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