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These gluten-free pumpkin muffins with almond flour and oat flour are also vegan–no dairy or eggs! Packed with fall flavors, they’re the ultimate cozy treat that’s healthy and kid-approved. 🎃🧁 Plus, they’re easy to whip up, and your kitchen will smell like a bakery. What’s not to love? And if you need more simple muffin recipes, don’t miss my Protein Pancake Bites.
❤️ Why You’ll Love This Gluten-Free Pumpkin Muffins Recipe
Packed with beta-carotene for glowing skin, these healthy gluten-free pumpkin muffins are like skincare for your taste buds, giving you a beauty boost from the inside out. They also contain fiber for gut health and a whole bunch of vitamins and minerals, like vitamins C, E, and K, magnesium, and copper. They’re the perfect nutritious breakfast or snack.
I’ll admit, I’m usually an 🍎 apple cinnamon girl until it comes to these mini pumpkin muffins, and then I like pumpkin. 😂 Are you team apple cinnamon or team pumpkin spice? Let me know in the comments!
🎃 Gluten-Free Pumpkin Muffins Ingredients
- Gluten-Free Flour: Oat flour and almond flour
- Baking Powder and Baking Soda improve the texture and help the muffins rise.
- Spices: Cinnamon, nutmeg, ginger
- Pumpkin Puree adds moisture and nutrients.
- Maple Syrup to sweeten the muffins
- Coconut Oil: Using canned pumpkin means you don’t need much oil.
- Vanilla Extract for flavor and warmth
- Flax Egg: For vegan pumpkin spice muffins, I use a flax egg by combining flaxseed and water.
- Pumpkin Seeds are optional, but I like to garnish the muffins with them. They resemble the stem sticking out of a pumpkin.
👩🍳 How to Make Gluten-Free Pumpkin Muffins
- Make the Flax Egg: Stir the flaxseed and water in a small bowl and let sit for five minutes.
- Dry Ingredients: Whisk the oat and almond flours, baking powder and soda, and spices.
- Wet Ingredients: Mix the pumpkin, syrup, oil, vanilla, and flax egg.
- Combine the dry and wet ingredients, gently mixing to ensure you don’t overdo it. Pour into a greased mini muffin tin.
- Bake mini pumpkin muffins at 350°F for 12 to 15 minutes.
📹 Check out these easy gluten-free pumpkin muffins on Instagram!
🪄 Tips and Tricks
- Don’t overmix! If you stir the batter too much, the muffins will be tough and dry.
- How to Tell When Muffins Are Ready: Insert a toothpick into the center of a muffin. If it comes out clean, remove the tray from the oven.
🗒 Variations
- Chocolate Chip Pumpkin Muffins: Add mini chocolate chips to the batter.
- Pumpkin Pecan Muffins: Stir in chopped pecans or walnuts.
- Big Muffins: Use a regular muffin tin, and bake them for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
- Pumpkin Bread: Pour the batter into a loaf pan and bake for 50 to 60 minutes.
🗒 Substitutions
- 🍯 Sweetener: Swap maple syrup with honey.
- 🧈 Oil: Substitute avocado oil or melted, cooled butter.
- 🥚 Eggs: If you don’t have an egg allergy, you can use a real one instead of the flax egg.
- 🥧 Spices: Replace all three spices with 1 ¾ teaspoons of pumpkin pie spice.
👝 How to Store
- Room Temperature: Let the muffins cool before storing them in an airtight container. They can stay on the counter for up to three days before transferring to the refrigerator or freezer.
- Refrigerate them for up to a week in total. Let them sit out for 30 minutes to bring to room temp or microwave them for 10 to 15 seconds until warm.
- Freeze them in an airtight container for three to four months. Microwave them while frozen or thaw them in the refrigerator before eating.
🤔 Common Questions
Make a flax egg! Just mix a tablespoon of flaxseed with three tablespoons of water. It’ll thicken and mimic the consistency of an egg, making it the perfect vegan substitution for real eggs.
They can be! Pumpkin puree is incredibly nutritious and takes the place of fat in muffins. For my pumpkin muffin recipe, I only use a quarter cup of oil. They’re also great for anyone with dietary restrictions since they’re egg-free, dairy-free, and gluten-free.
Vegan Gluten-Free Pumpkin Muffins
Equipment
- Mini muffin pan
Ingredients
- 1 ½ cups gluten-free oat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- ¼ cup melted coconut oil, cooled
- 1 teaspoon vanilla extract
- 1 flax egg (1 tablespoon flaxseed + 3 tablespoons water)
- 24 pumpkin seeds, optional
Instructions
- Preheat oven to 350°F and grease a mini muffin tin.
- In a small bowl, mix flaxseed with water and let sit for 5 minutes.
- In a large bowl, whisk oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, maple syrup, coconut oil, vanilla, and flax egg.
- Combine wet and dry ingredients. Do not overmix the batter.
- Spoon batter into muffin tin.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Place a pumpkin seed in the center of the muffin if desired.