A blog by runners. For runners.

Recipe: Pumpkin spice muffins (vegan, gluten-free)


I’ve been working on this recipe for a couple of weeks now. The first two attempts were not good. But I was determined to get it right before pumpkin season ends. We only get a few months to truly enjoy pumpkin in all its glory. Luckily, third time is a charm! These muffins are full of my favorite fall flavors: pumpkin, cinnamon, ginger.  These muffins are not overly sweet but you can increase the maple syrup if you want a sweeter muffin.

They pair well with a pumpkin spice smoothie and only take a few minutes to pull together. If you’re having overnight guests this holiday season perhaps you should whip up a batch one morning. The smell from the oven will rouse even the deepest sleeper.

Pumpkin Spice Muffins (vegan, gluten-free)

  • 2 tbsp flaxseed meal, mixed with 4 tbsp water
  • ¾ cup gluten-free oat flour
  • ¼ cup almond meal
  • 1 cup gluten-free AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 4 tablespoons maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup 100% pumpkin puree
  • 1 tsp vanilla
  • ¼ cup non-dairy milk plus 1-2 tablespoons to thin batter as needed


  1. Preheat oven to 375.
  2. Mix flaxseed meal with water in a small bowl and let sit for 5 minutes while you pull the rest of the ingredients together.
  3. Add oat flour, almond meal, gluten-free AP flour, baking powder, baking soda, salt, ginger, cinnamon and allspice to a mixing bowl. Stir to combine.
  4. Next add maple syrup, coconut oil, pumpkin puree, vanilla and milk to the dry ingredients. Lastly, add the flaxseed meal.
  5. Stir well to combine. If the batter is not mixing well add the remaining tablespoons of milk.
  6. Batter will be sticky and thick.
  7. Grease a muffin tin and pour batter evenly among 8 muffin holes.
  8. Bake for 25 minutes until tops are golden brown.
  9. Feel free to sprinkle a little cinnamon on top before serving.

Makes 8 muffins.

Written by Lisa Horvath

More healthy recipes for runners