Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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))

By Ashley C.

5 from 3 votes

Oct 13, 2020, Updated Sep 26, 2021

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These easy Vegan Pumpkin Muffins are packed with fall flavor and take less than 15 minutes to prepare. Garnish with pepitas to add a little crunch or add chocolate chips for more flavor. You can also use gluten free flour to make them gluten free.

one pumpkin muffin sitting on a plate with pumpkin seeds on top

Pumpkin muffins are one of my favorite fall treats, especially during the months of October and November. They are made with a few basic ingredients and are packed with pumpkin flavor and warm fall spices. They taste like homemade pumpkin pie in muffin form. Both kids and adults love these delicious muffins!

You can enjoy them plain or add some chocolate chips for sweet flavor. Or if you’re craving a little crunch, add some pepitas on top. These pumpkin spice muffins comes together quickly and easily for the perfect on-the-go snack, breakfast or treat.

These pumpkin muffins are naturally vegan as they are made without eggs and butter. They are loaded with pumpkin flavor and are enjoyed by everyone!

Ingredients You’ll Need
How to Make Vegan Pumpkin Muffins
Expert Tips
Other Easy Pumpkin Recipes
Vegan Pumpkin Muffins Recipe

Ingredients You’ll Need

Flour: You can use all purpose flour, whole wheat flour or a 1-1 gluten free all purpose flour blend with xantham gum. We like using the Bob’s Red Mill Gluten Free 1-1 Baking Flour. Be sure to use the gluten free flour to make gluten free pumpkin muffins. Whole wheat pastry flour is another good substitute for all purpose 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 regular or vegan butter, canola or grapeseed oil instead. To make oil-free pumpkin muffins, you can substitute the oil for unsweetened apple sauce.
Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
Apple Cider Vinegar: Apple cider vinegar 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 Pumpkin Seeds. Or mix in 1/2 cup of chocolate chips or nuts.

How to Make Vegan Pumpkin Muffins

This recipe comes together easily. No fancy equipment is needed to make this pumpkin muffin recipe.

Whisk together the flour, pumpkin pie spice, baking soda and baking powder in a large bowl.
In another large bowl, mix together the pumpkin puree, brown sugar, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until combined. If you are using a mix-in like chocolate chips or nuts, fold them into the batter now.
Line a 12 cup muffin tin with baking cups. Fill each cup about 3/4 full with the muffin batter. You can sprinkle with pepitas, if desired.
Bake at 350 degrees Fahrenheit for 20 o 23 minutes or until golden brown and cooked through.

Expert Tips

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 pumpkin 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. Use vegan chocolate chips to make vegan pumpkin chocolate chip muffins. Nuts are another good mix-in.

To make gluten free vegan pumpkin muffins, don’t forget to use a gluten free 1-1 all purpose flour substitute for the best results.

Storing the Muffins

Allow the vegan pumpkin 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.

close up photo of baked vegan pumpkin muffins in the muffin pan

We know you’re going to love this vegan pumpkin muffin recipe. 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

If you try this easy vegan pumpkin muffin recipe, don’t forget to leave a recipe rating and review below!

This recipe also appears on the Reducetarian Foundation.

3 Comments