These Vegan Pumpkin Muffins are perfectly spiced, fluffy, and moist. Best of all, they’re easy to make in one bowl in just 30 minutes!
Looking for more vegan muffin recipes to try? I know you’ll also love my Vegan Apple Muffins, Vegan Banana Muffins, and Cranberry Orange Muffins.
“These seriously are the best vegan pumpkin muffins! I make them a few times every year, and without fail at least one person that tries them for the first time asks me for the recipe – both vegans and non-vegans!” -Nikki
I know that fall is the perfect time of year to bake a fresh batch of these Vegan Pumpkin Muffins, but I could truly eat them all year long. I don’t think I’ve ever had a muffin that was so soft, fluffy, and moist before!
Their irresistible texture and cozy fall flavors are all thanks to simple baking staples, pumpkin puree, and pumpkin pie spices. Just mix them all together in one bowl and bake! In no time, you’ll be left with an ultra-cozy treat to enjoy right away or freeze for later.
Why these are the best vegan pumpkin muffins
- Moist and fluffy – Pumpkin puree not only makes these muffins orange and tasty, but also makes them incredibly moist! Every bite melts in your mouth.
- Warm fall spices – This wouldn’t be a pumpkin muffin recipe without plenty of cinnamon, ginger, nutmeg, and cloves in the batter.
- Easy 1-bowl recipe – Just like my Vegan Apple Cake and Vegan Pumpkin Cake Bars, these vegan pumpkin muffins are always on my fall baking list because they come together so easily!
How to make vegan pumpkin muffins
Find the complete printable recipe with measurements below in the recipe card.
Whisk the pumpkin, melted vegan butter (or oil), non-dairy milk, and brown sugar together in a large bowl. Sift the flour, baking powder, salt, and spices over the wet ingredients in the same bowl. Mix until just combined.
Recipe Tip
Do not overmix the batter! This will almost always give you dense and rubbery muffins. Instead, gently mix the wet and dry ingredients together until the flour is absorbed.
Finish the muffin batter by gently folding in the mix-ins of your choice with a spatula.
Divide the batter evenly between the muffin cups, then bake the muffins until a toothpick inserted in the middle comes out clean.
Set them aside to cool for a few minutes, then enjoy!
Recipe Tip
Do not overbake the muffins. This is the second reason for dry, dense muffins! My muffins were light and fluffy after baking for 22 to 25 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs attached, the muffins are done.
Frequently asked questions
Customize these muffins with your favorite add-ins, like dairy-free chocolate chips, chopped walnuts, raisins, chopped pecans, dried cranberries, or pumpkin seeds. You could even top them with the pumpkin pie-spiced streusel from my Pumpkin Coffee Cake recipe for extra sweetness!
Absolutely! Bake your mini pumpkin muffins for 15 to 18 minutes instead.
I tried this when I was testing my Vegan Pumpkin Bread, and it didn’t work well. My advice? Go make that bread instead!
Sure. A quality gluten-free flour mix (like King Arthur or Bob’s Red Mill) will work as a substitute for the all-purpose flour here.
For oil-free, replace the butter or oil with an equal amount of applesauce or non-dairy yogurt. The texture will be different, but the muffins will taste good.
Transfer the cooled muffins to an airtight container and store them at room temperature for 3 to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Thaw the frozen muffins on the counter before serving. I love to warm them up in the microwave for 30 seconds or even pop them in the air fryer for a few minutes until warm. YUM!
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.