Vegan Coconut Flour Pumpkin Muffins (Grain-Free, Oil-Free),

Learn how to make vegan coconut flour pumpkin muffins (no eggs!). The sweet, lightly-spiced muffins are oil-free, gluten-free, grain-free & perfect for fall and winter baking.

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Coconut Flour Muffins without Eggs

I love coconut flour for the subtly sweet flavor and tender texture it lends to baked goods. The one sticking point: coconut flour muffins, breads, cakes and cookies are often made with eggs. Lots of eggs.

The usual egg replacements–chia seeds, flaxseed meal, applesauce, and psyllium–do not work the way they so often can in other vegan baked goods. But one of my favorite ingredients works like a charm in combination with coconut flour: chickpea flour.

Chickpea flour is an egg replacement that offers the stability and structure coconut flour needs. An the sweet, fragrant flavor of the latter balances out the taste of chickpea flavor, resulting in a neutral flavor profile.

The combination works seamlessly with these flavorful vegan coconut flour pumpkin muffins.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High fiber (4 grams per muffin)
• Grain-Free
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, or avocado oil, canola oil, or other vegetable oil)
• Nut-free (e.g., no peanut butter, almond flour, or added nuts)
• Seed-free
• No refined sugars
• Fast & Easy to Make
• Only 85 calories per hearty muffin

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Here is what you will need:

• Unsweetened pumpkin puree
• Coconut flour
• Chickpea flour (also called garbanzo bean flour)
• Coconut sugar (see notes for options)
• Whole psyllium husks (see notes for options)
• Pumpkin pie spice
• Baking powder (certified gluten-free, as needed. Be sure to use baking powder, not baking soda)

You will also need warm water to mix the batter (I use filtered tap water) and optional salt.

If you want to add more to the basic recipe you can add different spices, vanilla extract, chocolate chips/chunks, or dried fruit. Suggestions are in the FAQ section below.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.

Step Two: Mix the Wet Ingredients

In a large mixing bowl, whisk the warm water with the chickpea flour, pumpkin and coconut sugar until completely smooth, breaking up any lumps in the chickpea flour.

Step Three: Add the Dry Ingredients

Add the coconut flour, psyllium husks, pumpkin pie spice, baking power and salt to the bowl with the wet ingredients. Mix until completely combined into a smooth, thick batter.

Step Four: Divide the Batter

Divide the coconut flour pumpkin muffin batter between the prepared nine lined cups of the prepared muffin tin.

Step Five: Bake

Bake the muffins in the preheated oven for 25 to 30 minutes until the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Step Six: Cool the Muffins

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack.

FAQ

• How should I store the vegan coconut flour pumpkin muffins? Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• What is the texture of the muffins? The texture of the muffins is soft and tender. They are every but as moist as traditional muffins made with oil or butter thanks to the pumpkin puree.
• Can I use psyllium powder in place of whole psyllium husks? Yes. Use an equal weight of psyllium powder, which is about 1 teaspoon (5 grams).
• What is the taste of the muffins? These are sweet, but not too sweet muffins, with plenty of spice and a true pumpkin flavor (think pumpkin pie).
• Can I substitute a different gluten-free flour in place of the coconut flour? I do not recommend it. Coconut flour is used in substantially different quantities (less) than other flours. This means that there is no ready substitute.
• Can I use a different egg replacement to replace the chickpea flour? No. This recipe is specifically designed for use with chickpea flour as the egg replacement. Other egg replacements will not work.
• Can I use dairy-free milk in place of the water? Yes. Use your favorite option (e.g., oat milk, soy milk, or almond milk). Warm it up to make it easier to blend the chickpea flour.

Flavor Variations

Customize the vegan coconut flour pumpkin muffins to your liking with some of the following options:

• Spices: Replace the pumpkin pie spice with the the spice, or combination of spices, you prefer. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (do not add more than 2 teaspoons of spices in total).
• Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
• Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs.
• Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds (toasted, or raw), such as walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seed kernels.
• Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest.
• Different Sweeteners: Use an equal amount (more, or less, according to your preferences) of brown sugar or granulated sugar in place of the coconut sugar. You can replace with an equal amount of liquid sweetener (e.g., maple syrup, agave nectar), too. If using a liquid sweetener, reduce the total amount of warm water used to 1.25 cups.

Happy baking!

Related Recipes

• Vegan Chickpea Flour Pumpkin Cookies (oil-free)
• Pumpkin Almond Flour Cookies (Vegan, Oil-Free, GF)
• 3 Ingredient Pumpkin Oat Cookies (Vegan, Oil-free, GF)
• Pumpkin Seed Banana Cookies (3 Ingredients)
• Vegan Coconut Flour Pumpkin Cookies {Nut-Free, Grain-Free}

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4.67 from 6 votes

Vegan Coconut Flour Pumpkin Muffins (Grain free, Oil free)

By: Camilla

Learn how to make vegan coconut flour pumpkin muffins (no eggs!). The sweet, lightly-spiced muffins are oil-free, gluten-free, grain-free & perfect for fall and winter baking.

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 9 muffins

Equipment

• 1 standard size muffin tin (12-count)

Ingredients 

1x2x3x

• ▢ 1.33 cups warm water, (I use filtered tap water)
• ▢ 1/2 cup chickpea flour
• ▢ 1/2 cup unsweetened pumpkin puree
• ▢ 1/2 cup coconut sugar, (see notes for options)
• ▢ 1/3 cup coconut flour
• ▢ 2.5 teaspoons baking powder, (certified GF, as needed)
• ▢ 1 tablespoon whole psyllium husks, (see notes for options)
• ▢ 2 teaspoons pumpkin pie spice, (see notes for spices variations)
• ▢ Optional: 1/4 to 1/2 teaspoon salt, (but recommended)

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.
• In a large mixing bowl, whisk the warm water with the chickpea flour, pumpkin and coconut sugar until completely smooth, breaking up any lumps in the chickpea flour.
• Add the coconut flour, psyllium husks, pumpkin pie spice, baking power and salt to the bowl with the wet ingredients. Mix until completely combined into a smooth, thick batter.
• Divide the coconut flour pumpkin muffin batter between the prepared nine lined cups of the prepared muffin tin.
• Bake the muffins in the preheated oven for 25 to 30 minutes until the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached. (Note: the muffins do not have much rise).
• Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack

Video

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Psyllium Husks Option: You can use an equal weight of psyllium powder, which is about 1 teaspoon (5 grams).

Coconut Sugar Options: Use an equal amount (more, or less, according to your preferences) of brown sugar or granulated sugar in place of the coconut sugar. You can replace with an equal amount of liquid sweetener (e.g., maple syrup, agave nectar), too. If using a liquid sweetener, reduce the total amount of warm water used to 1.25 cups.

Variations

• • Spices: Replace the pumpkin pie spice with the the spice, or combination of spices, you prefer. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (do not add more than 2 teaspoons of spices in total).

• • Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.

• • Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs.

• • Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds (toasted, or raw), such as walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seed kernels.

• • Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest.

•  

 

Nutrition

Serving: 1muffin | Calories: 85kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 150mg | Potassium: 88mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2122IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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