Gluten-Free Dairy-Free Pumpkin Muffins (Vegan)

Fall Means Pumpkin Season

The first time Juan and I lived in the US, we’d moved to Washington DC at the tail-end of summer, and a few weeks later fall arrived. Cooler, crisp evenings had started easing their way in; the sun was setting earlier each day; the trees started turning beautiful shades of auburns and oranges, covering the sidewalks with trails of dried leaves that crunched under our feet as we walked over them.

Most of all, what made it clear that fall had arrived was the fact that pumpkins had popped up everywhere.

Pumpkins were piled in front of the entrance at our nearest Trader Joe’s; they adorned the front porches of neighboring houses; and in every restaurant menu, there was some variation of pumpkin: pumpkin pie; pumpkin bread; pumpkin spice latte.

Naturally, I was intrigued. I’d never cooked with pumpkin before, but I definitely wanted to try it. Since then, every time pumpkin season comes around, I take advantage of the abundance of pumpkins during this time of year and make plenty of pumpkin recipes.

And I’ve made snacks such as pumpkin bread and pumpkin scones; pumpkin desserts such as crustless pumpkin pie, no-bake pumpkin cheesecake, and pumpkin waffles. I’ve also made savory pumpkin recipes such creamy pumpkin soup, pumpkin gnocchi and even pumpkin risotto.

Easy Gluten-Free Dairy-Free Pumpkin Muffins

Muffins were one of the first things I learned to bake a long time ago, and when I saw this recipe for the prettiest vegan and gluten-free pumpkin muffins on the Healthy Helper blog, which was adapted from the Oh She Glows Everyday cookbook, I just knew I had to try them.

I made a few tweaks to the recipe. The main thing being that instead of using oat flour, I used my own gluten-free flour blend (see ingredients picture below).

Even with the tweaks, these easy vegan pumpkin muffins came out amazing – I still can’t believe that the muffins have such a moist and beautiful crumb despite being free of eggs and dairy and gluten!

I mean, making pumpkin muffins from scratch cannot get any easier, and we literally ate up the entire batch within a day!

(Don’t take my word for it though. I’m not the only one who can testify how good these muffins were – Juan loved them and my friend Mechi couldn’t stop praising them either.)

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these easy gluten free pumpkin muffins are easily accessible at the local grocery stores.
• Easy to Make: These healthy gluten-free pumpkin muffins are literally foolproof, and come out perfectly well every single time. Plus, a batch of these vegan gluten-free muffins only takes 45 minutes from start to finish, which means you can have these ready for snacking in less than an hour!
• Moist Texture: I love that these vegan gluten-free pumpkin muffins actually have a moist crumb, unlike many vegan baked goods that turn out too dry.
• Totally Gluten-Free, Dairy-Free & Vegan: Best of all, these healthy pumpkin muffins are totally gluten-free, dairy-free, and vegan. That means that those with Celiac disease, or gluten or lactose intolerances or egg allergies can also enjoy them without any problem!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free dairy-free pumpkin muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes/ Substitutions:

