You’re only human if you are a sucker for a good pumpkin muffin this time of year! And for my fellow peeps who don’t eat gluten, dairy or eggs, this is an especially special treat to be able to have!!
These muffins have been developed intuitively by me over a few years. I know, I’m sorry I’ve been keeping these to myself (and family) but I’m so glad I got it together and learned how to blog so the masses can enjoy my treats too!
Seriously, if you make these, you wont even notice they are gluten free or vegan at all. They are a total game changer because if you are gluten free and don’t use eggs, I know you know the struggle with baked goods…
So If you want to try the BEST gluten-free vegan pumpkin muffins, read on, you wont be disappointed.
This recipe actually stemmed from a pumpkin whoopie pie recipe I developed. And man are these good with some vegan cream cheese frosting. The key is that these aren’t too sweet like those whoopie pies or muffins you get at the grocery store that are just over the top sweet. And note that these are denser than say, a cake or cupcake.
If you make these, be prepared for your whole house to smell heavenly because of the warm fall spices. And be prepared for even picky eaters to want a try! My niece, who is known to be finicky with food is a big fan of these!
Tips for this recipe:
- For the coconut oil I use refined instead of virgin so that you don’t get a prominent coconut flavor in the muffins
- You can easily double this recipe to make 18 muffins or 12 larger muffins (just be sure to adjust your cooking time if you make the muffins larger)
Be sure to comment below if you try this recipe and let me know how you liked it 🙂
Cara ♡
The Best Gluten Free Vegan Pumpkin Muffins
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1to1 baking flour (the blue bag)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1/16 teaspoon ground cloves
- ¼ cup coconut oil (slightly melted) I like using refined
- ¾ cup coconut sugar
- 3 Tablespoons aquafaba/chickpea juice
- ¾ cup pumpkin puree
- 1 Tablespoon molasses
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350º F and place 9 paper liners into each well of your standard size muffin baking pan.
- Mix the flour, baking soda, salt and spices in a medium sized bowl and set aside.
- In an electric mixer with a whisk attachment, beat together slightly melted coconut oil and coconut sugar on medium high speed for 1 minute.
- Add in chick pea juice 1 Tablespoon at a time still on medium high speed. Mix for 1 minute and then scrape down the bowl.
- Return speed to medium high and add in pumpkin puree, molasses, and vanilla and mix for 1 more minute. It will look weird and separated.
- Lower speed to medium and add in half of the flour mixture. Once combined add in the remaining flour mixture and increase speed to medium high and mix for 1 minute.
- Using an ice cream scoop, scoop the batter into a muffin tray so that it's evenly distributed
- Bake muffins for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let them cool for at least 10 minutes (to prevent gumminess)
Notes
- You can use 1 1/4 teaspoons of pumpkin spice in place of all the spices in this recipe
- I have not tried this recipe with different blends of flour but the Gluten Free Bob’s Red Mill blue bag works great!
- If you want to bake this into a bread you can bake at 350 degrees F in a loaf pan lined with parchment for 35 minutes.
My husband is not always a fan of gluten free but he loves these, and so do I!
One of the best muffin recipes I’ve tried!
The perfect Fall treat!
I agree! 😉
Wow, I’m so happy to hear you enjoyed them!!
So glad you both liked these, Claire! 😊
These muffins are addicting!
🧡🧡🧡
These look tasty! My niece has an egg allergy, so I will have to try them out. Great tip about using refined coconut oil!
Thanks for your comment, Lauren! Let me know what you think 🙂