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5.0 from 12 votes

Vegan Gluten Free Pumpkin Muffins

Start the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 203 kcal
Course: Breakfast
Cuisine: American

Ingredients

Wet:
  • 1 tbsp flax seed meal
  • 4 tbsp water
  • 3/4 cup pumpkin puree , not pumpkin pie filling
  • 1/3 cup coconut sugar or light brown sugar
  • 3 tbsp maple syrup
  • 3 tbsp oil (neutral safflower oil or refined coconut)
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Dry:
  • 3/4 cup almond flour
  • 3/4 cup oat flour
  • 3 tbsp Potato Starch
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup oats
Streusel:
  • 1/4 cup oat flour , substitute option in notes
  • 3 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 tbsp Vegan Butter or Oil
  • 3 tbsp Chopped Pecans

Instructions

    Cup of Yum
  1. Line a muffin pan with liners. Preheat the oven to 375 deg F (190 C).
  2. Mix the flax meal with water and set aside for 2 mins. In a large bowl, combine the flax "egg", pumpkin puree, sugar, maple, vinegar, oil and vanilla extract. Mix until well combined.
  3. Add the oats to the puree mixture, and mix in.
  4. Add the dry ingredients and mix well to make a thick batter. Add 3-4 tbsp chopped pecans if you like. Spoon the thick mixture into prepared muffin pan. (I use a cookie scoop to scoop the thick mixture into the pan. Then use the scoop or spatula to even the top a bit)
  5. Make the Streusel: Mix flour, sugar, cinnamon in a bowl. Add vegan butter or oil and mix with your hands to make breadcrumbs. Add in the pecans and mix in. Spoon the streusel over the muffins.
  6. Bake for 20 mins. Check if the muffins are done. Remove from the pan after 5 mins. let cool completely covered with a light kitchen towel. Add a simple sugar icing drizzle if you like.
  7. Store: on the counter for the day, refrigerate for upto 5 days. Microwave to warm and serve with vegan butter.

Notes

  • Oat flour: Blend gluten-free oats in a blender to make flour and use, or use half rice flour, half almond flour as substitute.
  • Oil substitute: Use nut butter in the streusel and 2 tbsp more pumpkin puree in the batter. without oil the muffins will tend to dry out a lot, so add an icing.
  • Bake into a pan: You can bake the batter into a brownie pan. Double the streusel, bake for 30 mins or until a toothpick from the center comes out clean.
  • Nutrition is for 1 muffin

Nutrition Information

Calories 203kcal (10%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 95mg (4%) Potassium 209mg (6%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 2383IU (48%) Vitamin C 1mg (1%) Calcium 75mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 1g 5%
Sodium 95mg 4%
Potassium 209mg 4%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 2383IU 48%
Vitamin C 1mg 1%
Calcium 75mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.