This Vegan Pumpkin Muffins Recipe is soft, moist and full of warm fall flavor. It is made without eggs or dairy, yet tastes rich and comforting. These muffins are perfect for breakfast, snacks or dessert. They are easy to bake and use simple pantry ingredients.
Pumpkin adds natural moisture and gentle sweetness. If you want to learn how to make Vegan Pumpkin Muffins, this guide will help you step by step. You will also learn the best ingredients for Vegan Pumpkin Muffins and useful baking tips for success.
The Secret Behind This Delicious
The secret behind this delicious recipe is moisture and balance. Pumpkin puree keeps the muffins soft without eggs or butter. Plant-based milk adds smooth texture to the batter. Oil helps create a tender crumb that stays fresh longer.
Warm spices like cinnamon bring cozy flavor without overpowering the pumpkin. Mixing the batter gently prevents dense muffins. Baking at the right temperature helps them rise evenly. All these small details work together to create bakery-style vegan muffins at home.
Recipe Card Info
- Recipe Name: Vegan Pumpkin Muffins
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Course: Breakfast or Snack
- Cuisine: American
- Calories: 180 kcal per serving
Equipment List
You do not need special tools to bake these muffins. Basic kitchen items work well.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Muffin tray
- Muffin liners
- Spatula
- Oven
Ingredients You Need for Vegan Pumpkin Muffins
These ingredients are simple, affordable, and easy to find.
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup plant-based milk
- â…“ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
These ingredients for Vegan Pumpkin Muffins create soft texture and rich flavor without animal products.
Instructions
1. Preheat the Oven
Preheat your oven to 180°C or 350°F. Line a muffin tray with paper liners and set aside.
2. Mix the Wet Ingredients
In a large bowl, add pumpkin puree, plant milk, oil, sugar, and vanilla. Whisk until smooth.
3. Mix the Dry Ingredients
In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt evenly.
4. Combine Wet and Dry
Slowly add dry ingredients into wet mixture. Stir gently until just combined. Do not overmix.
5. Fill the Muffin Cups
Spoon the batter into muffin liners. Fill each about three-quarters full for proper rising.
6. Bake the Muffins
Place the tray in the oven. Bake for 20 to 22 minutes until a toothpick comes out clean.
7. Cool Before Serving
Remove muffins from the oven. Let them cool for ten minutes before serving or storing.
Expert Tips & Variations
- Use pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep muffins soft.
- Add chocolate chips for a sweeter version.
- Add chopped nuts for crunch and texture.
- Use whole wheat flour for extra fiber.
- Add maple syrup instead of sugar for natural sweetness.
These tips help improve your Vegan Pumpkin Muffins Recipe every time.
Nutrition Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Fat | 7 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sugar | 12 g |
These muffins are plant-based and suitable for many diets.
Serving Suggestions
Vegan Pumpkin Muffins taste great warm or at room temperature. Serve them with coffee or tea for breakfast. They also pair well with almond butter or vegan cream cheese. You can sprinkle powdered sugar on top for presentation. These muffins are perfect for lunchboxes or road trips. They also work well as a light dessert after dinner. Kids and adults both enjoy their soft texture and mild sweetness.
Storage & Reheating Tips
Store muffins in an airtight container at room temperature for two days. For longer storage, keep them in the refrigerator for up to five days. You can also freeze them for up to two months. Wrap each muffin well before freezing. To reheat, microwave for ten seconds or warm in the oven. This keeps them soft and fresh.
Vegan Pumpkin Muffins Recipe
Ingredients
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup plant-based milk
- â…“ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 180°C or 350°F. Line a muffin tray with paper liners and set aside.
Mix the Wet Ingredients
- In a large bowl, add pumpkin puree, plant milk, oil, sugar, and vanilla. Whisk until smooth.
Mix the Dry Ingredients
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt evenly.
Combine Wet and Dry
- Slowly add dry ingredients into wet mixture. Stir gently until just combined. Do not overmix.
Fill the Muffin Cups
- Spoon the batter into muffin liners. Fill each about three-quarters full for proper rising.
Bake the Muffins
- Place the tray in the oven. Bake for 20 to 22 minutes until a toothpick comes out clean.
Cool Before Serving
- Remove muffins from the oven. Let them cool for ten minutes before serving or storing.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep muffins soft.
- Add chocolate chips for a sweeter version.
- Add chopped nuts for crunch and texture.
- Use whole wheat flour for extra fiber.
- Add maple syrup instead of sugar for natural sweetness.
FAQs about Vegan Pumpkin Muffins
Can I make Vegan Pumpkin Muffins without sugar?
Yes, you can replace sugar with maple syrup or coconut sugar. Adjust liquid slightly to maintain proper batter texture.
Can I use gluten-free flour in this recipe?
Yes, a gluten-free all-purpose flour blend works well. Make sure it includes a binding agent like xanthan gum.
Why are my muffins dense instead of fluffy?
Dense muffins usually happen from overmixing. Stir gently and stop once ingredients are just combined.
Can I add fruits to this recipe?
Yes, you can add raisins or chopped apples. Fold them in gently before filling muffin cups.
Are these muffins good for kids?
Yes, they are soft, mildly sweet, and made with simple ingredients. Kids usually enjoy the flavor and texture.
Conclusion
This Vegan Pumpkin Muffins Recipe is easy, comforting and perfect for any season. It uses simple ingredients and clear steps that beginners can follow. Pumpkin keeps the muffins moist, while warm spices add cozy flavor.
Now that you know how to make Vegan Pumpkin Muffins, you can bake a batch anytime. Share them with family or enjoy them yourself. These muffins prove that vegan baking can be simple and delicious. Happy baking!
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.