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

How To Make Vegan Pumpkin Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 muffins


For the donut holes:

  • 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 Flour1
  • 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) coconut oil, melted or canola or olive oil
  • 1/2 cup (120ml) maple syrup
  • 3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):

  • 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 2


  • Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
  • In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
  • In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
  • 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 mini muffins in the butter (if using) and then roll in the cinnamon sugar.
  • 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 (maybe 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.


  • 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.
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