Gluten-Free Vegan Pumpkin Muffin Recipe

Enjoy the warm, delicious pumpkin, almond flour, and oatmeal flavors in  these gluten-free vegan pumpkin muffin recipe. It's what's for Sunday's brunch.

Gluten-Free Vegan Pumpkin Muffin Recipe

Brace yourself – it’s pumpkin season! Kick off autumn with a delicious pumpkin recipe. This gluten-free vegan pumpkin muffin recipe avoids all frills and fancies and really lets the natural fall aromas of pumpkin and apple shine through. 

The result is a comforting breakfast or snack with an earthy texture, a fragrant taste, and oh-so-seductive caramel-like overtones.

Ingredients for this Healthy Pumpkin Muffin Recipe

This pumpkin muffin recipe relies on an almond flour and gluten-free oats base, offering you plenty of plant-based protein and fiber. 

It is sweetened with coconut palm sugar, a low-glycemic alternative to brown sugar, and spiced up with pumpkin pie spice and vanilla and almond extracts. Coconut oil comes in the picture to moisten the muffin and give it more substance. 

Make your own homemade pumpkin puree with this recipe, instead of using the canned stuff. It’s healthier and cheaper. Batch make it and keep it on hand for all of your other pumpkin recipe needs. 

Feel free to add in dark chocolate chips, chopped nuts (walnuts or pecans work great), and chopped dried fruit (figs and apricots are excellent choices). You can also take this pumpkin muffin recipe a step further by pairing it with a vegan coconut cream, and you can still enjoy it for breakfast!

Other ideas include serving it with your own homemade pumpkin spice latte, pumpkin chia seed pudding, or these ridiculously easy no-bake pumpkin spice balls, they’re ready in 15 minutes! 

30 min. Prep
25 min. Cook
55 min. Total
12 Servings


Gluten-Free Vegan Pumpkin Muffin Recipe


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the almond flour, oats, sugar, pumpkin pie spice, baking soda, and baking power.
  3. In a small bowl, whisk together the flaxseeds and water to create the “flax egg” equivalent of 2 eggs. Set aside for a few minutes to thicken.
  4. In a medium bowl, add the apple, pumpkin puree, coconut oil, extracts, and flax eggs. Mix until well combined. Fold the wet ingredients into the dry ingredients and mix until well combined.
  5. Spray a muffin tin with coconut oil spray and scoop the batter evenly across 12 muffins. Bake for 23-25 minutes, or until lightly browned and a toothpick comes out of the center of each muffin clean.
  6. Serve warm and top with your favorite creamy vegan butter.