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
- 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.
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
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.
Gabriella
I made these muffins and they were delicious. However, I did run into some issues with getting the muffins to cook all the way through. I ended up having to cut them in half and then place on them on a cookie sheet to get the middle part to cook. They were very tasty and I’d like to make them again so I’m wondering where I went wrong. I have a light colored muffin tin and I cooked them at 375. I have a regular oven, not a convection oven. Thank you.
Richa
Maybe the pumpkin purée had more moisture. Add a bit more almond flour. Also these are moist muffins. They may have cooked through as almond flour cooks easily but would look Fudgy becuase of the extra moisture
Laura
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!
Richa
These are not very sweet. I think that maybe one of your ingredients was already sweetened? Pumpkin purée?
Elizabeth
Delicious
Bets
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!
Richa
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
Grace
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.
Richa
awesome! thanks!
Nicki
These turned out really well. Kids loved them
Terrance McDaniel
These really look great.I will definately be making some of these?
Richa
thanks!
Lynnita
Is the potato starch for thickening? If so, can I sub xanthum him or glucci?
Richa
its a binder and also adds structure.
emily
loved these muffins. They were perfect for breakfast, so filling!
Richa
Thank you emily!
Margaret
Would tapioca starch be a good substitute for potato starch?
Richa
yes
Laura
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
Richa
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.
Maxine Fine
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.
Richa
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.
Maxine Fine
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
Hayley
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).
Richa
yes use thin or medium rice flakes. Thick poha sometimes can be too thick. or use quinoa flakes.
Marie
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.
Richa
yes tbsp, i’ll update that