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The next time you want the flavor of pumpkin bread, but in half the time, try these vegan pumpkin muffins. They’re made with gluten-free oat flour and can be stirred together quickly!
What I love about this recipe is that you don’t need a special egg substitute to make it vegan. Pumpkin puree acts as a binder, and adds the perfect amount of pumpkin flavor at the same time.
This recipe is naturally sweetened with maple syrup, and while the quantity might look like a lot, I think it’s the minimum amount needed to make these taste like a regular muffin. My kids think they’re even better with chocolate chips added in, so feel free to add those, too!
⭐⭐⭐⭐⭐ Featured Review
“Simple, delicious, and nutritious snack! It was a big hit for both kids and adults. Love the simple ingredient list, and it worked for friends who avoid dairy, gluten, and eggs, and were loved by those who could have all of those.” – Alex
Vegan PumpkIN Muffin Ingredients
- Oat Flour. I usually use store-bought oat flour, but you can make homemade oat flour,, too. (Just grind oats in a blender!) If you need a gluten-free recipe, make sure to shop for certified gluten-free oat products, so they aren’t contaminated during processing.
- Maple Syrup. This natural sweetener pairs perfectly with fall spices. If you use a granulated texture instead, the muffins might turn out mushy.
- Pumpkin Puree. It’s easiest to start with canned pumpkin puree, but if it’s fresh pumpkin season, you can make homemade pumpkin puree, too.
- Oil. I originally tested this recipe with melted coconut oil, but I’ve found that using an oil that stays liquid at room temperature (like avocado oil) will help keep the muffins more tender.
- Pumpkin Spice. Using a pie spice blend makes measuring faster. But, check the recipe notes if you prefer to use individual spices, like cinnamon, ginger, and cloves.
- Baking Powder. This helps the muffins rise while baking. Don’t confuse it for baking soda, which will negatively affect the flavor.
How to Make Pumpkin Muffins without Eggs
Step 1:
Preheat the oven to 350ºF and line a standard muffin pan with 12 parchment paper liners.
In a large bowl, add the oat flour, pumpkin pie spice, baking powder and salt. Stir the dry ingredients together with a whisk to break up any clumps. Then add the pumpkin puree, maple syrup, and oil.
Step 2:
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Stir well until the muffin batter has no visible clumps. The batter will be thicker than regular muffin batter, but that’s okay!
Use a 1/4 cup measure to scoop the batter into the prepared muffin cups. You should equally fill the 12 muffin cups. If you want to add a topping, you can add some chopped walnuts, pecans, or chocolate chips. (Feel free to fold these into the batter, if you want them distributed through the muffin, too.)
Bake at 350ºF for 25 minutes, or until the muffins rise in the pan and feel firm to the touch in the center.
Serving Tips
Let the muffins cool for at least 30 minutes before serving. These will have the best texture and flavor when you serve them the same day you bake them.
Oat flour tends to keep absorbing moisture over time, so they will become drier each day that you store them. (That doesn’t stop my family from eating them; just something to note if you’re serving company.)
Storage Tip: These muffins keep best when stored in an airtight container in the fridge. They will keep well for up to 5 days, and should be reheated briefly for the best texture. I like to pop it in the air fryer for 2 to 3 minutes at 350ºF or in the microwave for about 20 seconds.
Vegan Pumpkin Muffins (Gluten-Free!)
Ingredients
- 2 cups oat flour
- 1 cup pumpkin puree
- ¾ cup maple syrup (at room temperature)
- ⅓ cup avocado oil (or melted coconut oil)
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ¼ 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
More Recipes to Try
If you try this pumpkin muffin recipe, please leave a comment and star rating below to let me know how you like it.
Can I use a full can of pumpkin?
Made them and used full 16 Oz can of pumpkin. So good and moist! I used avocado oil and about half the maple syrup.
Simple, delicious, and nutritious snack! Made these for a fall tea party and served with pumpkin spice rooibos tea. It was a big hit for both kids and adults. Love the simple ingredient list, and it worked for friends who avoid dairy, gluten, and eggs, and were loved by those who could have all of those. 🙂
Hi,
These were delicious. I used only a 1/3 cup maple syrup, and they were very sweet for me. I, also, added pumkin seed, sesame seed, and almonds and golden raisins. I’m always going for more nutrition.
This was very good! I made it with homemade oat flour (just oats blitzed in a blender) and it still came out really nice. I also baked in a loaf pan, and just added 10 minutes to the bake time and it worked perfect.
This is a great fall muffin! I used only 1/2c. of maple and it was plenty sweet for us.