Gluten Free Pumpkin Muffins (Vegan)

Gluten Free Pumpkin Muffins.  Do you like pumpkin?  We eat it all year round.  My husband likes to take muffins to work and I usually make these muffins, but I only had a small amount of oat flour.

So I decided to tweak the recipe a bit and make these Healthy Pumpkin Muffins.  Not only are these healthy pumpkin muffins gluten free, but they also come with an extra boost of protein and fiber!


Gluten Free Pumpkin Muffins


I used 1 1/2 cups chickpea flour to make up for the oat flour I didn’t have.  Did you know that 1 1/2 cups chickpea flour contains about 31 grams of protein and 15 grams of fiber?

You can read the complete nutritional facts in this source.  It worked as a great replacement!

Looking for more pumpkin recipes?


Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Prep Time 5 min Cook Time 12 min Serves 12     adjust servings



  1. Preheat oven to 350.
  2. In one bowl , add all the dry ingredients.
  3. Mix the wet in another bowl .
  4. Add dry to wet and mix only until combined.
  5. Fold in the chips or raisins if you use them.
  6. Use a large cookie scoop to spoon batter into lined muffin pans .
  7. Bake for about 12-14 minutes, OR until a toothpick comes out clean.
  8. Let cool completely before removing from the baking pan and storing.


Recipe Notes

Keep these stored in the fridge. They should last 2 weeks that way and also up to 6 months if frozen. Enjoy!

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11 thoughts to “Gluten Free Pumpkin Muffins (Vegan)”

  1. Hi, I've noticed on a couple of the recipes that where the quantity should be there is an empty box instead, like in this recipe for the maple syrup. What does the box mean? Thanks! Barb
  2. Hi - I'm allergic to chickpeas and oats. Wondering what a good substitute might be for the chickpea flour. Could a person use quinoa flour as a substitute for the oats? Thanks! :)
    1. Can you do spelt flour? I have a similar recipe that calls for that.
    1. I'm not sure of another oil that will work since it needs to be an oil that can solidify. You may be able to use a few extra cashews in place of the oil, but the cheesecake may not firm up as nicely.

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