These Gluten-Free Vegan Pumpkin Muffins are seriously moist, subtly spiced, and super satisfying. They’re the perfect healthy dessert, snack, breakfast or brunch for autumn.
Why you’ll love these Pumpkin Muffins:
- they’re seriously moist
- they’re perfectly dense
- they’re warmly spiced
- they’re sweet and nutty
- they’re secretly healthy
- they’re filling and satisfying
- they’re a good source of protein and fibre
- they’re nutritious
- they’re undetectably vegan and gluten-free
- they’re refined sugar free
- they’re nut-free optional
- they’re easy to make
- they’re ready in just 35 minutes
- they’re made in one bowl!
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc
- you can substitute the ground walnuts with ground almonds (almond meal)
- for a nut-free version: substitute the ground walnuts with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground walnuts
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can use either shop-bought pumpkin purée or make our own
- the pumpkin purée can be substituted with sweet potato or butternut squash purée
- the mixed spice (pumpkin pie spice) can be omitted or substituted with cinnamon.
Ways you can jazz up this recipe:
- you can top these with chopped pecan nuts, flaked almonds or coconut flakes before baking
- you can add chocolate chips, raisins or dried cranberries to the batter.
Tips for making these Pumpkin Muffins
- Make sure to use the right amount of baking powder – 4 teaspoons! Use too little baking powder and your sponge will be too fluffy, too much and it’ll have a bitter taste.
- The vinegar is crucial as it’s acidic, which means it reacts with the alkali bicarbonate of soda to create a bubbly batter and fluffy sponge.
- Make the ground walnuts but pulsing the walnuts in a food processor until they form a fine powder.
- Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).
Equipment you’ll need to make these Gluten-Free Vegan Pumpkin Muffins:
- glass mixing bowl – for mixing together the muffin batter
- food processor – for grinding up the walnuts into a powder
- measuring jug – for measuring out the plant-based milk
- muffin/cupcake tin – for baking the muffins
How long do these Pumpkin Muffins keep for?
These muffins keep well covered in the fridge for up to a few days. They’re easily transportable and freeze well too. You can reheat them in the oven or an oven toaster if you like.
More gluten-free vegan muffin recipes:
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Cornbread Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins
- Blueberry Muffins
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Pumpkin Muffins
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
- 225 g (1 cup) pumpkin purée
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 1/4 cup) ground walnuts (or use walnuts ground up into a powder in a food processor)*
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder ensure gluten-free if necessary
- 1/4 teaspoon bicarbonate of soda baking soda
- 2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
- Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground walnuts
- Sift in the flour, baking powder, bicarbonate of soda and mixed spice
- Transfer the mixture between muffin cases in a muffin tin
- Mix well, adding a tiny splash more milk if it's looking too dry
- Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
- These muffins keep in the fridge for a few days. They can be reheated in the oven or an oven toaster if you like
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