These vegan pumpkin muffins are made in one bowl and lightly sweetened with maple syrup and warming spices, making them refined sugar-free and 100% perfect for fall!
These healthyish pumpkin muffins are so tasty and easy to make, with just a touch of maple syrup for sweetener and warming fall spices for that perfect fall feeling.
I love making vegan desserts with classic dessert ingredients. I’m talking about those tried and true recipes that I grew up eating, just without the egg and dairy.
As usual, there are just straightforward baking ingredients in this recipe, making it accessible to vegans, vegetarians, and everyone in between. No funky substitutes here!
This recipe and blog post were updated on August 8th, 2019. The recipe is now easier and the muffins are cooked at a lower temp, but for the most part, remains the same.
How to veganize pumpkin muffins
To make these pumpkin muffins dairy-free I use soy milk, which is my go-to non-dairy milk. If you are soy-free you can use almond milk, oat milk, hemp milk – any milk you desire, really!
Choose the unsweetened milk carton if you want to cut down on added sugars.
A previous version of this recipe used flax eggs, but the updated version no longer calls for an egg substitute.
How to make vegan pumpkin muffins
These pumpkin muffins are made using a classic muffin method.
Step one: Combine all dry ingredients in a medium mixing bowl (all-purpose flour, baking powder, salt, nutmeg and allspice).
Step two: Stir in the wet ingredients using a wooden spoon (pumpkin puree, oil, non-dairy milk, vanilla extract, maple syrup). Do not overstir; it’s okay if some small lumps still remain. The batter will be thick.
Step three: Fill 10 lightly oiled or paper-lined muffin tins with pumpkin muffin batter. Bake at 350 degrees F for 20-22 minutes, or until a toothpick inserted in the center comes out dry.
Step four: Remove from oven. Let rest in the muffin tins for 5 minutes before turning out onto a baking rack to cool.
Recipes tips & tricks
- This recipe makes 10 medium-sized pumpkin muffins. You can make 11-12 muffins if you really want to fill all of the muffin tin holes, but they’ll be a little tinier and require less baking time. If making mini muffins, cut the bake time in half.
- If you want a sweeter muffin (these are lightly sweetened) you can add two tablespoons of organic brown sugar.
- Choose pumpkin puree, not pumpkin pie filling. Pumpkin puree is just baked pumpkin, whereas pumpkin pie filling contains added sugars and flavoring which will not work in this recipe.
- Add toasted walnuts or pecans for extra delicious-ness. To toast walnuts, simply add 1/2 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.
Honestly, my favorite pumpkin muffin mode of delivery is dunked in coffee over breakfast. Half-sweet, half-bitter, 100% fall flavors. What’s your favorite way to enjoy pumpkin muffins?
Looking for more recipes?
- Easy Vegan Pumpkin Pie
- Baked Pumpkin Oatmeal
- Vegan Strawberry and Lemon Muffins
- Fluffy Vegan Waffles
- Fluffy Vegan Sweet Potato Pancakes
Vegan Pumpkin Muffins
- 2 cups all purpose flour
- 1 cup canned pumpkin puree (not canned pumpkin pie filling)
- 1/4 cup non-dairy milk of choice
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin tin with non-stick spray.
- Combine the dry ingredients in a medium mixing bowl (all purpose flour, baking powder, salt, ground cinnamon, nutmeg, allspice).
- Pour the wet ingredients (pumpkin puree, maple syrup, oil, non-dairy milk, vanilla extract) into the dry, stirring with a wooden spoon until just combined. Don't over mix; it's okay if there are a few small lumps remaining in the batter.
- Fill 10 muffin cups almost full. Bake for 20-22 minutes, until a toothpick inserted in the center, comes out clean.
- Set the muffin tin on a wire cooling rack for 5 minutes before taking the muffins out. Use a fork or knife to gently turn the muffins out of the tin onto the cooling rack. Enjoy!
- 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.
- If you do not need the pumpkin muffins to be vegan, you can replace the non-dairy milk with equal amounts of dairy milk.
- Optional add-ins include pecans, walnuts, and mini dairy-free chocolate chips.