These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and covered in cinnamon sugar!
Speaking of maple syrup – if you’re vegan, check out my post on Is Maple Syrup Vegan? Some manufacturers use an animal product during production that you may or not be okay with. And it doesn’t even have to be listed on the label!
I first posted these vegan pumpkin muffins in 2014 (and called them vegan pumpkin donuts) but wanted to repost them to include a gluten-free option. I never post pumpkin recipes this early but it was either these muffins or nothing, so I chose the muffins. :)
If you want something that’s grain-free, check out my paleo pumpkin donuts and just make them with a regular-sized muffin pan! And this vegan pumpkin pudding also looks great, by the way. You can use the arrowroot option to make it paleo.
If you make the gluten-free version of the below vegan pumpkin muffins recipe and they’re a little weird or gummy straight out of the oven, just let them sit for a while (maybe 1-3 hours) and they’ll somehow magically straighten themselves out!
Something I discovered when remaking these muffins is that dipping them in butter or coconut oil is totally unnecessary to get the cinnamon sugar to stick. When you use butter, it’s like you actually have to dip them twice in the sugar because the first go around, the butter absorbs it all and it kind of disappears.
So unless you want them buttery and full of sugar, then just forget about the butter! If you prefer to skip the cinnamon sugar, these muffins are also great with apple butter (here’s how to make apple butter).
When these muffins come out of the oven, they look kind of funky texturally but they’re perfectly moist and have an awesome texture. A lot of the reviewers have commented on their fluffiness, but for me… they’ve always come out a little dense! But dense in a good way.
If you need convincing to make these, just read some of the reviews. Everyone seems to love them! This vegan pumpkin cheesecake is also a huge hit around here!
You know how you normally just plop the muffin batter in the pan and if it’s not very even, neat or pretty, it straightens itself out while baking? That doesn’t happen here. How they look in the pan is pretty much how they look after baking.
I adapted this vegan pumpkin muffins recipe from these maple pumpkin donuts on My Darling Vegan. If you don’t have a mini muffin pan or if you want some spiced glaze instead of cinnamon sugar, go check it out!
Looking for more great gluten-free and vegan recipes for fall? I’ve got you covered! Try my Swedish apple pie, paleo and vegan pumpkin pie, or gluten-free apple crisp!
Vegan Pumpkin Muffins (gluten-free, whole wheat options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6 muffins
Ingredients
- 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of Bob's Red Mill Gluten-free 1-to-1 Baking Flour1
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
- 1/2 cup (120ml) maple syrup
- 3/4 cup (182 grams) pumpkin puree, room temperature
- 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
- 1 teaspoon ground cinnamon
- 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 2
For the donut holes:
For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):
Directions
- Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
- In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
- In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
- Add the dry mixture to the wet one and stir just until combined.
- Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
- Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
- If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (maybe 1-3 hours) and they'll somehow magically straighten themselves out!
- Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days.
Notes
- I do not recommend trying another gluten-free flour for this recipe. I can only say that it works with this exact flour (and the reviewers have had good luck with it, too!
- If you use unrefined instead of refined coconut oil, these will taste coconut-y.
Adapted from Maple Pumpkin Donuts with Spiced Glaze from My Darling Vegan
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104 comments on “Vegan Pumpkin Muffins (gluten-free, whole grain options)” — Add one!
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Hi
What can I use instead of maple syrup?
Hello! Honey or another liquid sweetener should work. :)
I substituted 2 tbsp of flour with ground hemp hearts, I also made the muffins mini for my picky little eaters. 4 out of 4 loved these. I will definitely make again.
That’s an interesting sub! I’ll have to try that. I’m so happy that they came out well! Thanks a bunch for your comment (and sorry for my slow reply!).
completely forgot to coat in sugar and cinnamon but these were amazing!! i loved how fluffy they were and i always put double the spices in cos i really like this spice combination and want to really taste it. and in this i did. its like a smack in the face but a good thing! so tasty and such a lovley texture! only thing im disappointed in is i only got 9 and me and mu two kids smashed them all within minutes!! wish i had more to share with others. oh well back in the kitchen to make another batch tomorrow. i guess its a good thing really because if they were not to my liking i didnt waste too many ingredients and i can always double the ingredients.
Haha. Yeah. I wouldn’t recommend doubling the spices or vanilla in my recipes because I already double or triple them. :D I’m sorry that they didn’t last long! And I’m with you on not making too much the first time around. I actually usually make a 1/4 batch the first time because I live in Germany and bring most of my baking ingredients with me from the US when I go back to visit. It’s painful to waste ingredients! Anyway. I’m happy you all enjoyed the muffins! Thanks for your comment. :)
I am going to try these later today!
Do you think adding a flax egg may make these muffins a bit lighter…or rise a bit?