• Gluten-Free Flours: In this recipe I’ve used my own gluten-free flour blend that’s a mix of brown rice flour, sorghum flour, cornstarch, and tapioca starch. However, if you prefer to use a pre-made store-bought gluten-free all-purpose flour blend, you can substitute the flours with 2 1/4 cups of gluten-free flour blend. Make sure that the blend includes xanthan gum, and you use a good blend made with lighter flours such as the King Arthur Flour gluten-free multi-purpose flour, instead of heavier flours such as bean flours which will result in a denser texture.
• Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, and is necessary to help bind the ingredients together. If you are using a storebought gluten-free flour blend, make sure it includes xanthan gum, or if not, make sure you add it.
• Sugar: I used white sugar in this recipe, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).
• Cinnamon: I’ve added a bit of ground cinnamon and ground nutmeg for a fall vibe, but you can also substitute it with pumpkin pie spice if you prefer.
• Baking Powder: Baking powder is necessary to help the batter rise, so make sure you add it in! If you are Celiac, make sure you use certified gluten-free baking powder.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you rather not, or don’t happen to have vanilla on hand, you can feel free to leave it out.
• Pumpkin Puree: I used my homemade pumpkin puree but if you only have access to canned pumpkin puree, it will work just as well (note that canned pumpkin puree is NOT the same as pumpkin pie filling).
• Almond Milk: I love using my 5-minute homemade almond milk, but you can use other non-dairy milks such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal cow’s milk in equal quantities.
• Maple Syrup: I like using pure maple syrup as a sweetener in addition to sugar. If you prefer, you can also use agave nectar instead. Alternatively, if you’re not vegan, feel free to swap out the maple syrup for equal amounts of honey too. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup (a maple syrup substitute that is low glycemic index and will not raise your blood sugar as much).
• Melted Coconut Oil: I usually prefer to use refined coconut oil for baking as it has a more neutral taste compared to extra virgin coconut oil. If you don’t have coconut oil on hand, or are allergic to coconut, feel free to substitute it with equal amounts of another neutral vegetable oil (such as canola oil, sunflower oil, olive oil or avocado oil).

Making Your Own Homemade Pumpkin Puree

I always recommend making pumpkin puree at home (especially during pumpkin season when pumpkins abound).

Not only is it incredibly easy to make it, fresh pumpkin puree is also cheaper and fresher, and doesn’t include preservatives and additives that canned pumpkin tends to have.

Here’s my super easy tutorial on how to make pumpkin puree from scratch.

How to Make Gluten-Free Pumpkin Muffins (Step by Step):

1. Preheat Oven and Grease Muffin Mold

Start off by preheating the oven to 350F (180C) and greasing a silicon muffin mold. I prefer using a silicon muffin mold because they produce better results and it’s much easier to remove the muffins from the mold once they’ve cooled.

However, if you don’t own a silicon muffin mold, you can also use a metal muffin pan lined with paper liners so the muffins come out easier.

2. Whisk Dry Ingredients Together

In a large bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xanthan gum, sugar, ground cinnamon and baking powder together until combined.

3. Mix Wet Ingredients Together

In a medium bowl, mix the vanilla extract, pumpkin puree, non-dairy milk, maple syrup and coconut oil together.

4. Combine Dry and Wet Ingredients

Next, pour the wet ingredients into the bowl with the dry ingredients and stir well until just combined and you have a homogeneous muffin batter.

5. Transfer Batter to Muffin Mold

Divide the batter evenly between the cavities of the muffin mold and fill each cavity till it is 3/4-full.

6. Bake Until Ready

Bake the batter for 25 to 30 minutes until the muffins are firm and ready.

Tip: My favorite way to check if the muffins are cooked if to insert a toothpick in the center and if comes out clean, the muffins are ready.

6. Let Cool Before Removing and Eating

Once ready, allow these gluten-free pumpkin muffins to cool for 10 minutes before removing them from the muffin mold, and then letting them cool for another 10 minutes on a wire rack before eating.

Dish by Dish Tips/Tricks:

• Optional Toppings/Add-Ins: Feel feel to sprinkle pumpkin seeds, chopped nuts or even chocolate chips on top of the muffins (or even mix them into the batter) before baking if you want a slightly more decorated look.
• Use a Muffin Mold: I prefer using a 12-cup silicon muffin mold instead of a muffin tin because it’s easier to remove the muffins from the mold. If you do use a muffin tin instead, make sure to use muffin liners so that you can easily remove the muffins once baked.
• Make Mini Muffins: To make small muffins, simply divide the batter between the cavities of a 24-cup mini muffin mold and bake for 12-15 minutes (or until a toothpick inserted in the middle comes out clean). You’ll get 24 mini muffins.
• Make Jumbo Muffins: If you prefer larger muffins, simply divide the batter between the cavities of a 6-cup jumbo muffin mold and bake for 35 to 40 minutes (or until a toothpick inserted in the middle comes out clean). You’ll get 6 jumbo muffins.
• Make Cupcakes: If you want to make cupcakes with these gluten-free pumpkin muffins, simply top the muffins with your frosting of choice once muffins have baked and are completely cool.

