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.
These muffins are amazing!! I followed your recipe as written with GF all-purpose flour and subbed apple sauce for the oil (thank you for providing those suggested substitutions). I added 1/2 cup vegan chocolate chips and 1/4 raisins. The muffins turned out moist and fluffy, and absolutely delicious. I used a kitchen scale to measure both the pumpkin and the flour. Thanks for sharing such an awesome recipe!!
Love this recipe. Best ever. Second time making it.
Hi, I’ve tried making this recipe twice, and each time it came out still wet and underbaked in some parts, even though I bake it for over 25 minutes, closer to 30-35.
I followed the recipe. I used this brand: Libby’s 100% Pure Pumpkin Puree.
What am I doing wrong?
Hi Amber. I’m sorry you’re having issues with underbaked muffins. 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. I hope this helps.
This has become a new favorite in our family. Thank you ❤️
Hi Katrin. I’m so glad you are loving the muffins! Thanks for sharing your awesome feedback! Happy cooking!
I had pumpkins from the garden that needed using up and I came across this recipe. I’ve tried your mug cake before (now a regular thing with us – delish!) so knew this would a good. And it was. Oh my days… I’d never made any kind of muffin before and now I’m spoiled for any other recipe! These were amazing! Squishy, moist, fluffy and didn’t fall to pieces. Love love love. Thanks for sharing.
You are welcome, Theresa! I am thrilled that you love the muffins! Thank you for taking time to share your glowing review and feedback! I appreciate you using my recipes, and wish you lots of happy cooking!
I used aquafaba instead of the oil and topped with pumpkin seeds. Delish!
Could you make these with a crumble topping?
Sure, I’d make the crumble topping from this recipe: Pumpkin Cream Cheese Muffins.
da BOMB! BEST PUMPKIN MUFFINS I’VE EVER HAD
*note: used coconut oil + coconut sugar + cashew milk (allergies). Added chock chips and a 2x batch was eaten in 20 min.
Thank you so much! <3
You bet, Katarina! I’m glad you loved the muffins! Thanks for sharing your great review and recipe experience! Happy cooking!
sooo fluffy! i used granulated sugar cuz i was out of brown sugar but they still came out fantastic!
Hi Ella. I’m thrilled you loved the muffins, and that they turned out wonderful with the sugar you had on hand! Thanks for sharing your terrific review and feedback!
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! Thank you for sharing these with us so that we can enjoy them and share the tastiness!
You are welcome, Nikki! Thank YOU for using my recipes, and for sharing them with others! I’m thrilled the muffins are a hit! I appreciate you sharing your awesome review and feedback! Happy cooking to you!
Is this recipe correct one whole 15 ounce can? My muffins are like pumpkin pie. I even baked longer and it did not change
The recipe does call for one 15 ounce can of pumpkin. The muffins should not be dense or too moist, but rather moist and fluffy. I bake this recipe as written weekly during the fall, and the muffins always turn out fluffy. What brand of canned pumpkin did you use? I wonder if that could be the culprit, or if you used homemade pumpkin puree. Homemade can work but results will vary. Are you absolutely sure all measurements were correct? And you didn’t substitute a different flour for all purpose?
I followed the recipe exactly, other than adding a light streusel topping which would not have affected the interior. I’ve added a sprinkle of streusel to many muffin recipes and it’s never been an issue. Maybe this is the intended result but they were very dense, moist, and stodgy, even though they rose as pictured. I used about 1/2 c walnuts and 1/2 c chocolate chips as the optional add-ins. Not like the light fluffy pumpkin muffins I was hoping for. My oven is brand new and calibrated correctly, but I put them in for 24 minutes and they were completely raw. I had to add like 15 minutes. I also made sure my baking powder was still good; it doesn’t expire for another year. The flavor is good but the texture is not. The reviews are making me a little confused. Do people just really like stodgy baked goods? Anyone have the same experience?
Nope, that doesn’t sound right at all. They should not be dense or too moist, but rather moist and fluffy. What brand of canned pumpkin did you use? I wonder if that could be the culprit, or if you used homemade pumpkin puree. Homemade can work but results will vary. Are you absolutely sure all measurements were correct? And you didn’t substitute a different flour for all purpose? I make these every week or so in the fall and they are always fluffy.
