Gluten-Free Vegan Pumpkin Muffins

These Gluten-Free Vegan Pumpkin Muffins are seriously moist, warmly spiced, and perfectly dense. They're filling and satisfying, and are a good source of protein and fibre. They're refined sugar free, come together in one bowl and are ready in just 35 minutes! The perfect healthy dessert, snack, breakfast or brunch.

Tips for making these

• 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 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).

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a glass mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Divide the batter between muffin cases in a muffin/cupcake tin.
• Scatter over pumpkin seeds to decorate, if desired.

• Bake for 20 minutes.

Substitutions you can make

• 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 replace the ground almonds (almond meal) with ground walnuts.
• For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• 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 replaced with sweet potato or butternut squash purée.
• The mixed spice (pumpkin pie spice) can be omitted or replaced with cinnamon.

Ways to adapt this recipe

• You can top these with chopped pecan nuts, flaked almonds, pumpkin seeds or coconut flakes before baking.
• You can add chocolate chips, raisins or dried cranberries to the batter.

How long do these Pumpkin Muffins keep for?

These Pumpkin 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
• Orange Poppy Seed Muffins
• Raspberry Muffins
• Gingerbread 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.

Watch how to make this recipe

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