Gluten-Free Vegan Pumpkin Muffins

I wrote this recipe with the intention of making pumpkin bread, but when the batter hardly came to halfway up the bread pan (and knowing vegan bread doesn’t really rise), I called an audible and divided the batter into muffin tins instead. They came out beautifully! It was also my first time baking with aquafaba, and I could tell a positive difference in moisture and texture, which can be tricky with gluten-free vegan baked goods.

I love the taste of quinoa flour, but feel free to use another (or a combination of other) gluten-free flour(s) of choice. These also are not super sweet, making them even more blood sugar balancing with the natural sweetness and spices shining through.

Gluten-Free Vegan Pumpkin Muffins

Gluten-free, Dairy-free, Egg-free, Soy-free

Makes 9-10 muffins / Prep time: 20 minutes / Cook time: 18-20 minutes

Equipment: Muffin tin, Hand-mixer or Stand-up mixer

1 1/2 cups quinoa flour

1/2 cup coconut sugar

1/4 cup almond flour

2 tablespoons tapioca flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 cup pure pumpkin puree

1/2 cup almond milk

1 teaspoon apple cider vinegar

1 teaspoon vanilla

1/3 cup aquafaba

Pepitas (pumpkin seeds) for sprinkling on top if desired

1. Preheat the oven to 350°F. Line a muffin tin with muffin liners.

2. Make the aquafaba (see this post for a guide!). Set aside.

3. In a large mixing bowl or stand-up mixer, combine the quinoa flour, coconut sugar, almond flour, tapioca flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Stir to combine.

 4.. In a separate medium bowl, combine the pure pumpkin puree, almond milk, apple cider vinegar and vanilla. Whisk until blended and creamy.  

5. Pour the wet ingredients into the flour mixture and beat until a batter is formed. Add 1/3 cup of the aquafaba and beat again. Spoon the batter into the muffin liners, filling about two-thirds to three-fourths of the way. Sprinkle pepitas if using. Bake for 18-20 minutes or until tops are golden brown and toothpick comes out clean. Allow muffins to slightly cool (about 5 minutes) before transferring them to a wire rack to cool completely. 

Storage: Store the muffins an air-tight container or loosely covered with tin foil at room temperature for up to 2 days, or wrap individual plain muffins (not iced) tightly in plastic wrap for a storage up to 4 days. Any leftover aquafaba will stay good in an air-tight container in the refrigerator for up to 5 days.