Enjoy these easy Vegan Pumpkin Muffins! They're soft, moist, and ready in 30 minutes with 9 ingredients. Made in 1 bowl and perfectly spiced for a tasty fall treat.
Share with friends and family, and enjoy their cozy goodness. Top them with a drizzle of Vegan Icing, a dollop of Vegan Whipped Cream, or enjoy them as they are!
These muffins welcome autumn into your kitchen. Fall in love with each delicious bite, savoring the warm flavors of the season as they fill your senses with comfort and nostalgia.
Craving more vegan fall-inspired treats? Try my Vegan Apple Crisp, Vegan Pumpkin Bread, and Vegan Pumpkin Cookies. Savor the delicious flavors of autumn!
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🌟 Why you'll love this recipe
- Simplicity: This recipe is easy to follow and requires only a few common ingredients.
- Quick Preparation: In just 30 minutes, you'll be able to enjoy these delicious vegan pumpkin muffins.
- Autumnal Flavor: The flavors of cinnamon, pumpkin pie spice, and pumpkin itself will transport you to the cozy ambiance of fall.
- Versatility: Enjoy them as is or customize with toppings like vegan icing or vegan whipped cream. The choice is yours!
- Perfect for Sharing: These muffins are ideal for gatherings, brunches, or potlucks with friends and family.
🧾 Ingredient notes
All-purpose flour: While I've primarily used all-purpose flour in this recipe, you could experiment with other types of flour.
However, please be aware that you may need to adjust the quantity accordingly. For a gluten-free version, you can try a gluten-free flour blend.
Granulated sugar: Feel free to explore various sugar options such as brown, coconut, or cane sugar. Just ensure that the sugar you choose is vegan-friendly.
Baking powder: Some recipes suggest using baking soda instead of baking powder, but I find that muffins made with baking powder tend to be fluffier and have a superior texture.
Oil: You have flexibility when it comes to choosing the oil. I prefer canola or sunflower oil due to their neutral flavors, as opposed to extra virgin olive oil.
Another excellent choice is coconut oil or even Vegan Butter, but remember to use them in their melted form.
Unsweetened Non-Dairy Milk: Any unsweetened non-dairy milk will do, but I love using Soy Milk for baking. It works great in this recipe!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Chocolate Chip Pumpkin Muffins: Add ½ cup (85 grams) of vegan chocolate chips to the batter for a delightful chocolate twist on classic pumpkin muffins.
- Nutty Pumpkin Muffins: Incorporate ½ cup (60 grams) of chopped walnuts or pecans for a crunchy, nutty flavor. Fold into the batter before baking.
- Maple Glazed Pumpkin Muffins: Mix 1 cup (125 grams) powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons non-dairy milk. Drizzle over cooled muffins.
- Pumpkin Spice Streusel Muffins: Mix ¼ cup (30 grams) flour, ¼ cup (50 grams) brown sugar, 2 tablespoons vegan butter, and ½ teaspoon cinnamon. Sprinkle on muffins before baking.
- Coconut Pumpkin Muffins: Add ½ cup (40 grams) of shredded coconut to the batter for a tropical twist. Sprinkle some on top for extra visual appeal.
🔪 Instructions
Step 1. Preheat the oven to 400ºF (200ºC). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners.
Step 2. Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.
Step 3. Add the pumpkin puree, oil, and non-dairy milk. Stir until well combined.
Step 4. Spoon the batter into liners, filling them all the way to the top.
Step 5. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Step 6. Remove from the oven and let them cool completely on a cooling rack, then serve.
💭 Expert tips
- Room Temperature Ingredients: Use room-temperature pumpkin puree and milk for a smoother batter and fluffier muffins.
- Use Muffin Liners or Grease: Always use liners or grease your pan with vegan butter or coconut oil to prevent sticking.
- Batch and Freeze: Double or triple the recipe and freeze extras for a quick, anytime treat. It's a time-saving option!
- Avoid Over-Mixing: Be cautious not to over-mix the batter, as it can result in dense and rubbery muffins.
- Bake to Perfection: Avoid over-baking for moist, delicious muffins. Bake until golden and a toothpick in the center comes out clean.
❓Recipe FAQs
You can store leftover vegan pumpkin muffins by placing them in an airtight container or resealable bag at room temperature for 3-4 days.
For longer storage, refrigerate them for up to a week.
Yes, you can!
After baking and allowing them to cool completely, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.
Then, place the wrapped muffins in an airtight container or a freezer-safe resealable bag. They can be frozen for up to 2-3 months.
To thaw, simply remove the desired number of muffins from the freezer and let them come to room temperature.
You can also reheat them in the microwave or oven for a freshly baked taste.
You can certainly prepare this vegan pumpkin muffin recipe in advance to simplify your mornings or snack times.
Prepare the muffin batter ahead of time and store it in the refrigerator for up to 24 hours.
When you're ready to bake, simply scoop the chilled batter into muffin liners or a greased muffin tin and follow the baking instructions.
Keep in mind that due to the chilled batter, the muffins may take a slightly longer time to bake.
Use a gluten-free flour blend in place of the all-purpose flour in a 1:1 ratio.
Of course! For a lower-fat option, substitute the oil with unsweetened applesauce or mashed bananas.
This helps reduce the oil content while keeping the muffins moist.
Use an equal amount of applesauce or mashed bananas as a replacement for the oil called for in the recipe.
This will help maintain the moisture and texture of the muffins while reducing the fat content.
🍁 Other delicious vegan fall treats
Did you like this recipe? Please leave a rating and comment below!
Vegan Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice, or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 15-ounce can pumpkin puree
- ⅓ cup oil, I used canola oil
- ½ cup unsweetened non-dairy milk, I used soy milk
Instructions
- Preheat the oven to 400ºF (200ºC). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners.
- Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.
- Add the pumpkin puree, oil, and non-dairy milk. Stir until well combined.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let them cool completely on a cooling rack, then serve.
Notes
- Room Temperature Ingredients: Use room-temperature pumpkin puree and milk for a smoother batter and fluffier muffins.
- Use Muffin Liners or Grease: Always use liners or grease your pan with vegan butter or coconut oil to prevent sticking.
- Batch and Freeze: Double or triple the recipe and freeze extras for a quick, anytime treat. It's a time-saving option!
- Avoid Over-Mixing: Be cautious not to over-mix the batter, as it can result in dense and rubbery muffins.
- Bake to Perfection: Avoid over-baking for moist, delicious muffins. Bake until golden and a toothpick in the center comes out clean.
Dina K says
These are wonderful! So easy and so delicious and no weird ingredients -- this recipe goes right into my favorites file thank you! We love these muffins!
Adriana @ Simple Vegan Blog says
Hi Dina! Thank you so much for your kind comment 🙂