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–+ servings
a bitten pumpkin muffin on a white surface

Vegan Pumpkin Muffins (gluten-free, whole grain options)

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. They're naturally sweetened with maple syrup and covered in cinnamon sugar!

Ingredients

For the muffins:

  • 3/4 cup + 2 tablespoons (109-119 grams) flour see notes
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup (56 grams) refined coconut oil, melted or canola or olive oil
  • 1/2 cup (160 grams) maple syrup
  • 3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating:

  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons (28-42 grams) vegan butter or refined coconut oil melted - the butter actually isn't needed! See post for more details:

Instructions

  • Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
  • In a medium bowl, mix together the dry ingredients (flour through cloves). Set aside.
    3/4 cup + 2 tablespoons (109-119 grams) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves
  • In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
    1/4 cup (56 grams) refined coconut oil, melted or canola or olive oil, 1/2 cup (160 grams) maple syrup, 3/4 cup (182 grams) pumpkin puree, room temperature
  • Add the dry mixture to the wet one and stir just until combined.
  • Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  • Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
  • Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the muffins in the butter (if using) and then roll in the cinnamon sugar).
    1/4 cup (50 grams) granulated sugar, 1 teaspoon ground cinnamon, 2-3 tablespoons (28-42 grams) vegan butter or refined coconut oil
  • If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (about 1-3 hours) and they'll somehow magically straighten themselves out!
  • Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days.

Notes

  • For the flour, you can use 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of Bob's Red Mill Gluten-free 1-to-1 Baking Flour. I do not recommend trying another gluten-free flour for this recipe. I can only say that it works with this exact flour (and the reviewers have had good luck with it, too!
  • If you use unrefined instead of refined coconut oil, these will taste coconut-y.
  • Adapted from Maple Pumpkin Donuts with Spiced Glaze from My Darling Vegan.

Nutrition

Calories: 357.6kcalCarbohydrates: 56.1gProtein: 3.9gFat: 14.1gSaturated Fat: 11.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.9gSodium: 207.8mgPotassium: 164.1mgFiber: 2.2gSugar: 25.5gVitamin A: 4768IUVitamin C: 1.3mgCalcium: 107.6mgIron: 2.2mgNet Carbs: 54
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