1 Bowl Vegan Pumpkin Muffins
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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.
Next, sift the dry ingredients in over the wet using either a fine mesh strainer or a sifter.
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
Ingredients
- 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
Instructions
- 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.
- Sift the flour, baking powder, salt and spices over the wet mixture (I use a fine mesh strainer for this or use a sifter).
- 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.
Notes
- 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.
Nutrition
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132 Comments on “1 Bowl Vegan Pumpkin Muffins”
Extremely versatile and delicious!
Thanks Colin!
I’ve made this a couple of times! Absolutely delicious and my vegetarian wife and vegan sister-in-law love them too! I encountered a cold weather problem though! My coconut oil hardens like wax the instant it touched my room-temperature almond milk! So… I warmed it up – problem solved! I would zap my almond milk in the Microwave for about 30 seconds before adding coconut oil in. I am open to other solutions though!
Yes, all I would do in that situation is warm your milk as well, so it doesn’t harden immediately when mixing. Hope that helps, and glad you all love the muffins!
I adapted this to make an apple version –
Bobs’ redmill GF flour
sub pumpklin for applesauce
only 1c sugar
For some reason they were amazing the next day but not as amazing right out of the oven.
Oh I also baked for an extra 10-15 min
Thank you, Rayann!
These were so dang good and moist! I’m not vegan but was out of eggs and looking for a muffin recipe without them. Would make again! 5 stars.
Hi Nora! Any advice on if I wanted to incorporate whole wheat flour in to the recipe? (I don’t have white whole wheat and haven’t been able to find any info online about using a combination of AP and whole wheat flour in lieu of white whole wheat.) I’d like to incorporate some less-refined grains to this recipe if possible!
Sure, you could use half whole wheat and half white flour. They will of course be more dense, but I think it would still be good. You could even use all whole wheat for a different experience.
Simply fantastic. I mixed in chocolate chips and topped with pumpkin seeds. I love your recipes. Thank you for sharing them with us!
You’re welcome!
I made with Bob’s redmill GF 1:1 flour and even after 30 min they were totally gooey and raw in the middle but brown on top. Good taste – not sure what happened in the bake
I’ve never tried them with gluten free flour, but others have reported success so I’m not sure. They also may need longer to bake when gluten free, so make sure to bake them until the middle comes out clean. Also, if you used a larger muffin pan they would take longer as well. Hope that helps!
Absolutely delicious!
I always come here to discover new vegan flavors.
This recipe is very good like many others in this blog.
Congratulations Nora!
Thank you for share.
Greetings from Spain!
You’re welcome! Thanks for the comment!
So easy and delicious Nora! I substituted Riviera vanilla vegan yogurt for the oil and added Enjoy Life chocolate chips. The recipe yielded 15 muffins (I filled a bit more than 3/4). I always seek out your blog when searching recipes now. Thank you!
That’s great to know it worked with vegan yogurt, thank you! So glad you are enjoying the recipes. 😍
I love the simplicity of this recipe, and they taste great!
My problem (and I know it’s definitely something I did wrong), is that the muffins ended up deflating and never seemed to really cooked all the way through.
Any idea what I could have done wrong?
It sounds like you are just not baking them for long enough. Check with a toothpick or even sharp knife to make sure there is no wet batter, and that the tops spring back when lightly touched. Perhaps your oven runs less hot than most.
Delicious! I used freshly made pumpkin purée and added a sprinkle of raw sugar on top before baking
Very moist and fluffy!
Wonderful, thank you!
You haven’t disappointed me yet! I love how well you test your recipes they always turn out amazing. I was expecting a little more rise out of these at first- but they still tasted fluffy and delicious! I used homemade pumpkin puree that had been in the freezer your standard jack o lantern type pumpkin- and it still was amazing!
Thank you so much, it is a passion of mine for sure! 🙂
Wow, these are seriously good. Moist and flavorful. My husband asked for these to become “a regular.” Neither of us is even vegan.
That’s so great!
I made these again using truvia brown sugar blend (2x so used a little over 1/2 cup) and gluten free flour and they still turned out fantastic! What a great and versatile recipe, thank you for sharing it!!
You’re welcome!!
Easy and flexible recipe! Tested using date and coconut sugar, 1 cup total. Used walnut oil for fat and flax milk for milk. Added mini choc chips, coconut flakes, and sunflower seeds. Recipe made a lot so very full muffin liners – yes on the 24 minute bake. Had enough for 2 small ramekins in addition to the 12 muffins. Good recipe and notes, thanks!
Thank you! I’m so glad you enjoyed the muffins!
Very good. Made in a mini loaf tin tray and topped w pepitas
These turned out fabulous! I had way too much for 12 muffins so I filled a ramekin too and now I have a mini cake. 🙂 The only thing I added was some walnuts and pecans, probably a 1/2 cup total. My muffin tins were more than 3/4 full so I baked them just a tad longer and they’re perfect. I decided I wanted to try the maple frosting with them, which was also delicious, but if I’d thought about that when I was starting out, I would have made the muffins less sweet. The combination is a bit much for breakfast…way more suitable for dessert. Please note, that is not a complaint! I did find that using a large, silicone spoon to stir with worked better than the wooden spoon. I’ve become a huge fan of my silicone cookware. This was such an easy, quick recipe. Thank you for sharing it!
Thank you so much, I’m glad you enjoyed the muffins! They are quite sweet, so feel free to cut back on the sugar as desired. 😍
Yummy! I added walnuts on top
Yum, thanks!
Why are my muffins sticking to the paper liners?
The muffins are delicious!
If they stick, just spray them with oil next time. Especially if you didn’t add oil to the muffins. Glad you enjoyed them!
I am not a vegan, my granddaughter is and I made these today for her as a surprise. They are so easy, so moist and so delicious. Better than regular pumpkin muffins I have had in the past. I drizzled them with a glaze made for pumpkin do-nuts and they really look extra special.
That’s great!
Made this with the Bob’s Red Mill gf flour, oat milk, pumpkin pie spice, and chopped walnuts. Came out SO nice and popped right out of the pan. Great tip on not over-mixing to avoid the gummy texture, I’m sure I’ve done that many times. Thrilled whenever something gf and vegan comes out decent, because baking without eggs is so hard. These were great with some Miyoko’s vegan butter. Thank you!!
You’re welcome!
Is it really 1 TBSP of baking powder? I’ve never used that much in a recipe so the first time I made these I subconsciously used 1 tsp and they turned out great. The second time I noticed my error but then I forgot to adjust the time for mini muffins and over baked them. I also didn’t store the first batch in the fridge and they went moldy after a few days. Besides my errors, I’ll continue to make these and correct my ways. My 9yo devours them.
Yes, 1 tablespoon is correct here. It helps them become very fluffy. Sometimes in vegan baking extra baking powder helps since you aren’t using eggs which often help with rising in baked goods. Hope that helps!