Seriously the best vegan pumpkin muffins I’ve ever tasted! Perfectly spiced, soft and moist. Best of all you only need 1 bowl and 30 minutes to make them!
I don’t know if I can fully express to you how happy I am that it’s almost Fall. Summer has been wonderful, filled with hot days, kids happily playing in water, beach trips and so on. But I’m so ready for Fall and all that comes with it.
- My older kids start school next week, hooray! 😉
- Leaves falling from the trees, in all their array of colors. Which means making leaf piles for my toddler to jump in, or his favorite thing ever.
- Everything pumpkin! Homemade lattes, muffins, pancakes, scones…. I can’t get enough! Seriously, I can’t be stopped.
These vegan pumpkin muffins are seriously the best pumpkin muffins you’ll ever taste, vegan or otherwise. I’ve made this recipe as easy as possible, using just 1 bowl and streamlining the process because honestly I make these over and over in the Fall and I want it to be EASY.
These days I also have my nearly 3 year old helping me bake a lot, so that’s just one more reason to keep my recipes as simple as possible. He loves helping me measure ingredients and pour them in, and he’s become a pretty good whisker. 🙂
How do you make vegan pumpkin muffins?
I’ve included photos of some of the steps to make these muffins.
First, you whisk together the pumpkin, oil, almond milk and brown sugar.
Gently mix the dry into the wet with a large spoon, being careful not to over mix.
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Lastly, fill muffin cups about two-thirds full and bake for 22-24 minutes at 375 degrees F. Remove from oven, let cool and serve!
I hope you all love these vegan pumpkin muffins as much as I do! They’re so moist, flavorful and comforting. Try adding chocolate chips, cranberries, raisins or walnuts for variations.
Recipe adapted from Isa Chandra’s recipe.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!
1 Bowl Vegan Pumpkin Muffins
- 15 ounce canned pumpkin (or fresh)
- 1/3 cup melted coconut oil or canola oil
- 1/2 cup almond milk, unsweetened
- 1 1/4 cups brown sugar
- 1 3/4 cups all purpose flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional ad ins:
- 1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts
- Preheat the oven to 375 degrees F and lightly grease a muffin pan. If you use paper liners, also make sure to spray the cups lightly with oil so the muffins don't get stuck to the paper.
- In a large mixing bowl, add the pumpkin, oil, almond milk and brown sugar. Whisk until well combined and smooth.
- Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix.
- Fold in any optional ingredients, if using, and fill the muffin cups two-thirds full. Bake for 22-24 minutes, until a toothpick inserted in the middle comes out clean.
- For oil free, replace the coconut/canola oil with applesauce or non-dairy yogurt.
- If you want less sweet muffins, you may lower the brown sugar amount to even 3/4 cup. We prefer them sweeter most of the time.
- For gluten free, use a gluten free flour mix, or half gluten free flour mix and half almond flour.
- If you have pumpkin pie spice mix, you may use 3 teaspoons of it and omit the single spices. Either way works!
- These muffins freeze well, simply let them cool completely and place in a freezer bag.