These gluten-free pumpkin muffins are a flavorful comforting treat perfect for fall, and they're not just gluten-free - they're also dairy-free and egg-free! These muffins offer the perfect balance of cozy spices and crunchy pecans. With a soft, moist texture and just the right amount of sweetness, they’re an easy-to-make indulgence that everyone will enjoy.
Making this gluten free vegan pumpkin muffins is really simple and pretty quick to make.
They are nicely spiced, using a mix of cinnamon, ginger and nutmeg. And for extra flavor I've used buckwheat flour, that adds a touch of rustic.
I love adding the buttery crunch of pecans, you can use other nuts or omit them and add raisins or cranberries instead.
These muffins are not only perfect for those avoiding gluten, but also a healthier alternative for anyone looking to add more nourishing ingredients into their baking.
Ingredients
To make your homemade gluten free pumpkin muffins you will need:
- homemade flour mix made with whole-grain buckwheat flour, brown rice flour and potato starch; should you not particularly enjoy buckwheat, you can replace it with brown rice flour, fine almond or gluten free oat flour
- cinnamon, ginger and nutmeg powders or a gingerbread/pumpkin pie mix of your choice
- brown sugar or white sugar
- pumpkin puree, either canned or homemade
- gluten free, plant-based milk of your choice, like rice, soy or nut-based
- a light oil, like sunflower seed or coconut oil
- chopped pecans or other nuts of your choice. And should you want to make these vegan pumpkin muffins nut free, you can omit them and replace them with raisins or cranberries!
Instructions
Here's how to make gluten free pumpkin muffins from scratch in few simple steps:
- if - like in my case - you don't have access to canned pumpking puree, you can easily make it at home by steaming diced, fresh pumpkin and blending it
- in a bowl mix all the dry ingredients: flours, baking powder, sugar, spices and salt
- add milk, oil and pumpkin pure and mix with a hand mixer until all the ingredients are incorporated and you have a smooth batter
- incorporate the chopped pecans to the batter
- line a muffin tin with 6 muffin paper cups. Whether you are making them yourself with parchment paper, or using store-bought ones, make sure the paper liners are "taller" than the muffin tin mold edges, so that the muffins can rise more while baking
- divide the muffin batter into the 6 cups and sprinkle each one with chopped pecans and brown sugar
- bake in pre-heated oven until a toothpick inserted in the center comes out clean and the top is golden brown, ca. 30 minutes
- let cool down for 30 minutes before removing the paper liners and enjoy!
These vegan gluten free pumpkin muffins keep soft for a couple days if stored in an airtight container.
More gluten free vegan muffin recipes
If you love to treat yourself to delicious cupcakes, try these:
- Chocolate cupcakes with coffee cream frosting
- Vegan nutella cupcakes
- Lemon blueberry muffins
- Chocolate chip muffins
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Pumpkin Muffins (Dairy free, Eggless)
Equipment
- kitchen scale
- bowl
- spatula
- Hand mixer or whisk
- muffin tin
- Cupcake liners (or parchment paper)
Ingredients
For the muffin batter
- 100 grams whole-grain buckwheat flour (alternatively, fine almond flour, brown rice flour or gluten free oat flour)
- 100 grams brown rice flour
- 100 grams gluten free potato starch
- 3 teaspoons (homemade) baking powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon ginger powder
- 70 grams brown or white sugar
- ¼ teaspoon salt
- 200 grams pumpkin puree (230 grams raw pumpkin if you are making your own puree)
- 150 grams gluten free, plant-based milk (rice, soy, nut-based)
- 50 grams light seed oil or melted coconut oil
- 100 grams chopped pecans (or other nuts)
For the muffin topping
- 2 tablespoons brown sugar (to sprinkle over the muffins)
- 3 tablespoons chopped pecans
Instructions
- If - like in my case - you don't have access to canned pumpkin puree, you can easily make it at home. Dice 230 grams of seeded and peeled pumpkin, steam it until fork tender and blend it still warm until you obtain a creamy puree.
- Pre-heat oven at 350°F / 180° C
- In a bowl mix all the dry ingredients: flours, baking powder, sugar, spices and salt
- Add milk, oil and pumpkin puree and mix with a hand mixer until all the ingredients are incorporated and you have a smooth batter
- Incorporate the chopped pecans to the batter
- Line a muffin tin with 6 muffin paper cups. Whether you are making them yourself with parchment paper, or using store-bought ones, make sure the paper liners are "taller" than the muffin mold edges, so that the muffins can rise more while baking
- Divide the muffin batter into the 6 cups and sprinkle each one with chopped pecans and brown sugar
- Bake in pre-heated oven until a toothpick inserted in the center comes out clean and the top is golden brown, ca. 30 minutes
- Let cool down for 30 minutes before removing the paper liners
- Keep for up to two days in an airtight container.
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