Vegan Gluten-Free Pumpkin Spice Muffins
These vegan gluten-free pumpkin spice muffins are here to prove that fall isn’t just about overpriced lattes and decorative gourds. They’re moist, fluffy, and packed with warm spices. No dairy, no eggs, no gluten—just pure pumpkin perfection. The cozy blend of cinnamon, nutmeg, and ginger gives them a rich, aromatic kick. They come together ridiculously fast, so you can spend less time baking and more time pretending it’s sweater weather. Eat them for breakfast, snack on them midday, or devour them all at once—because honestly, who’s counting?
Vegan Gluten-Free Pumpkin Spice Muffins
Soft, fluffy muffins with a pumpkin spice twist, perfect for fall cravings and cozy mornings.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling, don’t get sneaky
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup almond milk or any plant milk
Dry Ingredients
- 1 ½ cups gluten-free oat flour
- ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pumpkin spice or mix cinnamon, nutmeg, ginger, and cloves
- ¼ teaspoon salt
Optional Add-ins
- ½ cup chopped pecans or walnuts
- ¼ cup dairy-free chocolate chips
Instructions
Step 1: Prep the Batter
- Preheat the oven to 350°F (175°C) and line a muffin tin.
- Whisk together pumpkin puree, maple syrup, melted coconut oil, vanilla, and almond milk.
- In a separate bowl, mix oat flour, almond flour, baking soda, baking powder, pumpkin spice, and salt.
Step 2: Combine & Fill
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Fold in pecans or chocolate chips if using.
- Scoop batter into muffin liners, filling each about ¾ full.
Step 3: Bake & Cool
- Bake for 22 minutes or until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a rack.
- Try not to eat them all at once (or do, no judgment).
Notes
Nutritional Information (Per Muffin)
- Calories: ~180
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
Extra Tips for Maximum Flavor
- Want an extra kick? Add a pinch of espresso powder.
- Coconut sugar works if you prefer a sweeter muffin.
- Store leftovers in an airtight container—they stay soft for days.
- Reheat in the oven for that just-baked taste.
