September 22, 2022
Vegan & Gluten Free Pumpkin Muffins
I know, I know, it’s only July and I’m already posting pumpkin and autumn recipes. However, these muffins are amazing year round. Whether you are like me, in the middle of a HOT Florida summer, or a cold and snowy winter, these muffins are full of plant based vitamins and minerals to help you feel your best. These delicious muffins are perfect for on the go breakfasts or an afternoon snack year round! Moist and fluffy, they are sure to be a family favorite.
Ingredients
- Gluten Free Flour: I typically use Bob’s Red Mill Gluten Free Flour to Flour for baking.
- Hemp Seed: If you don’t have any on hand it will not make or break your recipe. However, these virtually tasteless add ins are packed full of fiber, nutrients, and minerals.
- Flax Seed: Same as the hemp seed, not having these will not have an impact on the way your recipe turns out, However, they are virtually tasteless and are full of healthy omega-3’s that host a range of health benefits.
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- Vegan egg replacer: I like to use Bob’s Red Mill egg replacer. Feel free to use any plant based egg replacer you wish.
- Maple syrup
- Melted coconut oil
- Plant based milk
- Vanilla extract
- Pumpkin: Fresh or canned is fine. Fresh is harder to find in the summer and spring so I buy canned and preferably organic when possible.
- Vegan Chocolate Chips: I love Enjoy Life’s semisweet mini chocolate chips.
- Stand or hand mixer: Not absolutely necessary but helpful, especially if doubling or tripling recipe.
How to Make Vegan and Gluten Free Pumpkin Muffins
Preheat your oven to 350 F. Line a muffin tins with liners or spray muffin tins with nonstick cooking spray.
In the bowl of your stand mixture (or if using a hand mixer, a medium sized bowl) mix together the gluten free flour, baking soda, salt, cinnamon, nutmeg, hemp seeds, and flaxseed meal.
In a separate medium sized bowl, prepare your vegan egg replacer according to package directions. Add in melted coconut oil, maple syrup, and vanilla extract and whisk together until combined.
Pour wet ingredients into flour mixture and mix on low to medium speed until combined. Turn off mixer and add in 1 can of pumpkin and optional vegan chocolate chips.
Scoop your muffin batter into your prepared muffin tin 3/4 full and top with more vegan chocolate chips.
Bake for 20-25 minutes or until tops are golden. Let sit for 5 minutes and serve!
Storage Instructions
These muffins will last 3 to 4 days at room temperature when stored in an airtight container. You can also freeze them for up to 2 months. Then, warm in the microwave for quick breakfasts on the go. I always double (or sometimes even triple) the recipe for quick weekday morning breakfasts.
Looking for more delicious muffin recipes? Check out these!
Vegan and Gluten Free Pumpkin Muffins
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup hemp seed
- 1/4 cup flaxseed meal
- 2 Tbsp vegan egg replacer (If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water)
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1/2 cup cup plant based milk
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- 1/4 cup vegan chocolate chip or more to your preference
Preheat oven to 350 F
Prepare muffin tin with cooking spray or muffin liners.
In a medium mixing bowl whisk together gluten free flour, baking soda, cinnamon, nutmeg, salt, hemp seed and flaxseed meal.
In a separate bowl, mix together egg replacer (according to package directions), maple syrup, melted coconut oil, plant based milk, and vanilla extract. Whisk together until blended.
Pour wet ingredient mixture into dry ingredient mixture and stir (or mix with mixer until combined).
Add canned pumpkin and optional vegan chocolate chips stir or mix until all ingredients are combined.
Scoop batter into muffin tin 3/4 full and sprinkle with more optional vegan chocolate chips.
Bake for 20-25 minutes until tops are golden brown.
Let cool for 5 minutes and serve.