Nora I always love your recipes! I used a gluten free flour…mine didn’t rise as beautifully as shown so I made a glaze to hide the imperfections and they were a hit! Will definitely make again!
Best pumpkin muffins ever! Omni friends devoured them! Thank you!! 🧡
I agree with Sharla Parsons. These are pretty unbelievable. Great flavor (I added dried cranberries and walnuts) and texture. Super easy. I just ate one and really feel like I need another.
Made these for a bake sale at work…wow, they sold out in no time! Added a light powdered sugar icing drizzle on top, with roasted pumpkin seeds, beautiful and so moist, plus soooo easy to make!
That’s so great, thanks for sharing!!!
Perfect autumn treat. I made half a batch. I do wish I could change that on the website though because I kept losing track and would accidentally pour the recipe amount instead of half, but maybe next time I’ll have to write it out to avoid that. I added less sugar and it was the perfect sweetness for me. I shared with my family & they loved these too.
I’m glad you enjoyed the muffins! I will look into getting the option to 1/2 the recipe, that would be helpful at times. Thank you!
This recipe looks wonderful! Do you think it would it be possible to add protein powder to it without compromising the outcome of the muffins? If you think it could work, how much would you recommend adding and what other modifications would you suggest making (to account for the protein powder being added in)? Thank you!
I’m really not sure as I’ve never tried it, but I wonder if replacing some of the flour with protein powder would work. Hard to say without testing it myself though. Hope you enjoy them, let me know if you do try it!
This is a great recipe! The kids helped bake it and everyone liked the muffins. I used cooked acorn squash instead of canned pumpkin with no issue. The spices were just right.
Hi Rochelle. I love that the kids helped you bake the muffins! I also love the acorn squash idea! Thanks for sharing that idea, as well as your fabulous review! Happy cooking!
I made these as 6 jumbo muffins and they are so delicious 🤤 I added 1/2 cup chocolate chips and increased the baking time to ≈40 minutes. You NEVER disappoint, Nora!
Hi Cierra. Your kind comments are so heartwarming and encouraging! Thank you for sharing your review and feedback! Your muffins sound amazing! I appreciate you using my recipes, and taking time share your ideas and comments! Happy cooking!
Tonight I made these with a cup of fresh cranberries. I used Miyoko’s oat milk butter for the oil & I used 1 cup of brown sugar with a splash of maple syrup to sweeten. I stirred the final mix as little as possible. They turned out amazing. The tart cranberry a great burst of flavor.
Hi Samantha. This recipes does sound delicious with the cranberries! Thanks for sharing this wonderful idea, as well as your great review! Happy cooking!
I made these for all my (non vegan) co workers and WOW. I got endless compliments from everyone. Everyone was in awe of how moist they were. I added a splash of maple syrup but other than that I just followed the recipe! Amazing!!!!!!!!
Hi Jennifer. How nice of you to bake these for your co-workers! I’m thrilled they were a hit! Thanks for taking time to share your wonderful review & feedback!
Good taste and moist, but my family found them dense and chewy. I used about a cup of loosely packed brown sugar and did not overstir. I would add a flax egg or aquafaba next time to help texture. Otherwise, easy recipe and still very good! I like the ease of your recipes.
Just made these today! They are moist and delicious. Thanks for the recipe.
Made a batch of these with 1/2 cup of brown sugar and came out nice! Was a hit in our house. Thanks Nora!
I just made these muffins, using a bit less than 3/4 c brown sugar and a combo of vegan butter and applesauce to cut down on the oil, and added chopped cranberries and walnuts. Oh my goodness! I have never produced such tall, fluffy muffins before. Thank you so much for this easy, delightful recipe!
You are welcome, Adriene! I am thrilled that you loved the muffins! Thanks for your awesome review and feedback!
Extremely delicious!!! Made a doz today and not one is left! Lol. Will be making more asap.
I made these using coconut oil and coconut sugar and added some chopped walnuts. They were delicious!