These soft & moist vegan pumpkin muffins are made in one bowl with a handful of pantry staples and warming spices!
Is there anything quite like pumpkin in the fall? These pumpkin muffins are one of my favorite recipes to make as soon as September hits.
They are really easy to make and only require a handful of pantry staples, plus a few warming fall spices for that perfect fall feeling. You don’t even have to make an egg substitute!
As usual, there are just straightforward baking ingredients in this recipe, making it accessible to vegans, vegetarians, and everyone in between.
This post and recipe were updated on September 4th, 2020 with a modified recipe. The muffins are now a bit sweeter and moister due to the addition of brown sugar.
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Ingredients and substitutions
Pumpkin: Arguably the most important ingredient. Choose 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!
Recipes notes and tips
- 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 less baking time. If making mini muffins, cut the bake time in half.
- 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 toasted walnuts, pecans or chocolate chips as desired. 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.
- Gluten-free option: 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.
Storage and serving
Slather on some peanut butter or almond butter for a satisfying snack or enjoy the muffins on their own with a dollop of vegan butter.
Store cooled muffins in a closed container at room temp for 2-3 days. Keep refrigerated for 3-4 days.
Can I freeze muffins?
Yes! Simply place room-temp muffins in a freezer safe container or storage bag and freeze for up to 3 months. Let thaw in the fridge overnight before enjoying.
Looking for more vegan baking recipes?
If you’re looking for more recipes that use traditional ingredients you might like this classic vegan zucchini bread or this easy vegan pumpkin pudding, two of the BEST fall vegan desserts. Vegan banana muffins are another must-make.
- Vegan Pumpkin Chocolate Chip Cookies
- Easy Vegan Pumpkin Pie
- Baked Pumpkin Oatmeal
- Vegan Strawberry and Lemon Muffins
- Fluffy Vegan Waffles
- Fluffy Vegan Sweet Potato Pancakes
I hope you enjoy this recipe! Don’t forget to leave a review and comment below.
Vegan Pumpkin Muffins
- 2 cups all purpose flour see note #1
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1 cup canned pumpkin puree
- 2/3 cups soy milk see note #2
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/2 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 1/4 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.