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Vegan Pumpkin Muffins (Gluten-free!) – Detoxinista

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Vegan Pumpkin Muffins are good in your subsequent Fall baking repair! They’re made with simply 7 easy substances, and are gluten-free and egg-free for anybody who has particular dietary wants. My children love how mild & fluffy they prove.

vegan pumpkin muffin on black plate

This recipe jogs my memory of Pumpkin Bread, however muffins are considerably sooner to bake, and are already portioned for you.

They make a straightforward breakfast or snack on the go, and they’re even nut-free, so they’re protected to ship to highschool!

vegan pumpkin muffins stacked

Components You’ll Want

These muffins are made with oat flour, which is solely rolled oats floor into a really superb texture. You can also make homemade oat flour, or purchase it on the retailer for comfort.

When you want this recipe to be gluten-free, make sure to search for licensed gluten-free oats, to keep away from any cross contamination throughout processing.

vegan pumpkin muffin ingredients in glass bowls

Right here’s what’s inside these muffins:

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

I take advantage of a jar of pumpkin pie spice, so that you don’t need to get out a number of jars of spices, however you can even make your own pumpkin pie spice mix at house!

You’ll must have cinnamon, ginger, and cloves available to get the same taste.

How one can Make Vegan Pumpkin Muffins

  1. Combine the batter. In a big bowl, mix the 7 substances and blend properly. I like to make use of a whisk to interrupt up any clumps within the flour, however remember the fact that the batter will get thicker the extra you stir it. Oat flour could be very absorbent!
  2. Fill the muffin pan. Line a muffin pan with 12 liners, and divide the batter between the 12 cups. They need to be barely over half-way full.
  3. Bake. Let the muffins bake for 25 minutes at 350ºF. They need to rise and crack on prime when they’re completed.
  4. Get pleasure from! Permit the muffins to chill for no less than half-hour, then serve them plain, or together with your favourite topping.

My daughter loves these pumpkin muffins a lot, she has requested me so as to add frosting to them for her birthday deal with. Strive topping them with my candy potato-based Vegan Cream Cheese Frosting, or coconut whipped cream for extra of a pumpkin cupcake!

vegan pumpkin muffin cut in half on plate

Useful Ideas & FAQ

Are you able to bake this as pumpkin bread? No! I attempted baking this actual recipe as a loaf as an alternative of muffins, for 55 minutes at 350ºF, and I don’t look after the style or texture practically as a lot. I don’t know why it’s so completely different, however it’s. Keep on with muffins!

Observe: Mini muffins must also work, in case you choose a bite-sized portion. Mini muffins normally prepare dinner in 15 to 18 minutes, in my expertise.

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

Can you employ a distinct flour? No, I don’t advocate utilizing one other flour for this recipe, as all flours will reply in another way. You’ll be able to take a look at my Buckwheat Pumpkin Bread if you want to make use of buckwheat flour (which can also be gluten-free).

For almond flour or coconut flour recipes, take a look at my Almond Flour Muffins or Coconut Flour Pumpkin Muffins, which each require eggs for construction.

pumpkin muffins on cooling rack

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins are like pumpkin bread, solely they bake sooner and are completely portioned! All you want is 7 substances to make this gluten-free Fall deal with.

Key phrase vegan pumpkin muffins
  • Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a big bowl, mix the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to combine it properly, breaking apart any clumps.

  • Divide the batter among the many 12 muffin cups, filling them barely over midway full. Bake at 350ºF for 25 minutes, or till the tops of the muffins rise and begin to crack.

  • Let the muffins cool for no less than half-hour earlier than serving. Retailer them in an hermetic container on the counter for as much as 3 days, or within the fridge for as much as per week. Baked items made with oat flour are inclined to dry out over time, so these have the most effective taste and texture the primary day you make them!

Vitamin info is for 1 of 12 muffins. This info is robotically calculated, and is simply an estimate, not a assure. 
If you wish to reduce on the maple syrup barely, I’ve additionally had success utilizing solely 2/3 cup on this recipe. My children choose the sweeter model, although, which is what I’ve posted above. 

Energy: 197kcal | Carbohydrates: 29g | Protein: 3g | Fats: 8g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Sodium: 56mg | Potassium: 233mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

When you attempt these Vegan Pumpkin Muffins, please depart a remark under letting me understand how you want them.

Reader Suggestions: Which Fall recipe would you prefer to see subsequent? 

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