I wouldn’t do it as I think that’d throw off the whole recipe. But if you try it anyway, I’d love to hear how it goes. :) Enjoy! By the way, they may not rise a lot, but they’re still delicious and not overly dense. :)
I think you are right. I like kinda dense cake stuff anyways…just wondered as I usually bake things with some egg sub. I am going to make em as the recipe calls for. looking forward to it. And using fresh roasted pumpkin as that is what I have. Do you think that will work well?
I hope you’ll enjoy them! As long as the homemade pumpkin puree looks to have about the same water content as canned, it should work fine. :)
Mine came out too moist. Maybe too much pumpkin??
Did you use canned or homemade pumpkin? The water content varies in homemade puree so that could explain it!
Ah, i used canned.
Canned’s what I used so that’s not the problem. Perhaps bake them a little longer next time? :)
Butter is not vegan. This is not a vegan recepie, am I right? Looks yummy though.
I’m not sure where you’re looking? The recipe says, “2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted.” :)
THESE DO NOT RISE IN THE OVEN POUR THE SIZE YOU WANT THE MUFFIN! They are great though!
I haven’t made these in a while but I think they rise a little! Otherwise they wouldn’t be domed at all like in the pictures. I’m happy you liked them, though! Thanks for your feedback. :)
Can I use honey instead of maple syrup?
I haven’t tried it but I’m pretty sure it’d work!
We just discovered my daughter has a serious egg and dairy allergy, so I’m very thankful for this recipe! If I want to freeze a batch, can I do that with the finished product? Or would you recommend doing it before the butter and cinnamon sugar step?
You could freeze them with the cinnamon sugar on them, but it’d get kind of liquidy. I think it’s best to freeze them, defrost them and then cover them in the coating. :) I hope you and your daughter will enjoy them!
Do i have to refrigerate these if i make them the day before??
Cant wait to try these!!
If you roll them in the butter and sugar, I’d refrigerate them just to be on the safe side. Or what I’d probably do is keep them at room temperature and then on the day of serving, warm them slightly and then roll in the butter and cinnamon sugar. Enjoy! :)
Good idea!! Thanks so much! 😊
No problem! :)
I made these this morning, and we all inhaled them. lol
I only sugared the top and it was perfect.
Haha. That’s good to hear! I’m so happy you liked them. :) Thanks for your feedback!
I made these last night- and they turned out incredible! I substituted Bob’s Red Mill All Purpose Gluten-Free flour for the donut holes, and used a light brushing of Avocado Oil to coat before rolling half the batch in Coconut Sugar/Cinnamon, the other half in Cacao Powder/Coconut Sugar/Nutmeg. They’re addictive, plus a perfect fluffy donut texture. I’m so happy with this recipe, thank you!
I’m so happy that they came out well! And how awesome that they work with Bob’s Red Mill’s GF flour. :) That’s great to know. Sorry for my slow reply – Christmas preparation has been a little crazy. ;) Thanks so much for your feedback and happy holidays!
Pumpkin doughnuts. These sound so good! There are SO many pumpkin recipes I want to try this fall/winter!
I hope you get a chance to try these! :)
Absolutely delicious, I had no pumpkin puree and used half an half carrots and sweet potatoes. As sugar I used maple sugar – we love the taste. thanks for the recipe.
Wow! That’s an interesting sub. I’m so happy it worked for you. :) Thanks for the feedback!
Pumpkin donut holes are the best! Love the cinnamon sugar coating!
Agreed! And cinnamon sugar coating makes everything better, doesn’t it? :)
In *LOVE* with these. I should probably join you on that detox, but instead lemme just each roughly 5 dozen of these, because how can a normal human be expected to resist?!
Yeah, I think your idea is better. Less detox and more donuts! :D
Oh wow these look so perfect. I love that they are vegan!!
Thanks a bunch, Jocelyn! :)
I’m going to have to open one of my stashed cans of pumpkin puree to make these! Thanks for the vegan option and just in time for the cooler weather and changing leaves.
I hope that you’ll find them worth using your stashed can on! And I’m happy to hear someone appreciates the vegan part. :)
I did finally make these for a Halloween party and they were a big hit! Thanks again. Of course I ate one straight off the cooling rack and then another with the cinnamon sugar, sugar dipped wins hands down. ; p
Haha. Yup. WAY better with cinnamon sugar but then again, isn’t it always? ;) Thanks so much for the feedback! I’m happy you enjoyed them.
love the cinnamon sugar coating on these little babies. Sounds so yummy and reminiscent of being a kid and getting donut holes for someone’s birthday celebration! Thanks for sharing!
Oooh… that’s right! That’s pretty much the only time I ever got donut holes growing up. I feel so liberated now that I can have donuts holes all day, every day. ;)
Such a yummy recipe girl! Donut holes are the best!
Agreed! So quick and easy and there’s more surface area to roll in cinnamon sugar. :)