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The Best Pumpkin Muffin Recipe (gluten-free)

Fluffy and tender vegan pumpkin muffins topped with cinnamon streusel crumble. This healthy pumpkin muffin recipe is not only vegan but gluten free, dairy free and egg free so the whole family can enjoy!

A vegan pumpkin muffin recipe with crumble topping sitting on a muffin pan.

These healthy pumpkin muffins are quickly becoming one of my favorite muffin recipes.

They win all the categories: fluffy and moist; crunchy muffin top; easy to make; ingredient list is short; and you can easily cut the recipe in half for a small batch!

Amazing, right?!

I found inspiration from my softest healthy pumpkin muffins and decided to adapt the recipe and make these easy pumpkin muffins entirely vegan!

whisking together the wet ingredients  for a vegan pumpkin muffin recipe
mixing together the ingredients for a Fall bread

Ingredients You’ll Need

  • gluten-free baking flour – I like to use King Arthur’s measure for measure but any all purpose gluten free baking flour with xanthan gum will work. You can also sub all purpose flour or whole wheat flour.
  • pumpkin puree – I use canned pumpkin puree for convenience but homemade pumpkin puree will also work
  • maple syrup – this pumpkin muffin recipe is sweetened using maple syrup but any sticky sweetener will work such as agave.
  • organic brown sugar – for the BEST crumble, I always use brown sugar
  • vegan butter – I love using vegan butter such as Earth Balance in muffin recipes but coconut oil will also work just fine
  • almond milk – any dairy free alternative milk will work
  • cinnamon, pumpkin spice – can’t have pumpkin without the spices!
  • baking powder and baking soda – this helps the muffins rise and get fluffy
  • salt and vanilla extract

How to Make This Pumpkin Muffin Recipe

  • First start by preparing the crumble. Use a fork to combine all the crumble ingredients until a mixture that resembles crumbly wet sand forms.
  • Next, preheat the oven to 400 F and prepare a muffin tin with 12 liners.
  • In a large mixing bowl, stir together they dry ingredients. In another bowl, whisk together the wet ingredients and then add the wet ingredients to the dry and stir until a batter forms. The pumpkin muffin batter will be thick.
  • Spoon the batter into the liners. Top with crumble and bake for 20 minutes. Let cool and serve.
A vegan pumpkin muffin recipe with crumble topping  some butter sitting on a plate

Commonly Asked Questions About Pumpkin Muffins

Is canned pumpkin and pumpkin puree the same thing?

Canned pumpkin and pumpkin puree are the same thing and often used interchangeably

Where can I get pumpkin puree?

I always find it in the baking isle but sometimes (especially in the Fall) the grocery store will run low. You can find pumpkin puree on Amazon.

How do you keep vegan pumpkin muffins moist?

Once the muffins have cooled completely, you can store them in an airtight container at room temperature for 3 days or freeze for up to 3 months.

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The Best Pumpkin Muffin Recipe (gluten-free)

Fluffy and tender vegan pumpkin muffins topped with cinnamon streusel crumble. This healthy pumpkin muffin recipe is not only vegan but gluten free, dairy free and egg free so the whole family can enjoy!
Pin Recipe
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten free muffins, pumpkin muffin recipe, pumpkin muffins, vegan muffins
Servings: 12 muffins
Calories: 198kcal
Author: Ciarra Siller

Equipment

  • Mixing bowls
  • whisk
  • muffin tin
  • muffin liners

Ingredients

crumble topping

  • ¼ cup gluten-free all purpose baking flour measure for measure
  • ¼ cup organic brown sugar
  • 2 tbsp vegan butter room temperature
  • ½ tsp cinnamon

pumpkin muffins

  • 2 cups gluten-free all purpose baking flour measure for measure
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cup pumpkin puree
  • cup maple syrup
  • ½ cup vegan butter melted and cooled
  • ½ cup almond milk
  • 1 tsp vanilla extract

Instructions

  • First start by preparing the crumble. Use a fork to combine all the crumble ingredients until a mixture that resembles crumbly wet sand forms.
  • Next, preheat the oven to 400 F° and prepare a muffin tin with 12 liners. In a large mixing bowl, stir together they dry ingredients. In another bowl, whisk together the wet ingredients and then add the wet ingredients to the dry and stir until a batter forms.
  • The pumpkin muffin batter will be thick. Spoon the batter into the liners. Top with crumble and bake for 20 minutes. Let cool and serve.
    pumpkin muffin recipe with crumble being sprinkled on top

Notes

Once the muffins have cooled completely, you can store them in an airtight container at room temperature for 3 days or freeze for up to 3 months.
almond flour pumpkin muffins

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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