Vegan Coconut Flour Pumpkin Muffins (Grain free, Oil free)

vegan coconut flour pumpkin muffins on a cooling rack

4.67 from 6 votes

Vegan Coconut Flour Pumpkin Muffins (Grain free, Oil free)

Learn how to make vegan coconut flour pumpkin muffins (no eggs!). The sweet, lightly-spiced muffins are oil-free, gluten-free, grain-free & perfect for fall and winter baking.

Prep Time5

Cook Time30

Total Time35

Course: Muffins

Cuisine: American

Keyword: coconut flour, egg-free coconut flour muffins, grain free vegan muffins, oil-free pumpkin muffins, plant based oil-free baking, pumpkin, vegan coconut flour muffins, vegan oil-free gluten-free muffins, vegan oil-free gluten-free pumpkin muffins, vegan pumpkin muffins, wfpb, wfpb muffins, wfpbno, wfpbno muffins

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1.33 cups warm water (I use filtered tap water)
1/2 cup chickpea flour
1/2 cup unsweetened pumpkin puree
1/2 cup coconut sugar (see notes for options)
1/3 cup coconut flour
2.5 teaspoons baking powder (certified GF, as needed)
1 tablespoon whole psyllium husks (see notes for options)
2 teaspoons pumpkin pie spice (see notes for spices variations)
Optional: 1/4 to 1/2 teaspoon salt (but recommended)

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.
In a large mixing bowl, whisk the warm water with the chickpea flour, pumpkin and coconut sugar until completely smooth, breaking up any lumps in the chickpea flour.
Add the coconut flour, psyllium husks, pumpkin pie spice, baking power and salt to the bowl with the wet ingredients. Mix until completely combined into a smooth, thick batter.
Divide the coconut flour pumpkin muffin batter between the prepared nine lined cups of the prepared muffin tin.
Bake the muffins in the preheated oven for 25 to 30 minutes until the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached. (Note: the muffins do not have much rise).
Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack

Video

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Psyllium Husks Option: You can use an equal weight of psyllium powder, which is about 1 teaspoon (5 grams).

Coconut Sugar Options: Use an equal amount (more, or less, according to your preferences) of brown sugar or granulated sugar in place of the coconut sugar. You can replace with an equal amount of liquid sweetener (e.g., maple syrup, agave nectar), too. If using a liquid sweetener, reduce the total amount of warm water used to 1.25 cups.

Variations

- Spices: Replace the pumpkin pie spice with the the spice, or combination of spices, you prefer. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (do not add more than 2 teaspoons of spices in total).

- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.

- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs.

- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds (toasted, or raw), such as walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seed kernels.

- Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest.

Nutrition