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    Home » gluten free

    Vegan Gluten free Pumpkin Muffins

    Published: Sep 20, 2019 · Modified: Oct 9, 2019 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    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
    4.80 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.

    Video

    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.

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    1. Gabriella

      March 15, 2022 at 6:01 pm

      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.

      Reply
      • Richa

        March 15, 2022 at 10:06 pm

        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

        Reply
    2. Laura

      September 09, 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

        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
    3. Elizabeth

      November 12, 2019 at 2:16 pm

      5 stars
      Delicious

      Reply
    4. Bets

      November 09, 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

        November 09, 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
    5. Grace

      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

        October 20, 2019 at 10:43 pm

        awesome! thanks!

        Reply
    6. Nicki

      October 09, 2019 at 10:55 am

      5 stars
      These turned out really well. Kids loved them

      Reply
    7. Terrance McDaniel

      October 04, 2019 at 12:29 am

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

      Reply
      • Richa

        October 09, 2019 at 10:56 am

        thanks!

        Reply
    8. Lynnita

      September 22, 2019 at 10:33 am

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

      Reply
      • Richa

        September 22, 2019 at 1:24 pm

        its a binder and also adds structure.

        Reply
    9. emily

      September 21, 2019 at 11:54 pm

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

      Reply
      • Richa

        September 22, 2019 at 12:07 am

        Thank you emily!

        Reply
    10. Margaret

      September 21, 2019 at 11:29 am

      Would tapioca starch be a good substitute for potato starch?

      Reply
      • Richa

        September 21, 2019 at 12:50 pm

        yes

        Reply
    11. Laura

      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

        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
    12. Maxine Fine

      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

        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

          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
    13. Hayley

      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

        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
    14. Marie

      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

        September 20, 2019 at 6:06 pm

        yes tbsp, i’ll update that

        Reply

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