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Vegan, Gluten Free Pumpkin Gingerbread Spice Muffins

Author - Gena Hamshaw


  • 1 3/4 cups gluten-free all purpose flour or whole wheat pastry flour (I use Bob's Red Mill All Purpose GF Flour)
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 1 teaspoon apple cider vinegar
  • 1/2 cup almond or soy milk
  • 1 cup canned unsweetened pumpkin
  • 1/4 cup blackstrap molasses
  • 1/4 cup melted coconut oil or grapeseed oil


  • Preheat your oven to 350F. Line a 12-muffin baking sheet with liners, or lightly oil and flour the muffin cups.
  • Mix the flour, sugar, salt, cinnamon, cloves, baking powder, baking soda, raisins, and walnuts together in a large mixing bowl.
  • In a medium bowl, whisk together the vinegar and almond or soy milk till frothy. Whisk in the pumpkin, molasses, and oil. Fold the wet ingredients into the dry ingredients and combine well.
  • Pour the batter into liners by the heaping 1/3 cup and bake for 18 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Allow the muffins to cool, and dig in!


Once cool, muffins should be stored in an airtight container in the fridge for up to five days. They can be frozen for up to 3 weeks.