Name: Vegan Pumpkin Spice Muffins ( Gluten-free )
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 ripe banana; 1 cup pumpkin purée - see notes for making it at home using Instant Pot; 1/3 cup apple sauce; 2 tablespoons ground flax seed; 4 tablespoon water; 1/2 cup coconut sugar; 1 tsp baking soda; 1 tsp baking powder; 1 teaspoon pumpkin spice; Pinch of salt; 1.5 cups whole grain oats flour; 1 tablespoon raisins - optional garnish.

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Vegan Pumpkin Spice Muffins are perhaps the most delicious of breakfast cupcakes. They are filled with spice and fall flavors. Make them now!

The best parts of the fall season are the cooler temperatures, the colors, the weather, and yes, pumpkin-flavored everything. Whether it’s Vegan Pumpkin Waffles, Pumpkin Peanut Curry or Vegan Pumpkin Cookies, we have something on menu rotation that involves this yummy fall squash.

Baking Recipes For Fall Season

These Starbucks inspired Pumpkin Spice Muffins are our absolute favorite. These baked goodies are perfect fall and autumn treat. Similar to Vegan Banana Bread , Vegan Almond Flour Cookies and Oatmeal Raisin Cookies, this easy baking recipe makes routine appearance on our dessert menu.

Pumpkin Spice Muffins are brimming with sweet, warm and earthy flavors. They combine all the elements of classic muffins rolled into a whole-grain, nutritious treat. This recipe makes soft and moist Vegan and Gluten Free Pumpkin Muffins.

Home-made One Bowl Vegan Pumpkin Muffins

All you need is one bowl and easy to find baking ingredients to make these gluten free pumpkin spice muffins. Easy after clean up since we are using only one bowl to make the muffin batter. Also if you like taste the muffin batter, you can since there is no raw egg or dairy used.

Healthy Pumpkin Muffins

This plant-powered, vegan breakfast / dessert is sweet, velvety, loaded with omega-3 ALA fatty acids, antioxidant-rich pumpkins, and whole-grain goodness from oats. And unlike other bakery goods, it actually uses pumpkin puree in it !! Ta da.

Make sure to use certified gluten free baking flour, oats flour or spelt flour.

Love baking ?

When Starbucks rolls out their Pumpkin Spice Latte in late August, everyone starts feeling the fall / autumn vibes. We start to see pumpkins everywhere and then there are all the baked products with wafting warm aromas.

Fall is my favorite time of the year. I love celebrating this season by incorporating recipes that resonate the changing season and seasonal produce.

These pumpkin spice muffins are my absolute favorite for serving at a brunch. You can serve Spiced Tea Latte / Masala Chai or Turmeric Latte or a steaming cup of coffee or homemade cocoa for easy comforting meal to start of the day right. I often take them to office to surprise my colleagues.

You can make a big batch and use it for quick and ready to grab and go weekday morning breakfast. They double as a evening quick snack, after school snack or even after dinner dessert.

For best results, serve them warm. I like to smear a bit of nut butter for extra moisture and decadence.

WHAT IS PUMPKIN SPICE?

Pumpkin Spice is ground blend of cinnamon, ginger, nutmeg, allspice, and cloves. Easy to make it at home. Adding Amazon affiliate link in case you want to buy my favorite brand.

A must have spice to warm up the fall season. It tastes amazing while making pies, breads, cookies, and cakes. We love to spice up yogurt, lattes, oatmeal, or roasted veggies too.

This recipe is easy and I bet you have most, if not everything, you need to make it at home right now. Added bonus, preparation time is just 10 minutes!

HOW TO VEGANIZE CLASSIC PUMPKIN SPICE MUFFINS ?

These muffins are naturally dairy-free. I often use apple sauce instead of oil and milk to make the muffins and cupcakes . It brings rich creaminess and moist softness to the recipe.

The other key component to making these muffins plant-based is using a flax egg. To make a flax egg, simply whisk 1 Tbsp. ground flaxseed with 2 Tbsp. water and let it sit until gelatinized, about 5 minutes. A flax egg acts as a binder (similarly to an egg) in this recipe.

