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Perfectly spiced vegan gluten-free pumpkin muffins are ideal to make during the fall or any time of year! They’re soft, fluffy, and filled with warm, cozy flavour, plus they’re egg-free and dairy-free.
They’re quick and easy to make, and if you prefer to use something other than chocolate chips, like nuts, seeds, or dried fruits, you can! Plus, I have a vegan only option for you if you don't need them to be gluten-free.
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Over the years, I've tried many times to recreate a particular pumpkin muffin I LOVED that a friend's mom used to make, and I finally got it right with this recipe!
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, full of flavour, perfectly spiced, and so good, you'll want to make them ALL THE TIME! It's not just a fall recipe!
Something to Sip with Your Muffin
Enjoy your pumpkin muffins with a homemade pumpkin spice latte, or check out these other delicious homemade vegan lattes and drinks to sip alongside them!
Gather These Ingredients
Ingredients and Easy Swaps
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour – For the vegan gluten-free version, I have only used Bob’s Red Mill Gluten-Free All-Purpose Flour (the one in the RED bag without xanthan gum) to make this recipe, I have not tried any others.
If you don't need them to be gluten-free, just vegan: You'll need regular all-purpose flour. See the recipe card below for details.
Pumpkin Purée - Use unsweetened pure pumpkin purée for this recipe, NOT pumpkin pie filling. You can use canned purée, or you can make homemade pumpkin purée. If you do not have access to pumpkin, you can use a different puréed squash, like butternut squash, or you can make my vegan sweet potato muffins instead, which are similar to these.
Sugar – I've tested with both coconut sugar and brown sugar, both work wonderfully.
Oil - This recipe is made without butter, instead, I use a neutral-flavoured oil, like safflower or sunflower. Melted coconut oil can also be used, but make sure that your other ingredients are at room temperature so it does not solidify when added to the recipe.
Flax Eggs – Since this recipe is made without eggs, flax eggs are used as a replacement. Chia eggs will work as well if you cannot have flax.
Spices – A mix of three spices is used to give the muffins their warm fall flavours, so they cannot be left out, but if you have pre-blended pumpkin pie spice, you can use that instead. See the recipe notes if using pumpkin pie spice.
Chocolate Chips - Use your favourite vegan chocolate chips, I always use vegan semi-sweet / dark chocolate chips. If you don't want to use chocolate chips, you can use chopped walnuts or pecans, raisins, dried cranberries, pumpkin seeds, or sunflower seeds.
Let's Make Them!
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. Mix the dry ingredients in a small bowl and set aside.
2. Mix the wet ingredients.
3. Combine the wet and dry ingredients and mix them into a batter.
4. Add the chocolate chips (if using) to the batter.
5. Stir the chocolate chips in.
6. Divide the muffin batter into your prepared muffin pan. You can use either a spoon or an ice cream scoop to do this. I like using a scoop because it’s quicker and easier to divide the batter, this is the scoop I’m using in the picture below.
7. Bake.
8. Remove the muffins from the oven and let them sit in the pan for a few minutes before removing them and placing them on a cooling rack.
Want More Vegan Muffins?
If so, be sure to look through all of my vegan muffin recipes to find your next must-make recipe!
My Tips for the Best Results
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. Please read my article about how to measure flour correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Use room temperature ingredients. This will contribute to a softer, fluffier texture.
- Make sure your baking powder and baking soda are fresh. If they aren't, your muffins won't rise properly and will end up dense, flat, and gummy.
- Don’t over-bake. If you overbake, you’ll end up with dry, crumbly muffins.
- Read this post from top to bottom before you start. I’ve shared all my tips gathered during testing so you get everything right. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
After You Make Them...
Please tell me how your vegan pumpkin spice muffins turned out! Leave me a star rating and comment below or you can post a picture on Instagram and tag me so I can see them. I’m @delightfuladventures on Instagram.
