March 6, 2021

Vegan Pumpkin Muffins

These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they’re packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 

a hand spreading butter on a pumpkin muffin with a knife with more vegan pumpkin muffins in the background

Why This Recipe Works:

This recipe couldn’t be much easier. All you need is a bowl and a muffin pan. 

All in all, the muffins are ready in less than 30 minutes. 20 minutes of this time is baking time, which you can use to do other things.

They’re completely dairy-free and egg-free. Apple sauce and pumpkin puree serve as the perfect egg replacements. 

They’re perfectly spiced with cinnamon, nutmeg, ginger, and cloves. And they’re super fluffy! 

I wanted them to be sweet but not too sweet, so you can enjoy them in the morning with a bit of vegan margarine. So good! 

What Goes Into This Recipe:

The ingredient list for this recipe is pretty short and you can find all of the ingredients in any supermarket. No fancy or hard to find ingredients! 

ingredients that go into this recipe on a marble countertop with labels

  • Flour – I used all-purpose flour
  • Apple Sauce – use unsweetened 
  • Oil – I used olive oil. Canola oil also works well. 
  • Almond Milk – Make sure to use unsweetened. Soy milk also works. 
  • Pumpkin Puree – Either canned or homemade 
  • Ginger, Cloves, Nutmeg – You could also use a pumpkin spice blend instead 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices).

2. Step: Stir until well combined. 

3. Step: Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk.

4./5./6. Step: Stir until well combined. 

a collage of four photos that show how to make this recipe

7. Step: Line a muffin pan with 12 paper liners. Preheat the oven to 350 °F. 

8. Step: Equally fill the batter into the paper liners. 

12 vegan pumpkin muffins in a muffin pan on a marble countertop

9. Step: Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

Recipe Notes:

  • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
  • I used homemade pumpkin puree, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you’re short on time. 
  • I used all-purpose flour, but the recipe also works with whole wheat flour or spelt flour. 
  • Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

seven pumpkin muffins on a cooling rack on a marble countertop

FAQs:

Can I Use Other Kinds of Flours? 

Yes, you could also use whole wheat flour or spelt flour for a healthier version. 

Can I Make This Recipe Gluten-Free? 

Yes, you could replace the all-purpose flour with a gluten-free flour blend. 

Can I Freeze These Muffins? 

Yes, they freeze really well. However, it’s important to let them cool down completely before you freeze them. Otherwise they will lose their soft and fluffy texture. 

You can freeze them for up to 3 months. 

Related Vegan Muffin Recipes: 

I Love To Hear From You! 

I hope you like these vegan pumpkin muffins as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a hand spreading butter on a pumpkin muffin with a knife with more vegan pumpkin muffins in the background

Vegan Pumpkin Muffins

These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they’re packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 8 mins

Cook Time: 20 mins

Servings: 12 muffins

Calories: 221kcal

Author: Sina

Equipment

  • muffin pan

Ingredients

Instructions

  • In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices). Stir until well combined. 

  • Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk. Stir until well combined. 

  • Line a muffin pan with 12 paper liners and equally divide the batter. Preheat the oven to 350 °F. 

  • Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

Notes

  • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
  • I used homemade pumpkin puree, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you’re short on time. 
  • I used all-purpose flour, but the recipe also works with whole wheat flour or spelt flour. 
  • Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3175IU | Vitamin C: 0.8mg | Calcium: 65mg | Iron: 1.5mg

Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

Source