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!
Vegan pumpkin muffins are perfect for fall but I could seriously eat them all year long. They are perhaps the most fluffy, moist and flavorful muffins that ever existed.
Pumpkin puree gives them that beautiful orange hue and incredible flavor, especially alongside warming autumn spices like cinnamon, ginger, nutmeg and cloves. Pumpkin is also what makes these muffins SO moist and irresistible.
I love to keep a few in my freezer at all times, if I can stop myself from eating the whole batch fresh! Along with my popular Vegan Pumpkin Bread and Pumpkin Coffee Cake, these muffins are one of my favorite fall treats.
Ingredients you need (with substitutions)
- Canned pumpkin puree – I’ve never made them with fresh pumpkin, but it should work just fine. Use quality canned pumpkin for the best results.
- Melted vegan butter or oil – You only need 1/3 cup for the whole batch. I prefer the taste melted vegan butter adds, but a neutral oil works as well, such as avocado, vegetable or melted coconut oil. For oil free, substitute applesauce or non-dairy yogurt.
- Non-dairy milk – I usually use soy, but sometimes I will use almond, cashew or even oat milk. Use your favorite.
- Brown sugar – To make the muffins extra rich tasting. Feel free to use less for a less sweet muffin, or substitute coconut sugar instead.
- All purpose flour – If you need gluten free vegan muffins, use a quality gluten free mix. Almond flour will NOT work here though.
- Baking powder
- Salt
- Ground cinnamon, nutmeg, ginger and cloves – If you have it, substitute 3 teaspoons pumpkin pie spice mix instead.
- Add ins – Sometimes I stir in some vegan chocolate chips, chopped nuts or dried fruit. But most of the time I like to keep them purely pumpkin.
How to make pumpkin muffins
Find the complete recipe with measurements below.
Prepare the muffin pan with paper liners. Spray the inside of the liners with non-stick spray. I always do this for muffins so they don’t get stuck.
In a large bowl, whisk together the pumpkin, melted vegan butter or oil, milk and brown sugar.
Sift in the flour, baking powder, salt and spices. I use a fine mesh strainer for this. You can skip the sifting, but you may find little chunks of flour in your muffins. Not the end of the world really, but I prefer sifting here.
Stir until just combined, but do not over mix the batter or your muffins will be dense and rubbery. Stir in any optional ad ins, if using.
Fill the liners all the way to the top for nice big muffins. You should get 12 good sized muffins.
Bake for 22-25 minutes, or until a toothpick inserted comes out with no wet batter.
It’s best to let the muffins cool for at least 30 minutes before enjoying. The flavors mingle together and settle, and the texture gets better as they sit.
How to store leftover muffins
Leftover pumpkin muffins will keep at room temperature for 3-4 days, or a week in the refrigerator. Cover them or keep in a container so they don’t dry out too fast.
You can also freeze them. Freeze in a large container or ziplock type freezer safe bag.
I love to warm them up in the microwave for 30-40 seconds or even pop them in the air fryer for a few minutes until warm. YUM!
Tips
- Add frosting! These muffins are totally sweet enough to pass as cupcakes if you swirl some Vegan Vanilla Frosting on top.
- Don’t accidentally use pumpkin pie mix! You have to use pumpkin puree, which is just plain old canned pumpkin.
- Do not over mix the batter. This is almost always the reason your muffins turn out dense and rubbery. Mix gently until just combined, and carefully fold in any optional ad ins.
- Do not over bake. This is the second reason for dry, dense muffins! Only bake them until a toothpick comes out clean.
Can I turn these muffins into pumpkin bread?
Unfortunately, it doesn’t work very well. I tried it when testing my Vegan Pumpkin Bread and it wasn’t good. My advice? Go make that bread instead!
You can, however make mini pumpkin muffins! Bake for only 15-18 minutes.
Want more pumpkin recipes?
- Pumpkin French Toast
- Vegan Pumpkin Cake Bars
- Vegan Pumpkin Cupcakes with Maple Pecan Frosting
- Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Pie
And check out all my Vegan Fall Recipes!
1 Bowl Vegan Pumpkin Muffins
Ingredients
- 15 ounce can pumpkin puree
- 1/3 cup melted vegan butter OR vegetable oil
- 1/2 cup soy or almond milk, unsweetened
- 1 1/4 cups brown sugar, lightly packed
- 1 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 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, melted vegan butter (or oil), non-dairy 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 full. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!
Video
Notes
- For oil free, replace the butter/oil with applesauce or non-dairy yogurt. They won’t be quite the same though.
- If you want less sweet muffins, you may lower the brown sugar amount to 3/4 cup. Or feel free to substitute coconut sugar if desired.
- For gluten free, use a quality gluten free flour mix.
- 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
This recipe was originally published in August 2018 and has since been republished with improved photos and writing.
I added 1 tsp vanilla. Otherwise, made the recipe as written.
AMAZING! Will definitely be making these again.
These are SO GOOD! We love ALL your recipes, and this was no different! I did dark chocolate chips for an add-in. I did not have all the spices you listed so I used 3 tsp of Pumpkin Pie Spice. (just in case anyone is looking for a substitute!)
