Vegan Pumpkin Muffins – Simple Vegan Blog

Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They’re a must-make breakfast treat or dessert for fall.

Pumpkin season is finally here and although I could eat these vegan pumpkin muffins all year long, they’re 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 treats and they’re extremely easy to make, you just need to combine all the ingredients in one bowl, transfer the batter to a muffin pan and bake, that’s all! If you’re a muffin lover just like me, you should try my vegan banana muffins and vegan blueberry muffins as well.

These vegan muffins are made with simple everyday ingredients you probably already have in your pantry, and since they’re prepared with canned pumpkin pure, you can eat them when pumpkin is not in season.

I usually make my own pumpkin puree and pumpkin pie spice as they’re not easy to find where I live, but please use store-bought if you want, it’s so convenient and works great!

Ingredient substitutions

• All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use my gluten-free flour blend for a gluten-free version of this recipe.
• Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Baking powder: some recipes call for baking soda instead of baking powder, but I think muffins made with baking powder are fluffier and have a better texture.
• Canola oil: any type of oil is okay. I like 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 melted.
• Unsweetened non-dairy milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for baking.

How to make vegan pumpkin muffins

1. Preheat the oven to 400ºF or 200ºC and line a standard muffin pan with paper liners.
2. Add the dry ingredients to a large mixing bowl and mix until well combined (photo 1).
3. Add the pumpkin puree, oil, and plant milk and stir (photo 2).
4. Spoon the batter into liners, filling them all the way to the top (photo 3).
5. Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean (photo 4).
6. Remove from the oven and let them cool completely on a cooling rack, then serve.

You’ll find the complete recipe with measurements in the recipe card below.

Pro tips

• Make sure you always use muffin liners or grease your muffin pan, otherwise your muffins can stick to the pan. I like to use vegan butter or coconut oil, but muffin liners are my way to go.
• There are so add-ins you can incorporate into your muffins, like vegan chocolate chips, raisins, or nuts (pecans are so good!).
• Feel free to double, or even triple this recipe, then bag the muffins up and freeze them so you can have one and eat it whenever you want.
• Don’t over-mix or your muffins will turn out dense and rubbery. Mix gently until just combined.
• Don’t overbake or you’ll get dense and dry muffins, just bake until golden brown and a toothpick comes out clean.

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Vegan Pumpkin Muffins

Soft and moist vegan pumpkin muffins made with 9 ingredients in just 30 minutes! They’re a must-make breakfast treat or dessert for fall.

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Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 14 muffins

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Instructions

• Preheat the oven to 400ºF or 200ºC and line a standard muffin pan with 12-14 paper liners.

• Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.

• Add the pumpkin puree, oil, and plant milk. Stir until well combined.

• Spoon the batter into liners, filling them all the way to the top.

• Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean.

• Remove from the oven and let them cool completely on a cooling rack.

• Serve with a cup of hot chocolate, a warm cider, a glass of milk, or just by themselves!

• If you have leftovers, just place a layer of paper towel into the bottom of an airtight container, then place your muffins on top and cover with another sheet or two of paper towel, and store at room temperature for 3-5 days. Or you can freeze the muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours. Warm them up in the microwave for about 30 to 40 seconds if you want.

Notes

 

• I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use my gluten-free flour blend for a gluten-free version of this recipe.
• Feel free to use any type of sugar, like granulated, brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Any type of oil is okay. I like 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 melted.
• Feel free to use any type of unsweetened non-dairy milk you want.

Nutrition

Serving: 1muffin | Calories: 181kcal | Carbohydrates: 31.6g | Protein: 2.5g | Fat: 5.6g | Saturated Fat: 0.5g | Sodium: 50mg | Fiber: 1.5g | Sugar: 15.7g