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Three containers of assorted mini muffins are arranged on a wooden table, surrounded by colorful flowers. One container holds blueberry muffins, another has chocolate chip muffins, and the third contains plain muffins.
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5 from 1 vote

Vegan Gluten-Free Pumpkin Muffins

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: 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.

Nutrition

Calories: 1956kcal | Carbohydrates: 245g | Protein: 42g | Fat: 105g | Saturated Fat: 50g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Sodium: 999mg | Potassium: 1047mg | Fiber: 37g | Sugar: 82g | Vitamin A: 38140IU | Vitamin C: 11mg | Calcium: 713mg | Iron: 16mg
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