{"id":27326,"date":"2022-11-01T12:12:58","date_gmt":"2022-11-01T06:42:58","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=27326"},"modified":"2025-08-26T14:56:45","modified_gmt":"2025-08-26T09:26:45","slug":"the-best-vegan-pumpkin-muffins-youll-ever-try","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/the-best-vegan-pumpkin-muffins-youll-ever-try\/","title":{"rendered":"Vegan Pumpkin Muffins"},"content":{"rendered":"\n

Soft, moist, and warmly spiced, these vegan pumpkin muffins <\/strong>need just 15 mins<\/em> of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!<\/p>\n\n\n\n

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This vegan pumpkin muffin recipe is bursting with flavor \u2013 perfectly sweet and full of fall spices. The pumpkin pur\u00e9e keeps the muffins so moist and tender. Like my\u00a0chocolate protein muffins<\/a> and blueberry lemon muffins,<\/a> these pumpkin muffins are dairy-free and have no eggs. Yet they taste so darn delicious that you'd never know it\u2019s a vegan recipe!\u00a0<\/p>\n\n\n\n

The recipe is wonderfully simple: whisk the wet ingredients, stir in the dry, and bake. You don\u2019t need mixers or follow complicated steps to make these soft and fluffy pumpkin muffins. <\/p>\n\n\n\n

Looking for more pumpkin recipes? Try my chocolate pumpkin swirl muffins<\/a>, pumpkin snickerdoodle cookies<\/a>, and this luscious pumpkin Basque cheesecake<\/a>! <\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Whether you eat these homemade pumpkin muffins plain, spread with apple butter<\/a>\u00a0or cinnamon honey butter<\/a>, or topped with a homemade cream cheese<\/a>, they\u2019re perfect for breakfast, snacking, or a little something sweet after dinner.<\/p>\n\n\n\n

\u2728 100% the bake you\u2019ll want on repeat all season long. They\u2019re soft, moist, and full of pumpkin pie spice, so every bite has that unmistakable autumn flavor. The pumpkin pur\u00e9e keeps them tender and naturally sweet, without feeling heavy.\u00a0<\/p>\n\n\n\n

\u2728 The vegan muffin recipe works beautifully with add-ins like chocolate chips, chopped nuts, seeds, or dried cranberries.\u00a0<\/p>\n\n\n\n

\u2728 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!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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These are such a great recipe thank you for sharing! Love having a healthy snack to keep around the house - Jillie<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Pumpkin Muffin Ingredients<\/h2>\n\n\n\n
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Pumpkin pur\u00e9e <\/strong>doesn\u2019t actually make the muffins taste \u201cpumpkin-y.\u201d It merely adds to the moistness of the crumb. Buy whatever is locally available. For these eggless pumpkin muffins, I pur\u00e9ed steamed butternut squash, just like I did for my pumpkin cinnamon rolls<\/a>.<\/p>\n\n\n\n

Spices:<\/strong> The soul of these muffins lies in the spice blend. You can use a homemade pumpkin pie spice<\/a> 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.<\/p>\n\n\n\n

Flour:<\/strong> 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.<\/p>\n\n\n\n

Sugar<\/strong>: I used regular granulated sugar, but feel free to swap it for cane sugar. Light brown sugar will also be great here.<\/p>\n\n\n\n

Oil<\/strong>: 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.<\/p>\n\n\n\n

Milk<\/strong>: To keep the pumpkin muffins vegan, I\u00a0used almond milk<\/a>, but any milk - soy,\u00a0oat milk<\/a>, coconut, or\u00a0cashew milk<\/a>, or regular milk - will do just fine.\u00a0<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities<\/em>.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Vegan Pumpkin Muffins<\/h2>\n\n\n\n

Step 1<\/strong>: Combine lukewarm almond milk with vinegar and set it aside for 5 minutes to make buttermilk.<\/em><\/p>\n\n\n\n

Step 2:<\/strong> After you set the oven to preheat, whisk together whole wheat flour, baking soda, baking powder, sugar, salt, and pumpkin spice<\/a>.<\/p>\n\n\n\n

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Step 3<\/strong>: To your milk mixture, add the coconut oil, pumpkin pur\u00e9e<\/a>, and vanilla extract.<\/p>\n\n\n\n

Step 4<\/strong>: Combine the wet ingredients with the dry, and you\u2019ll get a thick, lump-free batter.<\/p>\n\n\n\n

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Step 5:<\/strong> 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.<\/p>\n\n\n\n

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Step 6:<\/strong> Bake for 18\u201320 minutes or until a toothpick inserted into a pumpkin muffin comes out clean.<\/p>\n\n\n\n

Final step:<\/strong> Let the muffins cool on a rack before serving.<\/p>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n