Vegan Pumpkin Muffins Recipe

Make this very best Vegan Pumpkin Muffins recipe and enjoy the wholesome, healthy goodness! These healthy muffins are made with a crumble topping with oatmeal. It’s a perfect breakfast treat! See tips for making these into gluten free pumpkin muffins below.

Peanut Butter Pumpkin Muffins with Crumbly Pecan Topping. What more could you ask for!

Vegan Pumpkin Muffins

Mornings should be perfect. I mean it. If you can’t get your day started out right, then what’s the point! OK. That’s a little harsh. Of course, not every morning is going to fit my perfect script. [Insert shrugged shoulders and a Sigh here.]

But still, I take my mornings seriously. Having vegan Pumpkin Muffin recipes handy? Well, you know, what could be more perfect than that!

Do you ever go through these periods where everything feels intensely busy? Me too!

I’ve been even more crazy busy than normal lately. So, I decided to give myself the weekend to recover. I spent Saturday just chilacking and doing piddly, stupid stuff. It felt sooo good! 😉

How to Make Vegan Pumpkin Muffins

Can you make pumpkin muffins vegan? Absolutely! In fact, this vegan pumpkin muffin recipe is not only easy, it’s fun to make too. Here’s how:

Step One: Preparation:

Heat your oven to 350F. Line muffin pans with muffin/cupcake liners. Makes about 16 regular size muffins.

Step Two: Prepare the Topping

In a small bowl mix the topping ingredients. Stir until combined and set aside.

Step Three: Mix Dry Ingredients

Dry ingredients, like flour, in a glass bowl.

In a medium-sized bowl mix together the flours, oatmeal, baking powder, baking soda, salt, and cinnamon. Set aside.

Step Four: Mix Wet Ingredients

In a separate medium-sized bowl mix together the pumpkin, ground flax seed, corn starch, plant milk, brown sugar, peanut butter, vegetable oil, and vanilla. Stir together until combined.

Step Five: Make the Batter

Pour the flour mixture into the pumpkin mixture and stir until just combined.

Step Six: Pour Batter in Muffin Compartments + Bake

Pour the pumpkin vegan muffins batter into lined muffin tins about 3/4 of the way full. Top each with a teaspoon or two of the topping.

Place muffins in the heated oven and bake for about 20-25 minutes, or until lightly golden on top.

Remove from the oven and allow them to cool slightly. Serve warm.

Expert Tips

Use these helpful tips to make each pumpkin muffin vegan and perfect every time:

  • This recipe calls for whole wheat pastry flour. I find it works great!
  • To make this into a gluten free vegan pumpkin muffin recipe, substitute all purpose gluten free baking flour for the flour. GF pumpkin muffins are so good!
  • Add a mashed banana to make these into vegan banana pumpkin muffins (you can also reduce the sugar by 1/4 cup too)
  • I’ve included a teaspoon of cinnamon to these vegan pumpkin spice muffins
  • Add a dollop of Vegan Vanilla Frosting to transform these into Vegan Pumpkin Cupcakes!
  • This recipe uses minimal oil which is why they’re healthy vegan pumpkin muffins
  • Substitute 1/4 cup applesauce for the oil to make these vegan pumpkin muffins applesauce infused!
  • Are you deciding whether to use papers or not? I love this guide to muffin papers. it’s so informative!

Making Mornings Special

When times are busy, you can carve out some self care time to make your weekends special.

My favorite way to get my groove back is to start out with my Perfect Morning List. Here’s how it goes:

  • Get up early
  • Drink 1 or 2 glasses of water
  • Take a wog. That’s not a typo. A wog is my Brangelina nod to my favorite workout. It’s a walk/jog combination. Saying wog is just easier. Besides, I like the looks on peoples’ faces when I say it.
  • Do a 10-minute meditation
  • Take in a little productivity/inspirational reading
  • Eat a healthy breakfast!

If you’re wondering where these easy vegan pumpkin muffins fit into getting my groove back? Just take a look at that last bullet.

I love these vegan pumpkin oatmeal muffins because they’re not overly sweet, but they’re packed with lots of flavor and even some protein to keep me going strong until lunch.

Love Vegan Muffin Recipes?

Obviously, you love vegan pumpkin muffin recipes! But does that leave you wanting more good vegan muffins recipes? Here’s some more for you to try:

A collage of two photos shows a muffin with the paper pulled back on the top and a bite taken out of the muffin on the bottom.
These egg free pumpkin muffins are amazing!

That’s it for these vegetarian pumpkin muffins!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A vegan pumpkin muffin is in a muffin paper.

Vegan Pumpkin Muffins

These vegan pumpkin muffins bring together the best of oatmeal, pumpkin, and peanut butter into each delicious bite. It's a perfect start to any day.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Peanut Butter Pumpkin Muffins, Vegan Pumpkin Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 170kcal
Author: Namely Marly

Ingredients

Topping:

  • ¼ cup oatmeal
  • ¼ cup pecans roughly chopped
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon

Muffins:

  • 1 1/2 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • ¾ cup plant-based milk soy, almond, etc
  • ¾ cup brown sugar
  • ¼ cup peanut butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350F. Line muffin pans with muffin/cupcake liners. Makes about 16 regular size muffins.
  • In a small bowl mix the topping ingredients. Stir until combined and set aside.
  • In a medium-sized bowl mix together the flours, oatmeal, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a separate medium-sized bowl mix together the pumpkin, ground flax seed, corn starch, plant milk, brown sugar, peanut butter, vegetable oil, and vanilla. Stir together until combined.
  • Pour the flour mixture into the pumpkin mixture and stir until just combined. Pour the batter into lined muffin tins about 3/4 of the way full. Top each with a teaspoon or two of the topping.
  • Place muffins in the heated oven and bake for about 20-25 minutes, or until lightly golden on top.
  • Remove from the oven and allow them to cool slightly. Serve warm.

Equipment

muff
Nutrition Facts
Vegan Pumpkin Muffins
Amount Per Serving
Calories 170 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 171mg7%
Potassium 155mg4%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 2405IU48%
Vitamin C 0.7mg1%
Calcium 46mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Use gluten-free flour to make these into gluten free dairy free pumpkin muffins today! Enjoy!

This post may have affiliate links. See our full disclosure for more information.

9 Responses to Vegan Pumpkin Muffins Recipe

  1. I wouldn’t have thought of peanut butter and pumpkin. I know a certain four year old boy who’s excited about anything peanut butter who is just going to love these. Plus, what a bonus–they’re good for him!

  2. You deserve a weekend or two (three? four?) to recover. I so enjoyed myself at Chopped Con (thank you thank you)! These are on the short list of pumpkin things I want to make. I can’t wait to try the pb + pumpkin combo.

  3. Could you make this into a loaf? If so if I cooked it in a loaf pan what temp and how long would I cook it for thanks! I’ve made them as muffins before loved em 🙂 thanks for recipe

    • Hi Steph. You absolutely could make this as a loaf. I’ve done that too and it’s delicious!. I would bake this for about 20-25 minutes as a loaf, then insert a toothpick (or a dry piece of spaghetti) in the middle. If it comes out clean, you’re good to go. If not, bake for another 5-10 minutes. Let me know how it goes! 🙂

  4. Hi! These looks amazing, but I usually only have all purpose flour on hand. Could I get away without using the whole wheat flour by maybe adding more all purpose flour or replacing it with something else? Thanks! I’d love to make these.

Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.