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close up on a vegan pumpkin muffin.
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4.90 stars (166 ratings)

1 Bowl Vegan Pumpkin Muffins

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!
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 225kcal
Author: Nora Taylor

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
US Customary - Metric

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

  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.

Nutrition

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