autumn baking kid friendly snacks sweet treats vegan

Gluten Free Pumpkin Muffins

June 30, 2011

Gluten Free Pumpkin Muffins

I’m so happy to be taking part in this little blogger project, firstly because I love getting together with other food bloggers to create & share recipes and secondly, I simply love a kitchen challenge… and a challenge this surely was.

I am a complete novice when it comes to gluten free baking and have to admit am still not anywhere near an accomplished vegan baker to boot. Still with only a little trepidation and a determined commitment to having some baking fun I embarked on creating a vegan gluten free version of Panera’s Pumpkin Muffin.

I love pumpkin in both sweet and savory dishes and knew with a little experimentation I should be able to come up with a tasty little muffin recipe. And the result is just that; with the addition of maple syrup, orange, chai and vanilla these gluten free pumpkin muffins are fragrant and full of sweet subtle flavor. The dusting of icing sugar and cinnamon add an extra hint of sweetness and yumminess too.

These gluten free pumpkin muffins are relatively quick and simple to prepare and you could even use tinned pumpkin (something we don’t seem to have here in Australia) if you need to save time. However for the very best results use a nice sweet full flavoured pumpkin.

I hope you’ll enjoy these vegan gluten free pumpkin muffins as much as I enjoyed preparing it for you all. Be sure to visit all the Gluten Free Dream Day bloggers to discover more tasty, beautiful and delicious recipes!!

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Preparation time: 40 mins // Makes 12 muffins

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  • 1 tsp chai seeds
  • 9 tsp lukewarm water
  • 600g piece of raw pumpkin (to make 1 cup cooked)
  • 3-4 tbs maple syrup (to taste)
  • 60g dairy-free butter
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 2 tbs freshly squeezed orange juice
  • 1 cup buckwheat flour
  • ½ cup chickpea flour
  • ½ cup quiona flakes
  • 1 tsp ground cinnamon
  • 1½ tsp bi-carbonate (baking) soda

for the topping

  • 12 raw pecans
  • 2 tbs icing (powdered) sugar
  • 2 tsp ground cinnamon

To make the chai gel combine the teaspoon of chia seeds with 9 teaspoons of lukewarm water, stir to combine and set aside for 15 minutes. The chai seeds and water will thicken and form a gel/egg like consistency.

Peel and de-seed the pumpkin and dice into pieces. Steam the pumpkin pieces for 5-10 minutes until soft. Mash the cooked pumpkin and stir through maple syrup to taste, set aside.

Pre heat the oven to 180°C and arrange patty cake cups in a 12 hole muffin tray.

Cream the dairy free butter and the brown sugar together in a bowl, adding the vanilla and then the chai gel continue to beat until well combined.

Fold through the cooked pumpkin and orange juice.

Sift the flours and baking soda into the same bowl and gently fold though with the quiona flakes and ground cinnamon. Be careful not over work the mixture and continue to fold only until well combined.

Spoon a heaped tablespoon of the muffin mixture into each patty cake cup, top with a pecan and then place in the preheated oven for 15-20 minutes until muffins are cooked through (check by inserting a skewer, it should come out clean).

Combine the icing sugar and cinnamon together and set aside.

Arrange the cooked muffins on a cake rack to cool completely before dusting with the mixture of icing sugar and ground cinnamon. Yum!!

Gluten Free Pumpkin Muffins

Join us on our Gluten-Free Dream Day

by visiting these friends who have created gluten-free versions of Panera Bread Bar goodies. Maybe one day, bakeries around the planet will offer more gluten-free goodies for this growing demographic!


Allyson Kramer ~~ Jalapeno Cheddar Bagel


Family Fresh Cooking ~~ Wild Blueberry Muffins
Oh She Glows ~~ Apple Crunch Muffins
Multiply Delicious ~~ Chocolate Chip Muffins


Heather Strang ~~ Orange Scones

Breakfast Sweets

Namely Marly ~~ Caramel Pecan Rolls
Diet Dessert Dogs ~~ Cinnamon Crumb Cake


Clean Green Simple ~~ Spinach & Artichoke Souffle

Also, check out some other great Gluten-Free bloggers offering delicious recipes for café-type bread bar items:

Gluten Free Cinnamon Rolls at The Sensitive Pantry
Chocolate Chippers at Elana’s Pantry
Dark Chocolate Brownies at The Gluten Free Goddess
Pumpkin Muffins at Better Batter
Carrot Muffins at My Real Food Life
Crusty Rosemary and Kalmata Olive Bread at Gluten Free Girl
Blueberry Scones at Shortbread Bakery
Strawberry Cupcakes at Simply Gluten Free

Right now the only way to try all these gluten-free goodies is to make them yourself. But who knows, maybe someday you’ll be able to pop into a place like Panera and enjoy one right from their menu.

