If you’re looking for a cozy treat, these Vegan Pumpkin Muffins are just what you need! They’re packed with all the warm, spiced flavors that make fall feel special, and they’re super easy to whip up.
Solves dairy and egg allergies, speeds weeknight baking, and yields moist muffins kids love while keeping ingredients plant based and simple to swap.
I know how hard it can be to find a muffin recipe that fits different diets and tastes good too. Sometimes, my baked goods end up dense or not so flavorful. That’s why I’m excited about these muffins, they’re fluffy and delicious without using any weird egg replacers or tons of oil.
What’s great about this recipe is you can make it all in one bowl, so cleanup is a breeze. Prep only takes about 15 minutes, and then you have about 25 to 28 minutes of baking time. In just 40 minutes total, you’ll have warm muffins to enjoy!
If you’re looking for more yummy muffins, I’ve got another recipe you might want to check out. If you love fruit in your muffins, those peach streusel muffins are a hit too!
Why You Will Love This Recipe
- Fluffy Texture: These muffins are all about that light, airy goodness. The extra baking agents help ensure they turn out perfectly fluffy every time.
- Delicious Flavor: With a mix of pumpkin spice and a hint of sweetness, these muffins have a warm, comforting flavor that feels just like fall in every bite.
- Convenient One-Bowl Recipe: Who doesn’t love a quick cleanup? Everything comes together in one bowl, making this recipe not just easy but also hassle-free.
- Versatile Storage: Whether you’re storing them at room temperature, in the fridge, or freezing them for later, these muffins hold up really well so you can enjoy them at your own pace.
Delicious Vegan Pumpkin Muffins
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 25-28 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: muffin
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Nut Free
Description
Delicious and simple vegan pumpkin muffins perfect for any occasion.
Ingredients
- 15 ounces pumpkin puree, canned or homemade
- 1 – 1 1/4 cups packed light brown sugar
- 1/2 cup neutral flavored oil
- 3/4 cup dairy-free milk, room temperature
- 11/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose plain flour
- 31/2 teaspoons pumpkin pie spice
- 31/2 teaspoons baking powder
- 1/41/2 teaspoon baking soda
- 1/81/2 teaspoon salt
- 1/2 cup all-purpose plain flour (for crumb topping)
- 1/4 cup raw pumpkin seeds
- 3 tablespoons vegan butter, melted and cooled
- 2 tablespoons packed brown sugar (for crumb topping)
- 1/21/2 teaspoon pumpkin pie spice (for crumb topping)
- 1/4 cup granulated sugar, substitute for lighter muffins
- 1 cup whole wheat or spelt flour, substitute for denser muffins
- 1 cup King Arthur’s measure for measure flour, substitute for gluten-free muffins
Instructions
- Mix Wet Ingredients: Start by whisking together the pumpkin puree, dairy-free milk, and oil in a mixing bowl until it is smooth and creamy. Ensure there are no lumps for a good muffin texture.
- Stir in Dry Ingredients: Gradually add in your flour, baking powder, baking soda, spices, and a pinch of salt. Use a spatula to fold the dry ingredients into the wet ones until just combined. Some flour streaks are okay; do not overmix as it can lead to tough muffins.
- Add Sweetener & Mix: Incorporate your chosen sweetener and mix until you achieve a nicely combined batter. It should feel thick but pourable, with spices coming through. Small clumps are fine; avoid excessive stirring at this stage.
- Prepare Muffin Tin: Scoop the batter into a lined muffin tin, filling each cup about three-quarters full. Use liners to prevent sticking, helping the muffins retain their shape once baked.
- Bake & Check Doneness: Place the muffin tin into the oven and bake until they are golden and a toothpick comes out clean. The aroma of pumpkin and spices will fill your home. Ensure they are not pulled out too early to avoid collapsing.
- Cool & Enjoy: Allow the muffins to cool for a bit before transferring them to a wire rack. Their slightly domed top and golden edges will look inviting. Letting them cool properly helps them set.
Notes
- Store leftover muffins in an airtight container at room temperature for 3-4 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
- Measure flour accurately using the spoon and level method to avoid dense muffins.
- Check the expiration date on baking powder and soda for proper rising.
- Mix gently to keep muffins fluffy; stop mixing as soon as the dry ingredients disappear.
- To restore any soft topping, reheating muffins at a low temperature is recommended.
- Serve warm with vegan butter.
- Pair with a hot beverage like coffee or tea.
- Drizzle with a simple icing for added sweetness.
- For extra sweetness, consider adding dairy-free chocolate chips.
- Using whole wheat flour can provide a healthier option.
- Incorporating spices like nutmeg or cloves can alter the flavor profile for variety.
- Selecting high-quality pumpkin puree can impact flavor.
- Substituting chopped pecans for pumpkin seeds can give a different flavor in the streusel.
- Using King Arthur’s measure for measure flour provides a gluten-free alternative without change to the recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 374
- Sugar: 14g
- Sodium: 209mg
- Fat: 17g
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: null
Recipe Tips
- If dense muffins are a concern, using the spoon and level method for measuring flour really helps avoid packing.
- When using baking powder and soda, freshness is key; always check the expiration date before starting to ensure good rise.
- For fluffy muffins, mixing should be gentle. Stop as soon as the dry ingredients disappear to prevent toughness.
- If the streusel topping turns out soft, a quick reheat at a low temperature will restore its crunch.
- For muffins that didn’t rise, double-check that your baking powder and soda are active to achieve a nice lift.
Serving Suggestions
Serve these vegan pumpkin muffins warm alongside vegan butter. Pair them with coffee or tea for a comforting experience.
You can use leftover muffins in smoothies or as a topping for yogurt. They also make a sweet addition to fall-themed brunches or dessert platters.
Drizzle muffins with simple icing for added sweetness. A sprinkle of cinnamon or nutmeg on top adds extra warmth.
Recipe variations
- You can use sweet potatoes in place of pumpkin puree for a twist on texture and flavor.
- Add 1 teaspoon of ground nutmeg for an aromatic touch or 1 teaspoon of ground cloves for a warm flavor profile.
- Either swap the all-purpose flour for oat flour or gluten-free flour for a different texture and dietary preference.
- If you want a larger batch, you can double the recipe by using 30 ounces (850g) of pumpkin puree and adjusting other ingredients accordingly.
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How to Store?
To keep your vegan pumpkin muffins fresh, follow these storage tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 4 days for optimal freshness.
Refrigeration: Place muffins in an airtight container in the fridge for up to 5 days to maintain texture and flavor.
Freezing: Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw muffins at room temperature or warm in the microwave.
Other Recipes You’ll Love
- Potato Galette and Smoked Salmon
- Avocado Toast with Poached Egg
- Fancy Fruit Salad
- Breakfast Pizza Recipe
If you enjoyed this Vegan Pumpkin Muffins or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
