Vegan Chickpea Flour Pumpkin Muffins (Grain-free, Oil-free)

Grain-free, oil-free, nut-free and vegan chickpea flour pumpkin muffins made in one bowl! They are moist, tender, and fragrant with pumpkin pie spice.

A Nourishing New Take on Pumpkin Muffins

It was tough. Much as I wanted to share some pumpkin recipes, I forced myself to delay until Labor Day came and went.

I made it! Prepare for a full-tilt pumpkin launch, everyone :). I love pumpkin just that much.

First up? How about some especially-plain (make that 1-bowl, 3 minutes of preparation plain) pumpkin muffins!

Recipe Benefits

These muffins just happen to be:

* Vegan (no eggs, no dairy)

* Grain-Free

* Gluten-Free

* Oil-free

* Nut-free

* A mere 94 calories apiece

Most of all, they are delectable!

Grain-Free Egg-Free Muffins Made with Chickpea Flour

Chickpea flour is the answer to how these reliable little muffins can be grain-free, nut-free and vegan. It’s a wonder-flour, if ever there was one.

Like myzucchini chickpea flour muffins, this recipe is oil-free, yet still moist, tender, and rich with nutritious fats thanks to a combination of plenty of vegetables (in this case, pumpkin) and flaxseed meal (hello, nourishing omega-3 fatty acids).

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

* chickpea flour (sifted, if lumpy)

* coconut sugar (see recipe card for optons)

* flaxseed meal (or ground chia seeds)

* baking powder (certified gluten-free, as needed)

* pumpkin pie spice (or a combination of cinnamon, ginger, allspice, nutmeg and cloves)

* canned, unsweetened pumpkin puree

* vanilla extract

* Optional: pepitas (green pumpkin seeds)

You will also need some water (I use filtered tap water) and optional (but recommended) salt.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Making the muffins is a breeze.

Step One: Preheat the Oven & Prepare Muffin Tin

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note in recipe card).

Step Two: Make the Batter

In a large bowl, whisk the dry ingredients: the chickpea flour, coconut sugar, flaxseed meal, baking powder, pumpkin pie spice and salt, breaking up any and all lumps in the chickpea flour.

Add the wet ingredients: the pumpkin, water and vanilla extract, and then whisk or stir until the batter is completely smooth.

Step Three: Divide the Batter

Divide the batter between 8 lined cups of a standard muffin tin (they will be about 1/2 to 2/3 full). Be sure to use all 8 cups; the muffins will not rise properly if the cups are filled too full.

Another tip:I find that pumpkin muffins (of all varieties, not just grain-free, vegan ones) tend to stick to the paper or foil liners. My solution? Give the interiors of the liners a spritz of cooking spray (sides and bottom) before filling with batter. If you want the muffins 100% oil-free, skip this optional step.

Step Four: Sprinkle with Optional Pumpkin Seeds

If you like, add some crunch by sprinkling the tops with a few pepitas (green pumpkin seeds).

Step Five: Bake

Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Step Six: Cool the Vegan Pumpkin Muffins

Cool the muffins in the tin for 5 minutes, then remove to a cooling rack to cool completely.

You now have some seriously autumnal muffins for the day (or week) ahead!

You will want to grab and eat one immediately, but resist: let them cool (completely) on the wire rack before digging in.

Taste & Texture of the Muffins

The muffins are moist and satisfying, with a rich pumpkin flavor and a texture similar to baked goods made with all-purpose or whole wheat flour. They are wonderful for breakfasts, snacks and as a nourishing dessert.

Optional Add Ins

Have fun experimenting with add ins, if you like. For example, chopped dried fruits (e.g., dried cranberries, raisins, or cherries), dark chocolate chips, or chopped nuts or seeds (e.g., pecans, walnuts, green pumpkin seeds).

FAQ

How should I store the muffins?Store the completely cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

How can I prevent the muffins from sticking to the liners?Give the interiors of the liners a spritz of cooking spray (sides and bottom) before filling with batter.

Can I make the muffins into a loaf of vegan pumpkin bread?No. It will not rise properly. This recipe needs to be baked in small portions.

Substitutions and Tips

Sweetener Options:An equal amount of your go-to granular sweetener (e.g., brown sugar) or liquid sweetener (e.g., maple syrup, agave nectar) can be used in place of the coconut sugar. If using a liquid sweetener, decrease the total amount of water to 1/4 cup (60 mL).

Non-dairy milk in place of water:You are welcome to replace the water with the non-daiery milk of your choice (for example, oat milk, soy milk, or almond milk).

Chickpea flour options:This recipe is designed to work with chickpea flour. I cannot recommend any direct substitutions, although oat flour may work (I have not tested it).

More Pumpkin Recipes to Love:

• Chickpea Flour Pumpkin Cookies {vegan, grain-free}
• Vegan Pumpkin Baked Oatmeal Cups
• Pumpkin Almond Flour Cookies {vegan, grain-free}
• Pumpkin Pie Protein Bars {vegan, no-bake}
• Chocolate Pumpkin Pudding Cups {vegan, grain-free}
• Vegan Pumpkin Almond Flour Biscotti {keto option}
• 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
• Vegan Pumpkin Hemp Heart Cheesecake {nut-free, no-bake}