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.

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  1. Wonderful recipe! I added a crumble topping with 1/4 cup oates, 1/2 cup brown sugar and 1/2 teaspoon cinnamon and they cooked evenly and had a nice little added crunch.

    1. Hi Nat. I’m happy you loved the recipe! Your topping sounds wonderful! Thanks for sharing your great feedback and review!

  2. I am the least competent person in the kitchen (seriously, most of my cooking/baking endeavors end in tears), but I made these for my roommates to mark the start of fall and they were INCREDIBLE! So easy and delicious and they tasted marvelous reheated with a little vegan butter. Will definitely be making again. Thank you!!!!!!!!!

  3. These are great! My daughter was diagnosed with an egg allergy and a possible milk allergy, so we had to try vegan baking. Can’t even tell with these!  My older son said they are his favorite recipe. We used oat milk. 

  4. If you add frozen berries, make sure that you increase the cook time!! I wish this recipe would have provided details on how long to cook these muffins with fruit. I just wasted an hour and a half and a bunch of ingredients. They looked perfect but sunk all the way down once I took them out of the oven. 

    1. uh well this isn’t a pumpkin muffin w/ fruit recipe so not sure why you blame Nora for that with a 3/5 rating? These muffins, like the rest of her recipes, are extraordinary, a gift to vegans, and really deserve a 5/5.

    2. Why are you rating her recipe three stars because YOU messed with it and YOU are the reason they didn’t work out? She shouldn’t have to add tips for every possible addition, substitution or omission. And everyone knows berries equal juices.

  5. I made these to the recipe with the vegetable oil instead of melted butter and they came out perfect. I made sure to spray the inside of the paper liners and they did not stick. Baked for 23 minutes and toothpick came out clean with no tough/hard bottom.

    1. Hi Tamra. I’m so glad the muffins came out perfect for you! Thank you for sharing your experience and wonderful feedback!

  6. Really enjoyed these! Used real butter as it’s what I had on hand. They’re moist and delicious! I added a bit of glaze (just powdered sugar and water) since I cut out some of the sugar. So good. Will make again.

    1. Hi Kathy. Your muffins sounds really delicious! I’m so glad you enjoyed them! Thanks for sharing your wonderful feedback!

  7. These were so delicious, but most of the liners peeled away. Any tips? The toothpick did come out clean so I don’t think they were underdone?

    1. Do you mean they stuck to the muffins? I always like to spray the liners with oil to prevent sticking, so I would recommend that. Especially when making vegan muffins, I find they like to stick if I don’t spray. Hope that helps!

  8. Easy and delicious. I used white whole wheat flour, about half of the sugar, pumpkin pie spice, no mix-ins, and topped with a maple glaze. It made 18 medium -sized muffins.

  9. Another question, instead of substituting applesauce for the oil, could you just substitute more pumpkin puree for the oil?

  10. Absolutely delicious! I added 5 minutes for my oven & they are perfect. My husband said he could eat 100 of them haha 🙂

  11. Delicious and heavy. Made with coconut oil and got a nice moist crumb. Used only 1 cup of sugar and it was still very sweet.

  12. Used Bobs Red Mills 1:1 GL flour, baked an extra 20 mins and still too gooy in the middle. This flour sucks with pancakes and waffels as well, I don’t recommend it. I’ll try the recipe again with another flour.

  13. Excellent! I cur the sugar way down though, too about 1/2 cup. So soft and the perfect amount of spice!

  14. This was a great base recipe! I made lots of allergy adjustments for my daughter who has ALL the ALLERGIES. Flour: blend of cassava, brown rice and old fashioned oats. 1/4 cup of maple syrup sub for some of the sugar, and olive oil in place of vegan butter. Baked for 12 minutes in a mini muffin pan and they were DELICIOUS. 

    1. Thank you for sharing your feedback! I’m so glad the muffins turned out delicious with your substitutions!

  15. These were seriously the easiest and yummiest muffins I ever made! I just made a batch right before a road trip and oh my! The hardest thing was to stop eating after one and not be tempted to eat the whole batch! I am already thinking of making another batch and adding raisins or dried cranberries. Thanks for an amazing recipe!

    1. You are welcome, Betty! Adding raising or cranberries sounds amazing! I’m really glad you loved the muffins! Thank you for sharing your wonderful review and feedback!

  16. These were amazing! And my grandchildren (ages 8 to 3) loved them!!!
    I used pumpkin pie spice and cut it down to 2 tsp for the kids.
    I’m sending the recipe to my daughter-in-law now.

    1. Hi Marlene. I’m so glad the muffins were a hit with your grandchildren! They are moist and delicious muffins for sure! Thank you for sharing your fun and wonderful review and feedback! Happy cooking!

  17. Made these muffins twice now, and they still come out mushy on the inside ?
    Made sure to sift, and bot over mix and place in the middle rack. Used a smaller muffin tray, left it in longer and yeah no.
    I dont know where I went wrong.

    1. Hi Val! Are you using all purpose flour, or did you substitute a different flour? Did you make any other changes to the recipe? I’ve never had them not cook through all the way, so I’m not sure what’s happening for you.

  18. Your recipes are awesome. Thank you! I made this one with Pamela’s gluten free flour blend and made some mini loaf cakes out of them. They were divine. Even my parents who prefer muffins with gluten and dairy absolutely loved these. Thanks again!

  19. Made them GF for Christmas morning – actually made them Christmas morning. Everyone like them and I used 1C Brown sugar – not the full amount – turned out ! I used mini Chocolate chips, and pumpkin seeds on top – a hit!

  20. Tasty muffins! When I removed them from the oven they looked perfect, but then they sank 🙁 I thought it was an over mixing issue so I made them again being very careful not to over mix. Is there anything else I could’ve done wrong? I cooked for the full 25 minutes as well.

    1. I don’t think they were cooked long enough. Oven temperatures can vary, and you should always check with a toothpick in the middle to make sure no wet batter comes out and they are cooked through. Hope that helps!

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