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Vegan Gluten Free Pumpkin Muffin Recipe

This was my first time baking with gluten-free flour.  I’m currently playing The Game-On Health Challenge (come play the next round with me!), and I chose a gluten-free meal plan.  I LoVe muffins WAY too much to give them up for 6 weeks.  So, I needed to find a solution.  I was nervous waiting the 15 minutes while they baked, but they turned out light, fluffy, and moist!  My 3 ‘musts’ when it comes to muffins.

Gluten-Free and Vegan Pumpkin Muffins- No Diets Allowed

Vegan Gluten-Free Pumpkin Muffins

Course Breakfast, Snack
Servings 1 dozen


  • 2 cups Gluten Free All Purpose baking flour (I use Bob's Red Mill)
  • 1 tsp flaxseed meal (or xanthan gum)
  • 2 tsp baking powder (read ingredients… some are NOT gluten-free)
  • 1 tsp baking soda (read ingredients… some are NOT gluten-free)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1 cup unsweetened applesauce
  • 1/2 cup organic agave (could substitute honey if not vegan)
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 tsp pure vanilla


  • Preheat oven to 375.
  • In a large bowl, combine flour, flaxseed meal or xanthan gum, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  • In a separate medium-sized bowl, combine pumpkin, applesauce, agave, olive oil, coconut milk, and vanilla.
  • Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.


Yields 1 dozen
Keyword dairy free pumpkin muffins, egg free pumpkin muffins, gluten free pumpkin muffins, gluten free vegan pumpkin muffins, vegan pumpkin muffins

Need other gluten-free ideas?  Try my Breakfast Quiche and my Gluten-free Crepes.

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  1. Do you have to make them gluten free? Or do you think I could substitute for regular flour? Gluten free is just so darn expensive, but these look yummy!

    1. Jesseca, you could definitely use regular flour or whole wheat flour. Let me know how they turn out!

    1. Thanks, Amy! The xanthum gum/flaxseed helps the gluten-free flour to bind and not be so crumbly. You can substitute the gluten-free flour and xanthum gum for whole wheat flour. Of course, it will no longer be gluten-free, but they should still be fluffy and tasty.

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