Recipe: Vegan Pumpkin Muffins

These healthy treats are great for breakfast or as pre-gym snacks.

pumpkin muffins

Pumpkin muffins photo by Emily McLaughlin

If Instagram is any measure, gawking at autumn leaves, apple picking, and sipping PSLs are the hallmark activities of fall. But if you’re looking for another way to embrace the fall spirit, make this gluten-free, dairy-free, and vegan pumpkin muffin recipe.

The original recipe calls for sweet potato, but this remastered version subs in pumpkin purée and removes any dairy, gluten, and refined sugar. As for nutritional value, adding pumpkin increases fiber and vitamin A content.

Cook a batch to enjoy for breakfast, as a pre-workout snack, or even as a healthier alternative to dessert. Turns out, they also pair well with a PSL.


1 cup coconut flour
1 ½ cups almond flour, or other gluten-free flour (aside from coconut)
1 heaping scoop of plant-based vanilla protein powder (optional)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
2 flax eggs (2 Tbsp ground flaxseed meal, 6 Tbsp water)
1 can 100 percent pumpkin puree
½ cup coconut oil
½ cup almond milk, or other dairy-free milk
½-¾ cup maple syrup or honey


Begin by preparing the flax eggs. In a bowl big enough to hold all of your wet ingredients, mix 2 Tbsp ground flaxseed meal with 6 Tbsp water. Let this rest for five minutes.

While you wait, preheat the oven to 375 degrees and line a muffin tin with liners. In a large mixing bowl, add all dry ingredients. Combine well and set aside.

Once the flax eggs set, add the rest of the wet ingredients to the bowl. Mix with a hand mixer. Note: The batter is safe to taste, so start by adding a small amount of sweetener—about ½ cup maple syrup—and then add more if desired.

Add the wet ingredients to the dry ingredients, combining with a hand mixer. Depending on the flour used, you may need to add more milk. Add 2 Tbsp at a time until the muffin batter is about as thick as fudgy brownie batter would be.

Fill each muffin liner to just below the rim. The muffins will barely expand. Cook for 22 to 25 minutes, or until the tops are golden and a toothpick comes out clean. Serve warm or store in the refrigerator for up to one week, or in the freezer for up to one month.