Pumpkin Muffins Gluten Free and Vegan
Warm, spiced, and irresistibly moist, these Gluten-Free and Vegan Pumpkin Muffins are a fall-inspired delight that everyone can enjoy. Made with wholesome ingredients like pumpkin puree, almond milk, and coconut sugar, these muffins are infused with cozy spices such as cinnamon, nutmeg, and cloves for a flavor-packed bite. The applesauce keeps them perfectly tender, while optional add-ins like chopped nuts or vegan chocolate chips allow you to customize each batch. Ready in under 40 minutes, these muffins are not only free from gluten and animal products but also simple to prepare, making them an excellent choice for breakfast, snack time, or a festive dessert. Whether you're catering to dietary needs or just craving a seasonal treat, this recipe combines ease, flavor, and allergy-friendly goodness in every bite.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Almond milk (or other plant-based milk)
- 0.75 cup Coconut sugar (or brown sugar)
- 0.25 cup Applesauce
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with coconut oil.
In a large mixing bowl, whisk together the pumpkin puree, almond milk, coconut sugar, applesauce, melted coconut oil, and vanilla extract until smooth and well combined.
In another bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a silicone spatula or wooden spoon. Do not overmix; stir just until the batter is smooth and no dry flour remains.
If using, fold in the chopped nuts or chocolate chips for added texture and flavor.
Divide the batter evenly among the muffin tin cups, filling each about three-quarters full.
Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your gluten-free and vegan pumpkin muffins!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.1 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
