Go Back
+ servings
square image of muffin on top of another orange muffin
Print Recipe
4.94 from 61 votes

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 Time8 mins
Cook Time22 mins
Total Time30 mins
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

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!

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