Vegan Pumpkin Muffins {Award Winning Recipe!} (2024)

These vegan pumpkin muffins are soft, moist, and bursting with flavor. Ready in minutes, they are the most satisfying fall treat you’ve ever had!

Muffins should be their own group.

Seriously, we love muffins so much that we make them almost weekly. Our favorites include blueberry muffins, banana muffins, and these pumpkin muffins.

Why this recipe works

• Quick. A simple mix of the ingredients and your hands-on time is less than a minute.
• Full of fall flavor. With pumpkin season in full swing, these are perfect for all your baking needs.
• Simple ingredients. No egg substitutes or hard-to-find ingredients are needed.

What I love about this recipe is just how easy they are to customize. Fold through some chocolate chips, add some frosting, or even make it a loaf!

Ingredients needed

• Self-rising flour. A combination of flour, salt, and baking powder. I prefer to make my own
• Baking powder. Although the flour already has baking powder in it, this addition helps them rise better.
• Salt.
• Spices. We use cinnamon, ginger, and cloves for these muffins.
• Vegan chocolate chips. Optional, but I love the pumpkin and chocolate chip combination
• Caster sugar.
• Brown sugar. Both sugars are used to give the muffins a super moist middle and a tender crumb.
• Soy milk. Or any other plant-based milk.
• Vegetable oil.
• Vanilla extract. A must for any baked good.
• Kabocha pumpkin. I like blending down my own pumpkin, but canned pumpkin puree works. Just be sure to use unsweetened pumpkin, not pumpkin pie filling.
• Walnuts. Or any other nuts.

How to make vegan pumpkin muffins?

Follow these simple instructions below to make the best muffins:

Step 1: Prep the gadgets

Preheat the oven to 180C and line a muffin tray. Set aside.

Step 2: Make the batter

In a large bowl, mix baking powder, self-rising flour, ginger, salt, cloves, and cinnamon. Then, add the dark chocolate chips and mix well to coat the chocolate with flour.

Take another bowl and mix vegetable oil, brown sugar, caster sugar, soy milk, vanilla, and pureed pumpkin. Mix until a smooth mixture forms. Now, combine the dry and wet ingredients to make the batter. Avoid overmixing because a few lumps in the batter are completely fine.

Step 3: Transfer the batter to the muffin tray

Fill ¾ of each muffin liner with the batter and top it with brown sugar and muffin. Bake for 15 minutes or until done.

Step 4: Bake and enjoy

Bake for 15 minutes or until done. Cool the muffins for 10 minutes and enjoy plain or drizzle maple syrup over them.

Tips to make the best recipe

• Always use pumpkin puree for a better flavor because pumpkin pie filling doesn’t taste as good as puree.
• To ensure your muffins rise well, use fresh baking powder because the old or expired baking powder will not make fluffy and dense muffins.
• Avoid overmixing the muffin batter, as it will make your muffins dense.

Storage instructions

• To store. Pack them in airtight bags or containers and keep them in the refrigerator for up to a week.
• To freeze. Use freezer-safe bags or containers to freeze muffins for up to three months.

More dessert recipes to try

• Pancake bread
• Banana bread
• Chickpea blondies
• Baked cheesecake
• Peanut butter pie

Frequently asked questions