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    Home > Recipes > Desserts

    Vegan Pumpkin Muffins

    Published: Oct 11, 2022 · Modified: Nov 1, 2022 by Iosune · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    Photo of several vegan pumpkin muffins onto a white board with a heading.
    Side photo of the inside of a vegan pumpkin muffin with a heading.

    Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They're a must-make breakfast treat or dessert for fall.

    Side photo of the inside of a vegan pumpkin muffin.

    Pumpkin season is finally here and although I could eat these vegan pumpkin muffins all year long, they're perfect for fall and delicious served with a cup of hot chocolate, a warm cider, or even a glass of milk.

    Muffins are one of my favorite treats and they're extremely easy to make, you just need to combine all the ingredients in one bowl, transfer the batter to a muffin pan and bake, that's all! If you're a muffin lover just like me, you should try my vegan banana muffins and vegan blueberry muffins as well.

    These vegan muffins are made with simple everyday ingredients you probably already have in your pantry, and since they're prepared with canned pumpkin pure, you can eat them when pumpkin is not in season.

    I usually make my own pumpkin puree and pumpkin pie spice as they're not easy to find where I live, but please use store-bought if you want, it's so convenient and works great!

    Contents hide
    1. Ingredient substitutions
    2. How to make this recipe
    3. Pro tips
    4. Frequently Asked Questions
    5. Looking for more pumpkin recipes?
    6. Did you make this recipe?
    7. Vegan Pumpkin Muffins

    Ingredient substitutions

    • All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use my gluten-free flour blend for a gluten-free version of this recipe.
    • Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
    • Baking powder: some recipes call for baking soda instead of baking powder, but I think muffins made with baking powder are fluffier and have a better texture.
    • Canola oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
    • Unsweetened non-dairy milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for baking.
    Step-by-step photos of how to make vegan pumpkin muffins.

    How to make this recipe

    1. Preheat the oven to 400ºF or 200ºC and line a standard muffin pan with paper liners.
    2. Add the dry ingredients to a large mixing bowl and mix until well combined (photo 1).
    3. Add the pumpkin puree, oil, and plant milk and stir (photo 2).
    4. Spoon the batter into liners, filling them all the way to the top (photo 3).
    5. Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean (photo 4).
    6. Remove from the oven and let them cool completely on a cooling rack, then serve.

    You’ll find the complete recipe with measurements in the recipe card below.

    Pro tips

    • Make sure you always use muffin liners or grease your muffin pan, otherwise your muffins can stick to the pan. I like to use vegan butter or coconut oil, but muffin liners are my way to go.
    • There are so add-ins you can incorporate into your muffins, like vegan chocolate chips, raisins, or nuts (pecans are so good!).
    • Feel free to double, or even triple this recipe, then bag the muffins up and freeze them so you can have one and eat it whenever you want.
    • Don't over-mix or your muffins will turn out dense and rubbery. Mix gently until just combined.
    • Don't overbake or you'll get dense and dry muffins, just bake until golden brown and a toothpick comes out clean.
    Side photo of a few vegan pumpkin muffins onto a cooling rack and also onto a white board.

    Frequently Asked Questions

    Should you refrigerate pumpkin muffins?

    Refrigerating muffins is not a good idea because the cool temperature of the refrigerator changes the texture of muffins and makes them dry out faster rather than keep them moist.

    How can you store them?

    Place a layer of paper towel into the bottom of an airtight container, then place your muffins on top and cover with another sheet or two of paper towel, and store at room temperature for 3-5 days.

    Can you freeze them?

    Absolutely! Just keep them in an airtight container or a ziplock-type freezer-safe bag in the refrigerator for up to 3 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours. You can warm them up in the microwave for about 30 to 40 seconds.

    How can you make them gluten-free?

    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.

    Looking for more pumpkin recipes?

    • Vegan Pumpkin Cookies
    • Vegan Pumpkin Bread
    • Vegan Pumpkin Pie
    • Vegan Pumpkin Spice Latte
    • Vegan Pumpkin Cake
    Photo of several vegan pumpkin muffins onto a white board.

    Did you make this recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of several vegan pumpkin muffins onto a white board.

    Vegan Pumpkin Muffins

    Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They're a must-make breakfast treat or dessert for fall.
    5 from 2 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 14 muffins
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • 1 15-ounce can pumpkin puree
    • â…“ cup canola oil
    • ½ cup unsweetened non-dairy milk, I used soy milk
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400ºF or 200ºC and line a standard muffin pan with 12-14 paper 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 plant milk. Stir until well combined.
    • Spoon the batter into liners, filling them all the way to the top.
    • Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean.
    • Remove from the oven and let them cool completely on a cooling rack.
    • Serve with a cup of hot chocolate, a warm cider, a glass of milk, or just by themselves!
    • If you have leftovers, just place a layer of paper towel into the bottom of an airtight container, then place your muffins on top and cover with another sheet or two of paper towel, and store at room temperature for 3-5 days. Or you can freeze the muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours. Warm them up in the microwave for about 30 to 40 seconds if you want.

    Notes

     
    • I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use my gluten-free flour blend for a gluten-free version of this recipe.
    • Feel free to use any type of sugar, like granulated, brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
    • Any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
    • Feel free to use any type of unsweetened non-dairy milk you want.

    Nutrition

    Serving: 1muffin | Calories: 181kcal | Carbohydrates: 31.6g | Protein: 2.5g | Fat: 5.6g | Saturated Fat: 0.5g | Sodium: 50mg | Fiber: 1.5g | Sugar: 15.7g

    More Vegan Dessert Recipes

    • Vegan Apple Crisp
    • Vegan No Bake Cookies
    • Vegan Snickerdoodles
    • Vegan Banana Bread

    Reader Interactions

    Comments

    1. Dina K says

      October 17, 2022 at 12:06 pm

      5 stars
      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!

      Reply
      • Adriana @ Simple Vegan Blog says

        October 19, 2022 at 2:39 pm

        Hi Dina! Thank you so much for your kind comment 🙂

        Reply

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