Enjoy these Easy Vegan Pumpkin Muffins! They're soft, moist, and ready in 30 minutes with 9 simple ingredients. Made in 1 bowl and perfectly spiced for a tasty breakfast or fall dessert.
Share these tasty treats with friends and family, and enjoy their cozy goodness. Top them with a drizzle of Vegan Icing, or a dollop of Coconut 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. Take your time to enjoy and savor the delightful 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: You can enjoy them as they are or customize them with toppings like vegan icing or coconut whipped cream. You get to choose how you like them.
- Perfect for Sharing: These muffins are great for sharing with friends and family, making them a wonderful addition to gatherings, brunches, or potlucks.
🧾 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 my 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: While any unsweetened non-dairy milk will suffice, my top pick for baking is Soy Milk. Its properties work exceptionally well in this kind of recipe.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Try these tasty twists on your vegan pumpkin muffins:
- 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 nuts such as walnuts or pecans for a crunchy texture and nutty flavor. Fold them into the batter before baking.
- Maple Glazed Pumpkin Muffins: Create a glaze with 1 cup (125 grams) of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of 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 room-temperature 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 or 200ºC. Grease a 12-count muffin pan with nonstick spray or use 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 wet ingredients like pumpkin puree or non-dairy milk for a smoother batter, promoting even baking and perfectly fluffy muffins.
- Use Muffin Liners or Grease Your Pan: Always use muffin liners or grease your pan to prevent sticking. Vegan butter or coconut oil are effective, but liners are convenient
- Batch and Freeze: Consider doubling or even tripling the recipe, then freeze the extra muffins for later. This way, you can enjoy a muffin whenever you like, and 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. Mix gently until just combined for a lighter texture.
- 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 my Gluten-free Flour Blend (or any store-bought gluten-free flour blend) in place of the all-purpose flour in a 1:1 ratio.
Of course! If you prefer a lower-fat option or if you're looking to reduce the oil content, you can substitute it with unsweetened applesauce or mashed bananas.
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 consider giving it a 5-star rating and comment below!
📖 Recipe
Easy 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 or 200ºC. Grease a 12-count muffin pan with nonstick spray or use 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 wet ingredients like pumpkin puree or non-dairy milk for a smoother batter, promoting even baking and perfectly fluffy muffins.
- Use Muffin Liners or Grease Your Pan: Always use muffin liners or grease your pan to prevent sticking. Vegan butter or coconut oil are effective, but liners are convenient
- Batch and Freeze: Consider doubling or even tripling the recipe, then freeze the extra muffins for later. This way, you can enjoy a muffin whenever you like, and 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. Mix gently until just combined for a lighter texture.
- 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 🙂