Vegan & Gluten-free Pumpkin Muffins

by Brittany on October 5, 2011

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I whipped these up yesterday for the sake of celebrating the onset of fall, and was overwhelmed by how awesome they turned out to be! These pumpkin muffins are gluten free, sugar free, vegan, and they taste GREAT. I even added some chocolate chips to a few for Will, and he approved too.

If the boyfriend approves, they must be good :D

Vegan & Gluten-free Pumpkin Muffins

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Yield: 10- 12 muffins depending on size

Time: 45 minutes

Ingredients:

  • 1 1/2 cups Gluten-Free All Purpose Baking Flour (I used Bob’s Red Mill)
  • 1/2 cup Gluten-free Oats
  • 3/4 tsp xanthan gum
  • 3/4 cups sweetener (I used Stevia, but you can also use sugar or agave nectar)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1 15- ounce can of pumpkin puree
  • 1/2 cup water

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, mix together flour, oats, xanthan gum, sweetener, baking powder, baking soda, salt, nutmeg, and cinnamon.

3. Stir in pumpkin puree and water until combined. Pour mix into greased muffin tins until filled just below the top.

5. Bake for 27-30 minutes, depending on size of muffins. When muffins are done cooking, allow to cool for 5 minutes until serving.

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You ready for the stats?

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I hope now you understand how I’ve justified eating these all day 8)

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{ 22 comments… read them below or add one }

Mer @mersworld October 5, 2011 at 7:03 pm

Totally justified! I was waiting for you to post the recipe- they look easy and good! Love the choc. chip idea too! Thanks for sharing and happy fall eats!
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Michelle @ Oats n Bows October 5, 2011 at 7:04 pm

YES! I’m totally gonna make these this weekend! I’d make them now if I were at home. My apartment kinda lacks in baking necessities..
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Itty Bits of Balance October 5, 2011 at 7:20 pm

NO EXCUSES!

Just kidding :D
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Sweet and Savvy October 5, 2011 at 7:33 pm

Yummm! These look delish! :)
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Amy@ahealthyandhappyheart October 5, 2011 at 7:33 pm

Yum! Can I sub regular flour and oats?
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Itty Bits of Balance October 5, 2011 at 7:52 pm

Yes! and you could probably take out the xanthan gum if you use regular flour

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Sara @my less serious life October 5, 2011 at 9:43 pm

i have been waiting for this post! 89 calories…yes, please!
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Emily @ Glitz Glam Granola October 5, 2011 at 9:44 pm

Omg these look AMAZING! I need to pick up some pumpkin and then I will be making these!! I think I’ll add some chocolate chips to mine too! Or maybe some pecans!
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JennKnee October 5, 2011 at 10:09 pm

Total yummsies!!!
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Faith @ For the Health of It October 6, 2011 at 8:00 am

So excited to finally see the recipe. They look like little pillowy puffs of pumpkin deliciousness!
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Nikki October 6, 2011 at 9:15 am

Holy cow these sounds amazing!!!!
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Kristin October 6, 2011 at 9:49 am

I want to make these SO bad, but they don’t have canned pumpkin in England :( wonder what I could substitute the pumpkin for..there’s gotta be something!
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Liz @ Southern Charm October 6, 2011 at 10:41 am

I’ve been creepily waiting for you to post this recipe! AHHH. Love it!!! Making these tonight … I may have bought a few cans of pumpkin last night in preparation of this recipe! Can’t wait!
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Susan October 7, 2011 at 11:30 am

Hi,

For the pumpkin muffins, do you think you could use splenda as a no-calorie sweetener? Thanks!

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Itty Bits of Balance October 7, 2011 at 11:36 am

Splenda would work! Be careful about the sweetness factor though because I personally feel that Splenda is a little bit sweeter than Stevia
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Claire @ Live and Love to Eat October 13, 2011 at 8:11 am

I love pumpkin muffin recipes, they always seem to turn out well! Mine were only slightly higher (90 cals) and not vegan/GF ;). Pumpkin NEVER gets old! :)
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Spring January 28, 2012 at 6:10 pm

I have wanted to make these muffins all week- and they are presently in my oven. I didn’t have canned pumpkin on hand, so I made some squash puree from the one I roasted yesterday. I also used just under 1/2 cup brown sugar and a mixture of honey and molassas for the other 1/4 cup sweetener. And I have to say- this dough is the best muffin dough I have EVER tasted. The extra natural sweetness from the squash put them over the top! Can’t wait to taste the finished product, but I’m pretty sure these are going to top the list of the best-tasting muffins I have ever made. And NO added fats for my boyfriend (health issues)! :D Thanks for the amazing recipe! xo

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Annie August 2, 2012 at 7:59 am

Hi Brittany

I’m a bit confused with Stevia… What’s the brand you’re using ? and is it pure extract or just powder?

thanks

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Brittany August 2, 2012 at 8:12 am

Hey Annie! It’s called Stevia In The Raw– it’s a powder baking blend
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Alaine @ My GF & DF Living August 12, 2012 at 11:55 pm

These look crazy good and would be perfect for fall! I have missed pumpkin!
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Kalynn September 26, 2012 at 10:38 pm

These are great!! I added 1/4c chopped walnuts and made a struesel for the topping (tbsp flour tbsp brown sugar drizzle oil). Excellent! I think next time I’ll try adding some currants too! Thank you!!

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