Enjoy these easy Vegan Pumpkin Muffins! They're soft, moist, and full of cozy fall flavor. Made in one bowl with simple ingredients, they come together in about 30 minutes for a delicious seasonal treat.
Are you looking for more vegan pumpkin recipes? You'll love my Vegan Pumpkin Cake, Vegan Pumpkin Bread, and Vegan Pumpkin Cookies. They're all full of flavor, super easy to make, and perfect for pumpkin season!
These muffins have a soft texture and a rich pumpkin flavor with just the right amount of sweetness. The mix of cinnamon and pumpkin spice makes every bite feel cozy and comforting. They're great for breakfast, a quick snack, or paired with a cup of coffee or tea on a chilly day.
What I love about this recipe is how easy it is to make. You only need simple ingredients and one bowl, and in no time you'll have your kitchen smelling like fall. The muffins turn out golden, fluffy, and so satisfying every single time.
Ingredients for vegan pumpkin muffins
- All-purpose flour: I use all-purpose flour for these muffins because it gives them the best texture. You can try using whole wheat flour or a gluten-free flour blend, but you might need to adjust the amount or liquid slightly to get the right consistency.
- Granulated sugar: Regular white sugar works great, but you can also use brown, coconut, or cane sugar. Just make sure it's vegan-friendly.
- Baking powder: This helps the muffins rise and stay fluffy. I like using baking powder instead of baking soda for a lighter texture.
- Ground cinnamon.
- Pumpkin pie spice: You can use store-bought or Homemade Pumpkin Pie Spice. If you don't have any, you can make your own mix using the amounts of ground cinnamon, nutmeg, and ground ginger listed in the recipe. It gives the muffins that classic pumpkin flavor.
- Salt.
- Pumpkin puree: You can use store-bought or Homemade Pumpkin Puree. Making your own is really easy and usually more affordable if you want to try it.
- Oil: Use any neutral-tasting oil you like. I like using canola or sunflower oil, but melted coconut oil or even Vegan Butter also work really well.
- Unsweetened Non-Dairy Milk: Any kind of unsweetened plant-based milk will work here. I usually use Soy Milk because it's great for baking and gives a nice texture, but Almond Milk and Oat Milk also work really well in this recipe.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan pumpkin muffins
Step 1: Preheat your oven to 400ºF (200ºC). Lightly grease a 12-cup muffin pan with nonstick spray or line it with paper liners.
Step 2: In a large bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and whisk until evenly mixed.
Step 3: Add the pumpkin puree, oil, and non-dairy milk to the bowl. Stir until the batter comes together, but don't overmix.
Step 4: Divide the batter evenly among the muffin cups, filling each one to the top.
Step 5: Bake for 20 to 25 minutes, or until they're golden brown and a toothpick inserted in the center comes out clean.
Step 6: Let the muffins cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely before serving.
Storage instructions
Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
Fridge: If you want them to last a bit longer, keep them in the fridge for about 5-7 days. Let them come to room temperature or warm them up slightly before eating.
Freezer: These muffins freeze really well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.
Frequently asked questions
You can mix in chocolate chips, chopped nuts, raisins, or dried cranberries for extra flavor and texture. Pumpkin seeds, shredded coconut, or even a sprinkle of oats on top also work great. Feel free to get creative with your favorite add-ins!
If you prefer to skip the oil, replace it with the same amount of unsweetened applesauce or non-dairy yogurt. The texture will be a little different, since the version with oil is softer and more tender, but they'll still taste delicious.
You sure can. Just use a good gluten-free flour blend such as Bob's Red Mill, King Arthur, or Namaste. The texture might be slightly different, but they'll still turn out great.
Absolutely! This recipe works great for mini muffins too. Fill your mini muffin tin and bake for about 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. They're perfect for snacks or lunchboxes!
Yes! You can bake the batter in a loaf pan instead of a muffin pan. Just pour it into a greased loaf pan and bake at the same temperature for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
More vegan breakfast recipes
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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, then stir until just combined. Don't overmix or the muffins may turn out dense.
- Spoon the batter into the liners, filling each one all the way to the top.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool completely on a cooling rack before serving.
Notes
- You can keep them at room temperature in an airtight container for a couple of days.
- They'll last about a week in the fridge, just make sure they're well covered.
- You can also freeze them for up to 3 months and let them thaw or warm them up before eating.
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 🙂