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These easy-to-make Mini Vegan Gluten-Free Pumpkin Muffins are the perfect treat for fall—or any other time of year. Enjoy them with a latte or on their own!
I've finally accepted the fact that long, hot, sunny summer days are gone (for now!) and short, cool, (mostly) gloomy fall days are here (for now).
This time of year always takes me some time to adjust (I'm a summer girl, through and through), but the things that make it a little easier are the return of slow cooker recipes, apple recipes, and of course, pumpkin recipes.
One of those pumpkin recipes that has been making the summer to fall transition easier are these sweet little bites—pumpkin spice mini muffins (that also happen to be vegan AND gluten-free!)
I'm not the only one who has a hard time saying goodbye to summer, right?
These pumpkin spice mini muffins are an adaptation of my old fashioned cake doughnut mini muffins recipe—a popular treat in my home. But now that pumpkin season is here, I thought I'd give that recipe a little autumn makeover by swapping out some ingredients for fall flavours.
And what says fall flavours more than pumpkin and pumpkin spice? I can't think of anything else. So...here we are!
TIP: Skip the canned pumpkin and learn how to make homemade pumpkin puree (it's really easy!).
Mini vegan gluten-free pumpkin muffins are perfect for school snacks, at-home snacks (with a delicious hot drink!), a nice food gift to say thank you to someone, or even your contribution to a get-together with friends...they're good for any occasion, really!
And the best part? No one will be able to tell that these treats are vegan or that they're gluten-free. Try it, you'll see!
When you make your pumpkin spice mini muffins, be sure to store them in an airtight container and eat them up within 2-3 days. They're best enjoyed when fresh.
And if "mini" muffins aren't your thing, check out my vegan gluten free pumpkin spice muffins. They're a little different than these, but just as delicious and a bit larger!
Before Making This Recipe...
I've receive a few messages from a couple readers saying that this recipe did not turn out for them because the batter was very thick. The batter should not be thick or like cookie dough, it should be like a regular muffin batter.
Here are some tips to ensure that your gluten-free pumpkin muffins turn out perfectly:
- Please do not substitute the flour I recommend with coconut flour. Coconut flour is not an easy flour to work with and this recipe will not work if you use it.
- The only flour I’ve tested this recipe with is Bob’s Red Mill Gluten Free All Purpose Baking Flour. <– Click that link to see what it looks like. You can buy it through that Amazon link or look for it at your store. Don’t use the Bob’s gluten-free flour with the blue label, it does not work the same as this one. If this specific flour is not used, your results may not be the same as mine.
- Note that the non-dairy milk and pumpkin puree call for ½ cup (milk) and ¼ cup (puree) PLUS 2 tbsp. Please don't miss those extra 2 tablespoons of each ingredient, or your recipe will not work.
- Be sure that all ingredients are measured correctly.
Okay! So now that those tips are out of the way, it's time to get baking! Enjoy!
If you like this gluten-free pumpkin muffins recipe, you may also like these:
- Mini Vegan Apple Muffins
- Mini Chocolate Chip Muffins
- Bite-Size Brownies
- Fruit and Yogurt Granola Cups
- Vegan Pumpkin Scones
How to Make Mini Vegan Gluten-Free Pumpkin Muffins
Mini Vegan Gluten-Free Pumpkin Muffins
Suggested Equipment:
Ingredients:
Mini Muffins:
- 1 ½ cups gluten-free flour blend **see important note about flour below**
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup + 1 tablespoons granulated sugar
- 1 ½ teaspoon pumpkin spice
- ¼ cup melted coconut oil
- ½ cup + 2 tablespoons unsweetened dairy-free milk
- ¼ cup + 2 tablespoons unsweetened pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla
Cinnamon Sugar Topping:
- 3 tablespoons melted coconut oil
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions:
- Preheat oven to 375 degrees.
- Grease mini muffin pan (x 24)
- In a large bowl, whisk the flour, baking powder, salt, sugar, and pumpkin spice.
- In a small bowl, mix the melted coconut oil, non-dairy milk, pumpkin puree, and vanilla together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Divide batter evenly between the 24 muffins cups.
