Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups oat flour; 1 cup pumpkin puree; 3/4 cup maple syrup ((at room temperature)); 1/3 cup melted coconut oil; 4 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt

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Vegan Pumpkin Muffins are perfect for your next Fall baking fix! They are made with just 7 simple ingredients, and are gluten-free and egg-free for anyone who has special dietary needs. My kids love how light & fluffy they turn out.

This recipe reminds me of Pumpkin Bread, but muffins are significantly faster to bake, and are already portioned for you.

They make an easy breakfast or snack on the go, and they are even nut-free, so they are safe to send to school!

Ingredients You’ll Need

These muffins are made with oat flour, which is simply rolled oats ground into a very fine texture. You can make homemade oat flour, or buy it at the store for convenience.

If you need this recipe to be gluten-free, be sure to look for certified gluten-free oats, to avoid any cross contamination during processing.

Here’s what’s inside these muffins:

Oat flour
Pumpkin puree
Maple syrup
Pumpkin pie spice
Baking powder
Coconut oil (or other mild-flavored oil)
Salt

I use a jar of pumpkin pie spice, so you don’t have to get out several jars of spices, but you can also make your own pumpkin pie spice blend at home!

You’ll need to have cinnamon, ginger, and cloves on hand to get a similar flavor.

How to Make Vegan Pumpkin Muffins

Mix the batter. In a large bowl, combine the 7 ingredients and mix well. I like to use a whisk to break up any clumps in the flour, but keep in mind that the batter will get thicker the more you stir it. Oat flour is very absorbent! This works best if your ingredients are at room temperature. If your maple syrup is cold from the fridge, it will cause the coconut oil to harden and thicken up the batter. (It should still bake fine, though!)
Fill the muffin pan. Line a muffin pan with 12 liners, and divide the batter between the 12 cups. They should be slightly over half-way full.
Bake. Let the muffins bake for 25 minutes at 350ºF. They should rise and crack on top when they are finished.
Enjoy! Allow the muffins to cool for at least 30 minutes, then serve them plain, or with your favorite topping.

My daughter loves these pumpkin muffins so much, she has asked me to add frosting to them for her birthday treat. Try topping them with my sweet potato-based Vegan Cream Cheese Frosting, or coconut whipped cream for more of a pumpkin cupcake!

Helpful Tips & FAQ

Can you bake this as pumpkin bread? No! I tried baking this exact recipe as a loaf instead of muffins, for 55 minutes at 350ºF, and I don’t care for the taste or texture nearly as much. I don’t know why it’s so different, but it is. Stick to muffins!

Note: Mini muffins should also work, if you prefer a bite-sized portion. Mini muffins usually cook in 15 to 18 minutes, in my experience.

Can I add a topping? Try the crumble topping on my Vegan Carrot Cake Muffins, if you’d like a streusel topping on these. It’s also made with oat flour!

Can you use a different flour? No, I don’t recommend using another flour for this recipe, as all flours will respond differently. You can check out my Buckwheat Pumpkin Bread if you would like to use buckwheat flour (which is also gluten-free).

For almond flour or coconut flour recipes, check out my Almond Flour Muffins or Coconut Flour Pumpkin Muffins, which both require eggs for structure.

Vegan Pumpkin Muffins

5 from 19 votes

Vegan Pumpkin Muffins are like pumpkin bread, only they bake faster and are perfectly portioned! All you need is 7 ingredients to make this gluten-free Fall treat.

prep10 mins cook25 mins total35 mins

Servings:12

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Ingredients

2 cups oat flour
1 cup pumpkin puree
3/4 cup maple syrup (at room temperature)
1/3 cup melted coconut oil
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon fine sea salt

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps. This works best if your ingredients are at room temperature. If your maple syrup is cold from the fridge, it will cause the coconut oil to harden and thicken up the batter. (It should still bake fine, though!)
Divide the batter among the 12 muffin cups, filling them slightly over halfway full. Bake at 350ºF for 25 minutes, or until the tops of the muffins rise and start to crack.
Let the muffins cool for at least 30 minutes before serving. Store them in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. Baked goods made with oat flour tend to dry out over time, so these have the best flavor and texture the first day you make them!

Video

Notes

Nutrition information is for 1 of 12 muffins. This information is automatically calculated, and is just an estimate, not a guarantee.

If you want to cut back on the maple syrup slightly, I've also had success using only 2/3 cup in this recipe. My kids prefer the sweeter version, though, which is what I've posted above.

Nutrition

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: vegan pumpkin muffins

If you try these Vegan Pumpkin Muffins, please leave a comment below letting me know how you like them.

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