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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 Healthy 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 super-simple (make that 1-bowl, 3 minutes of preparation simple) 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 perfect little muffins can be grain-free, nut-free and vegan. It’s a wonder-flour, if ever there was one.

Like my zucchini 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, healthy omega-3 fatty acids).

Making them is a breeze. In a single bowl, combine chickpea flour, flaxseed meal, pumpkin pie spice, baking powder and salt. Add the  pumpkin, some water and vanilla, and then whisk or stir until the batter is completely smooth.

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

After a brief bake in a 350F oven, you 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 (completley) on a wire rack before digging in.

I predict you will make these muffins multiple times, so have fun experimenting with add-ins, if you like. My favorites are dried cranberries, and miniature dark chocolate chips. Yum.

Happy baking, all!

More Pumpkin Recipes to Love:

  1. Chickpea Flour Pumpkin Cookies {vegan, grain-free}
  2. Vegan Pumpkin Baked Oatmeal Cups
  3. Pumpkin Almond Flour Cookies {vegan, grain-free}
  4. Pumpkin Pie Protein Bars {vegan, no-bake}
  5. Chocolate Pumpkin Pudding Cups {vegan, grain-free}
  6. Vegan Pumpkin Almond Flour Biscotti {keto option}
  7. 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
  8. Vegan Pumpkin Hemp Heart Cheesecake {nut-free, no-bake}
Vegan Chickpea Flour Pumpkin Muffins {grain-free, oil-free}

Vegan Chickpea Flour Pumpkin Muffins {grain-free, oil-free}

Yield: 8 muffins
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes

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


  • 1 cup (120 g) chickpea flour (sifted, if lumpy)
  • 1/4 cup (36 g) coconut palm sugar
  • 3 tablespoons (21 g) flaxseed meal (or ground chia seeds)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (175 mL) canned, unsweetened pumpkin puree
  • 2/3 cup (150 mL) water
  • 1 and 1/2 teaspoons vanilla extract
  • Optional: 2 to 3 tablespoons pepitas (green pumpkin seeds)


  1. Preheat 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).
  2. In a large bowl, whisk the chickpea flour, coconut sugar, flaxseed meal, baking powder, pumpkin pie spice and salt, breaking up any and all lumps in the chickpea flour.
  3. Add the pumpkin, water and vanilla to chickpea mixture, stirring until well-blended.
  4. Divide batter evenly between the 8 prepared muffin cups (do not overfill, use all 8 cups). If desired, sprinkle tops with a few pepitas.
  5. 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


Storage: 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.

Tip: Pumpkin muffins tend to stick to the paper or foil liners. To prevent this, give the interiors of the liners a spritz of cooking spray (sides and bottom) before filling with batter

Sweetener Options: An equal amount of your favorite granular or liquid sweetener 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).

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 91Total Fat 1.7gSaturated Fat 0.3gCholesterol 0mgSodium 167mgCarbohydrates 16gFiber 3.3gSugar 8.3gProtein 3.7g

Did you make this recipe?

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Tuesday 26th of September 2023

Hi there. I have noticed for a lot of your recipies you can use maple syrup instead. How much would I use? The same measurement?


Wednesday 27th of September 2023

Hi Codi! Unless otherwise specified, yes, you can use the exact same amount of maple syrup for the sweetener in a given recipe.


Thursday 7th of September 2023

Hi Camilla, can I substitute the pumpkin purée with the smashed banana and thank you.


Thursday 21st of September 2023

Hi Janice,

Yes, that should work great.


Monday 24th of July 2023

I don’t have coconut sugar. Can these be made maple syrup?


Wednesday 26th of July 2023

Hi Sandra, Yes! That will work just fine :)


Tuesday 2nd of May 2023

I love your recipes! Thank you. Just a note that you left the baking powder out of the written instructions. I almost skipped it but fortunately didn't.


Wednesday 24th of May 2023

Thanks so much for the kind words, Krista! And an extra thank you for notifying me of my commission (glad you caught it in time for your batch). I have corrected my error, many thanks! :)


Sunday 17th of July 2022

Thank you so much for this recipe. I have an autoimmune disease that requires a very strict diet so I greatly appreciate these muffins that bring flavor to my day :)


Tuesday 19th of July 2022

You are so welcome, Michelle!

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