Everyone loves Fall recipes made with homemade pumpkin puree like my vegan gluten-free pumpkin bread. This vegan pumpkin muffin recipe is a fantastic addition that has a very fluffy texture and a delicate pumpkin taste.
Why You’ll Love These Muffins
These are naturally:
Dairy-Free Egg-Free Nut-Free and, therefore an excellent recipe for a kid’s lunchbox. Gluten-Free Vegan
Ingredients and Substitutions
All you need are:
Pumpkin Puree – You can use canned pumpkin puree – make sure it’s not pumpkin pie filling – the ingredients listed on the can should be just pumpkin, with no added sugar or preservatives. But my preferred option is to make your own pumpkin puree. All-Purpose Flour – Classic wheat flour or gluten-free all-purpose flour. Flaxseed Egg – You can make a flaxseed egg with one tablespoon of flaxseed meal combined with 3 tablespoons of lukewarm water. Set aside your mixture for 10 minutes until it looks like an eggy texture. This adds a real chew to the muffins, and the crumbs hold perfectly while staying moist and egg-free. Baking Powder and Baking Soda – for a nice and fluffy texture. Light Brown Sugar or coconut sugar. Maple Syrup – Classic maple syrup or any other liquid sweetener such as agave syrup, rice malt syrup, or coconut nectar. Light Olive Oil – or any vegetable oil like melted coconut oil or canola oil. Cinnamon – for perfect fall flavors. Ginger – to add a little zing. Nutmeg or cloves or ginger Vanilla Extract – for flavor.
How To Make Vegan Pumpkin Muffins
It’s super easy to make a vegan version of your old-time favorite pumpkin muffins.
Storage Instructions
Store your baked vegan pumpkin muffins in a sealed, airtight container and place them in the fridge for up to 4 days. You can also freeze pumpkin muffins and thaw them at room temperature the day before.
Flavor Variations
If you like to create different pumpkin muffins flavor, try to stir in 1/2 cup of these ingredients in the muffin batter:
Dark Chocolate Chips Chopped Pecans Chopped Walnuts
You can also make a delicious oat crumble and sprinkle it on the top of the muffins just before baking. To make it, stir 1/2 cup of rolled oats with three tablespoons of softened coconut, two tablespoons of maple syrup, and a pinch of cinnamon. Sprinkle the oat cinnamon crumble on top of each unbaked pumpkin muffin.
Serving
These pumpkin muffins are delicious on their own, but you can also serve them with:
Peanut Butter Coconut Whipped Cream or Vegan Whipped Cream Almond Butter or peanut butter. Vegan Butter
Allergy Swaps
There are a few ways you can adapt this recipe to your food allergies, including:
Gluten-Free – Use an all-purpose gluten-free flour blend containing added gum for the best texture. Make sure the baking powder is wheat-free as well. Sugar-Free – Pumpkin contains natural sugar but actually not that much. So if you use sugar-free maple syrup and a sugar-free granulated sweetener like brown erythritol or brown allulose, it will make delicious sugar-free pumpkin muffins. Oil-Free – I didn’t try the recipe oil-free, but I am pretty sure that the same amount of vegan yogurt or unsweetened apple sauce will work perfectly in this recipe. Flaxseed-Free – You can replace the flaxseed meal with ground chia seeds to make a chia egg instead of a flax egg. Another option is to use one tablespoon of cornstarch.
Below I answered the most common questions about these pumpkin muffins.
More Vegan Pumpkin Recipes
I have so many delicious vegan recipes made with pumpkin for you to try. Pick some of the below this fall.
