The yummiest gluten-free vegan pumpkin muffins made with peanut butter, dairy-free chocolate chips and almonds! Fluffy and soft, they are ideal for enjoying as a fall-inspired dessert or snack that’s ready in around 30 minutes.

Gluten-free vegan pumpkin muffins

What entirely fuss-free, quick, and incredibly moreish treat have I been enjoying recently, you ask? Well, the answer is pumpkin muffins. I’m obsessed with putting pumpkin in everything throughout fall, in particular muffins and cupcakes. Even better if the treat in question is ridiculously easy.

By ridiculously easy, I mean you need just a bowl, a muffin tray and an oven to make them. But that does not take away from any of the delicious, autumnal flavour! These vegan pumpkin muffins are the soft of treat that go super well with a warming cup of tea. And, they will make your kitchen smell amazing.

Closeup of muffins with almonds on a wooden board

As a chocolate lover, I added chocolate chips. But I’ve also tried them with blueberries, which made a great addition. The almonds add a great crunch, while the peanut butter goes super well with the flavour and helps with the texture too. Try these pumpkin muffins and enjoy them either for a snack or a dessert – I hope you love them as much as I do!

Vegan muffins in a muffin tray

How to make vegan pumpkin muffins

It really is unbelievably easy. Firstly, preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tray. If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.

Ingredients for gluten-free vegan pumpkin muffins

Add the dry ingredients (gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar) to a large mixing bowl. Mix together well.

Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple purée. Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.

Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around 3/4, if using muffin cases).

Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the centre. Allow to cool for around 10 minutes before removing from the muffin tray and serving.

Vegan muffins in a tray

How to make pumpkin purée

You can, of course, use canned pumpkin. I do like to make my own, however, and it’s very easy to do. Simply peel and chop a sweet pumpkin variety, spread across a sheet of parchment paper on a baking tray and bake at 200 degrees C for 20-25 minutes, until soft and golden brown.

Vegan muffins with almonds on a wooden board

You can then mash it with a potato masher, or add it to a blender or food processor to make pumpkin purée.

Storing and freezing vegan pumpkin muffins

Bowl with chocolate chip vegan muffins

You can keep these in the fridge, covered or in an airtight container, for 5-6 days. They are also freezer-friendly. Store them in a freezer-friendly container for up to around 2 months, leaving to thaw fully in the fridge or on the counter before serving.

Tips and substitutions

Vegan muffins with almonds and chocolate chips
  • If you are not using self-raising gluten-free flour, add 1/2 tsp more baking soda.
  • The peanut butter can be replaced with any other nut or seed butter of your choice. Alternatively, you can take it out and replace with an equal amount of apple sauce.
  • Feel free to replace the flaked almonds with any other nuts or seeds of your choice. For instance, I love adding pecans and/or pumpkin seeds to muffins.
  • Fresh berries also make a great addition.
  • Do not overmix the batter because if you do, the texture won’t be as fluffy.
  • Make sure not to leave them in the oven for too long as they can burn quite easily. It’s best to stick more to the 18-minute mark, as they do solidify a bit more while cooling.
Vegan pumpkin muffins in a bowl

Other vegan pumpkin recipes you might love

Gluten-free Vegan Pumpkin Muffins

Let me know in the comments: what’s your favourite fall-inspired dessert? If you give these vegan pumpkin muffins a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Gluten-free vegan pumpkin muffins

Get the Recipe: Gluten-free Vegan Pumpkin Muffins

Super yummy gluten-free vegan pumpkin muffins with chocolate chips, almonds and peanut butter! Fluffy and soft, they are perfect a snack or dessert that's ready in 30 minutes.

Ingredients

  • 1 cup gluten-free oat flour
  • 1 cup gluten-free flour, self-raising
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 cups coconut sugar
  • 1 cup plant based milk
  • 1 tbsp apple cider vinegar
  • 2/3 cup pumpkin purée
  • 2 flax eggs, (1 flax egg = 1 tbsp ground flaxseed and 2 tbsp water, set aside for 10 minutes)
  • 1/4 cup smooth peanut butter
  • 1/4 cup apple sauce
  • 1/2 cup vegan chocolate chips
  • 1/3 cup flaked almonds

Equipment

  • Conventional oven
  • Muffin tray
  • Mixing bowl

Instructions 

  • Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tray.
  • Add the gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
  • Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.
  • Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around 3/4, if using muffin cases).
  • Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the centre. Allow to cool for around 10 minutes before removing from the muffin tray and serving.

Video

Notes

  • If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
  • If not using self-raising gluten-free flour, add 1/2 tsp more baking soda. 
  • These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.
 
 
Calories: 225kcal, Carbohydrates: 39g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Sodium: 202mg, Potassium: 126mg, Fiber: 4g, Sugar: 19g, Vitamin A: 2118IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 2mg
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Gluten-free Vegan Pumpkin Muffins