Vegan Pumpkin Muffins

These easy Vegan Pumpkin Muffins are packed with fall flavor and take less than 15 minutes to prepare. Garnish with pepitas to add a little crunch or add chocolate chips for more flavor. You can also use gluten free flour to make them gluten free.

one pumpkin muffin sitting on a plate with pumpkin seeds on top

Pumpkin muffins are one of my favorite fall treats. They are made with a few basic ingredients and are packed with pumpkin flavor and warm fall spices. They taste like homemade pumpkin pie in muffin form. Both kids and adults love these!

You can enjoy them plain or add some chocolate chips for sweet flavor. Or if you’re craving a little crunch, add some pepitas on top. These pumpkin spice muffins comes together quickly and easily for the perfect on-the-go snack, breakfast or treat.

These pumpkin muffins are naturally vegan as they are made without eggs and butter. They are loaded with pumpkin flavor and are enjoyed by everyone!

ingredients for vegan pumpkin muffins

Ingredients You’ll Need

  • Flour: You can use all purpose flour, whole wheat flour or a 1-1 gluten free all purpose flour substitute. We like using the Bob’s Red Mill Gluten Free 1-1 Baking Flour. Be sure to use the gluten free flour to make gluten free pumpkin muffins.
  • 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. To make oil-free pumpkin muffins, you can substitute the oil for unsweetened apple sauce.
  • Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
  • Apple Cider Vinegar: Apple cider vinegar 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 1/2 cup of chocolate chips or nuts.
steps to make pumpkin muffins

How to Make Vegan Pumpkin Muffins

This recipe comes together easily. No fancy equipment is needed to make this pumpkin muffin recipe.

  1. Whisk together the flour, pumpkin pie spice, baking soda and baking powder in a large bowl.
  2. In another large bowl, mix together the pumpkin puree, brown sugar, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract.
  3. Add the dry ingredients to the wet ingredients and stir just until combined. If you are using a mix-in like chocolate chips or nuts, fold them into the batter now.
  4. Line a 12 cup muffin tin with baking cups. Fill each cup about 3/4 full with the muffin batter. You can sprinkle with pepitas, if desired.
  5. Bake at 350 degrees Fahrenheit for 20 o 23 minutes or until golden brown and cooked through.

Expert Tips

  • 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 pumpkin 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.

To make gluten free pumpkin muffins, don’t forget to use a gluten free 1-1 all purpose flour substitute for the best results.

baked pumpkin muffins in a pan

Storing the Muffins

Allow the vegan pumpkin 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.

close up photo of baked vegan pumpkin muffins in the muffin pan

We know you’re going to love this vegan pumpkin muffin recipe. 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

If you try this easy vegan pumpkin muffin recipe, don’t forget to leave a review with star rating below!

one pumpkin muffin sitting on a plate with pumpkin seeds on top

Vegan Pumpkin Muffins

Yield: 12 muffins
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
These pumpkin muffins come together easily with a few basic ingredients!
5 from 3 votes

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

SUBSTITUTIONS
  • 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.
STORAGE
Store these muffins in an airtight container for up to 3 days on the counter. Or store in the freezer for up to 3 months. 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.

Nutrition

Calories: 147kcal, Carbohydrates: 26g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Sodium: 110mg, Potassium: 111mg, Fiber: 1g, Sugar: 13g, Vitamin A: 3177IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg
Course: Breakfast
Cuisine: American
Diet: Vegan
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe also appears on the Reducetarian Foundation.

3 comments on “Vegan Pumpkin Muffins”

  1. Ashley, I just love your recipes and I can’t wait to try this on too! These look incredible!

  2. I’m always on the lookout for delicious vegan fall treats. This was PERFECT for our family. So yummy and moist!

  3. These were a big hit with my vegan husband. I made a double batch and froze the extras.

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