Vegan Pumpkin Muffins

DF V VG

Full of pumpkin flavor and fall spice, these healthy vegan pumpkin muffins are naturally sweetened and made with simple pantry staple ingredients. They’re perfectly moist and fluffy!

These vegan pumpkin muffins were inspired by my vegan pumpkin bread! I tweaked the recipe a bit to make these with less oil, less maple syrup, and coconut sugar instead of brown sugar. I was a little nervous about cutting back on the oil so much, but the muffins turned out great!

Two muffins stacked on top of each other.

Why You’ll Love These Muffins

  • They’re packed with pumpkin flavor and fall spices!
  • The texture is perfection… they’re super moist without a lot of added oil.
  • Simple ingredients! You likely have most of these ingredients in your pantry already.
  • They store really well. Make them for meal prep and enjoy these muffins for breakfast, snack or dessert all week long.
Ingredients measured out to make vegan pumpkin muffins: whole wheat pastry flour, maple syrup, coconut oil, pumpkin, applesauce, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, coconut sugar, chocolate chips, flaxseed and vanilla.

Here’s What You Need

  • whole wheat pastry flour – I love baking with whole wheat pastry flour! It is packed with protein, fiber, vitamins and minerals and is really easy to bake with. All-purpose flour works as well.
  • baking powder and baking soda – helps the muffins rise.
  • cinnamon and pumpkin pie spice – the perfect spice pairings for this recipe. You can make your own pumpkin pie spice or buy a pre-mixed blend.
  • sea salt – a hint of salt brings all of the flavors together!
  • pumpkin puree – use canned pumpkin puree or make homemade pumpkin puree! If you are using store-bought, make sure the ingredient list is just pumpkin… don’t accidentally buy pumpkin pie filling! Pumpkin pie filling is loaded with added sugar.
  • coconut sugar – we’re using coconut sugar instead of brown sugar or white sugar in this recipe. It also gives the muffins a darker color.
  • maple syrup – use pure maple syrup for the best flavor. This natural sweetener adds the perfect amount of added sweetness and maple flavor.
  • vanilla extract – a flavor enhancer.
  • coconut oil – helps bind the muffins together.
  • unsweetened applesauce – applesauce helps add moisture to the muffins while reducing the oil. You can make homemade applesauce or use store-bought!
  • flaxseed egg – make a flaxseed egg by mixing 1 Tablespoon ground flaxseed with 3 Tablespoons water. Set aside to let it gelatinize.
  • mix-ins of choice – I like adding chocolate chips but you could also mix in nuts and/or dried fruit!
Collage of six photos showing the process of making vegan pumpkin muffins: whisking the dry ingredients, wet ingredients in a bowl, mixing wet and dry ingredients together to make batter, adding chocolate chips, adding batter to a muffin tin, baked muffins in the tin.

How to Make Pumpkin Muffins

It doesn’t get much more simple than this! Start by making your flaxseed egg in a small bowl and let sit until it forms a gel-like consistency. Mix the dry ingredients in a large bowl and your wet ingredients plus sugar in a medium-sized bowl. Add the wet to the dry and stir until just combined. Gently fold in any mix-ins if using.

Spray a muffin tin with cooking spray or line with silicone liners. Fill each muffin tin by scooping the batter with a spoon and bake at 350º for 18-20 minutes. You’ll know the muffins are done when you insert a toothpick in the center of a muffin and it comes out clean.

A muffin cut in half, resting on a wire rack, exposing the inside. There are additional muffins resting on the wire rack.

Storage Tips

After allowing them to cool completely in the muffin tin, place the muffins in an airtight container – I like to use a silicone bag, a glass storage container works great too. Store muffins at room temperature for 2-3 days, in the refrigerator for up to one week or in the freezer for up to 3 months.

A close up of a vegan pumpkin muffin topped with chocolate chips.

More Pumpkin Recipes to Try

Be sure to check out the full collection of pumpkin recipes and all my vegan recipes here on EBF.

