1 Bowl Vegan Pumpkin Muffins

Name: 1 Bowl Vegan Pumpkin Muffins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
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; 1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts

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.

Two Vegan Pumpkin Muffins stacked on top of each other.

“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!

overhead view of Vegan Pumpkin Muffins on a sheet of parchment paper.

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.

whisking the wet ingredients for Vegan Pumpkin Muffins in a large bowl.

the dry and wet ingredients for Vegan Pumpkin Muffins in a large bowl.

Finish the muffin batter by gently folding in the mix-ins of your choice with a spatula.

stirring vegan pumpkin muffin batter in a large bowl with a wooden spoon.

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.

overhead view of unbaked Vegan Pumpkin Muffins in a muffin tin.

overhead view of baked Vegan Pumpkin Muffins in a muffin tin.

Frequently asked questions

What can I add to pumpkin muffins?

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!

Can I use this recipe for mini muffins?

Absolutely! Bake your mini pumpkin muffins for 15 to 18 minutes instead.

Can I turn these muffins into pumpkin bread?

I tried this when I was testing my Vegan Pumpkin Bread, and it didn’t work well. My advice? Go make that bread instead!

Can they be made gluten-free?

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.

Can they be made oil-free?

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.

How do I store leftover pumpkin muffins?

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!