By Taylor KiserSep 1, 2021Jump to Recipe

These Vegan Pumpkin Muffins are perfectly spicy-sweet and made in one bowl! You won’t believe they are dairy free, egg free and better for ya!

a muffin pan full of Vegan Pumpkin Muffins

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Every September I get so excited because it means I can finally make pumpkin recipes.

But, CONFESSION: I eat pumpkin ALL year ’round.

I usually make pumpkin protein oatmeal, but I’ve been known to throw some keto pumpkin muffins or paleo pumpkin muffins into the mix.

There is no time that does not suit muffins OR pumpkin in my books.

Why you will LOVE This Recipe

Now that fall is right around the corner, it’s time for ALL things cozy and baking! One of my favorite things to bake is most definitely MUFFINS. A batch of applesauce muffins here, a dozen whole wheat banana muffins with chocolate chips there, September is for the MUFFINS and that’s for sure! Today I have a muffin recipe that is moist, healthy and tasty, and it also suits those who eat vegan! Enter in healthy vegan pumpkin muffins! The blend of spices in these fantastic muffins are like a warm hug on a chilly fall day and I know you and your crew are going to love them just as much as I do!

two Vegan Pumpkin Muffins stacked on top of eachother

Ingredients Needed

Are you hungry yet?! Let’s round up everything we’ll need to make a batch (or 5) of the BEST Vegan pumpkin muffins ever. Here’s what you’ll need to pull together:

All Purpose Flour
Salt
Baking Soda
Baking Powder
Cinnamon
Nutmeg
Ginger
Allspice
Pumpkin Puree
Sugar
Brown Sugar
Unsweetened Almond Milk
Avocado Oil
Apple Cider Vinegar
Vanilla

What Replaces the Egg in Vegan Pumpkin Muffins?

When it comes to vegan muffin recipes, there are few binding agents that can be used to hold the batter together so that the muffins don’t crumble. In this recipe’s case, it is actually the pumpkin that helps to hold everything together- it also makes them perfectly tender so that they don’t dry out.

How to make Vegan Pumpkin Muffins

Prepare

Turn on the oven and let it preheat. Spray a muffin pan generously with cooking oil.

Mix

In a large bowl, add the dry ingredients and whisk to combine. In a separate bowl, add the remaining ingredients and whisk together. Next, add the dry ingredients to the wet and stir again until smooth.

Bake

Spoon the muffin batter evenly into the muffin cavities. Pop it in the oven and bake for a while, then reduce the heat and continue baking until a toothpick comes out clean.

Serve

Cool COMPLETELY in the pan, then serve and DEVOUR!!

a Vegan Pumpkin Muffins being broken in half

Recipe Variations

If you’re into this vegan pumpkin muffin recipe, but need or want to mix things up to suit you, I say go for it! If you want to make it a little healthier, use whole wheat flour instead of white flour. If you’re looking for a bit more texture, feel free to throw in some craisins and/or chocolate chips! If you want some crunch to your tasty muffins, consider chopping up some walnuts or pecans and sprinkling them on top before baking them. There are SO many ways to get creative with this recipe!

Muffin Storage

Since these muffins are so tender and moist, I recommend storing them in the fridge. They will last for up to a 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 freezer style zip lock bag. They can be frozen for up to 3 months.

close up view of Vegan Pumpkin Muffins in a muffin pan

more vegan recipes

Recipe

Vegan Pumpkin Muffins

4.50 from 4 votes

Serves: Muffins

Prep: 10

Cook: 20

Total: 30

Ingredients

2 Cups All purpose flour (250g – or GF 1:1 flour)
1 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/8 tsp Allspice
1 15 oz Can of pumpkin puree
1/2 Cup Sugar
1/2 Cup Brown sugar, packed
1/3 Cup Unsweetened almond milk
5 Tbsp Avocado oil (or any neutral flavored oil)
1 Tbsp Apple cider vinegar
1 tsp Vanilla

Instructions

Heat your oven to 400 degrees 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 of the ingredients.
Add the dry 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 degrees F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan completely.
DEVOUR!

Nutrition Info:

Calories: 187kcal (9%) Carbohydrates: 34g (11%) Protein: 2.7g (5%) Fat: 6.1g (9%) Saturated Fat: 0.4g (3%) Polyunsaturated Fat: 1.7g Monounsaturated Fat: 3.5g Sodium: 350mg (15%) Potassium: 52mg (1%) Fiber: 2.4g (10%) Sugar: 15.5g (17%) Calcium: 4mg Iron: 5mg (28%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Snack

Cuisine:American

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