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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.
Table of Contents
- A Healthy New Take on Pumpkin Muffins
- Recipe Benefits
- Grain-Free Egg-Free Muffins Made with Chickpea Flour
- Ingredients
- Step by Step Directions
- Step One: Preheat the Oven & Prepare Muffin Tin
- Step Two: Make the Batter
- Step Three: Divide the Batter
- Step Four: Sprinkle with Optional Pumpkin Seeds
- Step Five: Bake
- Step Six: Cool the Vegan Pumpkin Muffins
- Taste & Texture of the Muffins
- Optional Add Ins
- FAQ
- Substitutions and Tips
- More Pumpkin Recipes to Love:
- Vegan Chickpea Flour Pumpkin Muffins {grain-free, oil-free} Recipe
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. Toggle between US Customary (volume) and Metric (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
* 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 directions 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 delicious, 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 healthy 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 favorite 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}
Vegan Chickpea Flour Pumpkin Muffins {grain-free, oil-free}
Equipment
- 1 standard size muffin tin
Ingredients
- 1 cup chickpea flour , (sifted, if lumpy)
- 1/4 cup coconut sugar, (see notes for options)
- 3 tablespoons flaxseed meal , (or ground chia seeds)
- 1.5 teaspoons baking powder, (certified GF, as needed)
- 1.5 teaspoons pumpkin pie spice, (or ground cinnamon)
- 1/4 teaspoon salt
- 3/4 cup canned, unsweetened pumpkin puree
- 2/3 cup water
- 1.5 teaspoons vanilla extract
- Optional: 2 to 3 tablespoons pepitas, (green pumpkin seeds)
Instructions
- 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).
- 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.
- Add the pumpkin, water and vanilla to chickpea mixture, stirring until well-blended.
- Divide batter evenly between the 8 prepared muffin cups (do not overfill, use all 8 cups). If desired, sprinkle tops with a few pepitas.
- 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
- Cool the muffins in the muffin tin for 5 minutes before removing. Cool completely on a wire cooling rack.
Hello Camilla, would whole date powder work for the sweetener as well? Thanks for the help.
Hi Ume! I think that would work really well 🙂
Can it be made with eggs?
hi Julia,
Are you simply wanting to add eggs? You could add a large egg and reduce the added water to 1 cup. Let me know if you meant something else.
Just made these. Delicious. You are my go-to when I need a recipe for something simple, creative, nutritious and yummy. Thank you!
Thanks a million, Rebecca. So glad you like the pumpkin muffns!
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?
Hi Codi! Unless otherwise specified, yes, you can use the exact same amount of maple syrup for the sweetener in a given recipe.
Hi Camilla, can I substitute the pumpkin purée with the smashed banana and thank you.
Hi Janice,
Yes, that should work great.
I don’t have coconut sugar. Can these be made maple syrup?
Hi Sandra, Yes! That will work just fine 🙂
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.
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! 🙂
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 🙂
You are so welcome, Michelle!
These are great! Moist and delicious! I didn’t have pumpkin so used butternut squash. Added chocolate chips and pecans! My new go to muffin recipe!
Yay, I am so glad they were a success, Victoria!
Made these today and kids and I enjoyed them. They’re super easy to make. You don’t taste the chickpea as you often do when using the flour for other baked goods but I also added an extra half teaspoon of vanilla extract and a tablespoon of molasses. Kids liked them straight out of the oven but I liked them after they cooled. I’d make them again, maybe tomorrow even!
That’s fantastic, Dee! So glad the kids enjoyed them, too 🙂 xo
Can I make this recipe in a pan? If yes, what size is suitable?
This should work well in a 9-inch square baking pan (or a 9 or 10 inch round pan) (bake 10 minutes longer to start). A loaf pan will be less successful (it will not rise as well when the batter is too deep)
Came out great, thanks
Excellent, Hana!
Made on a whim after finding a can of forgotten pumpkin in the cupboard. Added some mini chips and a few dried cranberries (also found in the cupboard 😉 LOVE them, even though it’s not pumpkin season. Thank, going to enjoy for breakfast in days to come
I eat pumpkin year-round, too, Nikki! Glad you gave these a try and liked them!
Thanks for such an easy muffin recipe Camilla‼️ Your vegan & grain free recipes are exactly what I’m interested in preparing in my kitchen‼️ Plus, I like to share my homemade recipes with SAD eaters who won’t turn their noses away cause they DO TASTE DELISH‼️I doubled this recipe & added chocolate chips & walnuts pieces‼️ Yummy 😋
Yum, sounds perfect Sherryl!!! Hee hee, we are on the same page about foisting (secretly) nutritious baked goods on unsuspecting SAD eaters 🙂
These were good! More moist than I expected (a good thing!) based on my limited experience with chickpea flour. I thought they would be more dense, but they were truly soft and muffiny. I didn’t have cupcake wrappers, so I just used cooking spray in my muffin tins and had no problems. After tasting the batter, I DID add an extra tablespoon of coconut sugar, as I’m still getting used to the taste of chickpea flour. My muffins were on the short/small side, so I like to eat 2 for a substantial snack. Good recipe – I will make again!
Thanks, Katie!
Made these for a hiking trip. Really awesome & great easy wnergy. I made some with dark chocolate chips– my new guilt free dessert!! You rock, Camilla!