These soft & moist vegan pumpkin muffins are made in one bowl in 30 minutes! They are filled with warming spices and so delicious for fall.
- Dietary notes: vegan (dairy-free and egg-free), vegetarian, nut-free and soy-free optional
- Quick & easy to make in just 30 minutes
- Made using classic baking ingredients
- Perfectly pumpkin spiced!
Ingredients and substitutions
- Pumpkin: Arguably the most important ingredient. Choose a can of pumpkin puree, not pumpkin pie filling!
- Pumpkin pie spice, cinnamon, nutmeg: Pumpkin pie spice is a mix of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It's worth having on hand for other baked goods like pumpkin oatmeal or pumpkin pie.
- Non-dairy milk: Unsweetened, unflavored soy milk is my go-to in baked goods. Almond, oat, rice and most other non-dairy milks will work at 1:1 swap.
- Light brown sugar: If you prefer a less sweet muffin I recommend decreasing the light brown sugar instead of the maple syrup. Light brown sugar can be replaced with regular sugar as needed.
- Maple syrup: This adds extra fall flavor. Swap with agave or other liquid sweeteners as needed.
- Olive oil: Choose a light olive oil. Canola oil will also work. I have not tested an oil-free version of this recipe.
- Baking powder and baking soda: Both are important for leavening, meaning that they make the muffins fluffy!
Step by step instructions
- Mix together dry ingredients in a large mixing bowl.
- Add the wet ingredients. Stir until just combined, careful not to overmix. It will be a thick batter consistency.
- Add muffin batter to 9 muffin tins (about ¼ cup each) that are lined with muffin liners or lightly oiled. I usually use cooking spray to grease the tins.
- Bake at 350F for 18-20 minutes. The muffins are ready when a toothpick inserted in the center comes out mostly clean.
Recipe FAQ and expert tips
- Muffin size: This recipe makes 9 medium-sized pumpkin muffins. You can make 11-12 muffins if you really want to fill all of the muffin tins, but they'll be a little tinier and require 2-3 minutes less baking time. If making mini muffins, cut the bake time in half.
- Batter consistency: The batter should be thick enough that it is scoopable. If needed, add 1 tablespoon soy milk at a time to thin and 1 tablespoon all-purpose flour at a time to thicken.
- Add-ins: Add toasted walnuts, pecans or chocolate chips as desired. To toast walnuts, simply add ½ cup coarsely chopped raw nuts to a small sheet pan and toast for 4-5 minutes in a 400F oven. Once toasted, fold the nuts into the muffin batter.
I have not tested this recipe with a gluten-free flour. If you wish to try, I recommend using an all-purpose gluten-free flour mix like Bob's Red Mill brand.
For best quality, store in a closed container for 3-4 days at room temperature.
Yes, they freeze really well. Let cool to room temp before transferring to a freezer safe container. You can also freeze them in a sealable bag. Freeze for up to 3 months. When ready to eat, let thaw at room temp or just pop in the microwave for 30 seconds to a minute.
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Vegan Pumpkin Muffins
- 2 cups all purpose flour see note #1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- 1 cup canned pumpkin puree
- ⅔ cups soy milk see note #2
- ½ cup light brown sugar
- ¼ cup maple syrup
- ¼ cup olive oil
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Lightly spray a 9 muffin tins with non-stick spray or line with muffin liners.
- Stir together the dry ingredients in a medium mixing bowl (all purpose flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg).
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients (pumpkin puree, soy milk, light brown sugar, maple syrup, olive oil, vanilla extract). Stir with a wooden spoon until just combined. It's okay if there are a few small lumps remaining in the batter.
- Fill 9 muffin tins until almost full, about ¼ cup batter per tin. Place the muffins on the middle rack of the oven. Bake for 18-20 minutes, until a toothpick inserted in the center, comes out clean.
- Remove from oven and let rest for 5 minutes. Gently turn the muffins out onto a cooling rack to cool. Enjoy!
- Flour: I recommend using the "spoon and level" method for measuring your flour. Simply use a spoon to add flour to your cup measure until overflowing, then use the back of a knife to level off the excess flour. Don't shake the measuring cup or press down on the flour to fill it full.
- Milk: I like using unsweetened, unflavored soy milk in my baked goods but almond, oat, or any other similar non-dairy milk will work.
- Add-ins: Optional add-ins include pecans, walnuts, and mini dairy-free chocolate chips.