Pumpkin Muffins – Gluten Free, Vegan, Nut Free
These Pumpkin Muffins are the perfect Fall breakfast treat! They are gluten free, vegan, nut free, and taste amazing!
I love making these pumpkin muffins during the Fall!
The warm spices with the sweet pumpkin flavor make for a delicious breakfast.
When the weather starts to get a little cooler, I love to make up a fresh batch to enjoy with a homemade pumpkin spice latte.
It’s the perfect combination!
They are also super easy to make and only take about 10 minutes to put together.
The whole house smells wonderful while they bake too!
So let’s talk about you make them.
GLUTEN FREE PUMPKIN MUFFINS INGREDIENTS:
- All purpose gluten free flour: I use “Better Batter”. It is top 8 allergen free.
- Gluten free oat flour: Sorghum flour can be used if you can’t have oats.
- Baking powder
- Baking soda
- Xanthan gum: Omit if your gluten free flour already contains xanthan gum.
- Salt
- Cinnamon
- Ginger
- Nutmeg: Nutmeg does not contain nuts despite it’s name. It is actually a seed so it is typically safe for those with nut allergies. You can also leave it out if desired.
- Pumpkin purée
- Dairy free milk: I use “So Delicious unsweetened Coconut Milk”.
- Maple syrup
- Avocado oil: Coconut oil works as well
- Vanilla
HOW TO MAKE VEGAN GLUTEN FREE PUMPKIN MUFFINS:
- Preheat Oven: 350°F.
- Prepare Muffin Pan: Grease a muffin tin or use muffin liners.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
- Add Wet Ingredients: Add the remaining ingredients to the bowl and stir until combined.
- Fill Muffin Pan: Fill each muffin tin about 3/4 of the way full.
- Bake: 25 minutes.
- Cool: Allow the muffins to cool completely before serving.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Pumpkin Muffins – Gluten Free, Vegan, Nut Free
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 1x
Ingredients
- 1 cup all purpose gluten free flour (I use “Better Batter”)
- 1 cup gluten free oat flour (or sorghum flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg*
- 1 cup pumpkin purée
- 3/4 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup avocado oil (coconut oil works as well)
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Grease a muffin tin or use muffin liners.
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
- Add the remaining ingredients to the bowl and stir until combined.
- Fill each muffin tin about 3/4 of the way full.
- Bake for 25 minutes.
- Allow the muffins to cool completely before serving.
Notes
Nutmeg does not contain nuts despite it’s name. It is actually a seed so it is typically safe for those with nut allergies. You can also leave it out if desired.
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SHOP THIS RECIPE:
Turned out really nice, the family loves them. Didn’t add any xanthan gum and used bob’s red mill gluten free flour.
★★★★★
I’m so glad you all enjoyed them! We’ve been enjoying them lately too! ☺
Hi there! If you use bobs red mill GF flour – do you need the extra sorghum flour too? Little one sens to oats so would need to sub, but bob red mill has sorghum flour already in
Hi Ashley, yes you would need to use the additional sorghum flour to replace the oat flour in this recipe. Just using the bobs red mill GF flour will result in a gummy texture.
These are the best muffins! My 10 month old has a dairy and egg allergy so these are perfect! We use coconut milk, anita’s gf flour and we skip the xanthum gum and substitute ground flax with water. I can’t keep pumpkin stocked in our house now that I have this recipe! Thank you 🙂
★★★★★
Aw, yay! I’m so happy to hear you and your kiddo are enjoying them! These are some of our favorite muffins too. Thank you for sharing! ☺
Do you know if these muffins would freeze well?
Hi Emily, I have frozen these muffins before and they do hold up well. The texture will be slightly different but they are still delicious. Just thaw them in the refrigerator overnight when you are ready to eat them.
Absolutely delish! So moist and flavorful.
I added 1 cup of fresh blueberries to the recipe, too.
I will definitely make these again.
Thank you Morgan!