- Bake for 8-10 minutes (until a tester comes out clean from the largest muffin).
- While muffins are baking, put melted coconut oil in a small bowl and mix the sugar and cinnamon in another bowl.
- Remove muffins from oven and cool for 10 minutes in tin.
- Remove muffins from tin and place on a cooling rack.
- While still warm, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil, shake off any excess. Then dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back on cooling rack.
- Repeat with entire batch until done.
Recipe Notes:
- PLEASE read the "Before Making This Recipe" section above, before starting.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other flour to make this recipe (other than Bob's Red Mill Gluten-Free All-Purpose Baking Flour (the one in the red bag that you see in that link, NOT the flour in the blue bag!), so please know that your results may not be the same as mine if you substitute with a different blend.
- This recipe will NOT work with coconut flour.
- Have a look at the batter in this similar recipe to get an idea. If you use the flour recommended in this recipe and follow the recipe exactly as it is written, your recipe will work perfectly.
- Store uneaten muffins in an airtight container in the fridge for up to 2-3 days. The longer they sit, the more the cinnamon sugar on top will melt, so it's best to eat them as quickly as possible.
- Nutrition info listed below is for 1 of 24 muffins and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Amber says
How well do these freeze without the topping and then add toppings later?
Gwen @ Delightful Adventures says
Hi Amber! I haven't put them in the freezer so I can't answer with 100% certainty but I think they will be fine. Keep that in mind that because they have coconut oil in them, they will need to be room temperature to be soft once again. I hope you like the recipe!
Atina says
I had to add 3 eggs for mine to turn out right. The first batch without eggs didn’t turn out at all 😐
Gwen @ Delightful Adventures says
Hi Atina, curious as to why you would use eggs in this recipe? It does not call for eggs at all, so that is likely why the recipe did not work.
D says
Whaaaaaaaat?…😳
Claudia says
What a great recipe! Worth trying it!
Gwen @ Delightful Adventures says
Thanks, Claudia! it's hard to pick favourites, but of all my recipes, this is definitely one of them. If you try, I hope you like them!
Alexandra says
Hi:) these are amazing!!! Making them for my daughter's classroom birthday celebration! I would like to make them the day before.. Do you know best way to store these? Airtight container in fridge or room temperature? Thanks!!
Gwen says
Hi Alexandra! I would store them in the fridge in an airtight container so the sugar topping doesn't get wet. BUT, take them out in the morning well before the kids are going to have them. Because there is coconut oil in the recipe, it will make the muffins get hard but they will soften up as they come back to room temperature. This is what I do. I hope that helps! Let me know if you have other questions. I hope everyone loves them!
Paula says
Is there a substitute for the coconut oil? I'm allergic to coconut and can't have it.
Gwen says
Hi Paula, any oil that you usually use for your baking will work fine. I would stay away from olive oil though since it may affect the taste. If you do make them, I hope you love them!
Jill says
Hi Gwen,
These look delicious. I notice that your other muffin recipes include flax eggs, but this one doesn't. Is that correct? Just wanted to check with you before attempting it, since I'm not an experienced baker. Thanks!
Gwen says
Hi Jill! Yes, that's correct. No flax eggs in this one. It's based off this other mini muffin recipe of mine which does not use flax eggs either. I hope everything turns out well for you and that you like them 🙂
Allison says
can I make these with regular flour or whole wheat? They sound good but we aren't gluten free 🙂
Gwen says
Hi Allison! I have never used regular or whole wheat flour for this recipe, so I can't say for sure if it will work...BUT...I *think* it will work. I think if you are using regular white flour, you may have to decrease the baking powder to 1 1/2 tsp (for whole wheat, leave it at 2). If you do end up trying, come back and let me know how it worked out. Good luck 🙂
Gwen says
You're welcome! It's going to take me a while to get used to the gloom, despite having pumpkin spice mini muffins, but I'll manage 🙂 Thanks for stopping by!
Peady @ Tempered with Kindness says
You promised and you delivered!
I can not wait to make these! YAY!
Thank you!
Say goodbye to the gloom. WE have Pumpkin Spice Mini Muffins! 😀