Go Back
–+ servings
Print

Vegan Pumpkin Muffins

Your family will love these fluffy breakfast treats! These gluten-free muffins are easy to make in just 30 minutes and perfect for meal prep.
Course Breakfast, Snack
Cuisine Gluten-free, Vegan
Keyword fall muffins, gluten-free pumpkin muffins, vegan muffin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 279kcal
Author Cindy Gordon | Vegetarian Mamma

Equipment

  • Muffin pan
  • Muffin cup wrappers
  • 2 mixing bowls
  • Whisk
  • Sieve

Ingredients

  • 2 ½ cups + 2 tablespoons all-purpose gluten-free flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon xanthan gum if not in gluten-free flour mix
  • ¼ teaspoon salt
  • 2 ¼ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground ginger
  • ½ cup oil
  • 1 ½ cups caster sugar or granulated sugar
  • 1 ½ batches flax egg
  • 1 ½ cups pumpkin puree
  • ⅓ cup almond milk
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with large cupcake or muffin papers.
  • In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt, and spices.
  • In another large bowl, whisk sugar and oil together into thick paste.
  • Add flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
  • Sieve the flour mixture into the wet ingredients and gently fold everything together. Small lumps are OK.
  • Evenly distribute mixture into lined muffin pan. Fill about ¾ full to avoid overflow.
  • Bake for 20 minutes, or until a skewer in the middle comes out clean.

Video

Nutrition

Calories: 279kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 200mg | Potassium: 120mg | Fiber: 4g | Sugar: 27g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg