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These Pumpkin Muffins are the perfect Fall breakfast treat! They are gluten free, vegan, nut free, and taste amazing! #glutenfree #dairyfree #vegan #nutfree #muffins #fall #recipes

Pumpkin Muffins – Gluten Free, Vegan, Nut Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x


  • 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


  1. Preheat oven to 350°F.
  2. Grease a muffin tin or use muffin liners.
  3. 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).
  4. Add the remaining ingredients to the bowl and stir until combined.
  5. Fill each muffin tin about 3/4 of the way full.
  6. Bake for 25 minutes.
  7. Allow the muffins to cool completely before serving.


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.