Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 0.5 teaspoon ground allspice; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 0.125 teaspoon salt (optional); 0.75 cup granulated sugar; 0.25 cup light brown sugar (packed); 0.75 cup pumpkin puree (not pumpkin pie filling); 0.33 cup coconut oil (melted (vegetable or canola oil may be substituted)); 0.25 cup unsweetened vanilla almond milk (other milks may be substituted); 2 tablespoons molasses; 1 tablespoon vanilla extract; 1 cup mini semi-sweet chocolate chips

Oh, the smell of fall! For me, it’s not just the crisp air or the turning leaves; it’s the undeniable aroma of cinnamon, nutmeg, and something sweet baking in the oven. And if there’s one thing that perfectly captures that cozy, warm feeling, it’s a batch of freshly baked Pumpkin muffins. I’ve tried my fair share of pumpkin treats over the years, but these Vegan Pumpkin Muffins: What are some good vegan recipes?? They’re the ones I keep coming back to, the ones my friends beg me for, and the ones that make my kitchen feel like a little slice of autumn heaven. Forget those dry, bland versions you might have encountered; these are moist, tender, perfectly spiced, and honestly, so easy to whip up, even on a busy weeknight. They’re my go-to when I’m craving something deeply comforting and utterly delicious, like a warm hug in muffin form.

What are vegan pumpkin muffins?

So, what exactly are these magical vegan pumpkin muffins? Think of them as your classic, beloved pumpkin muffins, but made without any eggs or dairy. We achieve that incredible moisture and tender crumb using simple plant-based ingredients, and the result is frankly astounding. There’s no compromise on flavor or texture here, I promise! The “vegan” part just means we’re swapping out traditional ingredients for equally delicious plant-powered alternatives. It’s essentially taking all the warm, spiced goodness of pumpkin season and making it accessible to everyone, whether you’re vegan or just looking for a fantastic muffin recipe. It’s the comfort food we all love, reimagined.

Why you’ll love this recipe?

I have fallen head over heels for this. There are so many reasons why I have fallen head over heels for this.vegan pumpkin muffin recipe, and I just know you will too! First off, the flavor is absolutely divine. We’re talking about that perfect balance of sweet pumpkin and warm spices – cinnamon, nutmeg, ginger, and cloves all play together beautifully. Each bite is like a little celebration of fall. But it’s not just about the taste; it’s also about how incredibly *easy* these are to make. Seriously, you can have a batch of these ready to go in under an hour, which is a lifesaver when those sudden cravings hit or when you need a quick treat for unexpected guests. I’ve also found them to be wonderfully budget-friendly. The ingredients are pantry staples for many of us, and even if you need to pick up a can of pumpkin puree, it’s a small price to pay for such deliciousness. And the versatility! These muffins are amazing on their own, of course, but I also love them with a dollop of vegan Cream Cheese frosting or even just a sprinkle of powdered sugar. They’re perfect for breakfast, a midday snack, or even a light dessert. What I love most about this recipe is that it feels so decadent and indulgent, yet it’s so simple and wholesome. It truly checks all the boxes for a perfect baking project!

How to Make Vegan Pumpkin Muffins

Quick Overview

This recipe is all about simplicity and maximum flavor. We’ll combine our dry ingredients, whisk together our wet ingredients, and then bring them all together to form a luscious batter. A quick swirl of a simple glaze on top adds that extra touch of sweetness and visual appeal. It’s a straightforward process that yields incredibly moist and flavorful vegan pumpkin muffins every single time. No fancy equipment needed, just a couple of bowls and your oven.

Ingredients

For the Main Batter:
1 ¾ cups all-purpose flour (or a good gluten-free blend for GF muffins!)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves (don’t skip this, it adds depth!)
½ teaspoon salt
1 cup granulated sugar (or a mix of granulated and brown sugar for extra moisture)
½ cup neutral oil (like canola, vegetable, or melted coconut oil)
1 cup pumpkin puree (make sure it’s 100% pumpkin, not Pumpkin Pie filling!)
⅓ cup unsweetened plant-based milk (almond, soy, or oat milk all work beautifully)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar (this reacts with the baking soda for extra lift!)

