Soft, moist, and warmly spiced, these vegan pumpkin muffins need just 15 mins of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!
This vegan pumpkin muffin recipe is bursting with flavor – perfectly sweet and full of fall spices. The pumpkin purée keeps the muffins so moist and tender. Like my chocolate protein muffins and blueberry lemon muffins, these pumpkin muffins are dairy-free and have no eggs. Yet they taste so darn delicious that you'd never know it’s a vegan recipe!
The recipe is wonderfully simple: whisk the wet ingredients, stir in the dry, and bake. You don’t need mixers or follow complicated steps to make these soft and fluffy pumpkin muffins.
✨ Whether you eat these homemade pumpkin muffins plain, spread with apple butter or cinnamon honey butter, or topped with a homemade cream cheese, they’re perfect for breakfast, snacking, or a little something sweet after dinner.
✨ 100% the bake you’ll want on repeat all season long. They’re soft, moist, and full of pumpkin pie spice, so every bite has that unmistakable autumn flavor. The pumpkin purée keeps them tender and naturally sweet, without feeling heavy.
✨ The vegan muffin recipe works beautifully with add-ins like chocolate chips, chopped nuts, seeds, or dried cranberries.
✨ The muffins keep well for days and are just as good warm from the oven as they are the next morning with a cup of coffee or tea. Make them for a fall brunch, pack them in lunchboxes, or serve them at a holiday table; they disappear fast!
Reader Love ❤️
These are such a great recipe thank you for sharing! Love having a healthy snack to keep around the house - Jillie
Pumpkin Muffin Ingredients
Pumpkin purée doesn’t actually make the muffins taste “pumpkin-y.” It merely adds to the moistness of the crumb. Buy whatever is locally available. For these eggless pumpkin muffins, I puréed steamed butternut squash, just like I did for my pumpkin cinnamon rolls.
Spices: The soul of these muffins lies in the spice blend. You can use a homemade pumpkin pie spice mix (my favorite!) or pick up a store-bought jar for convenience. Want more flavor? Go ahead and add a little extra! Your kitchen will smell even more heavenly.
Flour: I made these muffins entirely with whole wheat flour. And they turned out light, fluffy, and far from dense. If you prefer, you can swap in all-purpose flour or go half-and-half.
Sugar: I used regular granulated sugar, but feel free to swap it for cane sugar. Light brown sugar will also be great here.
Oil: I made pumpkin muffins with coconut oil. Feel free to use a neutral vegetable oil instead: sunflower, canola, or even light olive oil will work.
Milk: To keep the pumpkin muffins vegan, I used almond milk, but any milk - soy, oat milk, coconut, or cashew milk, or regular milk - will do just fine.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Vegan Pumpkin Muffins
Step 1: Combine lukewarm almond milk with vinegar and set it aside for 5 minutes to make buttermilk.
Step 2: After you set the oven to preheat, whisk together whole wheat flour, baking soda, baking powder, sugar, salt, and pumpkin spice.
Step 3: To your milk mixture, add the coconut oil, pumpkin purée, and vanilla extract.
Step 4: Combine the wet ingredients with the dry, and you’ll get a thick, lump-free batter.
Step 5: Fill the cavities of your lined muffin tray with the batter and then top with chopped walnuts, pumpkin seeds, and some sugar for that tiny hint of crunch and shine.
Step 6: Bake for 18–20 minutes or until a toothpick inserted into a pumpkin muffin comes out clean.
Final step: Let the muffins cool on a rack before serving.
Top Tips
Don’t overmixthe batter. Fold the ingredients gently with a spatula until there are no dry streaks visible, and you’ll have lovely, soft muffins.
Always line with paper or silicone liners, so the baked muffins don’t stick to your tray.
You can also grease the muffin tray cavities really well.
Use an ice cream scoop to fill the muffin tray - easy and so much less messy than a spoon.
These muffins store well in the fridge for 4-5 days.
Recipe FAQs
Can I add chocolate chips to my pumpkin muffins?
Absolutely! I kept these vegan pumpkin muffins plain, but you can jazz them up with chocolate chips for a sweet twist, like my pumpkin chocolate chip cookies. You can even add seeds or nuts (walnuts, pecans, sunflower seeds) for extra crunch. Just like I did in my easy pumpkin bread.
How to store leftover pumpkin muffins?
They keep well refrigerated for 4-5 days. Use an airtight container. To reheat, pop them in the microwave or oven for 10–15 seconds. They’ll taste as fresh as the day they were baked.
Can I freeze these vegan muffins?
These freeze great! Let them cool completely, then store in freezer-safe containers for 1–2 months. When ready to eat, thaw in the refrigerator or at room temperature.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these vegan pumpkin muffins as much as we do.
Soft, moist, and warmly spiced, these fall-favorite, vegan pumpkin muffinsneed just 15 mins of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!
Pumpkin seeds, Walnuts, and Granulated sugar for toppingOptional
Instructions
Preheat your oven to 180 C / 350 F. Line your muffin tray cavities with paper liners.
Combine almond milk and vinegar in a bowl. Set aside for 5 minutes.1 cup Almond milk, 1 tbsp Vinegar
Sift together whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.2 cups Wholewheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/8 tsp Salt, 1.5 tsp Pumpkin pie spice
Stir in the sugar.1/2 cup Caster sugar
In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.1/3 cup Coconut oil, 1/2 cup Pumpkin puree, 1 tsp Vanilla extract
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop.
Top with chopped walnuts, pumpkin seeds, and granulated sugar.
Bake for 20 -22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Serve warm or at room temperature. Enjoy!
Video
Notes
Don’t overmix the batter. Fold the ingredients gently with a spatula until there are no dry streaks visible, and you’ll have lovely, soft muffins.
Always line with paper or silicone liners, so the baked muffins don’t stick to your tray.
You can also grease the muffin tray cavities really well.
Use an ice cream scoop to fill the muffin tray - easy and so much less messy than a spoon.
These muffins store well in the fridge for 4-5 days.
Hi,
Thank you for sharing the recipe, going to try, also I think there is typo error with baking powder being types twice.
Have forgotten the count of recipies that I have used and never disappointed.
Vandita
Jillie says
These are such a great recipe thank you for sharing! Love having a healthy snack to keep around the house
Natasha Minocha says
Thank you very much, Jillie! Happy Holidays! xx
Vandita says
Hi,
Thank you for sharing the recipe, going to try, also I think there is typo error with baking powder being types twice.
Have forgotten the count of recipies that I have used and never disappointed.
Vandita
Natasha Minocha says
Thank you so much, Vandita for your kind words and the heads up! I've fixed the typo. And am so happy you enjoy the recipes! Have a great day! 🙂