I cannot stop making these!! So delicious and amazingly easy. I put dried cranberries in it and they are just the best thing on a fall day with a tea.
Moist and delicious, easy to make.
Nora,
I am brand new to the vegan plant based lifestyle. I made the muffins and they were good but they were missing something. As a pastry chef, I always use eggs, milk, butter, oil etc. I stuck to the recipe as written except I subbed the oil with applesauce. I will cut back on the sugar next time but I was wondering what your thoughts were with adding a little bit of vanilla and baking soda? I will also toss some walnuts in next time too. I also baked them in silicone muffin molds and they were great. Anyway please let me know your thoughts on my possible additions.
To be honest, the thing that you were missing was likely the oil…. Subbing applesauce does work, but it makes them rather gummy and have a certain “fat free” taste that I don’t personally prefer. But if you are committed to no oil, it might just have to be something you get used to. I don’t know what adding baking soda would do, but vanilla would be fine. But they taste way better with oil instead of applesauce.
Hello, can’t wait to try this recipe out. I’ve loved all of the recipes I’ve tried from you!! Instead of using all the spices that make up the pumpkin pie taste, can I just use pre made “pumpkin pie spice”. If so how much should I use?
Sure! It’s actually in the “Notes” section. ? Use 3 teaspoons pumpkin pie spice. Thank you so much, I’m glad you are enjoying the recipes!
I made these last night and they turned out so good! I’ll be making more for sure!
I was wondering if I could replace the pumpkin purée with mashed bananas for banana muffins? Would they work as good? Thanks! ?
It would probably work, but you could just make my pumpkin muffins. 🙂 I’m so glad you enjoyed them!
I just made these tonight to pack in my kids school lunches for the week. They are delicious!! I made a few swaps and they still turned out wonderful. I used spelt flour instead of AP, subbed applesauce for the oil and cut the brown sugar down to 3/4 cup. I also made them as mini muffins, which took about 18 minutes to bake. The texture was still fluffy and flavor spot-on. My kids are trying to gobble them all up now while they are cooling.
So good!! Everybody loved them, even my boyfriend who doesn’t really like my vegan stuff, will definitely be making these more!!!
I’m so glad to hear that!!
I recently went vegan and I had to try these. They are AMAZING!!! I love pumkpin pie so much and these taste like it so much! I left them to bake for 23 minutes and I was worried after letting them sit out a bit that they were raw but it’s just that they are so moist!!! Instead of searching for other recipes, try this one! I highly recommend it. Also, for some reason, I ended up with 14 muffins and only used a cup of sugar. They were great!
I’m so glad to hear they were good!
Hi, I am making these muffins for my 4 year old son who has a wheat and egg allergies. I noticed there is no Flaxseed “egg” do you think these would turn out good if I put in 1 Flaxseed “egg”?
Thankyou, ?
They would be too moist I think. It’s just not necessary, the pumpkin stands in place of any eggs here.
I am so excited to make these muffins! My 4 year old son has 4 food allergies and I don’t have to alter the recipe at all!!! Thank you! All my kids will enjoy these for sure!
You’re so welcome!
Used Canola oil, didn’t have cloves, was still awesome! Super moist and delicious with dark chocolate, walnuts and cranberries. Thank you
I made these for my daughter after she was prescribed a vegan diet. They were so delicious, I’ve made them several more times to the delight of the whole family… vegan or not. I’ve been asked for the recipe and will pass this sight along. Thank you! YUM!
That’s so great to hear! Thanks for the comment!
Your recipes are excellent. I tried it my family and I enjoyed it, although I leave out some of the ingredients
Thanks!
They turned out beautiful and delicious!
Can you use vanilla sweetened almond milk and a little less brown sugar? Thanks!
Yes, no need to use less brown sugar really.
Lock them up or you’ll eat them all. I added some apple cider vinegar to the milk first just because I’ve had luck with that in my past recipes. So simple and so good.
Hi
I would like to make mini muffins for my 15 month old. How long do you think I should bake them?
Thanks a bunch
Sure! I would bake them for 12-15 minutes for mini muffins.
These were absolutely the best muffins. I had 1/2 leftover butternut squash and 1/2 sweet potato which I used instead of pumpkin. I used just 1 cup of sugar, the batter seemed a little thick but they came out perfectly. They also are just as good on the second day. Thank you for a great vegan recipe.
You’re welcome!
I would like to avoid using oil. Maybe some applesauce would work?
Yes you can sub applesauce for the oil here.
These were super easy to whip up and are great with walnut added in and pepitas on the top. Love your recipes ?
Thanks so much! Glad it came out great!
Loved this recipe! I used 3/4 cup maple syrup instead of brown sugar. Do these need to be stored in the fridge?
I’m so glad you love the recipe! They do not need to be stored in the refrigerator, but they will last longer that way. I would keep them covered either at room temperature or in the refrigerator so they do not dry out.
These are the best pumpkin muffins I’ve ever had! I make them quite a bit!
That’s wonderful! Thank you.
Fast and delicious. After a couple of vegan baking fails I was so excited to find this recipe. Thank you.
I’m so glad you found success in these muffins! One of my all time favorites.
May I use coconut milk instead of almond milk?
Yes, that is just fine.