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).

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• chickpea flour (sifted, if lumpy)
• coconut sugar
• flaxseed meal (or ground chia seeds)
• baking powder (certified gluten-free, as needed)
• pumpkin pie spice
• 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

Making the muffins is a breeze.

Combine the Wet and Dry Ingredients

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 chickpea flour, coconut sugar, flaxseed meal, baking powder, pumpkin pie spice and salt, breaking up any and all lumps in the chickpea flour.

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.

Add the pumpkin, water and vanilla to chickpea mixture, stirring until well-blended.

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 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.

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}