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

4.95 from 55 votes

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

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.

Prep Time10

Cook Time23

Total Time33

Course: Grain-Free Vegan Muffins, Muffins

Cuisine: American

Keyword: chickpea flour, muffins, pumpkin puree, vegan oil-free baking, wfpb, wfpb baking, wfpbno

Servings: muffins

Author: Camilla

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)

US Customary - Metric

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.

Notes

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, spritz the bottom and side of the liners with cooking spray before filling with the 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