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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 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.
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Categories
- Course: Dessert
- Cuisine: American
- Season: Thanksgiving
Nutrition
(Per portion)- Energy: 186 kcal / 777 kJ
- Fat: 9 g
- Protein: 2 g
- Carbs: 26 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 14 Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose gluten-free flour, (I used Knudsen's brand)
- 1 1/4 cups organic brown sugar, or coconut sugar
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon, *see notes
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 3/4 cup orange juice
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 tablespoons golden flaxseeds ground
Additional Optional Ingredients
- 1/4 cup crystallized ginger, chopped (optional)
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven 375 degrees F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
- Combine, gluten-free flour, almond flour, sugar, baking powder, spices, salt in a large bowl and mix thoroughly.
- In a medium bowl combine, pumpkin puree, orange juice, coconut oil, vanilla, ground flaxseeds.
- Pour wet mixture into dry mixture and mix to combine thoroughly. Stir in crystallized ginger or other optional ingredients.
- 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.
These muffins are devine ! I made them with butter cup squash (I had on hand) instead which is similar to pumpkin (but, I will get a pumpkin and make the original next week) and they came out so good it’s unreal. I also added cardamom (1/4tsp) as well and a little less nutmeg (1/8 tsp instead of 1/4) as I have a bit of an aversion to this wonderful spice, unfortunately. It did work out well. Thanks again for another great recipe!
Thank you very much for your feedback, I love how you made it your own.
Can I substitute pumpkin spice and/or allspice for the spices you have listed here? if so what quantity should I use? Also, is all purpose flour ok to substitute? Thank you.
If one isn’t gluten free, can one sub all-purpose flower in the same proportion?
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.
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?
These were so moist and flavorful.