Gluten Free Vegan Pumpkin Muffins with Vanilla Glaze

Total time42 min

Prep time15 min

Cook time22 min

Gluten Free Vegan Pumpkin Muffins with Vanilla Glaze

Deep pumpkin flavor and cozy warm spices make these muffins feel like a fall bake sale favorite, and the flaxseed-thickened batter keeps every muffin moist and tender without any egg in sight. Cane sugar and brown sugar work together for a caramel-y depth, while cinnamon, ginger, nutmeg, and cloves layer in that classic autumn warmth. The high-heat start gives the tops a beautifully domed, golden rise before the oven settles into a gentler bake, and the sweet vanilla glaze drizzled over the cooled muffins adds the perfect finishing touch. Each one bakes up soft and fluffy with a tender crumb that pulls apart easily. This is a solid pick for a gluten free kitchen, letting you enjoy a batch of spiced pumpkin muffins without any guesswork on the ingredient list.

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Ingredients

12 servings

For the flax eggs

For the muffins

1 can (15 oz) pumpkin puree
½ cup neutral oil (such as canola oil or avocado oil)
¾ cup organic cane sugar
¼ cup packed light brown sugar
¼ cup plant-based milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

For the vanilla glaze

1 cup powdered sugar, sifted
2–3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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