Vegan Pumpkin Muffins

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.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: American

Keyword: vegan pumpkin muffins

Prep Time: 30

Cook Time: 40

Servings: muffins

Calories: 228kcal

Equipment

1 muffin pan

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.

Nutrition