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Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 8 muffins 1x


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. Preheat oven to 350F (175C). 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, 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).

  • Category: Bread, Muffin
  • Method: Baking


  • Serving Size: 1 muffin
  • Calories: 91
  • Sugar: 8.3 g
  • Sodium: 167 mg
  • Fat: 1.7 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 16 g
  • Fiber: 3.3 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg