Vegan & Gluten Free Pumpkin Muffins

Cozy Vegan & Gluten-Free Pumpkin Muffins – The Perfect Fall Treat

As the weather cools and the leaves start to change, there’s nothing more comforting than the smell of freshly baked pumpkin muffins wafting through the kitchen. These vegan and gluten-free muffins are the ultimate fall treat—soft, spiced, and perfectly sweet, with all the cozy flavors you love. Whether you’re cozying up with a warm latte, need a quick breakfast on-the-go, or simply want a sweet snack, these muffins are the answer. Made with wholesome ingredients and free from dairy and gluten, they’re not just delicious—they’re perfect for everyone to enjoy. So, let’s embrace the season and bake up a batch of these hearty, flavorful pumpkin muffins that will make your home feel warm and welcoming.

Why You’ll Love These Vegan & Gluten-Free Pumpkin Muffins

✔ Completely Plant-Based & Gluten-Free – Made with simple, wholesome ingredients, these muffins are perfect for those with dietary restrictions or specific allergies.
✔ Moist & Flavorful – Soft and perfectly spiced, with the cozy taste of pumpkin and a hint of cinnamon.
✔ Easy to Make – No complicated steps or special tools—just a few ingredients and you’re ready to bake.
✔ Perfect for Any Time of Day – Ideal for breakfast, a snack, or a sweet treat after dinner.
✔ Packed with Fall Flavor – From the rich pumpkin to the warm spices, these muffins capture all the flavors of the season.
✔ Family-Friendly – Kids and adults alike will love these tasty, healthy muffins—making them a hit in every household!

Ingredients needed (and substitutions)

Dry Ingredients:

• Gluten-Free Flour – I typically use Bob’s Red Mill Gluten-Free Flour, but any 1:1 gluten-free blend will work.
• Hemp Seeds – Optional, packed with fiber, nutrients, and minerals.
• Flax Seeds – Optional, providing healthy omega-3s.
• Baking Soda – For leavening and light texture.
• Salt – To balance sweetness and enhance flavor.
• Cinnamon – For warm, cozy spice.
• Nutmeg – Pairs perfectly with cinnamon for that fall flavor.

Wet Ingredients:

• Vegan Egg Replacer – I use Bob’s Red Mill Egg Replacer, or any plant-based egg replacer of your choice.
• Maple Syrup – A natural sweetener with rich flavor.
• Melted Coconut Oil – Adds moisture and richness to the muffins.
• Plant-Based Milk – Oat milk, almond milk, or soy milk all work well.
• Vanilla Extract – For a warm, aromatic flavor.
• Pumpkin – Fresh or canned (preferably organic), either will work.

Optional Add-ins:

• Vegan Chocolate Chips – I love Enjoy Life’s Semisweet Mini Chocolate Chips for a little extra sweetness.

Tools:

• Stand or Hand Mixer – Helpful, but not essential, especially if doubling or tripling the recipe.

How to Make Vegan and Gluten Free Pumpkin Muffins

1. Preheat your oven to 350°F. Line a muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
2. Mix the dry ingredients: In the bowl of your stand mixer (or a medium-sized bowl if using a hand mixer), combine the gluten-free flour, baking soda, salt, cinnamon, nutmeg, hemp seeds, and flaxseed meal. Stir to combine.
3. Prepare the wet ingredients: In a separate medium-sized bowl, follow the package directions to prepare your vegan egg replacer. Once ready, add the melted coconut oil, maple syrup, and vanilla extract. Whisk together until fully combined.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix on low to medium speed until well incorporated. Turn off the mixer and gently fold in the canned pumpkin and any optional vegan chocolate chips.
5. Fill the muffin tin: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with additional vegan chocolate chips, if desired.
6. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean.
7. Cool and serve: Let the muffins cool in the tin for 5 minutes before removing. Serve and enjoy!

Storage Tips

1. Room Temperature: Store in an airtight container for up to 3 days to keep them soft and fresh.
2. Refrigerator: If you’d like to keep them longer, they will last for up to a week in the fridge.
3. Freezer: These muffins freeze beautifully. Store them in a sealed container or zip-top bag for up to 3 months. Just thaw and enjoy!

Looking for more delicious muffin recipes? Check out these!

• Carrot applesauce muffins
• Gingerbread muffins
• Banana nut muffins

Vegan and Gluten Free Pumpkin Muffins

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• 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

Instructions

 

• 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.