Vegan Pumpkin Muffins



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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.

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4.41 from 25 votes

Vegan Pumpkin Muffins

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10



  • 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.



  • 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. 


Serving: 1muffin | Calories: 216kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 254mg | Fiber: 5g | Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: vegan pumpkin muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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. 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. 5 stars
    This is my first EBF recipe to make and I was SO IMPRESSED! Not only are these muffins so moist but they are also filling and delicious. Perfect for breakfast with coffee or a late afternoon snack with tea. They are sweet without being overly sweet. Thank you SO much for making a vegan recipe so simple and uncomplicated.

    1. Ah yay! So pumped to hear you enjoyed these muffins, Kelli. Thanks so much for the review. I really appreciate it!

  3. 5 stars
    I love these!!! My husband and daughter loved them too! They’re so moist. I used the leftover pumpkin purée for the Healthy Homemade Pumpkin Spice Latte recipe on this website! 😊

    1. WOO! I am so happy to hear that you and your family are loving this recipe, Tanya, the perfect fall treat! Thank you so much for sharing your review + star rating, I so appreciate you being here!

    1. YUM! Sounds delicious, I’m so glad you’re enjoying this recipe, Nora. Thank you so much for your review + star rating, I appreciate it.

  4. 5 stars
    I made these GF with a combination of almond flour and 1:1 GF substitution flour. I decreased the sugar to 3/4 the amount given the addition of maple syrup as well & decreased the cinnamon to 1/2 the amount called for because my pumpkin spice already had some & these turned out great! Light and fluffy, delicious. I’ll be making these annually!

    1. Excellent! I am happy to hear these turned out amazing for you, Holly Ann! Thanks so much for your review + star rating, I truly appreciate it!

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