One Bowl Pumpkin Muffins | Vegan + Gluten-Free

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They’re great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free.

Happy Fall, friends! While I do enjoy those long Summer days, Fall is my favorite season by far. Misty mornings, changing leaves, and cozy sweaters? Yes, please. 

Oh yeah – and I’m a total sucker for cozy food. Especially when it’s made with good-for-you ingredients and warm, fragrant spices. So today I’m welcoming the change of seasons with my take on a classic Fall treat – Pumpkin Muffins!

pumpkin muffin on grey plate with bite taken out of it

These muffins are similar to my Vegan Pumpkin Bread, but I’ve given them a bit of an upgrade for an even better moist and fluffy texture. They’re still gluten & refined-sugar free, but they definitely don’t lack in the taste and flavor departments. Plus, you probably already have all of the ingredients in your pantry!  

That is, if you’re the #basic Fall lover (like me) and stocked up on pumpkin puree as soon as the temperatures started to drop. Anyways, let’s get on to muffin making…

First mix the wet ingredients together, then fold in the dry.

pumpkin muffin batter in glass bowl with walnuts sprinkled on top

Dish-washing haters, rejoice. Not only are these muffins delicious, but you only need one bowl to make them! Simply mix the wet ingredients together until they form a thick and even consistency, then fold in the dry ingredients.

A note on ingredients: I tried to keep things as budget-friendly and accessible as possible, without sacrificing texture or taste. These muffins get their magical moisture and rise thanks to the combination of:

  • Pumpkin Puree: because, duh. Pumpkin puree gives these muffins a delightful fluffiness and moisture without adding too much sweetness. Just make sure to buy the plain canned puree, not Pumpkin Pie mix.
  • Nut or Seed Butter: to keep these muffins oil-free, but still add some creaminess. I like to use either runny Almond Butter or Peanut Butter for these muffins, but you could also use Tahini or melted Coconut Butter if you have an allergy
  • Oat Flour: I love oat flour for gluten-free baking because it’s cheap, easy to make, and gives baked goods the perfect balance of fluffiness and chew. You can purchase it at the store, but prefer to make mine at home – just blend your oats in a blender for 45-60 seconds, until they form a fine flour.

Transfer the batter to a greased or lined muffin tin, then bake until golden.

unbaked pumpkin muffins in muffin tinbaked pumpkin muffins in muffin tin

This recipe makes about 12 large muffins – I used 1/2 cup of batter per each liner. Oh, and before I forget, feel free to add in your favorite muffin mix-ins as you please! I went with some chopped walnuts for these recipe photos, but these Pumpkin Muffins are equally as scrumptious with chocolate chips, pumpkin seeds, or pecans!

Bake the muffins in the middle rack of a 350F oven for 30-32 minutes, then remove and gawk at how gorgeous they look.

Let cool completely, then enjoy! 

baked pumpkin muffins on black wire cooling rack

Ok, yes. You can totally take a warm, fluffy, and steamy muffin straight out of the tin and (carefully) enjoy. However, it’s best to let these Pumpkin Muffins cool completely on a baking rack before enjoying. This is because their crumb structure (aka fluff) is still developing as they cool – so if you eat them early, they won’t have as much rise.

I’ve been enjoying these wholesome muffins for breakfast alongside morning coffee, as well as straight-up for an afternoon treat. They’re also a wonderful dessert option…especially if you top them with an extra slather of nut butter. These muffins will last at room temperature for 4 to 5 days, but you can also freeze them for up to 1 month and defrost as desired.

Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They're great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free. #vegan #plantbased #pumpkinmuffins #glutenfree #oilfree |

If you’re looking for more vegan and gluten-free muffin recipes, you’ll also love these Apple Cinnamon Muffins and these Carrot Cake Muffins!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


One Bowl Pumpkin Muffins

Fluffy and moist, these One Bowl Pumpkin Muffins are the perfect Fall treat! They’re great for breakfast *or* dessert and are vegan, gluten-free, and refined-sugar free.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakast
  • Method: Oven
  • Cuisine: American


  • 1 15 ounce (425 g) can pumpkin puree (not pumpkin pie mix)
  • 1 cup (235 ml) non-dairy milk
  • 1 cup (163 g) coconut sugar
  • ¼ cup (70 g) nut or seed butter
  • 1 teaspoon vanilla extract
  • 2½ cups (250 g) quick or rolled oats, blended into a fine flour*
  • 1 tablespoon Pumpkin Pie Spice blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • 1 cup (~110 g) chopped walnuts or chocolate chips, divided 
  • Juice of ½ lemon (or 1 tablespoon apple cider vinegar)


  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.
  2. Mix the batter: add the pumpkin puree, milk, coconut sugar, nut butter, and vanilla extract together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, pumpkin pie spice, and salt to the bowl, then mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter along with the lemon juice, stirring until evenly combined.
  3. Bake: moving quickly, fill each muffin liner with 1/2 cup of batter and sprinkle the remaining 1/4 cup of nuts or chocolate on top. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 2 to 3 minutes before transferring to a baking rack. Let cool completely.
  4. Storage: these muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.


  • Substitutions: Coconut sugar can be replaced with brown sugar or another granulated sweetener. You can use any nut or seed butter for this recipe, though I prefer Almond Butter or Peanut Butter. I have not tested this recipe with any other flours.
  • Oat Flour: to make oat flour, add the oats to a high-speed blender and process for 45 to 60 seconds, until a fine, fluffy flour forms.
  • Pumpkin Pie Spice: you can use a store-bought blend for this recipe, or make your own!

