Vegan Pumpkin Muffins
Published Sep 06, 2021, Updated Jun 12, 2023
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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!
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.
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!
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.
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.
More Pumpkin Recipes to Try
- Roasted Pumpkin Seeds
- Baked Pumpkin Oatmeal Cups
- Pillowy Soft Pumpkin Cookies
- Pumpkin Chia Pudding
- Healthy Pumpkin Bars with Chocolate Chips
- Tofu Pumpkin Curry
- Pumpkin Brownies
The Most Popular Muffin Recipes
Vegan Pumpkin Muffins
- 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
- ½ cup mix-ins: chocolate chips, chopped pecans or dried fruit
- 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.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
- Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
- 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.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.