Vegan Pumpkin Muffins – Vegan Heaven

Published: October 5, 2020 · Modified: October 5, 2020 for Theirs · This post may contain affiliate links · 1 comment

These vegan pumpkin muffins are super soft, perfectly sweet, moist and tender. And they’re full of delicious pumpkin spice flavors, making them perfect for fall. The perfect way to start the day!

Why this recipe works:

This recipe couldn’t be much easier. All you need is a bowl and a muffin tin.

All in all, the muffins are ready in less than 30 minutes. 20 minutes of that time is cooking time, which you can use to do other things.

They do not contain eggs or dairy products. Applesauce and pumpkin puree make perfect substitutes for eggs.

They are perfectly seasoned with cinnamon, nutmeg, ginger and cloves. And they are super fluffy!

I wanted them to be sweet but not too sweet, so you can enjoy them in the morning with some vegan margarine. Very good!

What this recipe includes:

The ingredient list for this recipe is quite short and you can find all the ingredients in any supermarket. No fancy or hard to find ingredients!

• flour – I used all purpose flour
• apple sauce – Use without sugar
• oil – I used olive oil. Canola oil also works well.
• Almond milk – Make sure to use sugar free. Soy milk works too.
• Pumpkin puree – Either canned or homemade
• Ginger, cloves, nutmeg – You can also use a pumpkin spice mix

How to make this recipe

1. Step: In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt and spices).

2. Step: Stir until well integrated.

3. Step: Add the pumpkin puree, applesauce, olive oil and almond milk.

4./5./6. step: Stir until well integrated.

7. Step: Line a muffin tin with 12 papers. Preheat oven to 350°F.

8. Step: Evenly fill the dough in the paper liners.

9. Step: Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done.

Recipe notes:

• Since every oven is a little different, it’s best to do a toothpick test to see if the muffins are done. Just put a toothpick in the center of the cupcake. If there is too much wet dough on the toothpick, your muffins need more time. If it comes out clean, they’re done!
• I used homemade pumpkin puree, which I think tastes the best. Making homemade pumpkin puree is very easy. However, you can also use store-bought canned pumpkin puree if you’re short on time.
• I used all-purpose flour, but the recipe also works with whole wheat flour or spelled flour.
• Are you a fan of chocolate? Then add some vegan dark chocolate chips to the muffin batter!

Frequently Asked Questions:

Can I use other types of flour?

Yes, you can also use whole wheat flour or spelled flour for a healthier version.

Can I make this recipe gluten free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend.

Can I freeze these muffins?

Yes, they freeze very well. However, it is important to let them cool completely before freezing. Otherwise, they will lose their soft and fluffy texture.

You can freeze them for up to 3 months.

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I hope you love these vegan pumpkin muffins as much as we do here.

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