When I was in high school, my friend Christa’s mom would bake pumpkin spice muffins, amongst other things (she is a great baker!). 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!
You are going to see A LOT of muffin recipes on this website (you can also follow my muffin pin board on Pinterest for even more recipes). They are a favourite in our home, I like coming up with new flavour combos, and I also enjoy re-visiting old faves to make them my own. Plus, they are such an easy school snack to whip up for the kids and they pair perfectly with morning tea or a hot, afternoon latte.
You may think January is a strange time to be sharing a pumpkin spice muffin recipe, but this is a recipe I make 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!).
When it comes to the add-in for your vegan gluten free pumpkin spice muffins, you can go with either raisins or chocolate chips. For this batch I did half with raisins and half with chocolate chips. If you do use raisins, try using this raisin trick.
I love raisins, everyone else in my family loves chocolate chips. So by going this way, I made everyone happy. What is it with raisins anyways? Why do people not like them in muffins and cookies? I LOVE them. How about you?
How to Make Vegan Gluten Free Pumpkin Spice Muffins
- 2 tbsp ground flax seeds
- 6 tbsp water
- 1 3/4 cups gluten free flour blend (I use Bob's Red Mill, see note below)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
- 1 tsp vanilla
- 3/4 cup coconut sugar
- 1 cup unsweetened pumpkin puree (see note below)
- 3/4 cup chocolate chips OR raisins
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.
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.
- 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), so please know that your results may not be great if ingredients are substituted.
- 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.