INGREDIENTS

As with any baking recipe, the ingredients includes dry ingredients and wet ingredients. For dry ingredients and base of these muffins, I am using gluten free oats flour. You can also use almond flour to make this recipe flourless.
As a sweetener, I am using coconut sugar. You can use any sweetener of your choice, including regular sugar, brown sugar or even maple syrup. Also , this recipe uses pumpkin puree, ripe banana and apple sauce all of which are sweet naturally. You can adjust the sweetener accordingly.
For making these muffins fluffier, we use ground flax seed, baking soda and baking powder.
The pumpkin spice muffins won’t be their name sake without the pumpkin spice. So that is a must ingredient. A pinch of salt ties all the flavors together.

The exact measurements of the ingredients are listed in the recipe card below.

Step By Step Instructions:

Heat oven to 325 degrees F. Line 12 regular size muffin cups with paper or cupcake liners.
In a small bowl, whisk together the flaxseed with water and let it sit for 5 minutes.
Sift the flour, baking powder, baking soda, salt and pumpkin spice mix into a medium bowl. Whisk until blended.
Peel the banana and using a fork, mash it well.
Combine pumpkin puree, mashed banana and apple sauce. Whisk it few times so everything is well combined. Combine the dry ingredients, wet ingredients and flaxseed water mix together. Make sure it’s a smooth paste without lumps.
Fill each muffin cup 3/4 full – the batter should be just enough for 12 cupcakes. Sprinkle some raisins on the top.
Bake muffins at 350 Fahrenheit in the middle rack of the oven until a toothpick or cake tester comes out clean when inserted into the middle of a cupcake, 20 to 25 minutes.
Cool the muffins on the rack for some time. Then enjoy your beautiful creation !

Our Popular Fall Favorite Vegan Recipes

Vegan and Gluten Free Desserts to make

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Vegan Pumpkin Spice Muffins ( Gluten-free )

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Vegan Pumpkin Spice Muffins are perfect for Fall dessert, breakfast or snack. They are moist , fluffy and perfectly spiced. This one bowl recipe makes best home made gluten free pumpkin muffins in under 30 minutes.

Ingredients

1 ripe banana
1 cup pumpkin purée - see notes for making it at home using Instant Pot
1/3 cup apple sauce
2 tablespoons ground flax seed
4 tablespoon water
1/2 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1 teaspoon pumpkin spice
Pinch of salt
1.5 cups whole grain oats flour
1 tablespoon raisins - optional garnish.

Instructions

Heat oven to 325 degrees F. Line 12 regular size muffin cups with paper or cupcake liners.
In a small bowl, whisk together the flaxseed with water and let it sit for 5 minutes.
Sift the flour, baking powder, baking soda, salt and pumpkin spice mix into a medium bowl. Whisk until blended.
Peel the banana and using a fork, mash it well.
Combine pumpkin puree, mashed banana and apple sauce. Whisk it few times so everything is well combined.
Combine the dry ingredients, wet ingredients and flaxseed water mix together. Make sure it's a smooth paste without lumps.
Fill each muffin cup 3/4 full – the batter should be just enough for 12 cupcakes. Sprinkle some raisins on the top.
Oven Instructions : Bake cupcakes at 350 degree Fahrenheit in the middle rack of the oven until a toothpick or cake tester comes out clean when inserted into the middle of a muffin, 20 to 25 minutes.
Air Fryer Instructions : Pre heat air fryer at 350 degree Fahrenheit. Place the cupcake liner filled muffin batter in single layer. Air fry for 12-15 minutes. A toothpick or cake tester should come out clean when inserted into the middle of a muffin.
Cool the muffins on the rack for some time. Then enjoy your beautiful creation !

Notes

How to make homemade pumpkin puree in Instant Pot

Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.

After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !

Vegan Pumpkin Spice Muffins ( Gluten-free )

Baking Recipes For Fall Season

Home-made One Bowl Vegan Pumpkin Muffins