For the Optional Swirl Filling:
¼ cup brown sugar, packed
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons melted vegan butter or coconut oil

For the Simple Glaze:
¾ cup powdered sugar
2-3 tablespoons unsweetened plant-based milk
½ teaspoon vanilla extract (optional, but nice!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While that’s heating up, grab a standard 12-cup muffin tin and line it with paper liners or generously grease each cup. I always like to do a little extra grease on the bottoms of the liners too, just to be safe and ensure the muffins don’t stick. This step is super important for preventing those frustrating moments when your beautiful muffins refuse to come out!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Give it a good whisk until everything is evenly distributed. This ensures that your leavening agents and spices are spread throughout the batter, leading to perfectly risen and evenly spiced muffins. You want to see a uniform color, no clumps of spice.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar and the neutral oil until well combined. Then, add the pumpkin puree, plant-based milk, and vanilla extract. Whisk everything together until it’s smooth and creamy. It should look like a beautiful, vibrant orange liquid. This is where all the moisture and flavor magic starts!

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Add the tablespoon of Apple Cider vinegar. Mix everything together with a spatula or wooden spoon *just* until combined. It’s really important not to overmix here! A few small lumps in the batter are perfectly okay. Overmixing can lead to tough muffins, and we definitely don’t want that. We’re aiming for a thick, but pourable batter.

Step 5: Prepare Filling (Optional Swirl)

If you’re making the swirl filling, grab a small bowl. Add the brown sugar, flour, and cinnamon. Stir to combine. Then, pour in the melted vegan butter or coconut oil and mix until it forms a crumbly paste. This little bit of extra goodness will create delightful pockets of spiced sweetness within your muffins.

Step 6: Layer & Swirl

Spoon about two-thirds of the batter into your prepared muffin cups, filling them about halfway. If you’re adding the swirl, dollop about a teaspoon of the filling mixture into the center of each muffin cup. Then, spoon the remaining batter over the top, filling the cups about two-thirds to three-quarters full. For an extra pretty swirl, you can use a toothpick or the tip of a knife to gently swirl the batter and filling together. Don’t overdo it; just a couple of gentle motions will do the trick for beautiful marbling.

Step 7: Bake

Pop those muffin tins into your preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be slightly puffed and feel firm to the touch. Oven temperatures can vary, so keep an eye on them towards the end of the baking time. If they’re browning too quickly, you can always loosely tent them with foil.

Step 8: Cool & Glaze

Once baked, let the muffins cool in the muffin tin for about 5-10 minutes. This allows them to firm up a bit before you remove them. Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, plant-based milk (start with 2 tablespoons and add more if needed for your desired consistency), and vanilla extract until smooth. You want a glaze that’s thick enough to coat but thin enough to drizzle. Once the muffins are completely cool, drizzle the glaze generously over the tops. I love to do this when they’re totally cool so the glaze doesn’t melt away!

Step 9: Slice & Serve

And there you have it! Your absolutely delicious vegan pumpkin muffins are ready to be enjoyed. They’re best served at room temperature, or slightly warmed if you prefer. Slice one in half and marvel at that gorgeous, moist crumb. They’re perfect for sharing… or keeping all to yourself!

What to Serve It With

These vegan pumpkin muffins are so versatile, they fit perfectly into almost any meal or occasion! For a cozy breakfast, I love pairing them with a steaming mug of my favorite coffee or a warm chai latte. They’re satisfying enough to start the day but not too heavy. For a more leisurely brunch, I’ll serve them alongside some fresh fruit salad, maybe a sprinkle of vegan yogurt, or even a small platter of vegan sausages. They add a lovely touch of sweetness and spice to the table. As a dessert, they’re simply divine. I often serve them with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream. For those moments when you just need a little something sweet to get you through the afternoon, they are the ultimate cozy snack. My family traditions often involve a batch of these on a Sunday afternoon with hot chocolate, especially when there’s a chill in the air. They’re a guaranteed hit, no matter how you serve them!

