Pumpkin Spice Muffins (GF/V) Recipe
Moist, warmly-spiced pumpkin muffins with a tender crumb and crunchy streusel topping that perfectly capture autumn's essence in a gluten-free, vegan-friendly treat.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g gluten-free flour blend</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">2 tsp baking powder (gluten-free)</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp pumpkin pie spice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">250g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">80ml plant-based milk (oat, almond or soy)</li><li class="ingredients-single-item">80ml maple syrup</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">60g gluten-free flour blend</li><li class="ingredients-single-item">45g brown sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">45g cold vegan butter, cubed</li><li class="ingredients-single-item">40g pumpkin seeds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop or large cookie scoop</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners, or lightly grease with oil if you prefer not to use liners. Position the oven rack in the middle position for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. Make sure to break up any lumps in the brown sugar for even sweetness throughout your muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, thoroughly mix the pumpkin puree, plant milk, maple syrup, vegetable oil, apple cider vinegar, and vanilla extract. The acid from the apple cider vinegar will react with the baking soda to help the muffins rise properly despite having no eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. The batter will be thick and may look slightly lumpy, which is perfect - overmixing develops gluten and results in tough muffins, so resist the urge to stir until smooth!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make the streusel topping by combining the gluten-free flour, brown sugar, cinnamon, and salt in a small bowl. Add the cold cubed vegan butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the pumpkin seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This ensures proper rising and those beautiful domed tops we're looking for.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Generously sprinkle the streusel topping over each muffin, gently pressing it into the batter slightly so it sticks during baking but still maintains its crumbly texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Look for golden tops and slightly cracked surfaces – visual cues that they're perfectly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the pan for 5 minutes – this brief rest helps them set up and makes removal easier. Then transfer them to a wire rack to cool completely. If you try to remove them too quickly, the still-hot muffins may break apart.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your pumpkin spice muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat frozen muffins, simply microwave for 20-30 seconds or warm in a 160°C (320°F) oven for 5-7 minutes until heated through.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute the gluten-free flour with regular flour if I don't need a gluten-free recipe?
Yes, you can use regular all-purpose flour in equal measurement if you don't need the muffins to be gluten-free. The texture might be slightly different, but the recipe will still work well. No other adjustments are necessary for this simple swap.
How do I know when my pumpkin muffins are perfectly baked?
Your muffins are perfectly baked when they have golden, slightly cracked tops and a toothpick inserted in the centre comes out clean or with just a few moist crumbs. They should spring back lightly when touched and have risen with a nice dome shape.
What can I use instead of maple syrup in these vegan muffins?
You can substitute maple syrup with agave nectar, coconut nectar, date syrup, or apple honey for similar results. Brown rice syrup works too, though it's less sweet. For a non-vegan option, regular honey can be used, maintaining the same measurement for proper moisture.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
