Gluten-Free Pumpkin Muffins (vegan)
Soft bakery-style gluten-free pumpkin muffins with warm spices and a crisp cinnamon streusel topping. Naturally vegan with tall muffin tops and a fluffy crumb.
Servings 6 muffins
Calories 267kcal
Ingredients
Pumpkin Muffins
- ⅓ cup unsweetened almond milk or other plant milk (79 ml)
- 2 teaspoons apple cider vinegar or white wine vinegar
- 2 tablespoons vegetable oil or avocado oil
- ⅔ cup granulated sugar , use organic to ensure vegan friendliness (120 grams)
- ½ 15-ounce can pumpkin puree , this is equivalent to just more than ¾ cup pumpkin puree (212 grams)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup + 2 tablespoons all purpose gluten-free flour with xanthan gum
- ½ teaspoon baking soda
- ¼ teaspoon gluten-free baking powder like Rumford or Clabber Girl brands
- ¼ teaspoon salt
- 1 ¾ teaspoons pumpkin pie spie
Streusel Topping
- 3 tablespoons brown sugar , use organic to ensure vegan friendliness (36 grams)
- 3 tablespoons gluten-free all purpose flour (26 grams)
- 1 tablespoon coconut oil or vegan butter, melted
Instructions
- Prep: Preheat the oven to 425 degrees F and line or grease 6 cups of a muffin pan. Be sure to grease the top of the muffin pan so the muffin tops don't stick.
- Wet Ingredients: To a 2 cup liquid measuring cup or small mixing bowl, add the vegan milk, vinegar, oil, sugar, pumpkin puree, maple syrup, and vanilla extract. Whisk to mix thoroughly.
- Dry Ingredients: To a medium mixing bowl, add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together well.
- Batter: Add the wet ingredients to the mixture of dry ingredients and mix with a spatula or wooden spoon until just combined. It is ok if there are small pea-sized lumps of flour. Be sure to scrape down the bowl. Distribute the batter evenly between the 6 muffin cups. The cups will be very full.
- Streusel: In a small mixing bowl add the 3 tablespoons of brown sugar and 3 tablespoons of gluten-free flour. Whisk together. Then add the melted coconut butter and mix with a fork until you get a nice streusel crumb. Evenly distribute the streusel over the muffins.
- Bake: Bake on a center oven rack at 425 degrees F for 7 minutes. Then reduce heat to 350 degrees for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few dry crumbs. Let cool completely before eating.
Notes
See the blog post for ingredient notes, step-by-step photos, expert tips, and FAQ's.
Storage: Store leftover gluten-free vegan pumpkin muffins in an airtight container in the refrigerator for up to 5 days. They can also be kept at a cool room temperature for up to 2 days.
Flour: I used Bob's Red Mill 1-to-1 gluten-free baking flour.
Sugar: I like this recipe best with brown sugar or coconut sugar.
Nutrition
Calories: 267kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 226mg | Potassium: 18mg | Fiber: 3g | Sugar: 31g | Vitamin A: 13IU | Vitamin C: 0.003mg | Calcium: 53mg | Iron: 1mg