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

4.9 from 25 reviews

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


Units Scale
  • 2 cups flour (spelt, all-purpose, whole wheat, or 1-1 GF)
  • 2/33/4 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
  • 12 teaspoons vanilla
  • chopped pepitas (pumpkin seeds), optional topping


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.


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.

Keywords: vegan pumpkin muffins, pumpkin muffins recipe, easy pumpkin muffins