These gluten-free vegan pumpkin muffins are soft, fluffy, and full of cozy fall flavors.
The pumpkin keeps them moist, the spices make them warm and fragrant, and the sunflower seeds give a perfect little crunch.
They’re the kind of muffins you’ll want with your morning coffee or for a snack in the afternoon.
What You’ll Need
- 1 3/4 cups gluten-free all-purpose flour
- 1 cup canned pumpkin puree (unsweetened)
- 3/4 cup coconut sugar
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened almond milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons sunflower seeds (plus extra for topping)
Ingredient + Tools
Why I Love This Recipe
I first made these muffins on a chilly autumn morning when I wanted something warm and comforting without a ton of effort. The smell that filled the kitchen was pure fall happiness.
- Perfectly moist without feeling heavy
- Naturally sweetened with coconut sugar
- Gluten-free and vegan without sacrificing taste
- A little crunch from sunflower seeds for texture
How Many Servings + Time
Makes: 12 muffins
Cook Time: 25 minutes (plus 10 minutes cooling)
Macros (Per Muffin)
- Calories: 210
- Protein: 3g
- Carbs: 27g
- Fat: 10g
- Fiber: 3g
Why This Recipe Works (Quick Science)
The pumpkin puree adds moisture and structure, replacing the need for eggs. Baking powder and baking soda work together to create lift — the acid in the pumpkin activates the soda while the powder gives extra rise. Coconut oil keeps them tender, and gluten-free flour plus the right hydration ensures they don’t turn gummy.
Common Mistakes
- Overmixing: Makes muffins dense instead of fluffy.
- Too much pumpkin: Can make muffins heavy and wet. Stick to the measured amount.
- Skipping the liners: Gluten-free batters stick more than wheat-based ones.
- Not checking oven temp: An oven that’s too hot can burn the tops before the inside is done.
What to Serve With
- A hot cup of chai or coffee
- Fresh fruit salad
- A drizzle of almond butter
- A side of vegan yogurt with cinnamon
FAQ
Can I freeze these muffins?
Yes. Cool completely, wrap individually, and freeze for up to 3 months.
Can I make them nut-free?
Swap almond milk for oat milk.
Can I use regular sugar?
Yes, but the flavor will be a bit less caramel-like.
Can I skip the seeds?
Of course — or swap with pumpkin seeds.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners
- Spatula
Substitutions and Variations
- Use pumpkin seeds instead of sunflower seeds
- Add mini vegan chocolate chips
- Swap coconut sugar for maple sugar
- Add a pinch of cloves for extra spice
Make-Ahead Tips
- Mix dry ingredients and store in an airtight jar for up to a week
- Measure wet ingredients and refrigerate (except baking soda/powder)
- Bake and freeze for grab-and-go breakfasts
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 3/4 cups gluten-free flour, 3/4 cup coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt until evenly combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together 1 cup pumpkin puree, 1/3 cup melted coconut oil, 1/2 cup almond milk, and 1 teaspoon vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry mixture. Gently fold together with a spatula until just combined — no dry spots but still a bit lumpy.
Step 4: Add Sunflower Seeds
Fold in 3 tablespoons sunflower seeds until evenly distributed through the batter.
Step 5: Fill Muffin Tins
Line a muffin tin with paper liners. Divide batter evenly among 12 cups, filling each about 3/4 full. Sprinkle extra sunflower seeds on top.
Step 6: Bake
Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick comes out clean.
Step 7: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Leftovers and Storage
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze for longer storage and reheat in the oven.
Conclusion
These gluten-free vegan pumpkin muffins are easy, delicious, and just the thing when you want a cozy bake that’s both wholesome and satisfying. If you make them, drop a comment and let me know how yours turned out — I’d love to hear your twist on them.