There’s just something about pumpkin spice that screams fall, right? These vegan & gluten-free pumpkin muffins are my favourite. They’re simple, delicious and perfect for snacking or having with your morning coffee.
Main ingredients for these Pumpkin Muffins
These muffins will be whipped up in no time. Here’s a list of the things you’ll need to get started:
- Oil (I used rapeseed oil)
- Pumpkin (I used a Hokkaido pumpkin)
- Apple Cider Vinegar
- Oats
- Sugar
- Baking Powder
- Chocolate Chips
- Vanilla
- Pumpkin Spice
Why I love these Vegan & Gluten-free Pumpkin Muffins…
I’ve been making vegan & gluten-free pumpkin muffins for years and they never get old. They’re soft, moist, full of spice and perfect when I’m craving something comforting and cozy. What’s always a plus, they taste amazing without any of the gluten, eggs or dairy! Get your apron and utensils ready because we are going to dive right into my recipe!
What is pumpkin spice?
Pumpkin spice is basically fall in a jar. It’s a mix of cinnamon, ginger, cloves and nutmeg that gives everything a cozy, autumnal vibe. I love using it in baked goods because it makes muffins, pies and even coffee taste like the season. You’ll find it in all kinds of fall treats, especially anything pumpkin-related.
Is canned pumpkin or fresh pumpkin puree better for muffins?
These days, I love using fresh pumpkin puree in my muffins because I dig the homemade touch. That said, I started with canned pumpkin puree as it’s super convenient! The texture is always smooth and the muffins turn out great. It really just comes down to what you have on hand and what’s easiest!
How to make your pumpkin puree at home:
- Peel the pumpkin. I love using Hokkaido pumpkins for this recipe but there are all sorts of pumpkin varieties suitable for baking out there too so feel free to experiment as always!
- Cut the pumpkin into small chunks. The smaller you cut them, the quicker they will be cooked and ready to use.
- Transfer the cooked pumpkin to a blender or food processor and blend until it’s completely smooth and creamy.
What’s the best gluten-free flour to use for fluffy Vegan & Gluten-free pumpkin muffins?
For gluten-free muffins, the type of flour really makes a difference in getting that soft, fluffy texture. As you might have already seen with my banana bread recipe, I like to use plain and simple oat flour because it gives the muffins a nice, light texture without being too dense. Plus, it’s easy to make at home if you’ve got oats on hand as you just have to blend them! That said, other gluten-free flours, should work well too. Feel free to experiment.
Can I use spelt or wheat flour instead of oat flour?
I personally never tried that for this recipe as the intention was to create a vegan & gluten-free pumpkin muffin recipe for a friend of mine. However, you can swap the oat flour for regular flour but the texture might change a bit. Oat flour usually gives muffins a softer, more tender crumb, while regular flour might make them a bit denser. If you go with regular flour, consider starting with slightly less, as it absorbs liquid differently—maybe 10-15% less—and adjust if the batter seems too thin or thick. So in this case you could try 230 grams (just under 2 cups) of flour instead of 270 (3 cups) and adjust accordingly! But overall, it should work well!
Best Vegan/GF Pumpkin Muffins, so easy and good
Ingredients
Wet ingredients
- 60 grams / ¼ cup oil I used rapseed oil
- 1 tbsp apple vinegar
- 230 ml / 1 cup soy milk or nut milk
- 270 grams / 1 ⅛ cups pumpkin puree
Dry ingredients
- 270 grams/ 3 cups oats
- 70 grams/ ⅓ cup sugar
- 2 tsp baking soda
- pinch of salt
- 70 grams/ ⅓ cup chocolate chips
- 1 tsp vanilla
Instructions
- First, preheat your oven to 180°C (350°F) to ensure it’s hot when your muffins are ready to go in. Start by making the buttermilk. For that, whisk the soy milk with the apple vinegar and let it sit for 5 minutes, until it curdles a little.
- While you let it sit, you can now get to the pumpkin puree if you want to make it yourself instead of buying it. I shared the process in the post so just scroll up for that.
- Next, you will mix the pumpkin puree and oil into the buttermilk.
- Combine all the dry ingredients.
- Now mix the dry and wet ingredients until you have a sticky consistency.
- Final step, fill your muffin tray evenly with your dough. I made 9 bigger ones this time but depending on the size of your muffin liners and how much you fill them you can make up to 12. Feel free to decorate the muffins with a few placed chocolate chips on top.
- Bake your muffins for 25 minutes, or until a fork inserted into the center comes out clean—no dough sticking. Enjoy!
How can I make my Vegan & Gluten-free Pumpkin Muffins lower in sugar or oil without sacrificing flavour?
For this recipe, I already reduced the sugar to 70 grams (about 1/3 cup) because, personally, I’m not a fan of overly sweet muffins. However, if you want them even less sweet, you can easily use 50 to 60 grams (around 1/4 cup) instead. The sweetness of the chocolate chips will make up for it! Additionally, I’ve kept the oil minimal at 60 grams (1/4 cup) but if you’re looking for an alternative, you can swap some or all of it with nut butter or add a little apple sauce instead of a part of the oil.
Can I freeze these muffins and still keep them tasting fresh?
Yes, you can definitely freeze these muffins and still keep them tasting fresh! After they’ve cooled completely, just pop them in an airtight container or freezer bag. I like to freeze them in single portions, so they’re easy to grab when I need a quick snack. When you’re ready to eat, just let them thaw at room temperature, they’ll taste just as good as when they were freshly baked!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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