Pumpkin Spice Muffins are perhaps the most delicious of breakfast cupcakes. They are brimming with sweet, warm and earthy flavors. This recipe makes soft and moist Vegan and Gluten Free Pumpkin Muffins.
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.
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These easy muffins combine all the elements of classic muffins rolled into a whole-grain, nutritious treat.
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.
Home-made One Bowl 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.
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.
These pumpkin spice muffins are our family favorites. I also love this Pumpkin Pie Overnight Oats. These oats are a great gluten free option for prep ahead breakfast.
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.
Ingredients
- Dry ingredients : I am using gluten free oats flour. You can also use almond flour to make this recipe flourless.
- Sweetener : 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.
- Wet Ingredients : This recipe uses pumpkin puree, ripe banana and apple sauce all of which are sweet naturally. You can adjust the sweetener accordingly.
- Baking Supplies : For making these muffins fluffier, we use ground flax seed, baking soda and baking powder.
- Pumpkin Spice Mix : 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 Fahrenheit. 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 ¾ 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 !
Serving Suggestions
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.
Storage
These muffins are great for prep ahead. They can be refrigerated in air tight container for 4 days. You can also freeze them in sealed zip lock bags up to 3 months.
Love 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 make Pumpkin Spice Muffins Vegan ?
These muffins are naturally dairy-free. I 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.
Questions
To make a flax egg, simply whisk 1 Tablespoon ground flaxseed with 2 Tablespoon water and let it sit until gelatinized, about 5 minutes. A flax egg acts as a binder (similarly to an egg) in vegan baking recipes.
Pumpkin Spice is ground blend of cinnamon, ginger, nutmeg, allspice, and cloves. It is easy to make it at home. Adding Amazon affiliate link in case you want to buy my favorite brand.
Our Popular Fall Favorite Vegan Recipes
- Apple Pie Oatmeal
- Curried Butternut Squash Soup
- Harvest Kale Salad
- Spaghetti Lentil Bolognese
- Butternut Squash Black Bean Stew
- Pumpkin Peanut Curry
Vegan and Gluten Free Desserts to make
- Chocolate Zucchini Bread
- Apple Crisp
- Peach Crumble
- Tapioca Pudding
- Carrot Almond Pudding / Gajar Halwa
- Coconut Rice Kheer
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Pumpkin Spice Muffins ( Vegan and Gluten-free )
Ingredients
- 1.5 cups whole grain oats flour
- 1 ripe banana
- 1 cup pumpkin purée see notes for making it at home using Instant Pot
- ⅓ cup apple sauce
- 2 Tablespoons ground flax seed
- 4 Tablespoon water
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Pinch of salt
- 1 Tablespoon raisins optional for topping
Instructions
- Heat oven to 325 degrees Fahrenheit. 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 ¾ full – the batter should be just enough for 12 cupcakes. Sprinkle some raisins on the top.
- 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.
- Cool the muffins on the rack for some time. Then enjoy your beautiful creation !
Air Fryer Instructions
- Pre heat air fryer at 350 degree Fahrenheit. Follow step from 2-6 above to make muffin batter. Fill the cupcake molds that fir the air fryer basket. 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.
Mugdha
Pumpkin spice muffins n peach chutney 👍👍👍