Pumpkin Muffins Vegan Recipe Easy and Delicious Treats

As the crisp autumn air rolls in, there’s nothing quite like the comforting aroma of freshly baked pumpkin muffins wafting through the kitchen. These vegan pumpkin muffins are a deliciously moist and flavorful treat that everyone can enjoy, whether you’re vegan or simply looking to add more plant-based options to your baking repertoire.

Made with wholesome ingredients like pumpkin puree, warm spices, and natural sweeteners, these muffins bring the perfect balance of sweetness and spice. They’re ideal for breakfast, a midday snack, or even a cozy dessert with a cup of tea or coffee.

What makes this recipe truly special is how easy it is to whip up—no eggs or dairy required, yet the texture remains tender and satisfying. Plus, it’s a fantastic way to use up leftover pumpkin puree and fill your home with the essence of fall.

Ready to bake a batch? Let’s dive into this vegan pumpkin muffin recipe that will quickly become a seasonal favorite in your household.

Why You’ll Love This Recipe

Vegan and Allergy-Friendly: This recipe avoids eggs, dairy, and other animal products, making it perfect for vegans and those with common allergies.

Moist and Flavorful: The pumpkin puree keeps the muffins wonderfully moist, while a blend of cinnamon, nutmeg, and cloves adds warm, inviting flavors.

Simple Ingredients: You’ll find most ingredients in your pantry, and the recipe comes together quickly without complicated steps.

Perfect for Any Occasion: From breakfast to afternoon tea, these muffins are versatile and satisfying.

Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 cup pumpkin puree (fresh or canned, unsweetened)
• ¾ cup brown sugar or coconut sugar
• ½ cup non-dairy milk (almond, oat, or soy)
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• Optional: ½ cup chopped walnuts or pecans, ½ cup vegan chocolate chips, or dried cranberries

Equipment

• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or lightly grease each cup with non-stick spray.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
3. Combine the wet ingredients: In a separate medium bowl, mix the pumpkin puree, brown sugar, non-dairy milk, vegetable oil, and vanilla extract until smooth and uniform.
4. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Avoid overmixing to keep muffins tender.
5. Add optional mix-ins such as nuts, chocolate chips, or dried cranberries, folding them in carefully.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from oven and let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For extra fluffy muffins, sift your flour before mixing.

If you prefer less sweetness, reduce the sugar to ½ cup or substitute with maple syrup (adjust liquid accordingly).

Try adding a streusel topping made from vegan butter, brown sugar, and flour for a delightful crunch.

For a gluten-free version, use a gluten-free flour blend.

Experiment with spices like ginger or cardamom for a unique twist.

Nutrition Facts

Serving Suggestions

These pumpkin muffins are delightful on their own, but you can elevate the experience with a few simple additions. Spread them with vegan butter or your favorite nut butter for a rich, creamy touch.

They pair wonderfully with a warm cup of chai tea or coffee, making them a perfect breakfast or afternoon snack.

For a special occasion, serve these muffins alongside a bowl of dairy-free yogurt topped with granola and fresh fruit for a wholesome brunch. They also freeze well, so you can keep a batch ready for busy mornings or unexpected guests.

Conclusion

Whether you’re a seasoned vegan or simply exploring plant-based baking, these pumpkin muffins offer a delicious and wholesome way to enjoy the flavors of fall. Their moist texture, warm spices, and natural sweetness make them a crowd-pleaser for any time of day.

Plus, they’re easy to prepare with simple ingredients you likely have on hand. Baking these muffins is not just about making a tasty treat—it’s about embracing seasonal ingredients and nourishing yourself with comforting food.

If you loved this recipe, be sure to check out some other tasty vegan dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet indulgence, or explore savory options like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless dinners.

For those who enjoy baking, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!

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