These Vegan Pumpkin Muffins are soft and moist, flavored with spices and pumpkin. Ready in under 1 hour, I know these will be your new favorite.
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Why you will love this recipe
- Texture and Flavor: These soft, moist and tender Vegan Pumpkin Muffins have just enough sweetness from the pure maple syrup and sugars mixed with the hint of cinnamon are absolutely delicious.
- One bowl-10 ingredients: That's right you only need 1 bowl and 10 ingredients (if adding the pumpkin spice flavors than adding 4 more ingredients) to make these Vegan Pumpkin Muffins. Tasty muffins in less than 1 hour, and clean ups quick and easy.
- Great for Meal Prep: This recipe makes 8 muffins, you can easily double or triple this recipe and have some premade Vegan Pumpkin Muffins ready to grab in the freezer. Be sure to use an airtight container they will last for 2 months in freezer.
- Vegan: Yes these tasty pumpkin muffins are vegan, dairy free and with out eggs, they taste so perfect no one would think these muffins are vegan.
For some more muffins try my Double Chocolate Chip Muffins, Lemon Poppy Seed Muffins, Vegan Blueberry Muffins, Chocolate Banana Muffins or my Vegan Strawberry Muffins.
Ingredients
For the full list of ingredients and quantities for these Vegan Pumpkin Muffins be sure to check the recipe card below.
- Pumpkin: Be sure it's pumpkin puree plain, not pie filling.
- Water: Used for added moisture.
- Sugars: I used white and brown sugar for the perfect texture and taste to this pumpkin bread.
- Maple Syrup: Be sure it's pure maple syrup not sugar loaded maple syrup.
- Olive Oil: I used olive oil but any neutral oil will work, if using coconut oil be sure it's melted and if you don't want the coconut flavor to come through be sure to use refined coconut oil.
- Spices: Cinnamon is added for spices but if you want a "pumpkin spice" flavor add the other spices listed in the recipe card as well.
Variations
- Add nuts: Walnuts, almonds and pecans chopped up a little are a good mix to add into these muffins or just sprinkled onto the top prior to baking. This will change up the texture and taste of the muffins and add a little crunch. If you have other favorite nuts feel free to add those.
- Chocolate Chips: If you'd really like a taste of chocolate in these muffins feel free to add vegan chocolate chips into the mix or just on top of these muffins right before baking, it'll add more of that chocolaty goodness taste to these pumpkin muffins.
- Mini Muffins: Make these Pumpkin Muffins a mini size if you've got a mini muffin pan. These will bake up faster than regular-size muffins, so be sure to check them after about 15 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there. Don't use mini muffin liners here either.
- Any time you'd like: You can enjoy these vegan pumpkin muffins anytime you'd like, breakfast time, lunch, after dinner treat or a snack at anytime of the day. Also great place the muffin in a bowl and add some vegan ice cream on top for dessert.
- Pumpkin spice: You can easily turn these into vegan pumpkin spice muffins by adding the 4 spice flavors listed in the recipe, allspice, nutmeg, ginger and cloves.
How to make these Vegan Pumpkin Muffins
Prep: Preheat the oven to 375° F and spray or grease 8 muffin tin holes. Do not use muffin liners.
Step 1: In a large mixing bowl whisk together the pumpkin puree, water, cane sugar, brown sugar, maple syrup, and olive oil.
Step 2: Next add the flour, baking powder, cinnamon, salt and other spices if you are choosing to add them. Mix with a spatula or large spoon.
Vegan pumpkin muffin batter!
Step 3: Pour the mixture into the muffin tin holes and bake in the oven on the middle rack for 26 minutes, check with a toothpick before removing, let cool for at least 30 minutes before gently using a butter knife along the edges and popping them out of the muffin tin. Store in a sealed container, sitting on the counter for about 3 days. Serves 8 muffins.
Expert Tips
- Pumpkin: I used plain canned pumpkin purée, not pie filling in these vegan pumpkin muffins. If it's watery you might want to place it in a paper towel and squeeze it out to drain some of the liquid, I personally did not do this because my pumpkin was a nice purée texture without any liquid.
- Customization: Yes you can adjust a few things, like making mini muffins, adding chocolate chips or adding your favorite nuts, each of these changes will adjust the taste and texture of these Vegan Pumpkin Muffins but they should still taste great.
- Storing: Store the muffins in an airtight container at room temperature for 3 days. You can also freeze them in an airtight freezer container for up to 3 months.
- Add a drink: A glass of homemade oat milk or almond milk and one or two of these soft, moist and pumpkin tasting delicious muffins makes it the perfect treat anytime of the day.
Recipe FAQs
I'd say follow what the recipe directs you to do. In this recipe I add the dry ingredients to the wet ingredients. Some resources say to add the liquid to the wet ingredients because you can adjust the dry ingredients if needed. If you're following the recipe you should already have the correct amount needed for the recipe.
A muffin is basically a form of quick bread, while a cupcake said to be a cake and generally has more sugar added to it making it sweeter.
Don't leave your muffins exposed on the counter, store up to 3-4 days in an airtight container usually works the best.
More Vegan Muffin Recipes
Vegan Pumpkin Muffins
Ingredients
- ½ cup pumpkin puree (not pie filling - 112.5 grams)
- ⅔ cup water (150 ml)
- ⅓ cup cane sugar (67 grams)
- ¼ cup brown sugar (packed - 55 grams)
- ¼ cup pure maple syrup (85 grams)
- ¼ cup olive oil (or other neutral oil - 59 ml)
- 1 teaspoon baking powder
- 1 ⅔ cup unbleached all purpose flour ( 208 grams)
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
optional for pumpkin spice flavor:
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
Instructions
- Preheat the oven to 375° F and spray or grease 8 muffin tin holes. Do not use muffin liners.
- In a large mixing bowl whisk together the pumpkin puree, water, cane sugar, brown sugar, maple syrup, and olive oil.
- Next add the flour, baking powder, cinnamon, salt and other spices if you are choosing to add them. Mix with a spatula or large spoon.
- Pour the mixture into the muffin tin holes and bake in the oven on the middle rack for 26 minutes, check with a toothpick before removing, let cool for at least 30 minutes before gently using a butter knife along the edges and popping them out of the muffin tin.
- Store in a sealed container, sitting on the counter for about 3 days. Serves 8 muffins.
Harriet Emily
These are beautiful Michele! I love the crumble topping. So many delicious spices too, yum yum yum!
tworaspberries
thanks girl! they were SO good, the crumble is always my favorite!!! 😉
Heather McClees @ The Soulful Spoon
Wee! Look at all those plant-based ingredients ... wahoo!:) I am a nut over muffins! They're so easy, portable and like a mini cake:) Sharing now!:)
tworaspberries
😉 girlll! they were SO good and totally healthy! you would LOVE them! thanks so much!
GiGi Eats
It's a good thing I wasn't in your kitchen when you were making these..... 😉
You wouldn't have had anything to take a picture of!
tworaspberries
hahaha I felt the same way when I was making them! 😉 thanks GiGi!
Anu-My Ginger Garlic Kitchen
These muffins look so delicious and gorgeous, Michelle. YUM!
tworaspberries
thank you so much! 😉