Perfectly spiced vegan gluten-free pumpkin muffins are ideal to make during the fall or any time of year! They’re soft and fluffy and filled with warm, cozy flavour, plus, they’re egg-free and dairy-free. They’re quick to make and you can use the add-ins you like best (chocolate chips, nuts, seeds, or dried fruits).
¾cup (135g)chocolate chips(raisins, nuts, or seeds can be used instead, see note below)
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 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 pumpkin puree, coconut sugar, coconut 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.
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.
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, NOT the blue bag), 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 (1 ¾ cups /219g) as a substitute for the gluten-free flour.
This recipe will NOT work with coconut flour or any other single gluten-free flour (like oat flour, almond flour, cassava flour etc.), it must be a blend, the one mentioned above for the best results.
If you do not have the three separate spices needed for this recipe, replace them with 1 tablespoon of pumpkin pie spice.
Any type of neutral-flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
Brown sugar may be used instead of coconut sugar.
These muffins will keep for up to four days at room temperature, in an airtight container. They are best the day of and the day after they are baked. They will begin to dry out the longer they sit.
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 muffin made with chocolate chips and using the recipes as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.