Vegan Gluten-Free Pumpkin Muffins
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend (OR 1 ½ cups (188g) all-purpose flour, see important notes about flour below)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (see note about spices below)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup (240g) unsweetened pumpkin purée
- ½ cup (100g) light brown sugar (OR ¾ cup (113g) coconut sugar)
- ⅓ cup (83ml) melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup (90g) vegan chocolate chips
- mini vegan chocolate chips (optional, for sprinkling on top)
Instructions:
- Preheat oven to 350°F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin pan with liners or generously grease the inside of each cup with oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- In a large bowl, mix the pumpkin puree, sugar, oil, vanilla, and flax eggs together. Stir until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in chocolate chips.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- If using, sprinkle a few mini chocolate chips on top of each muffin.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.
Watch How to Make It:
Recipe Notes:
- Please read all of the info above and below before making this recipe.
- 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) in the red bag, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- If you do not have the three separate spices needed for this recipe, replace them with 1 ½ teaspoons of pre-blended pumpkin pie spice.
- These muffins will keep for up to four days at room temperature, in an airtight container. If keeping for longer, refrigerate or freeze.
- To freeze, once they have fully cooled, wrap them up tightly so they're airtight, place them in a container or freezer bag, and freeze. They will keep in the freezer for up to two months. When you're ready to serve, thaw at room temperature.
- Nutrition info is based on one vegan gluten-free muffin made with brown sugar using the recipes as written. The vegan-only version contains 195 calories per muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
C says
I made these today and they were so perfect!!! Light and airy on the inside!!!
Gwen Leron says
These are one of my all-time favourites, I'm so glad you like them, too! Enjoy what you have left 🙂
Kristen says
Oh my gosh, these are fabulous!! I’m new to gluten-free baking and I’d never know they were GF if I hadn’t made them myself. I swapped applesauce for the oil and they turned out great. I can’t wait to try more of your recipes!
Gwen Leron says
I'm glad you enjoyed these, Kristen! This is one of my favourites that I make A LOT. Enjoy the rest!
Sharon says
I don’t usually leave reviews BUT I don’t usually try out a gluten free vegan recipe and have it turn out perfectly perfect in every way the first time.! These were easy., delicious., and actually had a “normal” muffin texture! I only sprinkled a few chocolate chips on top and made a few without them altogether and they are amazing! I was a little worried when I tasted the batter because there wasn’t a lot of spice flavor and it tasted kinda beany from the flour but after baking, everything melded together great! I’m wondering if you’ve ever tried freezing them?
Well done and thank you! Can’t wait to try out another recipe if yours!
Gwen Leron says
Hi Sharon! I'm so glad you decided to leave a comment and especially happy that you liked the muffins. And yes, any time you use a bean based flour, the batter is always going to taste horrible, but the good thing is that it will taste nothing like the final result. You can definitely freeze these muffins for a month or two, BUT, I find that recipes made with this flour in particular, it's best to enjoy them fresh. I have plenty of other muffin recipes on my site, and they are all like normal muffins, so I hope you try some more. If you do, let me know how things go and also feel free to get in touch if you have any questions. Thanks for taking the time to leave your message 🙂
Jessica says
Absolutely love these! I add crystallized ginger bits on top and that makes them even better. Thanks for the amazing recipe.
Gwen Leron says
Very happy you like them, Jessica! This is one of the first recipes I "veganized" years ago! Ginger and pumkpin go so well together, so your addition of the crystallized ginger sounds amazing! Thanks so much for your note and rating, I appreciate them very much 🙂
Stella Hinojos says
These are really good muffins!
Gwen Leron says
Thanks Stella, so glad you like them! they are a big favourite here, too 🙂
Megan says
These were fantastic . Thank you SO very much for the recipe. It's wonderful to find really good tasty recipes for those of us with all the food allergies. So appreciate your time and effort in making these available to the rest of us.
Gwen Leron says
You're welcome, Megan! So happy you enjoyed them. Thanks for taking the time to leave your note 🙂
J Helmer says
My 8 year old daughter made these for our family and they were absolutely delicious. Thank you for sharing this recipe!
Gwen Leron says
You're very welcome! So happy to hear she made them and everyone liked them. Thanks for your note 🙂
Natalie says
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!!
Gwen Leron says
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!