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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 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.

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

Calories: 203kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 209mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg