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Freshly baked Pumpkin Spice Muffins decorated with raisins on top ready to be served. A profusioncurry recipe that is vegan and gluten free.
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Vegan Pumpkin Spice Muffins ( Gluten-free )

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.
Course Desserts
Cuisine American
Keyword 1 bowl pumpkin spice muffins, eggless pumpkin spice muffins, fall baking, gluten free pumpkin muffins, pumpkin dessert, pumpkin spice muffins, Starbucks's copycat muffins, vegan pumpkin muffins, Vegan pumpkin spice muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 137kcal

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 !

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Fiber: 3g | Sugar: 11g