Vegan Pumpkin Muffins

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Light and fluffy Vegan Pumpkin Muffins are the perfect treats for fall. They are perfectly sweetened, flavorful and moist, they will be a huge hit during pumpkin season and they are also gluten-free.

Vegan Pumpkin Muffins

Best Vegan Pumpkin Muffins


To continue my love for pumpkin, I decided to make this pumpkin muffin recipe. After my third attempt, I got the perfect recipe that was a huge hit with my family, the texture and taste were just right. If you haven’t tried any of my pumpkin recipes, you have to try my Pumpkin Soup and my Pumpkin Stuffed Shells.

These Vegan Pumpkin Muffins are the best pumpkin muffins ever, my family couldn’t stop eating them. I used Krusteaz Gluten-Free All Purpose Flour.

How To Make Pumpkin Muffins

How To Make Vegan Pumpkin Muffins

These pumpkin muffins were so easy to make, I basically mix the dry ingredients, all-purpose gluten-free flour, almond flour, sugar, baking powder, spices, salt in one bowl. In another bowl, I mixed the orange juice, coconut oil, pumpkin puree, vanilla, and ground flaxseeds. Then I combine both wet and dry ingredients. Stir in some crystallized ginger, you can also add raisins, cranberries. chocolate/carob chips or walnuts.

Baked in a preheated oven until done. These healthy Vegan Pumpkin Muffins are mind blowing, you won’t even miss the eggs nor milk that are in traditional pumpkin muffins. These actually taste way better. They will definitely be a crowd-pleaser and cleanup is easy. I’m heading out to stock up on more pumpkin puree so I can make more.

Notes: For the spices, I used the traditional cinnamon, nutmeg, and clove which I rarely use. If you want to use a cinnamon substitute, combination of coriander and cardamom is great. Instead of adding ground ginger, I used chopped crystallized ginger which added the bite and flavor. I purchased

Other Thanksgiving Recipes To Try, Vegan Sweet Potato Souffle, Vegan Baked Candied Yams, Vegan Lentil Loaf.

Healthy Vegan Pumpkin Muffins Recipe

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(Per portion)
  • Energy: 186 kcal / 777 kJ
  • Fat: 9 g
  • Protein: 2 g
  • Carbs: 26 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min
For: 14 Muffins


Dry Ingredients

Wet Ingredients

Additional Optional Ingredients


  1. Preheat oven 375 degrees F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
  2. Combine, gluten-free flour, almond flour, sugar, baking powder, spices, salt in a large bowl and mix thoroughly.
  3. In a medium bowl combine, pumpkin puree, orange juice, coconut oil, vanilla, ground flaxseeds.
  4. Pour wet mixture into dry mixture and mix to combine thoroughly. Stir in crystallized ginger or other optional ingredients.
  5. Scoop batter into prepared muffin pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow muffins to cool for about 5 minutes before removing from muffin pan.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Gerry
    May 10, 2020

    If one isn’t gluten free, can one sub all-purpose flower in the same proportion?

    • Michelle Blackwood, RN
      May 10, 2020

      Many readers report that they do. You can also lessen the amount of liquid since gluten-free flour requires more liquid. I only tested the recipes with gluten-free flours.

      • Chris
        October 19, 2020

        I would like to try this with regular all purpose flour also. Should I reduce orange juice or oil or both? Also I have gluten free “measure for measure” flour, would that be a good replacement flour?

  2. Kendra
    December 5, 2018

    These were so moist and flavorful.