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Home » Recipes » Vegan Gluten Free Pumpkin Spice Muffins

Vegan Gluten Free Pumpkin Spice Muffins

By: Gwen Leron / Published: September 15, 2017 / Updated: March 22, 2019 50 Comments

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Vegan gluten free pumpkin spice muffins that are so easy to make and so delicious, you'll want to make them year-round—not just during the fall.

Vegan gluten free pumpkin spice muffins that are so easy to make and SO delicious, you’ll want to make them year-round—not just during the fall! They can also be made just vegan if you aren’t gluten-free!

This post was originally published January 5, 2015, images were updated September 2017.

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Vegan gluten free pumpkin spice muffins that are so easy to make and so delicious, you'll want to make them year-round—not just during the fall.

Vegan Gluten Free Pumpkin Spice Muffins sitting in a bowl with a green napkin underneath

When I was in high school, my friend Christa’s mom would bake pumpkin spice muffins, amongst other things (she is a great baker!). I remember being so excited when I’d go over after school and she had just baked a fresh batch.

Those muffins were AMAZING, and obviously memorable since I still think of them after all these years. They were spiced perfectly, they were loaded with chocolate chips, and they were my favourite thing to eat when I visited their house.

Over the years, I’ve tried to re-create them and I think I’ve hit the mark with these vegan gluten free pumpkin spice muffins. The major difference between these and the pumpkin spice muffins from my high school days is that these are vegan and gluten-free. But you wouldn’t even know it.

They’re fluffy, flavourful, perfectly-spiced, and so good, you’ll want to make them ALL THE TIME!

The batter for Vegan Gluten Free Pumpkin Spice Muffins in a bowl with a wooden spoon

If you’re not gluten-free, I’ve got you covered because I’ve tested this recipe with regular, all-purpose flour as well, and that flour substitution works wonderfully.

So feel free to try this recipe either way, you can’t go wrong with either version.

Because these muffins are a favourite in my home, I make them year-round—not just during the fall.

This is all thanks to some smart pre-planning in the fall when I make and freeze a big batch of homemade pumpkin puree (it’s so easy!).

You can learn how to do it too, learn How to Make Homemade Pumpkin Puree.

Vegan Gluten Free Pumpkin Spice Muffins on a cooling rack

When it comes to the add-in for your vegan gluten free pumpkin spice muffins, you can go with either raisins, chocolate chips, or nuts (chopped pecans or chopped walnuts).

For the batch in the pictures, I went with semi-sweet chocolate chips, my family’s favourite, but if you do use raisins, try using this raisin trick.

If you haven’t baked a vegan recipe before or a vegan gluten-free recipe, you may be wondering what the texture will be like and if it will be different from a non-vegan or non-gluten-free recipe.

If so, have a look at this picture:

Vegan Gluten Free Pumpkin Spice Muffins sitting on a baking cooling rack with one muffin split open

I hope the picture answers those questions! These muffins turn out soft, moist, and fluffy every time if you follow the recipe as it is written. Just as perfect as any regular non-vegan or non gluten-free muffin.

Before you make this recipe, have a look at how easy they are to make in the video found either above or on the side (if you’re on desktop) or below in the recipe card (if you’re on mobile):

Did you watch? It’s not complicated at all, right? If you make them, please leave me a comment below or share a pic on Instagram and tag me (I’m @delightfuladventures!)

You can also see the video on Facebook so you can share it with your friends or you can pin it on Pinterest to save for later.

If you like this recipe, you may also like these, too:

  • Pumpkin Spice Mini Muffins
  • Gluten-Free Vegan Chocolate Muffins
  • Vegan Gluten Free Pumpkin Spice Waffles
  • Vegan Gluten Free Pumpkin Chocolate Chip Bread
  • Pumpkin Steel Cut Oats
  • Vegan Gluten Free Zucchini Chocolate Chip Muffins

Note: For those of you who have asked about the scoop I use in the video this is the one I use to put the batter into the muffin pan!

And finally, for those wondering about the flax eggs in this recipe, read this post to learn how to make them and everything else you need to know about using them as an egg replacement in vegan baking: How to Make a Flax Egg (A Vegan Egg Substitute for Baking).

How to Make Vegan Gluten Free Pumpkin Spice Muffins

Vegan Gluten Free Pumpkin Spice Muffins sitting on a cooling rack with one muffin sitting on two pieces of parchment paper
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4.93 from 13 votes

Vegan Gluten Free Pumpkin Spice Muffins

Vegan gluten free pumpkin spice muffins that are so easy to make and so delicious, you'll want to make them year-round—not just during the fall. These muffins can also be made with regular flour.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Author: Gwen Leron
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Keyword: muffins, pumpkin
Calories: 244
Servings: 12

Ingredients:

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 3/4 cups gluten free flour blend OR all-purpose flour (see notes below)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
  • 1 teaspoon vanilla
  • 3/4 cup coconut sugar
  • 1 cup unsweetened pumpkin puree (see note below)
  • 3/4 cup chocolate chips OR raisins OR nuts (chopped walnuts or pecans work well)

Instructions

  • Preheat oven to 375°F.
  • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  • In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and pumpkin puree until blended.
  • Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips or raisins.
  • Using a spoon or a large scoop, divide batter into the 12 muffin cups.
  • Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Recipe Notes:

  • 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 brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
  • I've tested this recipe with all-purpose flour and it works great, so if you aren't gluten-free, you can use regular flour as a 1:1 substitute for the gluten-free flour.
  • This recipe will NOT work with coconut flour.
  • Make your own pumpkin puree instead of buying the canned stuff. Click here to see how easy it is and how to do it yourself.
  • Nutrition info is based on 1 vegan gluten-free muffin made with chocolate chips. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Sodium: 176mg | Potassium: 12mg | Fiber: 3g | Sugar: 8g | Calcium: 20mg | Iron: 2.2mg
Secrets to Successful Vegan Gluten-Free BakingA free email series with my best tips, tricks, and strategies, plus weekly recipes to make you more confident with vegan gluten-free baking Click here to sign up for my newsletter.


Filed Under: Breakfast, Diet, Gluten-Free, Muffins, Muffins / Loaves, Nut-Free, Recipes, Seasonal, Snacks, Thanksgiving Tagged With: muffins, pumpkin, school snacks 50 Comments

Comments

  1. J Helmer says

    December 5, 2019 at 10:32 pm

    5 stars
    My 8 year old daughter made these for our family and they were absolutely delicious. Thank you for sharing this recipe!

    Reply
    • Gwen Leron says

      December 6, 2019 at 10:34 am

      You’re very welcome! So happy to hear she made them and everyone liked them. Thanks for your note 🙂

      Reply
  2. Natalie says

    September 28, 2019 at 8:20 pm

    5 stars
    This is the best gluten free/vegan muffin I’ve tried!! How ever I used 1/4 cup of applesauce instead of flax egg, and only 1/8 cup of oil. Literally so good I’ve already made them twice this season!!

    Reply
    • Gwen Leron says

      September 29, 2019 at 11:28 am

      Glad to hear the recipe worked well with your substitutions, Natalie! Happy to hear that you like the recipe, this is one of my favourite muffins of all that I make 🙂 Thanks so much for taking the time to leave your note!

      Reply
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Hi!I'm Gwen and if you're looking for easy-to-make, delicious plant-based and gluten-free recipes you'll want to make over and over again, you've landed in the right place! Read more...

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