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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!
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 pumpkin puree, , not pumpkin pie filling
- 1/3 cup 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 almond flour
- 3/4 cup oat flour
- 3 tbsp potato starch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oats
Streusel:
- 1/4 cup 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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!
These are not very sweet. I think that maybe one of your ingredients was already sweetened? Pumpkin purée?
Delicious
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!
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