These easy Vegan Pumpkin Muffins are made in one bowl with oat flour, fall spices, dark chocolate chips, and maple syrup. Perfectly sweet, moist and fluffy! Dairy-free, gluten-free, refined sugar-free.

overhead shot of vegan pumpkin muffins with a bite taken out of the muffin, chocolate chips and cinnamon sticks

Table of Contents

Looking for a delicious and healthy treat to enjoy this fall? You’re in the right place!

Introducing the best pumpkin muffins you’ll ever have. Packed with warm spices and rich pumpkin flavor, they’re incredibly moist, soft, and tender.

Made with wholesome ingredients like oat flour, maple syrup, and real pumpkin puree. These delicious pumpkin muffins are naturally vegan, gluten free, refined sugar free, egg free and dairy free.

Why You’ll Love These Vegan Pumpkin Muffins

  • Delicious flavor – these healthy muffins pack in all the warm and comforting flavors of fall.
  • Perfectly moist – a moist and tender texture without using dairy or eggs.
  • Healthy and nutritious – made with wholesome ingredients like oat flour and real pumpkin puree that are rich in fiber and antioxidants.
  • Easy to make – all of the ingredients come together in one bowl. Doesn’t get much easier!
  • Seasonal delight – these muffins are a delicious way to celebrate the season.
  • Vegan, gluten-free and naturally sweetened – but you can’t even tell!

Ingredients Needed

Scroll down to the recipe card to get the full recipe with measurements.

  • Oat flour – this recipe uses nutrient-dense oat flour instead of regular flour. You can buy oat flour or make your own oat flour by blending rolled oats or quick oats in a blender until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats. I do not recommend substituting for another type of flour, but if you try it, please let me know how it turned out in the comments.
  • Pumpkin puree – the star of the show! Did you know that pumpkin is loaded with vitamins and nutrients? Make sure you’re using pure pumpkin puree from a can, not pumpkin pie filling.
  • Coconut sugar – this natural sweetener adds some extra sweetness and caramel flavor. It pairs so well with the pumpkin flavor.
  • Non-dairy milk – any unsweetened non-dairy milk will work.
  • Maple syrup – the all-natural sweetener.
  • Coconut oil – melted coconut oil adds the perfect amount of moisture to these muffins. Be sure to use refined coconut oil as it doesn’t have any flavor.
  • Vanilla extract – an essential to add a hint of vanilla flavor.
  • Apple cider vinegar – reacts with the leavening agents to give the muffins height and fluffiness.
  • Baking powder and baking soda – to help the muffins rise. It can be tricky to get vegan and gluten-free muffins to rise, so we have to use a bit more leavening agent to assist.
  • Spices – pumpkin pie spice, cinnamon and salt
  • Vegan chocolate chips – I use Hu Kitchen chocolate chips since they’re vegan and refined sugar-free. You can shop with my discount code: booboo.

How to Make Easy Pumpkin Muffins

  1. Preheat the oven to 350F and grease a muffin pan (I grease mine with refined coconut oil).
  2. Whisk the wet ingredients: pumpkin puree, coconut sugar, non-dairy milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
  3. Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt and vegan chocolate chips.
  4. Evenly pour the batter into the muffin pan and sprinkle with more chocolate chips. Bake for 23-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean (or with a few crumbs).
  5. Remove the muffins from the oven and let cool in the pan for 5 minutes. Then, remove from the pan and transfer to a wire rack to cool for another 10 minutes, then, dig in!
overhead shot of vegan pumpkin muffins with a bite taken out of the muffin, chocolate chips and cinnamon sticks

These muffins taste best warm. Is there honestly anything better than a warm muffin? Just pop the muffin in the microwave for 10 seconds. Trust me, it’s so worth it! The chocolate chips get all melty and it’s divine!

Tips & Tricks

  • Use pumpkin puree, not pumpkin pie filing. Ensure you’re using pure pumpkin puree and pumpkin pie filling which is sweetened and spiced.
  • Let the muffins cool. I know it’s tempting, but this helps them set properly and avoids soggy bottoms.

Frequently Asked Questions

Can I add nuts to these pumpkin muffins?

Yes! Feel free to fold in chopped nuts or dried fruit into the batter for added texture and flavor. You can also make these muffins without the chocolate chips, but I highly recommend including them. Pumpkin and chocolate are a match made in heaven!

How should I store these muffins?

Store the muffins in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 3 months.

How can I make my own pumpkin pie spice?

I buy mine from the store, but it’s easy to make your own, especially if you want to make this recipe but don’t have pumpkin pie spice already on hand. You’ll be using it all season long! To make 1 tablespoon of pumpkin pie spice, mix together 1 teaspoon cinnamon and ½ teaspoon each of ground cloves, ground nutmeg, ground ginger and allspice.

These wholesome and tasty muffins are ideal for breakfast, snack, or to enjoy as a sweet treat any time of day. I like to enjoy these vegan pumpkin muffins with my pumpkin spice chai latte for the ultimate fall treat.

Find all of my pumpkin recipes here and more fall recipes here.

More Healthy Pumpkin Recipes

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

5 from 1 rating

Vegan Pumpkin Muffins (Gluten-Free)

Yield: 9 muffins
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Megan
These easy Vegan Pumpkin Muffins are made in one bowl with oat flour, fall spices, dark chocolate chips, and maple syrup. Perfectly sweet, moist and fluffy!
Print Leave a Review Pin Recipe

Ingredients
 

Instructions
 

  • Preheat the oven to 350°F and grease a muffin pan (I grease mine with refined coconut oil).
  • In a large bowl, whisk together the pumpkin puree, coconut sugar, non-dairy milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
  • Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt and vegan chocolate chips until combined.
  • Evenly pour the batter into the muffin pan and sprinkle with more chocolate chips.
  • Bake for 23-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean (or with a few crumbs).
  • Remove the muffins from the oven and let cool in the pan for 5 minutes. Then, remove from the pan and transfer to a wire rack to cool for another 10 minutes. Finally, dig in! These muffins are best enjoyed warm when the chocolate chips are all melty. Pop them in the microwave for 10 seconds to warm.

Equipment

muffin pan
muffin pan
oat flour
oat flour
coconut sugar
coconut sugar

Video

Calories: 242kcal, Carbohydrates: 32g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 253mg, Potassium: 175mg, Fiber: 3g, Sugar: 13g, Vitamin A: 4238IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 2mg
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