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    Salted Plains » Recipes » Breads & Muffins

    Easy Gluten-Free Pumpkin Muffins (Vegan)

    Published: Oct 28, 2019 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier pumpkin muffin recipe! Vegan.

    Easy Gluten-Free Pumpkin MuffinsSometimes the simplest recipes yield the most delicious results. 

    I wanted a healthy pumpkin muffin that was no-fuss but still satisfied. And by satisy I mean in all the sweet and pumpkin spice sort of ways a pumpkin muffin should.

    Pumpkin Muffins

    Gluten-Free Pumpkin Muffin Ingredients

    To give these pumpkin muffins a more wholesome twist, I've used almond and oat flours. In combination with canned pumpkin, coconut sugar, and some cinnamon and spice, a simple crumble finishes them on top.

    Here's what you'll need:

    • Almond flour
    • Gluten-free oat flour
    • Arrowroot starch
    • Chia seeds
    • Canned pumpkin
    • Coconut oil
    • Lemon juice
    • Coconut Sugar
    • Ground Cinnamon
    • Pumpkin pie spice
    • Organic cane sugar

    Easy Pumpkin MuffinsNow, possibly the best thing about this fall breakfast recipe is that most of the batter is prepped in the blender.

    Don't have a blender? A food processor also works well here. 

    Gluten-Free Pumpkin Muffins

    How Long Do Pumpkin Muffins Last?

    If you decide to take these easy gluten-free pumpkin muffins to work and share, they won't last long.

    But, you can store them in an airtight container at room temperature for up to two days. Store them in the refrigerator and they keep well for 3-5 days.

    You can enjoy these muffins at room temperature, but I do love to give them a quick warm up in the microwave. Served with a little non-dairy butter and your morning will be made.

    Vegan Pumpkin MuffinsWhile we are on the topic of pumpkin, I can't wait to try this maple pumpkin pudding cake from the Bojon Gourmet!

    More Pumpkin Recipes

    Easy Pumpkin Bread

    Gingersnap Pumpkin Pie

    Chocolate Chip Pumpkin Blondies

    Easy Gluten-Free Pumpkin Muffins

    Easy Gluten-Free Pumpkin Muffins

    Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier pumpkin muffin recipe! Vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 232kcal
    Author: Tessa

    Ingredients

    Crumb Topping

    • 4-5  tablespoons  organic cane sugar
    • 2  tablespoons  coconut oil, solid
    • ¼  teaspoon  ground cinnamon

    Pumpkin Muffins

    • 2  tablespoons  chia seeds
    • ½  cup  hot water
    • 1  tablespoon  fresh lemon juice half of 1 lemon
    • 1  cup  canned pumpkin 245 g
    • 3  tablespoons  coconut oil melted
    • 1  teaspoon  pure vanilla extract
    • ¾  cup almond flour 78 g
    • 1 ¼  cups gluten-free oat flour 125 g
    • ¼  cup  arrowroot flour/starch
    • 1  teaspoon  baking soda
    • 1 ½  teaspoons  baking powder
    • 1  teaspoon  ground cinnamon
    • ¼ teaspoon pumpkin pie spice
    • ½  teaspoon  salt
    • ¾  cup coconut sugar 85 g

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
    • In a small bowl, combine crumb topping ingredients with your fingers so that the coconut oil breaks down into pea-sized or smaller pieces. Start with 4 tablespoons sugar, add a little more if needed. Set aside.
    • In a blender, add chia seeds, hot water, lemon juice, pumpkin, and melted coconut oil. Set aside.
    • In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, pumpkin pie spice, salt, and coconut sugar. Whisk to combine.
    • Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture until thoroughly combined.
    • Evenly divide muffin batter amongst muffin tins. Sprinkle crumb topping on top of each. Bake for 25-28 minutes, or until a toothpick comes out clean.
    • Remove gluten-free pumpkin muffins from oven and place tray on a wire cooling rack. Allow to cool. Store in an airtight container at room temperature for 2 days or in the refrigerator for 3-5 days.

    Nutrition

    Calories: 232kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 281mg | Potassium: 104mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3071IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Healthy Star Crunch (Gluten-Free, Vegan)
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    Reader Interactions

    Comments

    1. Sarah

      October 13, 2021 at 8:18 pm

      5 stars
      You had me at pumpkin and muffins! Two of my favorite things together made a little healthier (but equally delicious!)

      Reply
      • Tessa

        October 14, 2021 at 8:06 am

        Haha, the best combo!

        Reply
    2. Alanna Taylor-Tobin

      October 29, 2019 at 11:00 am

      These look delicious and so healthy! Thanks so much for the link love Tessa! <3

      Reply
      • Tessa

        November 09, 2019 at 5:33 pm

        Thanks, Alanna! They make for a happy breakfast. ;)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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