Best Vegan Pumpkin Muffin Recipe for Moist, Fluffy Treats

Few things say autumn quite like the warm aroma of pumpkin spice drifting through your kitchen. Whether you’re a seasoned vegan or simply looking to add more plant-based treats to your baking roster, these vegan pumpkin muffins are guaranteed to become a staple in your home.

Moist, fluffy, and loaded with those classic fall flavors, these muffins strike the perfect balance between comfort and nutrition. Using wholesome ingredients and simple techniques, this recipe makes it easy for anyone to whip up a batch of bakery-worthy muffins—no eggs or dairy required!

One of the joys of vegan baking is discovering just how satisfying and flavorful plant-based treats can be. These pumpkin muffins are a testament to that, featuring real pumpkin puree, cozy spices, and just enough sweetness to brighten your morning or afternoon.

They freeze beautifully, making them an excellent make-ahead breakfast or snack. Read on to discover all the reasons these muffins are bound to be your new favorite, and follow along for step-by-step instructions for flawless results every time.

Why You’ll Love This Recipe

• Incredibly Moist & Fluffy: Thanks to pumpkin puree and a touch of oil, these muffins stay tender for days.
• Easy & Accessible Ingredients: Everything on the list can be found at your local grocery store—no specialty flours or hard-to-find items.
• Perfectly Spiced: A blend of cinnamon, nutmeg, and ginger brings that irresistible fall flavor.
• 100% Vegan & Dairy-Free: No eggs or milk needed, but you won’t miss a thing. They’re a hit with vegans and non-vegans alike.
• Customizable: Add chocolate chips, nuts, or dried cranberries to make them your own.
• Great for Meal Prep: These muffins freeze well and are ideal for grab-and-go breakfasts or snacks.

“These vegan pumpkin muffins are a game-changer for cozy mornings and afternoon treats. Soft, spiced, and totally plant-based, they’re proof that vegan baking can be every bit as delicious as the classic kind!”

Ingredients

Here’s what you’ll need to make the best vegan pumpkin muffins:

• 1 3/4 cups (220g) all-purpose flour
• 1 cup (210g) packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon 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
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) neutral oil (such as canola, vegetable, or melted coconut oil)
• 1/4 cup (60ml) unsweetened non-dairy milk (oat, almond, or soy work great)
• 1/4 cup (62g) unsweetened applesauce
• 2 teaspoons vanilla extract
• Optional mix-ins: 1/2 cup vegan chocolate chips, toasted walnuts, or dried cranberries
• Optional topping: Turbinado sugar or pumpkin seeds for sprinkling

Equipment

• 12-cup muffin tin
• Paper muffin liners (or nonstick spray)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Wire cooling rack
• Ice cream scoop or large spoon (for portioning batter)

Instructions

1. Prep the oven and muffin tin.

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.

2. Mix the dry ingredients.

   In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

3. Combine the wet ingredients.

   In a medium bowl, whisk together the pumpkin puree, oil, non-dairy milk, applesauce, and vanilla extract until well combined.

4. Combine wet and dry mixtures.

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined.

   Do not overmix; a few lumps are okay!

5. Add mix-ins.

   If you’re adding chocolate chips, nuts, or dried fruit, fold them into the batter now.

6. Portion the batter.

   Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full.

   Sprinkle the tops with turbinado sugar or pumpkin seeds if desired.

7. Bake.

   Place the muffin tin in the preheated oven and bake for 22-25 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

8. Cool.

   Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. Enjoy!

   Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Tips & Variations

• Don’t Overmix: Overmixing muffin batter can lead to dense, tough muffins. Stir only until the flour is just incorporated.
• Gluten-Free Option: Substitute an equal amount of a quality 1-to-1 gluten-free flour blend for a gluten-free version.
• Oil-Free Muffins: Replace oil with more applesauce for a lower-fat, oil-free muffin. The texture will be a bit different but still delicious!
• Sweetener Swaps: Use coconut sugar or maple syrup in place of brown sugar if you prefer.
• Mix-In Ideas: Try folding in chopped pecans, sunflower seeds, raisins, or even swirl in a bit of vegan cream cheese for extra decadence.
• Mini Muffins: For bite-sized treats, use a mini muffin tin and bake for about 12-14 minutes.

“Pumpkin puree adds moisture and structure, making it the perfect egg substitute for vegan muffins.”

Nutrition Facts

Here’s a rough estimate of nutrition information for one standard muffin (without mix-ins or toppings):

Values are approximate and will vary depending on brands and specific ingredients used.

Serving Suggestions

• With Coffee or Tea: Pair a warm muffin with your favorite morning beverage for a cozy start to your day.
• Spread with Vegan Butter: Add a pat of vegan butter or a dollop of apple butter for extra richness.
• Brunch Platter: Serve alongside a fruit salad, Cinnamon Pecan Ice Cream, or even your favorite vegan yogurt for a beautiful brunch spread.
• Snack Time: These muffins are portable and satisfying, making them perfect for lunchboxes or afternoon snacks.
• Holiday Gatherings: Make a double batch for Thanksgiving or other fall celebrations—the flavors are always a hit.

“These muffins make a thoughtful homemade gift—just wrap them up in parchment and tie with twine for a sweet, seasonal treat!”

Conclusion

Baking these vegan pumpkin muffins is more than just a way to enjoy the flavors of fall—it’s a celebration of how simple, everyday ingredients can come together to create something truly special. Whether you’re vegan, dairy-free, or just searching for a healthier baked good to share with friends and family, this recipe fits the bill.

The muffins are moist, tender, and delicately spiced, making them a comforting addition to any breakfast, snack, or holiday table.

If this recipe has you excited about plant-based baking, be sure to check out some of our other cozy treats, like the indulgent Chocolate Heaven Cake or the festive Christmas Cookie Shots. And if you’re looking for savory pumpkin inspiration, our Chicken And Pumpkin Dog Food Recipe is a must-try for pet parents.

With these vegan pumpkin muffins in your repertoire, you’re just a few simple steps away from enjoying the magic of homemade, plant-based baked goods any time of year!

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