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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.
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
If you try these Vegan Pumpkin Muffins, please leave a comment below letting me know how you like them.
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Reader Feedback: Which Fall recipe would you like to see next?
Can you replace the coconut oil with another oil?
I know you like using coconut oil, but I cannot stand the taste or after-bite it leaves.
What other oils would work in its place?
You can use any other mild-flavored vegetable oil you like!
These muffins are great! They have a lot of flavor and I look forward to making them again!
I made my own oat flour, but think it wasn’t “milled” as fine as “store bought” Oat flour. Next time, I’m going to try buying the oat flour. Your muffins look “prettier.” Mine were a bit “rustic” looking, but tasted great. I did slip in some chocolate chips and walnuts. 🙂
I very much enjoyed this recipe and the simplicity of it! I followed the pumpkin spice recipe as well.
This is an excellent recipe that has become a staple in our house, especially in the winter months. It’s an excellent alternative to the usual oatmeal breakfast, which can be kind of boring at times. I’m curious, have you ever been able to adapt this recipe as a blueberry muffin? We are interested in using only gluten-free oat flour, oil in maple syrup, and plant-based milk, but aren’t sure what ratio of ingredients would need when there are blueberries present but no pumpkin. I would love your thoughts.
These muffins are some of my favorite muffins of all time – gluten-free, vegan or otherwise! The texture is perfectly moist and fluffy and all that pumpkin spice is perfect! Plus since the batter is vegan you can eat the batter and it tastes like pumpkin pie on a spoon 😉
Can I substitute apple sauce for the coconut oil?
I imagine that should work for muffins! Let me know if you give it a try.
Do you think the maple syrup could be substituted with either date paste or bananas or a combination of the two? I want to use for my 2-year old’s birthday and I still haven’t given her any added sugars….? I love your paleo banana cake, but her class has an egg allergy so I have to find a no-nut and no-egg option. Thank you!
Ridiculously delicious and easy to make! This recipe is definitely on my rotation for easy, delicious and healthy muffins. You have to try this! Thank you Megan for all of your amazing recipes!
Your Vegan Pumpkin Muffins were a definite HIT on Christmas morning:) Everyone wanted the recipe. I won’t just make them for Christmas but throughout the year. Simply delicious, and tasty!