Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They make a breakfast treat or dessert must-have for fall.
Pumpkin season is finally here and although I could eat these vegan pumpkin muffins all year round, they are 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 foods and they are super easy to make, you just need to combine all the ingredients in a bowl, transfer the batter to a muffin pan and bake, that’s it! If you’re a muffin lover like me, you should also try my Vegan Banana Muffins and Vegan Blueberry Muffins.
These vegan muffins are made with simple everyday ingredients you probably already have in your pantry, and since they’re made with canned pumpkin puree, you can eat them when pumpkin isn’t in season.
I usually make my own pumpkin puree and pumpkin pie spice because it’s not easy to find where I live, but if you want, use store bought, it’s so convenient and works great!
Component replacement
- All-purpose flour: I made this recipe using only all-purpose flour, but I think it might work if you used another kind. However, you may need to add more or less. For a gluten-free version of this recipe, use my gluten-free flour mix.
- zinc sugar: Feel free to use other types of sugar like brown, coconut, or cane sugar. Make sure the sugar you use is vegan.
- Baking powder: Some recipes use baking soda instead of baking powder, but I find that muffins made with baking powder are fluffier and have a better texture.
- canola oil: Any kind of oil is fine. I prefer 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 diluted.
- Unsweetened dairy milk: Any unsweetened non-dairy milk is fine, but soy milk is my favorite for baking.
How to make this recipe
- Preheat oven to 400ºF or 200ºC and line a standard muffin pan with paper liners.
- Add the dry ingredients to a large mixing bowl and mix until well combined (Image 1).
- Add pumpkin puree, oil and plant milk and stir (Image 2).
- Spoon the batter into the liners, filling them to the top (Image 3).
- Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean (Image 4).
- Remove from oven and let cool completely on a cooling rack, then serve.
You’ll find the complete recipe with measurements on the recipe card below.
Pro tips
- be sure Always use muffin liners or grease your muffin pan, otherwise your muffins may stick to the pan. I like to use vegan butter or coconut oil, but muffin liners are my go-to.
- so there is Add-ins You can also include in your muffins, like vegan chocolate chips, raisins or nuts (pecans are great!).
- Feel free Double, or even triple this recipeThen bag up the muffins and freeze These are so you can get one and eat it whenever you want.
- Do not over mix Or your muffins will be dense and rubbery. Mix gently until just combined.
- Do not over bake Or you get dense and dry muffins, bake until golden brown and a toothpick comes out clean.
Frequently Asked Questions
Refrigerating the muffins is not a good idea because the cooler temperature of the refrigerator changes the texture of the muffins and dries them out faster instead of keeping them moist.
Place a layer of paper towels in the bottom of an airtight container, then place your muffins on top and cover with another paper towel or two and store at room temperature for 3-5 days.
Absolutely! Store them in an airtight container or in a Ziplock-type freezer-safe bag in the refrigerator for up to 3 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for a few hours. You can heat them in the microwave for about 30 to 40 seconds.
Use my gluten-free flour mix (or store-bought gluten-free flour mix) in place of all-purpose flour in a 1:1 ratio.
Looking for more pumpkin recipes?
Is this recipe yours?
Please leave a comment below, share or rate it. You can also follow me on FACEBOOKInstagram, and PINTEREST. I’d love to see what you cook!
Vegan Pumpkin Muffins
Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They make a breakfast treat or dessert must-have for fall.
printed
pin
rate
Serving: 14 muffins
Prevent your screen from going dark
instructions
-
Preheat oven to 400ºF or 200ºC and line a standard muffin pan with 12-14 paper liners.
-
Add the dry ingredients (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) to a large mixing bowl and mix until well combined.
-
Add pumpkin puree, oil and plant milk. Stir until well combined.
-
Spoon the batter into the liners, filling them to the top.
-
Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean.
-
Remove from oven and let cool completely on a cooling rack.
-
Serve with a cup of hot chocolate, a warm cider, a glass of milk, or just by itself!
-
If you have leftovers, place a layer of paper towels in the bottom of an airtight container, then place your muffins on top and cover with another paper towel or two and store at room temperature for 3-5 days. Or you can freeze the muffins for up to 2 months. To thaw, pull the muffins out of the freezer and let them thaw at room temperature for a few hours. Heat them in the microwave for about 30 to 40 seconds if you like.
Comment
- I made this recipe using only all-purpose flour, but I think it could work if you used another kind. However, you may need to add more or less. For a gluten-free version of this recipe, use my gluten-free flour mix.
- Feel free to use any type of sugar, such as granulated, brown, coconut or cane sugar. Make sure the sugar you use is vegan.
- Any type of oil is fine. I prefer canola or sunflower oils because they have a neutral flavor unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it diluted.
- Feel free to use any type of unsweetened dairy milk you like.
nutrition
Worship: 1muffin | Calories: 181kcal | Sugars: 31.6g | Protein: 2.5g | Fat: 5.6g | Saturated Fat: 0.5g | Sodium: 50mg | Fiber: 1.5g | Sugar: 15.7g
More vegan dessert recipes
Reader interaction