Recipe FAQs:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-free Dairy-Free Pumpkin Muffins Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: felicia | Dish by Dish
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These gluten-free dairy-free pumpkin muffins have a beautifully moist crumb, are super easy to make, and are perfect for the fall during pumpkin season! A batch comes together in just 45 minutes, and these muffins make for an easy on-the-go breakfast or an anytime snack. Egg-free, and vegan too, but no one would care!

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup brown rice flour
• 3/4 cup sorghum flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/4 cup coconut oil, melted

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Instructions

1. Preheat and Grease: Pre-heat oven to 350F (180F) and grease a 12-cup silicon muffin mold.
2. Whisk Dry Ingredients: In a large bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xanthan gum, sugar, ground cinnamon, salt and baking powder together until combined.
3. Mix Wet Ingredients: In another bowl, mix the vanilla extract, pumpkin puree, milk, maple syrup and melted coconut oil together.
4. Combine Wet and Dry Ingredients to Get Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous thick muffin batter.
5. Transfer Batter to Muffin Mold: Divide batter evenly between the cavities of the muffin mold and fill them till 3/4-full.
6. Bake Until Ready: Bake batter for 25 to 30 minutes until muffins are firm and a toothpick inserted in the center comes out clean.
7. Cool Before Eating: Allow the muffins to cool for at least 10 minutes before removing them from the muffin mold. Let the muffins cool on the cooling rack for another 10 minutes before eating them.

Notes

Gluten-Free Flours: In this recipe I’ve used my own gluten-free flour blend that’s a mix of brown rice flour, sorghum flour, cornstarch, and tapioca starch. However, if you prefer to use a pre-made store-bought gluten-free all-purpose flour blend, you can substitute the flours with 2 1/4 cups of gluten-free flour blend. Make sure that the blend includes xanthan gum, and you use a good blend made with lighter flours such as the King Arthur Flour gluten-free multi-purpose flour, instead of heavier flours such as bean flours which will result in a denser texture.

Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, and is necessary to help bind the ingredients together. If you are using a storebought gluten-free flour blend, make sure it includes xanthan gum, or if not, make sure you add it.

Sugar: I used white sugar in this recipe, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).

Cinnamon: I’ve added a bit of ground cinnamon and ground nutmeg for a fall vibe, but you can also substitute it with pumpkin pie spice if you prefer.

Baking Powder: Baking powder is necessary to help the batter rise, so make sure you add it in! If you are Celiac, make sure you use certified gluten-free baking powder.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you rather not, or don’t happen to have vanilla on hand, you can feel free to leave it out.

Pumpkin Puree: I used my homemade pumpkin puree (which is super easy to make, and is free or the additives and preservatives that come with canned pumpkin). However, if you only have access to canned pumpkin puree, it will work just as well.

Almond Milk: I love using my 5-minute homemade almond milk, but you can use other non-dairy milks such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal cow’s milk in equal quantities.

Maple Syrup: I like using maple syrup as a sweetener in addition to sugar. If you prefer, you can also use agave nectar instead. Alternatively, if you’re not vegan, feel free to swap out the maple syrup for equal amounts of honey too. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup (a maple syrup substitute that is low glycemic index and will not raise your blood sugar as much).

Coconut Oil: I usually prefer to use refined coconut oil for baking as it has a more neutral taste compared to extra virgin coconut oil. If you don’t have coconut oil on hand, or are allergic to coconut, feel free to substitute it with equal amounts of another neutral vegetable oil.

Adapted from: Healthy Helper

This recipe was originally published in 2016, but has since been updated to include ingredient notes, process shots, and clearer instructions.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Snacks
• Method: Baking
• Cuisine: American