Vegan Pumpkin Muffins (Gluten-Free!)
These pumpkin muffins are soft, fluffy, and deliciously spiced with cozy fall flavor. They're naturally sweetened, gluten-free, and perfect for breakfast, snacks, or dessert!
Servings: 12 small/medium muffins
Ingredients
Wet ingredients:
- 2/3 cup pumpkin puree*
- 1 Tbsp. dairy-free milk
- 1/2 cup pure maple syrup
- 1/4 cup applesauce
- 1/4 cup almond butter, drippy
- 2 tsp. pure vanilla extract
- 2 tsp. apple cider vinegar
- 2 Tbsp. ground flax + 1/3 cup water
Dry ingredients:
- 1 cup gluten-free 1-to-1 baking flour**
- 1/2 cup oat flour (GF if needed)
- 1 Tbsp. pumpkin pie spice
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Cinnamon-sugar sprinkle (optional):
- 1 Tbsp. coconut sugar
- 1/4 tsp. ground cinnamon
Instructions
- Flax egg: Make a flax egg by stirring together the 2 Tbsp. ground flax and 1/3 cup warm water in a small bowl. Set aside for 5-8 minutes to thicken. I give it another stir halfway through. (If using cool water, it takes about 15 minutes to gel, and hot water takes about 2-3 minutes.)
- Wet ingredients: In a large mixing bowl, add all wet ingredients. Whisk to combine. Then add the thickened flax egg and whisk again.
- Dry ingredients & rest: In a separate bowl, add all dry ingredients and stir to combine. Then add the dry ingredients to the wet. Stir with a spatula until just combined and no dry pockets remain. (Try to avoid over-mixing.) Set aside and let the batter rest for 15 minutes. This allows the oat flour to absorb moisture which creates a softer, less-crumbly texture.
- Oven: While the batter rests, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with parchment baking liners.
- Transfer: After the batter rests, portion the batter evenly throughout the lined cavities. (I use an ice cream scoop with thumb press for easy transferring.)
- Sugar sprinkle: If using, mix together the coconut sugar and cinnamon. Sprinkle it on top of each muffin (using about 1/4 tsp. for each muffin). Then gently tap down the sugar mixture with your finger to help it better stick to the muffin tops.
- Bake: Place in the oven and bake for about 22-25 minutes (or until a toothpick comes out mostly clean with a few moist crumbles).
- Cool: Remove from oven and let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack and cool for about 60-90 minutes. (This is an important step because they're very soft when hot, but firm up as they cool. They also need to be completely cool before storing.)
Notes
*For best results: Please weigh your pumpkin puree and both flours. Find the gram measurements in the "metric" tab in the recipe card above. It's much more accurate because amounts can vary by volume.
**Flour: I use Bob's Red Mill GF 1-to-1 baking flour. Gluten-free all-purpose could be substituted as well, but I prefer the texture using 1-to-1 flour.
Chocolate variation: Gently fold in vegan chocolate chips to the muffin batter after resting.
Storing: After FULLY cooled, store muffins in a tightly sealed container for 2 days at room temperature, or 5 days in the refrigerator. They also freeze great for about 1-2 months. I thaw them in the fridge overnight. Gently warm them in the microwave for about 10 seconds right before enjoying if desired.
Recipe originally published October 2025. Updated September 2026 with improved texture and method.
Nutrition Per Serving (Estimate)
Calories: 140 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 186 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 2126 IU | Vitamin C: 1 mg | Calcium: 76 mg | Iron: 1 mg
