If you’re looking for a delicious muffin recipe that is packed with fall flavor then you will love these Vegan Pumpkin Muffins! They take less than 15 minutes to prepare. Garnish with pepitas to add a little crunch. And you can use gluten free flour to make them gluten free.
Pumpkin muffins are one of my favorite fall treats. They are made with a few basic ingredients and are packed with pumpkin flavor. You can add pepitas for additional flavor and crunch or enjoy them them without the the seeds.
Ingredients You’ll Need
- Flour: You can use all purpose flour, wheat flour or a gluten free all purpose flour substitute. We like using the Bob’s Red Mill Gluten Free 1-1 Baking Flour.
- Pumpkin Pie Spice: Use our recipe for homemade pumpkin pie spice.
- Baking Soda and Baking Powder: This recipe uses a mixture of both, but if you only have baking powder you can use 2 1/2 teaspoons with similar results.
- Light Brown Sugar: You can use coconut sugar instead, if desired.
- Pumpkin Puree: You can use canned pumpkin puree or homemade pumpkin puree. Do not use canned pumpkin pie filling as it is not the same as pumpkin puree.
- Milk: Use your favorite dairy free milk.
- Coconut Oil: You can use butter, canola or grapeseed oil instead.
- Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
- Apple Cider Vinegar: ACV is not the same as apple cider. Do not use apple cider in this recipe.
- Optional Topping or Mix-ins: Sprinkle the top of the muffins with raw or Roasted Pepitas. Or mix in chocolate chips or nuts.
Tips to Make Vegan Pumpkin Muffins
- Use fresh or canned pumpkin puree. Do not use pumpkin pie filling as it is not the same as pumpkin puree.
- Sweetener: You can reduce the amount of sweetener, if desired. Or substitute half of the brown sugar for one additional tablespoon of maple syrup.
- Do not overmix the muffins. Mix just until the ingredients are combined.
- Add mix-ins or toppings: Pepitas are optional, but they add an additional crunch. Sprinkle them on the muffins before baking, if desired. You can also add your favorite mix-ins like walnuts or chocolate chips.
Storing the Muffins
Allow the muffins to cool completely. Store in an airtight container on the counter for up to 3 days.
To freeze, wrap each muffin securely in foil or plastic wrap. Or place in a freezer bag. Press as much air out of the bag as possible before freezing. Store in the freezer for up to 3 months. Allow them to thaw completely before eating. Or place in the microwave for 15 to 30 seconds to warm.
We know you’re going to love these vegan pumpkin muffins. If you’re looking for other ways to use up a can of pumpkin, try some of our favorite pumpkin recipes.
Other Easy Pumpkin Recipes
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Vegan Pumpkin Muffins
Ingredients
- 1 1/2 cups unbleached all purpose flour, or wheat flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup unsweetened non-dairy milk
- 3 tablespoon maple syrup
- 3 tablespoons coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- pepitas, for garnish, (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with baking cups and set aside.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and baking powder. Set aside.
- In another large bowl, mix pumpkin puree, brown sugar, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract until well combined.
- Stir the dry ingredients into the wet ingredients until just combined.
- Divide the batter into the prepared baking cups using a spoon or cookie scoop, filling each cup about 3/4 of the way full. Sprinkle with pepitas, if desired.
- Bake for 20 to 23 minutes or until golden brown and cooked through. Enjoy warm or cool!
Notes
- Flour: You can use Gluten Free 1-1 All Purpose Flour to make these gluten free.
- Light Brown Sugar: You can use coconut sugar instead, if desired.
- Milk: Use your favorite dairy free milk.
- Coconut Oil: You can use butter, canola or grapeseed oil instead.
- Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
- Apple Cider Vinegar: ACV is not the same as apple cider. Do not use apple cider in this recipe.
- Optional Topping or Mix-ins: Sprinkle the top of the muffins with raw or Roasted Pepitas. Or mix in chocolate chips or nuts.
Nutrition
This recipe also appears on the Reducetarian Foundation.
I’m always on the lookout for delicious vegan fall treats. This was PERFECT for our family. So yummy and moist!
These were a big hit with my vegan husband. I made a double batch and froze the extras.