Gluten-Free Vegan Pumpkin Muffins
Prep time
Cook time
Total time
This recipe makes kid-sized muffins. For teens and adults, divide the batter between 12 muffin cups, and bake until it passes the toothpick test - which might be a few more minutes.
Recipe type: Bread
Cuisine: American
Serves: 18 small muffins
  • 2⅔ cups oat flour (certified gluten-free, if needed)
  • 1 cup sugar or evaporated cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups pumpkin puree
  • ½ cup dairy-free milk beverage
  • 3 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • ½ cup raisins (optional)
  1. Preheat your oven to 350ºF.
  2. In a large bowl, whisk together the oat flour, sugar, baking powder, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. Add the pumpkin, milk beverage, oil, and vinegar, and mix well. Fold in the raisins, if using.
  4. Spoon the batter into 18 silicone or lined muffin cups.
  5. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Recipe by Go Dairy Free at