Affiliate Disclosure: This blog may contain affiliate links. This means that if you click on a link and make a purchase, we may earn a commission. However, please note that we only recommend products and tools that we use and genuinely like. We always prioritize our readers' best interests. By clicking on these links, you won't incur any additional costs, but it will help us keep this site running. Thank you for your support!
Traducir a Español
MUFFINS – OCTOBER 12, 2023
Pumpkin Spice Muffins – Gluten Free and Vegan
This small batch of Gluten-Free and Vegan Pumpkin Spice Muffins with Streusel makes for the best allergy-friendly fall dessert. They are soft and moist inside with a crunchy cinnamon-y streusel topping. You will not believe how good they are!
Jump to Recipe
Muffins? Yes, please! Pumpkin muffins? Sure! Gluten-free AND Vegan Pumpkin Muffins? You got that right!
I am adapting this recipe to make it allergy-friendly because I know there may already be plenty of options for regular baked goods this fall, but I am sure there is a crowd that will appreciate and love these. Besides, I bet that if you bake these no one will even realize they are gluten-free and vegan.
This recipe makes a small batch of 6-7 muffins. However, you can always double the recipe if you would like to make more muffins.
Why you will love it?
As we welcome fall, we welcome all Pumpkin spice things and these allergy-friendly muffins will hit the spot for your annual Pumpkin Spice cravings. They are soft and moist inside and have that contrasting crunchy streusel topping that makes them even better. The mix of textures makes these muffins unforgettable, although if you wish, you can leave out the streusel and the glaze toppings.
Secondly, did I mention these are gluten-free and Vegan? Whether you’re vegan or gluten-intolerant, these muffins check all the boxes. You can share these goodies with friends and family, knowing everyone can enjoy them without a worry. They may not even be able to tell they are allergy-friendly goodies!
Lastly, they are like a warm hug on a cool autumn day. With a perfectly balanced pumpkin spice blend, these muffins are pure comfort. They pair wonderfully with a hot cup of tea, making for a cozy afternoon treat or an easy on-the-go breakfast option.
Ingredients for Pumpkin Spice Muffins Gluten Free and Vegan:
To make these delicious muffins you will need the ingredients below:
- 1. Pumpkin Puree: the heart and soul of these muffins. Adds that distinctive pumpkin flavor and it is an excellent source of moisture, eliminating the need for dairy or eggs. Libby’s is always my favorite brand.
- 2. Pumpkin Spice Blend: A mix of cinnamon, nutmeg, cloves, and ginger, this spice blend is the soul of these muffins. It adds warmth and depth to the flavor, making every bite a comforting hug for your taste buds. You can buy this one, or make your own at home.
- 3. Gluten-Free Flour Blend: The gluten-free flour blend provides structure without compromising the muffins’ texture. It ensures a light, fluffy crumb while keeping the recipe suitable for gluten-sensitive individuals. I use a 1-to-1 substitute, This is the one I use.
- 4. Sugar: this recipe uses both types, brown sugar and granulated white sugar to sweeten your muffins and streusel. Brown sugar adds flavor and moisture while the granulated sugar sweetens.
- 5. Dairy-free yogurt: it adds moisture and acidity to the batter, making it soft and tender. Also allows ingredients to bind together more easily. I recently discovered the brand Kite Hill and it works wonders!
- 6. Vegan butter: I use this brand as it is the one I’ve liked the most so far. Adds moisture and richness to the cupcakes.
- 7. Leavening agents: both baking powder and baking soda are used. They allow the muffins to rise and have a better crumb inside.
- 8. Apple Cider Vinegar: adds acidity to the muffins, which reacts with the baking soda and allows for a better crumb and makes the muffins rise appropriately.
- 9. Vanilla Extract: adds a delicious hint of vanilla flavor and aroma.
Tips for making the best Pumpkin Spice Muffins Gluten Free and Vegan
- 1. Use Canned Pumpkin Puree: Opt for canned pumpkin puree as it’s consistent in texture and moisture content. This ensures reliable results every time you bake. Do not use pumpkin pie filling.
- 2. Don’t Overmix the Batter: Mix your ingredients until they’re just combined. Overmixing can lead to denser muffins, so a light hand is key.
- 3. Mind the Baking Time: Keep a close eye on your muffins as they bake. Oven temperatures vary, so test with a toothpick to ensure they’re perfectly cooked.
- 4. Experiment with Mix-Ins: Feel free to get creative with mix-ins like chocolate chips, chopped nuts, or raisins. These additions can take your muffins to the next level of deliciousness.
- 5. Do not overmix the streusel: leaving larger chunks will add more texture to the muffins, gently mix and press the crumbs between your fingers before placing them on top of the raw batter.
Pumpkin Spice Muffins Gluten Free and Vegan
Ingredients
Cinnamon Streusel:
- ¼ cup + 2 tbsp brown sugar or white sugar 75 g
- 1/2 cup gluten-free flour 1:1 substitution 63 g
- 1 tbsp ground cinnamon 6gr
- 1/4 cup vegan butter, melted. 57 g
Pumpkin Batter
- 1 cup all-purpose flour or gluten-free 1:1 baking flour 125 g
- 1/2 tbsp pumpkin spice blend 3 gr
- 3/4 tsp baking powder 4 gr
- 1/2 tsp baking soda 3 gr
- 1/2 cup pumpkin puree (not pumpkin pie filling) 130 g
- 1/3 cup organic granulated sugar 65 g
- 1/3 cup brown sugar 65 g
- 1/3 cup dairy-free yogurt 63 g
- 1/4 cup salted vegan butter, melted and cooled 57 g
- 1/2 tsp vanilla extract
- 1/2 tbsp apple cider vinegar
Optional Glaze Topping:
- 1/2 cup powdered sugar 60 g, more as needed
- 1/2 tbsp dairy-free milk more as needed
Instructions
For the Cinnamon Streusel:
- In a medium bowl, prepare the cinnamon crumble by whisking together the sugar, flour, and cinnamon. Use a fork to mix in the melted vegan butter until it resembles wet sand. Don’t overmix, you want large bits in there. Set aside.
For the Pumpkin Batter:
- Preheat the oven to 350F and line a muffin pan with muffin liners.
- In a large bowl, whisk together the wet ingredients and the sugars: pumpkin puree, dairy-free yogurt, melted vegan butter, vanilla, apple cider vinegar, brown sugar and granulated white sugar. Whisk until well combined.
- Add in the gluten-free flour, pumpkin spice blend, baking powder, and baking soda. Whisk until just combined with the wet ingredients. It is okay if the batter is still lumpy, mix until you see no more dry ingredients, but do not overmix.
- Pour the batter into the muffin liners. You can use an ice cream scoop (about ¼ cup) to fill each cavity easily or fill with a spoon until it is ⅔ full. Top with streusel bits leaving larger chunks on top (large chunks will add more texture!) and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and place in a wire rack. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the muffins are cooling, prepare the topping if using.
For the topping:
- Mix the dairy-free milk and the powdered sugar in a small bowl until well combined. Add more powdered sugar or milk depending on the consistency. The ideal consistency should be thick but it still flows out of the spoon. Pour glaze over the top of each muffin after they have cooled and let it set completely before storing.
Storage:
- Muffins can sit at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days.
