Is there anything better than filling your kitchen with the fragrance of warming spices and sweet pumpkin? We don't think so and we also think that these spiced pumpkin muffins are a fantastic option for fall baking and breakfast-on-the-go. Plus, they're gluten-free!


Spiced Pumpkin Muffins [Vegan, Gluten-Free]





Cooking Time



  • 1 15-ounce can pumpkin purée (about 1 1/2 cups)
  • 1/3 cup softened coconut oil
  • 1/3 cup coconut sugar
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or champagne vinegar
  • 2 cups gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of freshly ground ginger or 1/4 teaspoon ground ginger


  1. Preheat oven to 350°F. Spray your muffin pan with coconut oil. Set that aside.
  2. In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, and vinegar.
  3. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  4. Slowly add in the dry ingredients to the wet and mix to combine.
  5. Once the two are completely combined and a batter has formed, add the pumpkin purée. Stir to combine.
  6. Pour batter into your muffin pan. Bake for 25 minutes or until a toothpick inserted comes out clean.
  7. Remove from the oven and let cool completely.
  8. Freeze for up to 1 month or store in an airtight container.

    Discover more recipes with these ingredients

  • Pumpkin

Nutritional Information

Nutrition info per muffin: Carbs: 28g | Fat: 6g | Protein: 2g | Sugar: 15g | Sodium: 8mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.