Vegan Pumpkin Muffins
There’s nothing better than warm Vegan Pumpkin Muffins on a crisp fall morning. These muffins are easy-to-make, sweet, and perfect for meal prepping.
WHY THIS VEGAN PUMPKIN MUFFIN RECIPE IS SO GOOD
- I can’t stop myself from making these Vegan Pumpkin Muffins every week in the fall! They’re so simple with basic ingredients but tons of pumpkin spice flavor packed inside them.
- This Vegan Pumpkin Muffin recipe is a family favorite with simple canned pumpkin, cinnamon, nutmeg, and ground ginger. Make some every week this fall for the best pumpkin breakfast or healthy afternoon snack.
TIPS AND TRICKS TO MAKING VEGAN PUMPKIN MUFFINS
- After years of gluten-free baking, I’ve learned to love Bob’s Red Mill gluten-free baking flour! It’s got all the added xanthan gum I need for perfectly fluffy baked goods every time.
- Use a neutral oil instead of vegan butter in these muffins. I recommend vegetable oil or canola oil.
- When you’re shopping for pumpkin, be sure to buy canned pure pumpkin puree. If you try to use pumpkin pie filling, the muffins won’t bake properly with all the added sugar and ingredients.
- I don’t use an electric mixer to keep the batter from getting too dense. When mixing the wet and dry ingredients together, only stir as much as you have to. Small lumps are a-OK in muffin batter!
- When baking, be sure to check them every few minutes once they start to set. The toothpick trick is the best way to tell if your muffins are done.
MORE YUMMY BREAKFAST RECIPES
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Gluten Free Pumpkin Muffins
There's nothing better than warm Vegan Pumpkin Muffins on a crisp fall morning. These muffins are easy-to-make, sweet, and perfect for meal prepping.
Ingredients
- 2 ½ cups all-purpose gluten-free flour + 2 tablespoons
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum if not in gluten-free flour mix
- ¼ teaspoon salt
- 2 ¼ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 egg optional flax egg to make recipe vegan, see notes
- 1 ½ cups pumpkin puree not pumpkin pie mix
- ⅓ cup almond milk
- 2 teaspoons vanilla extrac
Instructions
Prepare and Mix Ingredients
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger.2 ½ cups all-purpose gluten-free flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, ½ teaspoon xanthan gum, ¼ teaspoon salt, 2 ¼ teaspoons cinnamon, ¾ teaspoon nutmeg, ¾ teaspoon ground ginger
- In another bowl, whisk the sugar and oil until combined, then mix in the egg, pumpkin puree, almond milk, and vanilla extract until smooth.1 ½ cups granulated sugar, ½ cup vegetable oil, 1 egg, 1 ½ cups pumpkin puree, ⅓ cup almond milk, 2 teaspoons vanilla extrac
Combine and Bake
- Sift the dry ingredients into the wet mixture and gently fold together until just combined. Avoid overmixing; small lumps are fine.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
