I’m excited to share this cozy fall-inspired muffin recipe that I recently made: moist, fluffy, and packed with warm pumpkin-spice flavour. These are naturally vegan and gluten-free — perfect for when I want something indulgent yet wholesome.
Why You’ll Love This Recipe
I absolutely love how these muffins turn out:
They deliver bakery-level flavour with warm pumpkin spices, melty vegan chocolate chips and a tender crumb.
Despite being vegan and gluten-free, they’re still delightfully soft and light — no eggs or dairy required.
The ingredient list is more wholesome than typical muffins: oat flour, pumpkin puree, maple syrup, coconut sugar.
It’s essentially a one-bowl recipe: less mess, fewer steps.
They fit multiple occasions — breakfast, snack, dessert — and work beautifully with both vegan and gluten-free diets.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) Wet ingredients:
1 cup pumpkin puree
½ cup coconut sugar
⅓ cup maple syrup
⅓ cup non-dairy milk
¼ cup melted coconut oil
1½ tsp vanilla extract
1 tsp apple cider vinegar
Dry ingredients:
1¾ cups oat flour (use certified gluten-free if needed)
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup vegan chocolate chips (plus extra for topping)
Directions
Preheat the oven to 350 °F (≈ 175 °C) and grease or line a muffin pan.
In a large bowl, whisk together the pumpkin puree, coconut sugar, non-dairy milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
Add the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt; stir until just combined. Fold in the vegan chocolate chips.
Divide the batter evenly among the muffin cups and sprinkle extra chocolate chips on top if you like.
Bake for about 23-25 minutes (or until a toothpick comes out clean with maybe a few crumbs) then let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Fold in chopped nuts (like walnuts or pecans) for extra texture.
Omit the chocolate chips for a simpler muffin, or substitute with dried cranberries or raisins.
If you don’t have pumpkin pie spice, you can make your own: combine 1 tsp cinnamon + ½ tsp each nutmeg, cloves, ginger, allspice.
For mini muffins: reduce bake time by ~5-8 minutes and use a smaller muffin tin.
To make them oil-free, you could try replacing the coconut oil with applesauce or additional pumpkin puree (texture may vary).
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for 3-4 days. For longer storage, freeze them (sealed) for up to 3 months.
To reheat: warm a muffin in the microwave for ~10 seconds so the chocolate chips get melty again — it takes them to a next level.
FAQs
How do I know if the muffins are done?
I insert a toothpick into the centre of one muffin. If it comes out clean or with a few moist crumbs (not raw batter), they’re done. The tops should spring back slightly when touched.
Can I use a different flour instead of oat flour?
This recipe is designed for oat flour (and uses the gluten-free version if needed). Substituting other flours may change texture and rise significantly. If you try a swap, results may vary.
Can I leave out the chocolate chips?
Yes — you absolutely can. The pumpkin + spice flavour is already delightful without them. But I personally love the melty chocolate chips — they elevate things.
What non-dairy milk works best?
Any unsweetened plant-based milk will work (oat, soy, almond, cashew) — choose one that you like the flavour of.
Can these muffins be made ahead for a gathering?
Yes — you can make them ahead and keep them at room temperature for a day or two or refrigerate/freeze for longer. Just re-warm gently before serving to get that fresh-out-of-the-oven feel.
Conclusion
I really enjoyed making and eating these muffins. They hit that sweet spot where something feels a little indulgent but the ingredients are still thoughtful and modern. Whether I’m baking for a weekday breakfast, a snack, or a dessert treat, these work beautifully. I hope I’ve inspired you to make them and that you enjoy them as much as I did.
Moist, fluffy pumpkin‑spice muffins made vegan and gluten‑free with oat flour, maple syrup, and melty vegan chocolate chips—perfect for a cozy breakfast or snack.
Ingredients
1 cup pumpkin puree
½ cup coconut sugar
⅓ cup maple syrup
⅓ cup non‑dairy milk
¼ cup melted coconut oil
1½ tsp vanilla extract
1 tsp apple cider vinegar
1¾ cups oat flour (certified gluten‑free if needed)
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup vegan chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350 °F (≈ 175 °C) and grease or line a 12‑cup muffin pan.
In a large bowl, whisk together pumpkin puree, coconut sugar, maple syrup, non‑dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar.
Add oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir just until combined.
Fold in vegan chocolate chips.
Divide batter evenly among the muffin cups and sprinkle extra chocolate chips on top if desired.
Bake for about 23‑25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Add chopped walnuts or pecans for extra crunch.
Use dried cranberries or raisins instead of chocolate chips for a fruitier version.
If you don’t have pumpkin pie spice, use 1 tsp cinnamon + ½ tsp each nutmeg, ginger, and allspice.
To make mini muffins, use a smaller muffin tin and reduce bake time by about 5–8 minutes.
For oil‑free version, try replacing the coconut oil with additional pumpkin puree or applesauce (texture may vary).
