These Vegan Pumpkin Muffins are perfectly spicy, subtly sweet, and made in one bowl! The ultimate treat on a rainy fall day—or any day!
With the advent of fall and cooler temperatures, it’s time for all things cozy. Especially all things pumpkin! Come the month of September, it isn’t only my house and front porch that are decorated with pumpkins in every shape, size, and color—I’m also making the most of these delicious gourds by using them in a multitude of recipes. I love adding pumpkin to soups and stews, and I even use pumpkin purée in my overnight oats or weekend batch of pancakes. But my favorite way to make the most of this annual pumpkin fest? Baking! Whether in moist quick breads studded with chocolate chips or in tender muffins such as the ones I’m sharing with you today!
Shortly after going into the oven, these vegan pumpkin muffins start to fill the house with the most irresistible aromas, reminding me why this is definitely one of my favorite seasons. The blend of warm spices is like a warm hug on a chilly fall day. I guarantee that the first batch of these muffins will disappear in no time!
Are Vegan Pumpkin Muffins Healthy?
I wouldn’t say they’re unhealthy, but calling them ‘healthy’ is a bit of a stretch. The muffins are made with white flour and sugar, ingredients that don’t really top the list of world’s healthiest foods. That said, they are low in calories and fat.
If you want to tweak the recipe to make it a little more wholesome, use whole-wheat or spelt flour instead of white flour, but bear in mind that this will result in denser muffins. You could also replace the avocado oil with an equal amount of applesauce, but as with the flour replacement, the muffins will have less of a tender crumb. You could replace both sugars with coconut sugar, which is less refined, but remember that it’s still a sugar!
Jazzing Up Those Muffins!
If you’re into this vegan pumpkin muffin recipe but want to jazz it up a bit, you’re in luck—there are plenty of ways to take these muffins to the next level! Looking for a bit more texture? Feel free to throw in some vegan chocolate chips. Or better yet, chop up a bar of dark (dairy-free) chocolate for a more rustic look and a heartier bite. One of my favorite combinations is adding pecans and vegan caramel chips for a nutty, sweet twist. And for something truly decadent, fill the muffins with vegan chocolate hazelnut spread. To do this, fill each muffin tin halfway with batter, add a heaping tablespoon of the chocolate hazelnut spread, then cover it with the remaining batter. There are SO many ways to get creative with this recipe!
How to Make Ahead And Store
Since these muffins are so tender and moist, I recommend storing them in the fridge. They will last for up to 1 week this way in an airtight container. If you want to freeze them, I recommend wrapping them individually in plastic wrap and then tossing them in a Ziploc bag. They can be frozen for up to 3 months.
Serving Suggestions
There’s no better way to start a busy weekday morning than with a tasty muffin and a delicious smoothie. For an energizing start, pair your vegan pumpkin muffin with a creamy Coffee Smoothie, or opt for a fruitier drink and sip on this healthy Blueberry Smoothie, which can easily be made vegan.
Looking for more pumpkin inspiration? This Pumpkin Chia Pudding is both healthy and delicious. And if you have some time on your hands come the weekend and are in the mood to bake something that will get you showered with compliments, try this gooey Pumpkin Spice Caramel Slice!
Ingredients
- 2 cups all-purpose flour (or use gluten-free 1:1)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1 15-ounce can of pumpkin purée
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/3 cup unsweetened almond milk
- 5 tablespoons avocado oil (or any neutral-flavored oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the dry ingredients (all the ingredients up to the pumpkin.)
- In a separate large bowl, whisk the remaining ingredients.
- Add the dry ingredients into the wet and whisk until combined.
- Scoop into the muffin pan (I like to use an ice cream scoop to get nice domed tops). The cavities will be quite full.
- Bake for 5 minutes. Then reduce the temperature to 375°F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I was looking for an eggless muffin recipe and came across this! They turned out delicious! I used half the amount of salt, vegetable oil (that was all we had), and whole milk instead of almond milk (again, all we had).
Hi Megan! Thanks for letting me know! I’m so glad you loved these!
These turned out wonderful! I followed the recipe but had to sub rice ginger because that’s all I had😝 Just wondering how do I store them so they don’t get hard? Thanks!
So glad to hear that Cassie! I use an airtight container.
These were fantastic! Saved in my family favorites folder! My kiddos loved them! My 7-year-old said, “Who new vegan could be so delicious!” The only change I made was to add 1/2c allergy friendly chocolate chips.
My 12-year-old said, “AND she loves Jesus?? I like this lady!” 😅🥰 Thank you for sharing! ❤️❤️ I can’t wait to try some of your other recipes!
Thanks so much for your lovely comment, it is making my day ❤️