Vegan Pumpkin Muffins
Vegan Pumpkin Muffins – Full of pumpkin flavor and fall spice, this healthy vegan muffin 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!
Why We Love This Recipe!
- 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 muffin recipe is a spin-off from my fan-favorite Vegan Pumpkin Bread and is just as delicious, but in easy-to-pack, grab and go muffins.
So without further ado, let’s bake!
Ingredients You’ll Need
- Pumpkin puree: We’ll use a whole can of pumpkin puree, or 1 1/2 cups if using fresh. Be sure it’s 100% pumpkin puree, not pumpkin pie filling.
- Flour: I’ve used spelt, all-purpose, and a combination 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 are moist and tender, made with homemade unsweetened applesauce. If you don’t have applesauce on hand, feel free to use oil in its place.
- Spices: Cinnamon and vanilla pair 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 a little more, up to 3/4 cup.
- Plant milk: Use your favorite unsweetened regular or vanilla non-dairy milk.
- Baking powder + baking soda: I like using a combination, 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 as walnuts or pecans!
How To Make Vegan Pumpkin Muffins
- Preheat oven to 350 degrees F.
- In a medium bowl, combine 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 a large spoonful to a 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 for a few minutes, and move to a wire rack.
And there you have it, one bowl pumpkin muffin recipe is 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: To keep your muffins moist and fresh, store 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 them, let them cool completely and store them in freezer-safe containers. Let them thaw in the refrigerator or on the counter.
Enjoy these delicious muffins to the fullest!
They’re perfect for breakfast or a light snack any time of the day, and I know you’ll 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 Vegan Muffin Recipes!
- 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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I used half oil and half applesauce and replaced the plain cinnamon with ginger, cloves, nutmeg, and cinnamon.
These are delicious! Can’t believe no eggs needed 👍🏼
The muffins are delicious! I sprinkled chopped cashews on top. Thank you for sharing your recipe!
Had to bake for a little longer than 25 minutes, but otherwise this was sooooo good!! 10/10
Hello, Help~~Will Dates Work Instead?? I Wonder How Many Dates To Use? Thanks 🙂
Great question, Debra! You can use 1/2 cup of chopped dates in place of the sugar. I hope helps. Enjoy!
i have some homemade vegan mayo that needs used up, can it be used in place of the applesauce?
Yes, vegan mayo should work in place of applesauce. Do let us know how it goes, it will be super helpful to others!
I have only one-minute quick oats on hand. Will this work? I look forward to trying many of your yummy recipes 👌😋!
Hi Daureen, not sure you meant this recipe since it doesn’t call for oats. You may be referring to my Vegan Pumpkin Oat Muffins recipe with crumble topping that calls for 1 and 1/2 cups of old-fashioned oats in which you can use 1 to 1 and 1/4 cups of quick oats. I hope that helps! Enjoy!
Came out great (though I should have read the comments about the muffin papers sticking!) I added dried cranberries, chocolate chips, ginger and nutmeg. I think next time I’ll go for some candied ginger instead of the chocolate chips, because I’ll definitely be making these again!
Made these yesterday. I used King Arthur 1:1 Gluten Free flour and coconut sugar. They came out beautifully. Taste, Texture, Aroma all rave reviews
Just made these and they are really delicious and gorgeous looking too! I had one issue which I hope someone can help me figure out. I used apple sauce instead of oil -Maybe this caused the issue. I could not get the cupcake paper cups off. Any tips?
Use silicone reusable muffin cups! Always comes off like a dream and easy to wash!
Used kumbocha squash. Came out lovely. Used applesauce instead of oil and used silicone liners to prevent sticking.
I have found with paper liners, if you put the muffins in the fridge overnight the papers come off much more easily!
LOVE this! I made mine with a topping of chia, sesame, pumpkin, and sunflower seeds. I also mixed some of those seeds with a little maple syrup and cinnamon and swirled it through the batter. Yum! 🤗
This was so delicious. Used applesauce. Baked long like 30ish mins. Would love to hear how you made your topping.