The most perfect fall, plant based pumpkin recipe! An easy breakfast, go to snack, or a delicious dessert- you can eat these muffins all the time. Paleo, gluten free, and made with pretty simple ingredients as well. These pumpkin muffins came out with the perfect texture- soft and moist on the inside and a little bit crispy on the outside. You’ll want to make these vegan pumpkin muffins and then hide them from the rest of your family/friends asap 😉

*This post contains affiliate links that I may earn a small commission off of. This doesn’t change the price of the item for you at all. Thanks for supporting my blog and recipes :)*

Why I Use Coconut and Almond Flour:

In this recipe, I used both coconut and almond flour. Why do you need both? Can you just use one? When I first started baking, I would always try to just use one if a recipe called for both and the texture was never right or they’d fall apart. Now whenever I’m testing a recipe, I take into consideration that coconut flour absorbs a lot more liquid than almond flour does. So, if you replace it the texture is off because the liquid ratio isn’t right.

For this recipe, I used both because when I just used almond flour it was too wet and the coconut flour helped absorb some of that. I get asked a lot about substitutes for recipes but I normally don’t recommend it because the texture won’t be the same. You can always google the ratio for replacing it though.

Pumpkin Benefits:

I have been on a pumpkin kick the last month or two. Like, the amount of pumpkin cans we’ve gone through has been crazy. Luckily they aren’t too pricey where we live + pumpkin is packed with vitamins and nutrients! I’m not a doctor so always do your own research on things but here’s what I’ve found:

It’s packed with nutrients which can help strengthen your immune system, particularly the vitamin A and C in it. In the fall and winter especially, I’m always looking for ways to sneak in extra vitamins to keep away colds and the flu. It’s also high in fiber which helps keep you regular. I try to make sure I have a good amount of fiber in every meal because it also helps keep you full longer. Pumpkin has a ton of other benefits too, these are just a few that I like!

Easy Icing:

Now for the real reason we eat muffins/cupcakes: the icing. This icing recipe is pretty simple. For this recipe, you need coconut cream (not milk but cream). You can buy this in cans or scrape the top layer of a can of coconut milk. Make sure it’s the thick, cream part NOT the milk. You also need the pumpkin puree you used for the muffins, the pumpkin pie spice you used for the muffins, and a splash of nut milk.

You’ll want to place the icing in the fridge for 10-15 minutes to let it thicken up before adding it to the muffins. If this doesn’t work, toss it in the freezer for 5-10 minutes to speed up the process.

Other Notes About This Recipe:

These muffins are super soft on the inside, not as much of a traditional cake texture. We loved that texture over here, especially with the pumpkin flavor. So don’t be surprised if they seem really soft because that’s how they’re supposed to be with this recipe! I think the combination of having a lot of pumpkin + being plant based caused them to have that texture. Like I said, we loved it and it’s honestly why I’m so obsessed with this recipe.

The biggest tip is to let them cool before removing from the liner because that helps them firm up a bit!

Other Pumpkin Recipes:

Vegan Pumpkin French Toast

Paleo Pumpkin Donuts

Pumpkin Stovetop Oatmeal

Shop The Recipe

Vegan Pumpkin Muffins

These healthy, paleo, plant based, vegan pumpkin muffins are made with simple ingredients and are egg free. A great healthy fall breakfast and meal prep option. Made with almond and coconut flour.

Print Recipe

Pin Recipe

Ingredients

MUFFINS:

1 cup pumpkin puree 

1/4 cup almond flour 

2 tbsp coconut flour 

1/4 cup maple syrup 

1 tsp cinnamon 

1 tsp pumpkin pie spice 

1 tsp baking powder

2 tbsp nut butter

ICING: 

4 tbsp canned coconut cream 

1 tsp pumpkin pie spice 

1 tsp nut milk 

2 tbsp pumpkin puree

Method

1. Preheat oven to 350F 
2. In a bowl, mix together all of the ingredients for the muffins. Make sure it’s mixed well. 
3. Line a muffin pan with muffin liners and pour batter into each cup. Fill them up about 3/4 of the way. 
4. Put in the oven and bake for 25-28 minutes. 
5. Let them cool before removing from the liner. They’re really soft inside so this is an important step.
6. For the icing, mix together everything in a small bowl and put it in the fridge for 10-15 minutes. 
7. Once the muffins are cooled, add icing to each of them. 
8. Enjoy and store in the fridge for 3-5 days
9. Makes 6 muffins. 

Did You Make This?

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