Gluten-Free Vegan Pumpkin Muffins made with Oat Flour


This simple and delicious recipe for gluten-free vegan pumpkin muffins is adapted from Sophie-Safe Cooking by Emily Hendrix. It’s a food allergy friendly cookbook for families, that uses basic ingredients, and focuses heavily on using oat flour as a wheat flour substitute.

Gluten-Free Vegan Pumpkin Muffins Recipe made with Oat Flour - top allergen-free treat that's gum-free, easy, versatile, and uses simple ingredients!

Gluten-Free Vegan Pumpkin Muffins made with Oat Flour

Because they’re made with oat flour and no other flours, starches, or gums, these gluten-free vegan pumpkin muffins have a seamless taste, but are a touch crumbly. Fortunately, we didn’t mind!

Having already made this recipe numerous times, I recommend making just 12 muffins for preteens to adults, and adding ½ cup of raisins to get the most of the pumpkin and spice flavor. I also experimented (successfully!) with evaporated cane juice (sucanat) in place of the white sugar (1:1).  Luckily, Emily’s recipes are extremely versatile.

If you don’t have any oat flour on hand, have no fear! You can grind your own in a blender, food processor, or spice grinder. Just toss some oats in, and blend for 30 seconds or so. Oats easily grind into a powder.

Gluten-Free Vegan Pumpkin Muffins Recipe made with Oat Flour - top allergen-free treat that's gum-free, easy, versatile, and uses simple ingredients!

Special Diet Notes: Gluten-Free Vegan Pumpkin Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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