Do you prefer canned pumpkin or fresh pumpkin? I enjoy both but for this Easy Pumpkin Muffin Recipe, can pumpkin is the winner! Made with can pumpkin, brown sugar, and gluten-free flour, these Easy Pumpkin Muffins are not only sweet but gluten-free and healthy! Perfect for a Fall breakfast or Halloween dessert!
This post contains affiliate links. All opinions are 100% my own. Read full affiliate disclaimer here.
These Easy Pumpkin Muffins were supposed to be “easy pumpkin cookies.” However, my ratios were totally off and I ended up with pumpkin muffins instead. But I am so glad I did! These pumpkin muffins are moist, filled with yummy pumpkin spice, and they are gluten-free!
Canned Pumpkin Muffins
Using canned pumpkin is what makes this recipe super easy. Now there is a difference between can pumpkin and canned pumpkin pie filling. Canned pumpkin pie filling (not used in this recipe), is flavored with sugar and pumpkin spice. Canned pumpkin is unflavored cooked pumpkin that has been pureed. While I love fresh pumpkin, time is sometimes an issue. Using canned pumpkin allows these Pumpkin Muffins to still be made from scratch, but less time-consuming.
Why this recipe works?
- “Pumpkin Spice and Everything nice!” I talked in my Pumpkin Smoothie recipe how I was not always open to trying pumpkin spice but now since I have I want to use it all the time! Pumpkin spice has such a unique flavor and these muffins really help those flavors shine through,
- Brown Sugar. You can use any sweetener you desire for the Easy Pumpkin Muffins, but I find that brown sugar and maple syrup pears the best with sweet pumpkin dishes.
- A Touch of Lemon. These pumpkin muffins are sweet but I decided to brighten them up with a bit of citrus. the flavor combinations are AMAZING!
How to make pumpkin muffins: (READ FULL RECIPE CARD BELOW FOR FULL INSTRUCTIONS)
Take your wet ingredients; canned pumpkin, oil, flax egg, and vanilla extract and mix well. Then add those wet ingredients to your dry ingredients; your all-purpose gluten-free flour, almond flour, xanthan gum, and baking powder. Mix well and add to your baking pan. Bake until they rise and serve.
Vegan With Curves Star Ingredient
Canned pumpkin is the Vegan With Curves star of this dish! Pumpkin is high in Vitamin A (beta-carotene) hence it’s orange color. It’s also high in Vitamin C which is essential for building muscle. When working out your muscles produce what is known as lactic acid which causes muscle fatigue and muscle soreness. Vitamin C helps flush lactic acid out of your muscles. So load up on those pumpkin ladies!
This is the perfect Fall breakfast, especially for Halloween! Enjoy!
Appliances and main ingredient(s) used in this recipe:
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? LEAVE A COMMENT BELOW, RATE IT, and PIN IT! Also, tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
Easy Pumpkin Muffin Recipe
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons filtered water
- 1 1/2 cup all purpose gluten free flour
- 1/2 cup almond flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon pumpkin spice
- 1/2 cup organic brown sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 3/4 cup melted coconut oil
- 1/2 teaspoon apple cider vinegar
- 1/2 cup plant-based milk
- 1/4 teaspoon lemon juice
Instructions
-
Preheat oven to 350 degrees Farhehient.
-
Grab a small bowl and make your flaxseed egg by adding 1 tablespoon and 3 tablespoons of water to a bowl. Mix well until fully combined. The mixture will thicken up until a gel-like consistency. Set aside.
-
Grab a large mixing bowl and add you all purpose gluten free flour, almond flour, xanthan gum, pumpkin spice, and brown sugar. Mix well.
-
In a separate bowl mix together your wet ingredients; your pumpkin puree, vanilla extract, coconut oil, apple cider vinegar, plant-based milk, lemon juice, and flaxseed egg. Mix together until fully combined,
-
Add your wet ingredients to your dry ingredients and mix until fully combined. DO NOT OVER MIX to prevent a dense cupcake.
-
Lightly grease your muffin tin cups with oil and transfer the mixture between 8 muffin cups.
-
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean. Best serve when fresh but will keep in the fridge for a few days and they also freeze really well! Enjoy alone or with some Crockpot Apple Butter. Enjoy!
Recipe Notes
- Depending on how much you like pumpkin spice you can add more or less.
- Not a fan of pumpkin?
- No problem...use sweet potatoes instead! Taste really well with Crockpot Apple Butter!
- Xanthan gum is a carbohydrate created through fermentation. A strain of bacteria, called "Xanthomonas campetris", is added to the sugar to create a slimy substance, which works as a colorless and tasteless thickener and stabilizer. It works wonders in gluten-free vegan baking. If you have a hard time finding this ingredient, or just feel uncomfortable with the ingredient you can either try this recipe without it (relying on the apple cider vinegar and flaxseed egg) or use a gluten-based flour like spelt flour or whole wheat flour instead of almond and gluten-free flour.
Equipment used for photos:
For more tips on improving your food photography check out the Food Photography Tools Page.
© VEGAN WITH CURVES. UNLESS NOTED OTHERWISE, ALL IMAGES, RECIPES, & CONTENT ARE COPYRIGHT PROTECTED AND REGISTERED WITH THE U.S. COPYRIGHT OFFICE. MY IMAGES AND WRITTEN CONTENT ARE NOT TO BE USED WITHOUT PRIOR PERMISSION. IF YOU WANT TO REPUBLISH A RECIPE, PLEASE RE-WRITE THE RECIPE IN YOUR OWN WORDS, OR LINK BACK TO THE ORIGINAL POST FOR THE RECIPE. WHEN SHARING CONTENT FROM AN ARTICLE PLEASE LINK BACK TO THE ORIGINAL BLOG POST.
Leave a Reply