Top Tips for Perfecting Your Vegan Pumpkin Muffins

Over the years, I’ve learned a few tricks that really help make these vegan pumpkin muffins absolutely spectacular. For the pumpkin, always make sure you’re using 100% pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the balance of your recipe. When you’re mixing the batter, remember that *gentle is key*. Overmixing develops the gluten in the flour, leading to tough muffins. Just mix until the dry and wet ingredients are *barely* combined. A few lumps are a good sign! For the swirl filling, don’t worry about perfection. A rustic swirl looks just as beautiful and tastes just as amazing. If you want to play with the spices, feel free to add a pinch more cinnamon or a tiny bit of cardamom for an extra layer of flavor. I’ve tested this recipe with almond milk and oat milk, and both give a wonderfully creamy texture. If you want a slightly richer muffin, you can swap out some of the oil for unsweetened applesauce, but be aware it might change the texture slightly. When it comes to baking, every oven is a bit different. My best advice is to start checking for doneness around the 20-minute mark. A toothpick inserted into the center should come out clean, with just a few moist crumbs attached. If your muffins are browning too quickly on top, loosely tent the tin with aluminum foil for the remainder of the baking time. And for the glaze, consistency is everything. If it’s too thick, add milk a teaspoon at a time until it’s drizzly. If it’s too thin, add more powdered sugar.

Storing and Reheating Tips

Keeping these vegan pumpkin muffins fresh is pretty straightforward, but there are a few things you can do to ensure they stay wonderfully moist. At room temperature, they’ll stay good for about 2-3 days, especially if you store them in an airtight container. I find that popping them in a ziplock bag or a container lined with a paper towel helps absorb any excess moisture and keeps them from getting soggy. If you need them to last longer, the refrigerator is your friend. They’ll keep well in an airtight container in the fridge for about 5-7 days. Just be aware that refrigeration can sometimes dry out baked goods a bit, so they might benefit from a quick warm-up. If you’re making a big batch and know you won’t get through them all, freezing is an excellent option. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2-3 months in the freezer. To reheat, you can simply let them thaw at room temperature, or pop them in a toaster oven or microwave for a few seconds until warmed through. My favorite way to reheat is for about 10-15 seconds in the microwave – just enough to take the chill off and make them extra delicious again. I usually recommend adding the glaze *after* the muffins have cooled completely and *before* you store them, especially if you’re going to refrigerate or freeze them, as the glaze can sometimes get a bit sticky if it sits for too long.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can easily make these vegan pumpkin muffins gluten-free. I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, so start with the called-for amount of plant-based milk and add a tablespoon or two more if the batter seems too thick. The texture will be slightly different than with traditional flour, but still wonderfully delicious!

Do I need to peel the zucchini?

Wait, there’s no zucchini in this recipe! You might be thinking of zucchini bread or muffins. For these pumpkin muffins, we’re using pumpkin puree, so no peeling or grating is involved. That’s one of the things that makes them so quick and easy!

Can I make this as muffins instead?

You absolutely can! This recipe is specifically for muffins, so you’re already good to go. If you were referring to making this as a loaf cake instead, you would just need to adjust the baking time. A loaf would likely take 45-60 minutes at the same temperature, so start checking for doneness around the 45-minute mark.

How can I adjust the sweetness level?

You can definitely adjust the sweetness. For a less sweet muffin, try reducing the granulated sugar by ¼ cup. The pumpkin itself has a natural sweetness, so they will still be enjoyable. You can also experiment with natural sweeteners like maple syrup, but you might need to slightly reduce the liquid in the recipe to compensate. Taste your batter (before adding leavening, of course!) and adjust as you see fit.

What can I use instead of the glaze?

The glaze is lovely, but not essential! If you prefer, you can dust the cooled muffins with a little powdered sugar, sprinkle them with cinnamon sugar, or even top them with a dollop of vegan cream cheese frosting or a simple vegan buttercream. Sometimes, I just enjoy them plain – they’re that good!

Final Thoughts

I truly hope you give these vegan pumpkin muffins a try! They’re more than just a recipe; they’re a little bit of autumnal joy that you can create in your own kitchen. The combination of warm spices, tender crumb, and that hint of sweetness is just perfection. They’re incredibly satisfying and prove that you don’t need dairy or eggs to make something truly special. If you love these, you might also enjoy my recipes for vegan apple crumble or my spiced pear bread – they have that same cozy, fall vibe! Please, let me know in the comments below how yours turn out, or if you have any creative twists you tried. I can’t wait to hear about your baking adventures!