These moist and flavorful vegan pumpkin muffins are the perfect way to welcome the fall season. Made with simple ingredients and bursting with warm spices, these muffins are easy to whip up for a cozy breakfast or a sweet afternoon snack.
Why You’ll Love This Vegan Pumpkin Muffin Recipe
This recipe is a favorite for many reasons:
- Easy to Make: With just one bowl and minimal prep time, these muffins come together effortlessly.
- Perfectly Moist: The combination of pumpkin puree and non-dairy milk creates a perfectly soft and moist texture.
- Flavorful Spices: Warm spices like cinnamon, nutmeg, and ginger provide a comforting and delicious flavor.
- Versatile: Enjoy these muffins plain or get creative with toppings like a sprinkle of sugar, a dollop of vegan whipped cream, or a drizzle of maple syrup.
Ingredients You’ll Need
Here’s what you need to make a batch of these delicious vegan pumpkin muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅓ cup unsweetened applesauce
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup non-dairy milk, at room temperature
- ¼ cup vegetable oil
Making the Vegan Pumpkin Muffins
Get ready for the aroma of fall spices to fill your kitchen as you bake these simple and delicious muffins:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugars, applesauce, pumpkin puree, non-dairy milk, and vegetable oil until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Vegan pumpkin muffins in a muffin tin
Tips for Perfect Vegan Pumpkin Muffins
Follow these tips for bakery-worthy vegan pumpkin muffins every time:
- Don’t Overmix: Overmixing the batter can result in tough muffins. Mix until the ingredients are just combined.
- Use Room Temperature Ingredients: Room temperature ingredients, especially the non-dairy milk, will incorporate more easily into the batter.
- Measure Flour Correctly: Spoon and level the flour for accurate measurements to prevent dry muffins.
- Test for Doneness: Always check for doneness with a toothpick. If it comes out with a few moist crumbs, the muffins are done. If it comes out wet, they need a few more minutes.
Variations and Substitutions
- Add-Ins: Make these muffins your own! Stir in ½ cup of your favorite mix-ins like chocolate chips, chopped walnuts, pecans, dried cranberries, or raisins.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
- Spiced Sugar Topping: Before baking, sprinkle the tops of the muffins with a mixture of granulated sugar and cinnamon for extra flavor and crunch.
Vegan pumpkin muffins cooling on a rack
Serving and Storing
These muffins are best enjoyed warm, but you can also store them at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week. Reheat in the microwave or oven for a warm treat.
FAQs About Vegan Pumpkin Muffins
Can I freeze vegan pumpkin muffins?
Yes! These muffins freeze beautifully. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen.
What can I use instead of non-dairy milk?
Any type of non-dairy milk will work well in this recipe. Some popular options include almond milk, soy milk, oat milk, or cashew milk.
Can I use pumpkin pie filling instead of pumpkin puree?
While you can use pumpkin pie filling in a pinch, keep in mind that it already contains added sugar and spices. You may need to adjust the amount of sugar and spices in the recipe accordingly.
My muffins came out a bit dry. What happened?
Overmixing the batter or using too much flour can lead to dry muffins. Make sure to measure your flour correctly and mix the batter until just combined.
Can I make this recipe in a loaf pan?
Yes! You can bake this recipe in a greased and floured 9×5 inch loaf pan. Baking time will vary, so start checking for doneness after about 50 minutes.
These vegan pumpkin muffins are a delightful treat any time of day. Enjoy the warm flavors of fall with every bite!
For more delicious vegan muffin recipes, check out our vegan banana oatmeal muffins or our vegan bran muffin recipe. Looking for more ways to use pumpkin? We’ve got a whole collection of recipes with pumpkin vegan that you’ll love!
