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These are the absolute best Vegan Pumpkin Muffins and kids will love them. Cinnamon, nutmeg, and cloves spices swirl the pure pumpkin in these healthy muffins that are dense and have a sweet maple glaze on top.
Why This Recipe Works
You wouldn’t know it upon the first bite, but these muffins are extremely healthy and filled with delicious ingredients such as real pumpkin and olive oil. They’re also gluten-free, dairy-free, and egg-free, but filled with a seasonal mixture of cinnamon, nutmeg, and clove spices for the ultimate fall muffin.
Not only are they healthy, but these muffins are extremely easy to make and no mixer is needed. Two large mixing bowls and a good wooden spoon to mix the ingredients together is all you’ll need.
Fall is often filled with all kinds of treats, which is why I enjoy finding fall-inspired recipes that are also healthy like these healthy pumpkin pancakes. My kids absolutely love these muffins and argue over who gets the last one (which is always me, I get the last one), so they’re extremely kid-friendly too.
Ingredients Needed
Ingredient Notes
- Gluten-Free Flour: for this recipe, I used coconut flour, however, you can also use a measure-for-measure gluten-free flour, or your other favorite flour. Since there is xanthan gum in this recipe it will help with getting the flour to rise.
- Olive Oil: I recommend using a good quality olive oil for this recipe since it’s a main ingredient.
- Dairy-Free Milk: I prefer oat milk (most brands are gluten-free just make sure to check the label), but you can use whatever dairy-free milk alternative you like best.
- Pumpkin Puree: you’ll need to get pure pumpkin puree instead of pumpkin pie mix .
- Xanthan Gum: if you’ve never heard of this ingredient don’t worry, it can usually be found right next to all the gluten-free flours and baking alternative items in your grocery store.
Healthy Add-ins:
- Shaved Coconut: you can use unsweetened for a healthier version or sweetened to add to the sweetness of the muffins.
- Dried Fruit: cranberries and raisins are a delicious option to mix into these muffins and add to the sweetness as well.
- Nuts: if you’d like a little crunch try mixing in some chopped nuts like pecans or walnuts.
- Seeds: smaller seeds such as chia seeds, hemp seeds, or sunflower seeds are great to mix in and pumpkin seeds are delicious on top.
Step-by-Step Instructions
- Mix the wet ingredients. In a large mixing bowl whisk the pumpkin, olive oil, milk, maple syrup, and vanilla together until smooth.
- Combine the dry ingredients. Using a separate large bowl whisk the flour, xanthan gum, baking powder, baking soda, spices, and salt together until fully combined.
- Prepare the batter. Use a wooden spoon, if possible to mix the dry ingredients into the wet, sometimes the folding technique works best for these muffins.
- Place the batter into muffin liners. Arrange a muffin tin with muffin liners and spoon the batter evenly into the liners. Bake for 20 to 25 minutes at 400ºF.
Which Size Muffin to Make?
These muffins are best made in the standard-sized 12-cup muffin tin or into mini muffins, which you will also need liners for.
Recipe Notes and Tips
- This batter will be super thick, unlike most muffin batter, however, it will become springy and soft when baked so don’t worry when it’s all mixed together.
- You will need to use muffin liners or a silicone muffin pan instead of simply spraying a muffin tin with cooking spray. The muffins could potentially fall apart otherwise.
- To make this recipe even easier you can swap the spices, cinnamon, ginger, and cloves, for pumpkin pie spice. You’ll need 2 teaspoons.
- For some added sweetness brush maple syrup on top of the muffins just as you bring them out of the oven.
FAQ’s
These muffins will last for up to 1 week if stored in an air-tight container. They do not need to go into the fridge.
Yes, you can. I recommend keeping them in their paper liners before placing them in a freezer-safe bag or container. They will last for up to 2 months in the fridge. To thaw, remove the paper liner and heat in the microwave for 35 to 45 seconds until warmed throughout or place in the fridge to thaw overnight.
Related Recipes
If you made these Vegan Pumpkin Muffins I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Vegan Pumpkin Muffins
Equipment
- 12-cup Muffin Pan
- Large Mixing Bowls
- Measuring Cups and Spoons
- Muffin Liners
Ingredients
- 10 ounces Pumpkin Puree about 3/4 of the can
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Oatmilk Milk or other non-dairy milk
- 3/4 cup Maple Syrup plus 2 tablespoons more for brushing tops of muffins
- 1 teaspoon Pure Vanilla Extract
- 2 cups Coconut Flour any gluten-free flour will work
- 1 teaspoon Xanthan Gum
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 400 degrees and line a 12-cup muffin pan with paper liners and set aside.
- In a large bowl whisk the pumpkin puree, olive oil, milk, maple syrup, and vanilla together until smooth.
- Using a separate bowl, combine the flour, baking powder, baking soda, spices, and salt until well combined.
- Mix the dry ingredients into the wet to form a very thick batter. Sometimes using a spoon to fold the ingredients together helps mix them easier.
- Evenly distribute the batter into the muffin cups, filling each cup about 3/4 full. Bake for 20 to 25 minutes or a toothpick inserted in the center comes out clean.
- As soon as you remove the muffins from the oven brush the tops with some additional maple syrup and let cool slightly.
Notes
- This batter will be super thick, unlike most muffin batter, however, it will become springy and soft when baked so don’t worry when it’s all mixed together.
- You will need to use muffin liners or a silicone muffin pan instead of simply spraying a muffin tin with cooking spray. The muffins could potentially fall apart otherwise.
- To make this recipe even easier you can swap the spices, cinnamon, ginger, and cloves, for pumpkin pie spice. You’ll need 2 teaspoons.
- For some added sweetness brush maple syrup on top of the muffins just as you bring them out of the oven.
Nutrition
Gluten-Free Vegan Pumpkin Spice Muffins
Fall is a season full of abundance and delicious sweet treats. Notes of cinnamon, cloves, allspice, and nutmeg can be found in almost all baked goods. Indulging in the seasons richest of desserts is a must, but not always a necessity. These pumpkin spice muffins taste like an indulgence but are truly healthy.
These muffins are full of pumpkin puree and use non-dairy milk, with maple syrup for a sweetener. No gluten is involved either when you use a gluten-free flour such as almond meal or coconut flour.
How to Make Pumpkin Muffins
- Mix the wet ingredients (pumpkin, olive oil, milk, maple syrup, and vanilla) together first and set aside.
- Next, combine the dry ingredients (flour, xanthan gum, baking powder, baking soda, spices, and salt) and fold them into the wet ingredients.
- Pour the batter evenly into muffin cups lining a muffin tin. Bake at 400 for 2o to 25 minutes. In the last 5 minutes of baking brush the tops with maple syrup and return to the oven to finish.
I love all the spices used for these muffins! It smelled amazing in the oven and was so good!
The smell is incredible – better than a candle! Glad you enjoyed the muffins!
These pumpkin muffins are the perfect healthy treat for the Fall. Perfect for breakfast or afternoon snack.
Sharon, you are right – these are great for breakfast!