Barbara, you can use our Measure for Measure Flour to replace the all-purpose in the recipe to make it gluten-free. To make it vegan-friendly you can try using golden flax meal blended with water (full details here) instead of eggs. However, you should note that the texture and rise won't be quite the same as gluten-free baked goods rely heavily on the binding power of eggs. If you'd rather try a vegan muffin recipe that's tried and tested, check out our Vegan Cranberry Nut Muffin recipe. You could replace the tomato juice with half pumpkin puree and half non-dairy milk if you'd like to pursue the seasonal flavor profile. I hope that helps! Kye@KAF

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