Healthy Vegan and Gluten-free Pumpkin Muffins

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Healthy Vegan and Gluten-free Pumpkin Muffins- made with oat and almond flour, these muffins are so perfectly moist and tender that would never guess they’re gluten-free. Naturally sweetened with pure maple syrup! 

It is time, my friends. Let there be pumpkin!!

I think I did a decent job waiting to jump on the pumpkin train. As soon as September hits, the internet starts blowing up with orange treats everywhere. I personally don’t like to rush things. Life feels like it’s passing by fast enough, you know?

At the same time, it’s important to have something ready for when the craving hits and everyone is searching frantically for pumpkin recipes. Don’t worry, I gotcha covered.

It feels sort of redundant sharing a recipe for pumpkin muffins seeing how I already have two others on my site. The top runner has been these Healthy Flourless Pumpkin Muffins and I’ve had several requests to make those vegan. I tried my little heart out but it just wasn’t happening.

In order to make a vegan and gluten-free muffin without starches or gums, I had to abandon the flourless blender method and go back to the drawing board. It took me a few attempts but I’m pretty stoked with how well they turned out.

The trick to getting the texture just right is a combination of oat flour and almond flour mixed with ground flax and apple cider vinegar. Those ingredients are key to having a muffin that doesn’t turn out dense or gummy and also holds together perfectly.

Pure maple syrup is the only sweetener which means they’re also refined sugar-free (minus the chocolate chips). I’ve made them with tahini and coconut oil and enjoyed them both ways so I listed either as an option. The tahini requires a little more mixing (prior to combining with the dry ingredients) to get out the large lumps but other than that the results are fairly similar.

If you’re looking for a wholesome vegan and gluten-free pumpkin muffin then I hope you’ll give these a try. I’m so happy with how they turned out and I think you will be too!

Healthy Vegan and Gluten-free Pumpkin Muffins

Yield: 12

Prep Time: 10

Cook Time: 30

Total Time: 40

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Ingredients:

  • 2 tablespoons flax + 3 tablespoons water
  • 1/3 cup almond milk + 1 teaspoon apple cider vinegar
  • 1 and 1/2 cups oat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie mix)*
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons tahini (or melted coconut oil)
  • 1/2 cup dark chocolate chips (or nuts/dried fruit)

Directions:

Preheat the oven to 350°F and lightly grease or line a muffin tin.

In a small bowl, combine the flax and water. Set aside to thicken. In a measuring cup, combine the almond milk and apple cider vinegar then set aside.

In a large bowl, add the oat flour, almond meal, baking soda, baking powder, cinnamon, ginger and salt. Sift to combine.

In a separate large bowl, combine the pumpkin puree, pure maple syrup, vanilla extract, and almond milk. Add tahini (or coconut oil) last then whisk until thoroughly combined, making sure there are no large lumps. Add the flax and stir a few times.

Add the dry ingredients to the bowl with the wet then use a spatula to fold everything together until just combined. Make sure there are no pockets of flour but be careful not to over-stir. Stir in chocolate chips, nuts or dried fruit.

Fill each muffin tin 3/4 of the way full then bake in the oven for 30 minutes, or until a knife comes clean from the center. Allow to cool completely before serving.

*My favorite pumpkin puree is by the brand Farmers Market. It has a thinner texture than other brands. Depending on the brand you use the water content may vary. You may have to adjust the liquid accordingly and possibly add a few tablespoons of milk.

Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.

Click Here for Nutrition Facts

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on September 27, 2017  //  Breakfast, Dessert, Fall, Favorites, Favorites, Muffins, Recipes, Recipes by Season, Winter
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