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  • Heather @ Multiply Delicious July 1, 2011 at 12:50 am

    What beautiful muffins! Pumpkin is my very favorite kind of muffin and I’m very excited to try these GF and vegan muffins.
    It’s great to be apart of this day with other amazing bloggers. Many I’m meeting for the first time. Love your blog and looking forward to coming back and seeing more amazing recipes.

  • Marly July 1, 2011 at 12:59 am

    I’m with you – I love pumpkin in just about anything! I think you did a splendid job – especially noting this is your first time baking gluten-free! I’m so impressed. Can’t wait to try this recipe!

  • Angela (Oh She Glows) July 1, 2011 at 1:04 am

    Mmm Pumpkin is my fav! I love that you used buckwheat in there too. I cant wait to make these come Fall!

  • Heidi @ Food Doodles July 1, 2011 at 1:31 am

    Mmm, I love pumpkin muffins. Awesome job making them vegan and gluten free! What a challenge! But you did amazing :) And I love those little muffin paper cups. They are so cute!

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  • Ricki July 1, 2011 at 2:21 am

    These look great–what novice? 😉 Seriously, they look delicious, and a wonderful way to add more pumpkin to my life. I’ve never had the Panera ones, but I know I’ll be making these. :)

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  • sally July 1, 2011 at 4:14 am

    I love those little mufffin wrappers! The muffins sound delicious too!

  • Jennifer (Delicieux) July 1, 2011 at 6:58 am

    You did an amazing job for your first time baking something gluten free! The muffins look fantastic.

    Where did you find buckwheat flour in Queensland? I’m still new to experimenting with different flours in baking, but it’s something I am looking forward to try.

  • Trudy ~ Veggie num num July 1, 2011 at 11:46 am

    Hi Heather, it’s been fun hasn’t it!! Lovely to have discovered your blog through this little project too, looking forward to browsing through your recipes, thank you for the comment and kind words :)

    Thanks Marly, the project has been super fun to be apart of!!

    Thank you Angela!! They are indeed a great little treat for autumn 😀

    Hi Heidi and thank you, it was a bit of a challenge but fun too :) I loved these little patty cake cups as soon as I spied them too, perfect colours to compliment the muffins :)

    Yay! Thanks Ricki so glad you like the look of these little muffins, I have to say I think we all did a wonderful job with the project!!

    Thanks Sally 😀

    Thank you Jennifer, it was a little challenging but now I am very keen to experiment even further with different flours and baking ingredients. I got the buckwheat flour just from Coles in the health/Gluten free section. Look for ‘Nature First Organics’ they have a great range of gluten free and natural ingredients!

  • Kulsum at JourneyKitchen July 1, 2011 at 4:09 pm

    Its the blogging world that introduced me to gluten free baking and even though I keep admiring people who do it, I never take the effort to do it myself! Love the challenge!

  • Tiff @ Love, Sweat, and Beers July 1, 2011 at 10:31 pm

    Thanks for this recipe! They look great. I can’t wait to try them out and see what the texture is like. I’ve never baked gf goodies.

  • Kathryn July 2, 2011 at 1:58 am

    How gorgeous! The recipe looks really healthy, too- love it! It’s a shame you don’t have tinned pumpkin Australia- I always have some on hand for baking, dinners, etc.

  • Erin @ The Speckled Palate July 2, 2011 at 2:38 am

    Oh my goodness. This sounds absolutely amazing, and I know that my gluten-free family members will adore this recipe!

    Question for you, though. Where do you find this specialty flour? I’ve never seen anything like those in my grocery stores before…

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  • Trudy ~ Veggie num num July 4, 2011 at 3:41 pm

    Hi Kulsum, yes I to admire all those fabulous cooks out there creating amazing gluten free treats for us, it’s certainly a challenge!!

    Thanks for you comment Tiff, I hope you try them and enjoy them 😀

    Hi Kathryn, it’s certainly something I’ve never seen and only heard about once i started following lots of different blogs. So glad you like the recipe!!

    Hi Erin, hope your family will indeed love this recipe. I purchased the flours simply from our local supermarket but, not in the usual flour section. I found them stocked in the health foods isle with lots of nuts, whole & natural foods and other gluten free goodies. Failing that try your local health food/whole food store they will be sure to stock them.

  • GreenerMe July 5, 2011 at 9:40 pm

    Thank you for not only giving Gluten Free a go but also for sharing it with us – I appreciate it! Thank you :)

  • gluten free bread flour July 6, 2011 at 8:51 pm

    Thanks for supporting the gluten free family.

  • Trudy ~ Veggie num num July 27, 2011 at 11:15 am

    My pleasure :)

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  • Kayla June 22, 2012 at 12:19 pm

    Thanks for the Recipe!
    I made these this morning substituting Mashed banana’s for Pumpkin, and walnuts for pecans (as that’s what I had on hand) and they came out BEAUTIFULLY! One of the lightest, fluffiest muffins I’ve made in a while.

    Great job with your combination of Buckwheat and Chickpea! The muffins had just enough earthiness but not too much that it was very noticeable.