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  • Rebecca Washuta

Gluten Free Vegan Pumpkin Muffins

Updated: Apr 19, 2020

These muffins are soft, cakey, and filled with warm spices. Pair them with a fresh cup of tea or coffee for the perfect breakfast or snack!

Pumpkin is an excellent source of beta-carotene which is a precursor to Vitamin A and has been clinically shown to support eye health, immunity, and even improve cognitive performance.1 Pumpkin is also rich in fiber and potassium which can help to optimize cholesterol levels and regulate blood pressure.


  • 3/4 cup Gluten free baking flour (I used Bob’s Red Mill)

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1/4 cup coconut oil (melted)

  • 1/2 cup maple syrup

  • 3/4 cup pumpkin puree


  • Preheat oven to 350°F and line a mini muffin pan

  • In a medium bowl, mix together all the dry ingredients

  • In a large mixing bowl, stir together the oil, maple syrup and pumpkin.

  • Add the dry mixture to the wet one and stir just until combined.

  • Pour into liners and bake for 12-15 minutes or until a toothpick inserted comes out clean.

  • Let cool for at least 1 hour

  • Enjoy!

Nutritional Info

Serving Size 1 Muffin, Calories 72, Total Fat 3.1g, Saturated Fat 2.6, Sodium 33mg, Total Carbohydrate 10.9g, Dietary Fiber 0.5g, Total Sugars 5.6g, Protein 0.7g

1. Eggersdorfer M, Wyssc A. Carotenoids in human nutrition and health. Arch. Biochem. Biophys. 2018;652:18-26.


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