Vegan Pumpkin Muffins

4 from 19 votes
Full of pumpkin flavor and fall spice, these healthy vegan pumpkin muffins are naturally sweetened and made with simple pantry staple ingredients. They're perfectly moist and fluffy!
Two muffins stacked on top of each other.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10

Ingredients

  • 1 ⅔ cups whole wheat pastry flour, or all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ¾ cup coconut sugar
  • 2 Tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1 Tablespoon melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
  • ½ cup mix-ins: chocolate chips, chopped pecans or dried fruit

Instructions
 

  • Preheat oven to 350°F.
  • Prepare a muffin pan by spraying it with cooking spray or lining it with silicone liners.
  • Make your flax egg by whisking together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until it forms a gel-like consistency.
    A fork mixing ground flax and water together.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
    A glass mixing bowl with dry ingredients mixed together.
  • In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
    A glass mixing bowl with wet ingredients for vegan pumpkin muffins, ready to be mixed together.
  • Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
    Chocolate chips added on top of the muffin mixture, not yet mixed in. A white spatula rests in the bowl.
  • Place batter into the muffin pan by the spoonful filling each cavity about ¾ full. The batter should be enough to make 10 muffins. Place on the center rack of your oven.
    Two 6-muffin baking pans, with 10 of the cups filled with muffin batter, ready to be baked.
  • Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
    Two 6-muffin baking pans, with 10 baked muffins.
  • Allow muffins to cool before removing from pan and serving.
  • Store muffins in a container at room temperature for 2-3 days, in the refrigerator for up to one week or in the freezer for up to 3 months.

Video

Notes

  • Make mini muffins: Just use a mini muffin pan and bake for 12-14 minutes. You should get about 32 mini muffins. 
  • Gluten-free: If you want these muffins to be gluten-free, use 1:1 gluten-free all-purpose flour. 

Nutrition

Serving: 1muffin Calories: 216kcal Carbohydrates: 49g Protein: 4g Fat: 2g Saturated Fat: 1g Sodium: 265mg Potassium: 254mg Fiber: 5g Sugar: 22g
Course: Breakfast
Cuisine: American
Keyword: vegan pumpkin muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    50 comments
    1. Lydia M
      October 27, 2021 AT 3:29 pm

      5 stars
      These are so delicious and filling. My toddler loves them and I don’t mind giving them to her as a snack because the ingredients are pretty healthy! They are also great for this pregnant mom that can’t stop snacking!

      1. Brittany Mullins
        October 28, 2021 AT 11:42 am

        Woo!! So pumped that these vegan pumpkin muffins have been a hit. Thanks for the review and trying them out, Lydia. I really appreciate it!

    2. Sandra
      October 11, 2021 AT 10:24 pm

      5 stars
      I wanted to try this recipe and I finally did! So delicious, taste like fall! Thank you for sharing this great recipe.

      1. Brittany Mullins
        October 12, 2021 AT 10:02 am

        Ah yay! I’m so happy to hear you enjoyed these pumpkin muffins, Sandra! Thanks for the review and star rating. It means so much to me!

    3. Paulette Arboleda
      October 2, 2021 AT 5:14 pm

      Question! Can I use Almond flour or will that change anything? I am so excited to try this pumpkin recipe that looks delicious and healthy! 💫

      1. Brittany Mullins
        October 4, 2021 AT 1:11 pm

        I haven’t tried almond flour and it might change the recipe as this recipe is meant to me made with all-purpose flour. If you’re looking for a gluten-free option I would try using gluten-free AP 1:1 flour instead.

    4. Molly
      September 28, 2021 AT 7:32 am

      5 stars
      Simply delicious! I halved the batch and instantly regretted it after the first bite. The texture is perfect and the sweetness is just right.

      1. Brittany Mullins
        September 28, 2021 AT 10:16 am

        Ah yay!! Pumped to hear these vegan pumpkin muffins were a hit, Molly! Thanks for the review + star rating. I really appreciate it!

    5. Libby
      September 19, 2021 AT 6:13 pm

      5 stars
      These are goooood! Not too sweet, which I like to be honest. I swapped for gf flour and a regular egg and they came out perfectly. Thanks for sharing!

      1. Brittany Mullins
        September 20, 2021 AT 1:43 pm

        Happy to hear these pumpkin muffins were a success, Libby! Thanks so much for the review + star rating. It means so much to me!

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