head of view of freshly made vegan pumpkin muffins resting on a serving board.

5 from 2 reviews

Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!




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, 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.


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. For more of my favorite cooking tools, shop my kitchen essentials.

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