Keywords: healthy pumpkin muffins, vegan pumpkin muffins, gluten free pumpkin muffins, pumpkin spice muffins, oil free pumpkin muffins, oat flour pumpkin muffins, one bowl pumpkin muffins

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. One of my favorite recipes. I use brown sugar instead of coconut sugar and only about 3/4 cup.

    But please update the instructions! It lists baking soda in the ingredients but skips telling people to add it in the directions. Otherwise they won’t rise properly. Thanks

  2. I have made these too many times to count. I start making them in the fall and continue to make them all winter. Our favorite muffins.

  3. These are great muffins! Delicious! I would love to see the nutritional facts added to your recipes. This would be super helpful! Thank you!

  4. Super delicious and a wonderful replacement for a pumpkin bar recipe I’d veganized myself. This is much more whole-foody and can be served to everyone so that’s a major plus!

    They also work perfectly in a mini muffin tin if anyone wanted to know! Reduced the time and they were delectably bite-sized!

  5. I’ve been wanting to make these muffins forever and I finally did… and boy am I so happy! Most gf/vegan muffins are super gummy on the inside but these ones came out super fluffy and light. I added the walnuts, vegan chocolate chips and then pumpkin seeds on top and it’s just so bomb. The recipe made about 15 muffins for me and in the oven for 35 mins. Gonna make these every weekend!

  6. The best vegan muffins I have ever made!! Plus an incredible bonus that they were made with blended oats instead of flour. I will 100% be trying out some more muffins varieties from your site 🙂

  7. Hello,
    This recipe is amazing! Thank you!

    How would you go about doubling this recipe? Also how would cooking times and oven temp change?

    Thank you,
    Jenna C

    1. If you have two 12-muffin tins then all you need to do is quickly fill each tin and bake for roughly the same amount of time and at the same temperature. Use a toothpick to test if the centers are done at the normal time. If they need longer, add another 5 minutes.

  8. Super tasty with a satisfying dense texture! I skipped the chocolate chips and used monk sugar instead of coconut sugar. sprinkled with pumpkins seeds instead of nuts. One of my fav recipes! While family loves them-thank you! All your recipe all seem to work and taste great! Wish u would whip up a delicious gluten-free rhubarb muffin recipe 🙂

  9. Hey Caitlin, if we are using a smaller muffin tray of 12 would it be the same amount of time and also filled to the middle??

    Thank you!!

    1. Filling to about half or a hair over half should still apply. As for cook time, it may need to be slightly shorter. I would check it at about the 20 minute mark, doing the toothpick test, and gauge it from there.

  10. I accidentally made a flax egg thinking that it was needed and threw it in there anyways, the pumpkin muffins turned out great as far as the texture and consistency but I found mine not to have very much flavor wanting to add additional items in next time! I think it’s a great base for any flavor muffin really because I didn’t taste the pumpkin very much.

  11. These. Are. Amazing. I’m so obsessed, and I will be making them every Sunday for snacking and breakfasts throughout the week!

  12. I made these in the beginning of October and loved them! People on my dorm floor loved them too! I made them a second time for a vegan thanksgiving and not a single one was left over. The recipe makes 18 small muffins.

  13. I made these yesterday and they are a hit! I didn’t have any ground ginger (like I thought I did) so my homemade pumpkin spice was made of 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon of ground cloves. I also ended up cooking my muffins (and the pan of extra batter I had leftover in a pan for about 40-45 minutes. I stuck a toothpick in the pan after 30 and 35 minutes and it came out sticky –– and while it was still sorta sticky after 45 minutes when the muffins cool, the goo dries and the muffins don’t taste undercooked. I thought maybe all that info might help others. MORE VEGAN & GLUTEN FREE RECIPES PLEASE!

    1. It’s true, a lot of vegan baked goods can seem a little gooey but when they cool down they’re totally normal! Thanks!

  14. These these are phenomenal! As someone who has to eat gluten free, this is a great trick to just use oats I normally have on hand. I also had extra batter so I put it in a small pan and it kinda made pumpkin bars which worked well! The rise was good, but I did work quickly when I saw the vinegar reacting. Thanks for posting this recipe!!

  15. These are soooooo yummy!!! I’m obsessed with this recipe, definitely a new fall go to! I made them with tahini, which worked great. Going to use almond butter next time and see the difference. Thanks for a great recipe!

  16. is this recipe supposed to make 12 jumbo sized muffins or regular? I just made it in a regular muffin tin and ended up with a lot of extra batter.

    1. Hey! It should be 12 regular sized muffins, we fill pretty high up as well (there should be a picture on the blog). Did you fill yours up as high?

  17. These muffins are amazing! Best vegan muffin recipe that I’ve tried so far! I substituted the oat flour for whole wheat flour and they turned out just fine. I did also have to bake these muffins for about 40 minutes, but overall, DELICIOUS!

  18. made these twice now and i love them so much! the first time i made them i was a little short on oats so i subbed with a little bit of cassava flour and they worked great. oat flour is much cheaper though if you make it yourself, so the second time i made it exact and they are pretty much the same! i keep them in the freezer and just heat up one when I want! excited for a pumpkin cookie recipe 😉

  19. I made these when you first posted them at the same time I made your banana bread. So I froze the muffins and ate the banana bread first. These muffins are amazing!!! I used less sugar and they are perfectly sweet, fluffy, pumpkiny, everything is great about them!! Thank you for this recipe, as always you are amazing!