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Vegan Pumpkin Muffins

These vegan pumpkin muffins are a perfect sweet treat for this time of the year! Make them in just half an hour! 

I rarely cook with pumpkin, not because I don’t like it…because I do, a lot actually, but because it’s so difficult to cut! 😀 I’m always afraid not to cut myself whenever I cut open a pumpkin.

Fortunately, I had some frozen baked pumpkin cubes in the freezer, so this solved the problem. I let them thaw and turned them into a creamy puree using my favorite blender – G21 Perfect Smoothie Vitality. Now all I had to choose was what to make. I had two options, pumpkin pie and pumpkin muffins. I chose the latter and I’m so happy I did! These pumpkin muffins turned out perfectly!

vegan pumpkin muffins recipe

For these vegan pumpkin muffins, I used oat flour which I made myself, using the blender. It’s quite easy actually. Just put the rolled oats in the blender and process until they turn into flour. To replace the egg which is used in regular muffins, I used some ground chia seeds. Combined with pumpkin puree, which is a binder just like applesauce, these pumpkin muffins had the perfect texture and you can’t even tell they’re vegan! 🙂

I topped them with some crushed pumpkin seeds and wanted to sprinkle some oats on top too, but forgot about it. So I just added them after these were baked, just to look good in the photos! 🙂

Hope you’ll like my vegan pumpkin muffins! Don’t forget, if you give my recipes a try, take a photo and tag me on Instagram @gourmandelleblog and use the hashtag #gourmandellerecipe. I will feature you on my Facebook page and/or Instagram Stories! 🙂

vegan pumpkin muffins
vegan pumpkin muffins briose cu dovleac vegane

Vegan Pumpkin Muffins
These vegan pumpkin muffins are a perfect sweet treat for this time of the year! Make them in just half an hour!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, European
Servings 5
Calories 497 kcal


  • 1 cup flour regular or gluten-free
  • 1 cup rolled oats turned into flour in the blender
  • 3 Tbsps chia seeds
  • ½ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 cup pureed pumpkin
  • 2 tsp vanilla
  • ½ cup dairy-free milk of choice
  • ½ cup olive oil or coconut oil


  • Preheat the oven to 375 degrees.
  • Add the rolled oats and chia seeds into a blender. Process until it has the texture of flour.
  • Combine the flour, sugar, baking powder, baking soda and cinnamon in a bowl. Mix well. Stir in the pureed pumpkin. You can use canned or bake it and blend it yourself. Add vanilla, dairy-free milk and oil.
  • Line a muffin tin and fill each ⅔ of the way full. Top with crushed pumpkin seeds and oats (I forgot to add the oats before baking).
  • Bake for 20 minutes or until a toothpick inserted comes out clean.


Calories: 497kcalCarbohydrates: 61gProtein: 7gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.01gSodium: 303mgPotassium: 285mgFiber: 7gSugar: 24gVitamin A: 7725IUVitamin C: 4mgCalcium: 224mgIron: 4mg
Keyword muffins, pumpkin
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vegan pumpkin muffins
Recipe Rating


Saturday 14th of April 2018

Loved them! Mine didn't grow this much but still looked pretty good! And the taste was delicious! Thank you!


Saturday 14th of April 2018

You're welcome!


Tuesday 27th of February 2018

looks delicious! wow! great pictures


Monday 5th of March 2018

Thank you! :D