How long does pumpkin muffins [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make pumpkin muffins [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make pumpkin muffins [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pumpkin muffins [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pumpkin muffins [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pumpkin Muffins
[Vegan, Gluten-Free]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Pumpkin Muffins [Vegan, Gluten-Free]

220

Dairy Free

It’s time to enjoy the cozy, warm scents of fall! This pumpkin muffin recipe is sure to put you in a good mood. Your home will be wafting with the delightful scents of cinnamon, cloves, and nutmeg, making you smile from ear to ear. I wouldn’t be surprised if soon... Read More

Ingredients You Need for Pumpkin Muffins [Vegan, Gluten-Free]

2 cups gluten-free all-purpose flour
¾ cup cane sugar
½ brown sugar, packed
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon nutmeg
1/16 teaspoon cloves
3/4 cup coconut milk
1 teaspoon apple cider vinegar
1 cup pumpkin puree
¼ cup olive oil
2 tablespoons maple syrup
1 tsp. pure vanilla extract

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How to Prepare Pumpkin Muffins [Vegan, Gluten-Free]

Preheat oven to 350F. Line muffin pan with 12 paper liners.
Combine gluten-free flour, sugars, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl, gently whisking to sift ingredients.
In another large mixing bowl, add coconut milk and apple cider vinegar, stir and allow to rest for 2 minutes. Next, add the olive oil, maple syrup, vanilla extract, and pumpkin puree to the coconut milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Distribute batter evenly among muffin cups.
Bake for approximately 25 – 33 minutes, or until a toothpick in the center comes out clean.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.