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!

stack of two muffins that are orange, white background

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.

lots of vegan pumpkin muffins on top of each other, white background

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.

bowl of ingredients to make muffins

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.

adding dry ingredients to wet in a bowl for 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.

cooked muffins in a pan with liners

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!

lots of pumpkin muffins together


  • 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.

cut muffin showing texture inside

Want more pumpkin recipes?

And check out all my Vegan Fall Recipes!

square image of muffin on top of another orange muffin
4.93 stars (119 ratings)

1 Bowl Vegan Pumpkin Muffins

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!
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
Servings: 12 muffins


  • 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


  • 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!



  1. For oil free, replace the butter/oil with applesauce or non-dairy yogurt. They won’t be quite the same though.
  2. 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.
  3. For gluten free, use a quality gluten free flour mix.
  4. If you have pumpkin pie spice mix, you may use 3 teaspoons of it and omit the single spices. Either way works!
  5. These muffins freeze well, simply let them cool completely and place in a freezer bag.


Serving: 1serving | Calories: 225kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 224mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5515IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Course: Breakfast, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was originally published in August 2018 and has since been republished with improved photos and writing.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , ,

you may also like:


  1. I had to doctor these a tiny bit, based on what we had on hand, but they’re tasty! I had some leftover pumpkin puree from pumpkin pie, but not enough for 15 ounces. So I smashed in an overripe banana, and it worked perfectly. I also subbed in oat milk for almond/soy, and added finely diced walnuts and 2 teaspoons of chia seeds (which have totally melted into the batter but add just an extra bit of nutrition).

  2. I have them in the oven right now and can’t wait! I love pumpkin muffins and these were so easy to put together. I don’t know how I will keep myself from eating them hot out of the oven, LOL. I’ll let you know. Have friends coming over tomorrow I made them for.

  3. Hey, recent vegetarian gone vegan here! ?

    Just made these tonight. Used vegan butter, oat milk and raisins. 375 for 25 minutes. They came out super moist with a nice top. They tasted great. I highly recommend adding raisins, cranberries or nuts as they give additional texture and flavor. My drunk, non-vegan brother thought they tasted great as well! ?

    Really nice job with this recipe, Nora. I’ll definitely be checking out more of your stuff!

    1. Hi Kevin! Welcome to my site! The addition of raisins or cranberries sounds delicious! I am so glad you loved them! Enjoy your journey through my recipes! Let me know how it goes for you, or if you have questions! Thank you for sharing your fantastic review and comments!

  4. Made these with ground up almonds instead of oil and used about 3/4 cup brown sugar and they were delicious! Thank you!!

    1. Thank you for using my recipes! I am so glad you are enjoying them! Thank you for taking time to share your great review!

  5. Hi, 
    I just whipped up these muffins and I’m sure they’ll be awesome! (They’re still in the oven). I pretty much only use your recipes because everything turns out great. Thanks Nora! 

  6. I baked my muffins for an extra ten minutes and the top half of them is still mushy/raw on the inside. Where did I go wrong?!

    1. It’s hard to say without being there, but maybe your muffin tin makes larger muffins than mine. Or your oven temperature is a bit off, or perhaps you didn’t bake them in the center of your oven. Did you open the oven door often, which lets out heat? Make sure you check with a toothpick to make sure there is no wet batter, it sounds like they needed longer in the oven.

  7. These are the best pumpkin muffins! I switched a few things (regular butter, sourdough discard instead of milk and added a little bit of vanilla). Everyone loved it! My son is allergic to eggs so vegan baking recipe are the best! 

  8. I always struggle with muffins – they are mushy or stick to the pan or something. BUT NOT THESE! These came out perfect and taste great too!

    1. Thank you for sharing your wonderful review and comments! I’m so glad that you loved the muffins, and that were delicious and perfect for you!

  9. These truly are the best – I’ve made them 3 times over the last 2 weeks including one time with gf flour (Robin Hood) and everyone has loved them. 

  10. Hi there 🙂
    I made these last night and I’ve got to say they are actually A-mazing. Super moist and packed with flavour. I live in the UK and fall is definitely upon us, so it felt like the perfect time to make these. We are able to buy pumpkin puree in a can but limited supermarkets stock it. I opted to puree a slow cooked butternut squash and it was super creamy for the mix.
    I also opted for less sugar and went with 3/4 of a cup and that was perfect, enough sweetness with all the beautiful spice.
    I just wanted to say thankyou for sharing- this is a keeper and lives up to ‘the best pumpkin muffins I have ever tasted ‘.

  11. Made this this morning before school to celebrate the first day of fall and they set me up for a great day! Did not disappoint, everything you post is SO GOOD!

  12. I’m from the U.K. snd canned pumpkin isn’t a thing here. What would you recommend as a sub? As a Brit I would love to sample the addiction that the USA have with pumpkin spiced  EVERYTHING!

    1. I didn’t know canned pumpkin wasn’t a thing in the UK! If you can find pumpkins you can make your own pumpkin puree and use that. Pumpkin spice is LIFE over here. ?

      1. These are a favorite of mine and my daughters! You’re recipes have 100% helped me when I was a new vegan and still today.

        1. Hi Patrice! Thank you for sharing your wonderful review and words! I’m thrilled you and your daughters are loving my recipes! Happy cooking!

  13. Hey, Nora. Do you think a vegan butter like Earth’s Best would work? I love the buttery taste it adds to baked goods over coconut oil. 

  14. Made these muffins twice.  Super easy to whip up, moist and tasty.  The second time around, I cut the spices in half and added vanilla extract.  Very pleased with the results. 

    1. I’m thrilled that you are loving the pumpkin muffins! Thanks so much for taking your time to share your great review and comments!

  15. These were delicious.  I made them exactly per instructions with the full amount of sugar and they turned out perfect! 

    1. Thanks for sharing your great review and comments! I’m glad you loved the muffins and that they turned out perfect for you!

  16. I used whole grain millet flour and they were DELICIOUS! They are so dense & so flavorful, thanks for the recipe! 🙂 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.