Vegan Pumpkin Muffins

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.

three vegan pumpkin muffins sitting on top of pepitas

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

ingredients for vegan pumpkin muffins
  • 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.
steps to make pumpkin muffins

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.
pumpkin muffins in muffin tin before and after baking

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.

a bite taken out of a pumpkin muffin sitting on a plate next to three other muffins

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

three vegan pumpkin muffins sitting on top of pepitas

Vegan Pumpkin Muffins

Yield: 12 muffins
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
These muffins are easy to make and are made with a few basic ingredients!
5 from 2 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.

2 comments on “Vegan Pumpkin Muffins”

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

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

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