VEGAN PUMPKIN MUFFINS
Vegan Pumpkin Muffins – Full of pumpkin flavor and fall spice, this healthy vegan muffins recipe is made in one bowl with simple ingredients from your pantry and bakes up perfectly moist and flavorful!
It’s the fall season and what better way to celebrate than with a batch of the most delicious and easy vegan pumpkin muffins ever!
So what makes this recipe so good!
- It’s made with a whole can of pumpkin puree for the most incredible pumpkin flavor!
- It’s perfectly sweetened and brimming with warm fall spices!
- It’s made in one bowl and ready in 30 minutes.
- It’s oil-free, using applesauce to keep the muffins perfectly moist and tender.
This pumpkin muffins recipe is a spin off from my highly rated Vegan Pumpkin Bread and is just as delicious, but in easy to pack, grab-n-go muffins.
So without further ado, let’s bake!
Ingredients You’ll Need
- Pumpkin puree: We’ll be using a whole can of pumpkin puree, or 1 1/2 cups if using fresh. Be sure it’s 100% pumpkin puree and not pumpkin pie filling.
- Flour: I’ve used both spelt, all-purpose, and a combo of both flours with great results. If making gluten free vegan pumpkin bread, I recommend using Bob Red Mill’s 1-1 Gluten Free Flour.
- Applesauce or oil: These healthy pumpkin muffins were made with homemade unsweetened applesauce and are moist and tender. Feel free to use oil in it’s place if you don’t have applesauce on hand.
- Spices: Cinnamon and vanilla pairs perfectly with the pumpkin puree. For variation, try adding a teaspoon or so of pumpkin pie spice.
- Sugar: I used coconut sugar here so these muffins are refined sugar free. Use your favorite sugar and feel free to add up to add a little more, up to 3/4 cup.
- Plant milk: Use your favorite unsweetened regular or vanilla non-diary milk.
- Baking powder + baking soda: I like using a combo of both, but if you only have baking powder on hand you can use 3 teaspoons with the same results.
- Optional add-ins: Feel free to up your pumpkin muffin game by adding 1/2 cup of chocolate chips or chopped nuts such walnuts or pecans!
How To Make Vegan Pumpkin Muffins
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). Don’t overmix.
- Add batter by the large spoonful to lined 12 cup muffin tin, filling just to the rim (shown above).
- Sprinkle with the optional chopped pepitas.
- Bake in the oven for 20 – 25 minutes (shown below). To test for doneness, stick a toothpick in the center and it should come out clean.
- Let muffins cool a few minutes, move to wire rack.
And there you have it, one bowl vegan pumpkin muffins made easy and healthy!
Recommended Equipment: I love using my USA Pan Muffin Tin, and these parchment paper muffin liners (<affiliate links).
How To Store Muffins
- Counter: Keep your muffins moist and fresh by storing them in a covered container on the counter for 3 – 4 days.
- Refrigerator: They will keep longer in the refrigerator for up to 6 – 7 days.
- Freezer: These pumpkin muffins can be stored in the freezer for up to 2 – 3 months. To store, let them cool completely and store in freezer safe containers. Let thaw in the refrigerator or on the counter.
Enjoy these delicious muffins to the fullest!
They’re perfect for breakfast or light snack anytime of day, and I know you’re going to love them as much as we do!
More Pumpkin Recipes You’ll Love
- Classic Pumpkin Bread
- Pumpkin Pancakes
- Pumpkin Scones + Maple Glaze
- Pumpkin Oat Muffins + Crumble Topping
- See all Pumpkin recipes on TSV!
More Muffins Recipes You’ll Love
- Vegan Blueberry Muffins
- Cranberry Orange Muffins
- Banana Chocolate Chip Muffins
- Apple Cinnamon Almond Flour Muffins
- See all vegan muffin recipes on TSV!
Let me know if you try this easy pumpkin muffin recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN PUMPKIN MUFFINS
Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Makes 12 muffins 1x
- Category: Breakfast, Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups flour (spelt, all-purpose, whole wheat, or 1-1 GF)
- 2/3 – 3/4 cup sugar (organic pure cane or coconut)
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pureed
- 1/3 cup unsweetened applesauce or oil (olive oil or room temp coconut oil)
- 1/3 cup unsweetened plant milk
- 1 – 2 teaspoons vanilla
- chopped pepitas (pumpkin seeds), optional topping
Instructions
Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don’t overmix.
Fill muffin tin: Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
Makes 12 muffins.
Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. Keep longer in the refrigerator for 6 – 7 days.
To freeze, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 – 3 months. Let thaw in the refrigerator or on the counter.
Notes
If you don’t have baking soda on hand use 3 teaspoons baking powder.
Optional add-ins: For a nice change, add 1/2 cup of chocolate chips or chopped nuts such walnuts or pecans.
RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners.
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These be da bomb! Making these for all the homies down at my gym!
Pumpkin power y’all!
Mine came out totally doughy on the inside, even after 25 minutes of baking (my oven is typically spot on). I used the applesauce. Any suggestions?
Not sure what happened, but them cool completely and see if that stiffens up the center. Sometimes I’ll get a gummy center when baking breads and muffins, but once cooled it’s perfectly fine. Hope that’s all it is!
Just made these amazing cupcakes! I actually have never had pumpkin cupcakes before. I wanted to try it out so I picked up some pumpkin puree and pumpkin spice from trader joe’s. They taste amazing and warm with spices. I used spelt flour and coconut oil! I also added a bit of acv to the wet ingredients.Thank you so much!
Mine were dense, too, and I also used applesauce. I’m wondering if it’s necessary since there’s so much pumpkin. I may try oil instead next time. I’ll also add 1/2 tsp salt, I think, to bring out the flavors.
Has anyone tried adding some grated carrot to these? Does it mess with the balance of liquid? I just have some carrots I need to use soon :) Thanks!
Yes, you can use up to 3/4 cup of grated carrots. No need to change anything!
Love the simplicity of this recipe! I am making it for the third time now and appreciate how forgiving it is if your pumpkin is watery. I also use my own almond milk which is not creamy or thick. I add 1/2 tsp of ginger and 1/4 tsp of nutmeg. I also add lots of chocolate chips and walnuts. So good!
Mine made 16 small ones. I had 3/4 of a can of pumpkin open so I used up that one. These have good pumpkin flavor and bake well. I used 1.5 cups whole wheat flour and .5 cup almond flour. I added sprouted pumpkin seeds but didn’t change anything in the recipe! Nice healthy treat.
Made these — delicious!! Moist and flavorful. Simple too!
I didn’t have applesauce so I subbed coconut oil and they came out perfectly! I also added whole cranberries and the flavors were great together. Thank you for this easy and delicious recipe, I can’t wait to eat them all week!
these came just in time for my grocery order! can’t wait to make these and enjoy them all week :D
Perfect timing! Do let us know how you like them. Enjoy :)
HI Julie, I am looking forward to making these. Can you make the pumpkin puree yourself from cooking a fresh pumpkin rather than from a can? Thanks!
Yes, fresh pumpkin puree should work just fine. It’s noted in the recipe ingredients in the recipe card how much to use. Enjoy, do let us know how they turn out!
Very good! I didn’t have enough pumpkin so I subbed the rest for mashed banana and it turned out great :)
I added walnuts and they turned out so good!