for thick breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean.

How long can I store these muffins?

Store the muffins on the counter for the day. Refrigerate for upto 5 days in a closed container. Microwave or reheat in the oven before serving.
Gluten-free pumpkin muffins in muffin pan

More Gluten-free Baking

  • GF Cashew Butter Chocolate Marble Cake. 
  • Gluten-free Cinnamon Roll Bread yeast-free.
  • GF Carrot Banana Bread – Also grain-free.
  • Sweet Potato Crumb Cake. GF

More Pumpkin Bakes

  • 1 Bowl Pumpkin Bread
  • Pumpkin Cake
  • Pumpkin Blondies
  • Pumpkin Scones
  • Gluten-free Pumpkin Bars
gluten free pumpkin muffins on a serving stand
Print Recipe
4.8 from 5 votes

Vegan Gluten Free Pumpkin Muffins

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.

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free dairy free pumpkin muffins, gluten free egg free pumpkin muffins, gluten free pumpkin muffin recipe
Servings: 12 muffins
Calories: 203kcal
Author: Vegan Richa

Ingredients

Wet:

  • 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

Dry:

  • 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

Streusel:

  • 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

Instructions

  • 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.

Notes

Oat flour: Blend gluten-free oats in a blender to make flour and use, or use half rice flour, half almond flour as substitute.
Oil substitute: Use nut butter in the streusel and 2 tbsp more pumpkin puree in the batter. without oil the muffins will tend to dry out a lot, so add an icing.
Bake into a pan: You can bake the batter into a brownie pan. Double the streusel, bake for 30 mins or until a toothpick from the center comes out clean.
Nutrition is for 1 muffin

Nutrition

Nutrition Facts
Vegan Gluten Free Pumpkin Muffins
Amount Per Serving
Calories 203 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 95mg4%
Potassium 209mg6%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 9g10%
Protein 4g8%
Vitamin A 2383IU48%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast Recipes, dessert, fall, gluten free, Gluten Free Baking, soy free Tagged With: pumpkin, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Marie says

    September 20, 2019 at 6:00 pm

    This sounds so good! I’m just wondering…in the Notes with the Oil Substitute it says to add 2 more pumpkin puree. Is that 2 more tablespoons?? Thanks. Will definitely give this a try.

    Reply
    • Richa says

      September 20, 2019 at 6:06 pm

      yes tbsp, i’ll update that

      Reply
  2. Hayley says

    September 20, 2019 at 10:02 pm

    You mentioned subbing rice flakes for the oats – like, thick poha? I am intrigued, so wanted to check. Thanks! (Also, I’m a huge fan of so many of your recipes).

    Reply
    • Richa says

      September 20, 2019 at 10:10 pm

      yes use thin or medium rice flakes. Thick poha sometimes can be too thick. or use quinoa flakes.

      Reply
  3. Maxine Fine says

    September 20, 2019 at 10:54 pm

    I’m allergic to almonds. Can I use all oat flour – I also can’t use regular flour. If possible could you give alternatives fr nut flours for those of use with nut allergies.

    Reply
    • Richa says

      September 21, 2019 at 8:32 pm

      you can use all oat flour and starch. The muffins will tend to dry out a bit. So Add a bit more butter in the streusel and 2 tbsp more oil in the batter, and cover the muffin really well with the streusel.

      Reply
      • Maxine Fine says

        September 22, 2019 at 2:40 am

        Thank you very much for advice on using oat flour instead of almond flour.
        And thank you for all your delicious recipes. I have tried a number – all successful – and got a lot of ideas.
        Maxine

        Reply
  4. Laura says

    September 21, 2019 at 7:41 am

    Thank you for the oil free mention in the article. I almost skipped the recipe but am inspired to try with date sugar as I am leaning towards more whole food sweetners for personal reasons. Love your recipes

    Reply
    • Richa says

      September 21, 2019 at 11:04 am

      Thanks! i’ve started adding that to all recipes.For savory ones, you can use water or broth to saute as usually there’s just 1/2 to 1 tsp.

      Reply
  5. Margaret says

    September 21, 2019 at 11:29 am

    Would tapioca starch be a good substitute for potato starch?

    Reply
    • Richa says

      September 21, 2019 at 12:50 pm

      yes

      Reply
  6. emily says

    September 21, 2019 at 11:54 pm

    5 stars
    loved these muffins. They were perfect for breakfast, so filling!

    Reply
    • Richa says

      September 22, 2019 at 12:07 am

      Thank you emily!

      Reply
  7. Lynnita says

    September 22, 2019 at 10:33 am

    Is the potato starch for thickening? If so, can I sub xanthum him or glucci?

    Reply
    • Richa says

      September 22, 2019 at 1:24 pm

      its a binder and also adds structure.

      Reply
  8. Terrance McDaniel says

    October 4, 2019 at 12:29 am

    These really look great.I will definately be making some of these?

    Reply
    • Richa says

      October 9, 2019 at 10:56 am

      thanks!

      Reply
  9. Nicki says

    October 9, 2019 at 10:55 am

    5 stars
    These turned out really well. Kids loved them

    Reply
  10. Grace says

    October 20, 2019 at 9:51 pm

    5 stars
    These muffins are amazing! Moist and flavorful and can’t even tell they’re gluten free! I subbed tapioca starch for potato starch but otherwise followed the recipe exactly.

    Reply
    • Richa says

      October 20, 2019 at 10:43 pm

      awesome! thanks!

      Reply
  11. Bets says

    November 9, 2019 at 11:19 am

    These muffins are so good! I subbed prune purée for the oil. Do you have other muffin recipes using oat and almond flours? Thanks for another great recipe!

    Reply
    • Richa says

      November 9, 2019 at 5:46 pm

      Yes a lo of my gluten-free baked goods use those. search for gluten free muffin or see https://www.veganricha.com/category/gluten-free-baking

      Reply
  12. Elizabeth says

    November 12, 2019 at 2:16 pm

    5 stars
    Delicious

    Reply
  13. Laura says

    September 9, 2020 at 5:20 am

    I am a HUGE fan of yours, and I love your recipes!! I made these muffins last night and followed directions and I honestly had to toss them, because they were so sweet as to be inedible for me. I felt like I was eating pure sugar. I used coconut sugar for the base and light brown sugar for the streusel, since I ran out of coconut sugar. Perhaps I have gotten used to a healthier diet, but I would recommend cuttings the quantities of sugar way down. I also would definitely go with the oil free method next time. So I think if I were to try making this again using far less sugar and no oil, it might turn out completely different. However, with so many other delicious recipes of yours to try, I think I will be moving on to the next to try! One recipe I absolutely love are your almond butter chocolate chip blondies from your book. Those are to die for and I make them only once or twice a year in Autumn, because I end up eating the entire pan by myself!

    Reply
    • Richa says

      September 27, 2020 at 9:55 pm

      These are not very sweet. I think that maybe one of your ingredients was already sweetened? Pumpkin purée?

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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