Gluten Free Vegan Pumpkin Muffins

Total time42 min

Prep time15 min

Cook time22 min

These muffins are pure cozy-season comfort, built on a full can of pumpkin puree and warmed through with cinnamon, ginger, nutmeg, and cloves. A flaxseed-and-water mixture stands in for eggs, giving the batter structure while keeping the crumb soft and moist, and melted coconut oil adds richness without any heaviness. Folding in vegan chocolate chips turns these from simple spiced muffins into something a little more indulgent, with pockets of melty chocolate in every bite. They bake up domed and tender, with just-set tops and a toothpick-clean center, then cool into muffins that hold together perfectly for grabbing on the go. This is a genuinely solid pick for a gluten free morning treat, no fuss required, and it's easy to keep a batch on hand for busy weeks.

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Ingredients

12 servings

For the flax eggs

For the muffins

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
1 can (15 oz) pumpkin puree
¾ cup organic cane sugar
⅓ cup coconut oil, melted and cooled
¼ cup plant-based milk
1 tsp vanilla extract
½ cup vegan chocolate chips (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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