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Gluten-Free Pumpkin Muffins Recipe (Vegan Option)

Gluten-Free Pumpkin Muffins Recipe (Vegan Option)

These Gluten-Free Pumpkin Muffins are a delicious and easy-to-make fall treat, perfect for Halloween or cozy autumn mornings. Made with a blend of gluten-free flour, almond flour, and oat flour, these muffins are moist and fluffy, with a rich pumpkin flavor. The recipe includes both a traditional and vegan option, using flax eggs and coconut oil. Sweetened with coconut sugar and maple syrup, and spiced with pumpkin pie spice, these muffins are a healthier alternative that's still full of flavor. Top them with a simple coconut milk frosting for an extra indulgent touch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 120 kcal

Equipment

  • Muffin Tin: Essential for shaping the muffins.
  • Mixing Bowls: You'll need separate bowls for wet and dry ingredients.
  • Measuring Cup: Accurate measurements are key for the best results.
  • Muffin Cups: For easy removal and less mess.
  • Kitchen Scale: To ensure your ingredients are spot-on.
  • Wire Rack: To cool the muffins evenly.
  • Cookie Scoop: For evenly portioned muffins.
  • Toaster Oven: Optional, but great for small batches.

Ingredients
  

Dry Ingredients:

  • 1 cup gluten-free flour blend
  • 1/2 cup almond flour
  • 1/4 cup oat flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Wet Ingredients:

  • 1 cup pumpkin pie filling
  • 1/2 cup coconut sugar
  • 1/4 cup brown sugar
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 flax egg or chia egg for vegan option

Optional

  • 1/2 cup chocolate chips
  • 1 handful pumpkin seeds

Instructions
 

  • Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your muffin tin with muffin cups or lightly grease it with coconut oil.
  • Mix the Dry Ingredients: In a large bowl, combine 1 cup of gluten-free flour blend, 1/2 cup of almond flour, 1/4 cup of oat flour, 1/2 teaspoon of xanthan gum, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. Whisk them together until well mixed.
  • Prepare the Wet Ingredients: In a separate bowl, whisk together 1 cup of pumpkin pie filling, 1/2 cup of coconut sugar, 1/4 cup of brown sugar, 1/3 cup of melted coconut oil, 1/4 cup of maple syrup, and 1 flax egg (or chia egg for a nut-free option). Make sure everything is at room temperature to prevent the coconut oil from solidifying.
  • Combine the Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, as this can make the muffins tough.
  • Add the Extras: Fold in 1/2 cup of chocolate chips, if desired, or a handful of pumpkin seeds for some crunch. These extras give the muffins an added touch of flavor and texture.
  • Scoop the Batter: Use your cookie scoop to evenly distribute the batter into the muffin tin. Fill each cup about three-quarters full to allow room for the muffins to rise.
  • Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can enjoy these gluten-free pumpkin muffins as is, or top them with your favorite frosting.

Notes

Frosting Recipe
If you’re in the mood for a little extra sweetness, this frosting recipe pairs perfectly with the gluten-free pumpkin muffins.
Ingredients:
• 1/2 cup coconut milk (canned, full-fat)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
Instructions:
1. Whip the Coconut Milk: In a mixing bowl, whip the coconut milk until it becomes light and fluffy.
2. Add the Sweeteners: Slowly add in the maple syrup and vanilla extract, continuing to whip until combined.
3. Incorporate the Sugar: Gradually add the powdered sugar, whipping until the frosting reaches your desired consistency.
4. Frost the Muffins: Once your gluten free pumpkin muffins have cooled, spread the frosting on top. You can sprinkle a little cinnamon sugar for added flair.

Nutrition

Calories: 120kcalCarbohydrates: 22gProtein: 3gFat: 8gFiber: 3gSugar: 12g
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