Vegan Pumpkin Muffins
Indulge in the cozy flavors of fall with these mouthwatering Vegan Pumpkin Muffins! This recipe delivers perfectly spiced and irresistibly fluffy muffins. They’re a delightful treat for your taste buds.
Vegan Pumpkin Muffins
I take my mornings seriously. Having vegan Pumpkin Muffin recipes handy? Well, you know, what could be more perfect than that!
Elevate your autumn mornings with these heavenly Vegan Pumpkin Muffins! Packed with the warm, aromatic flavors of fall, they’re a delightful blend of comfort and nutrition.
Note: I’ve simplified this recipe to make it super easy to make and just as delicious as always!
Pumpkin Muffin Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Buttermilk — We’ll combine your favorite plant-based milk, such as soy, almond, with a tablespoon of apple cider vinegar to make vegan buttermilk. Here’s more on how you can make dairy-free buttermilk.
- Flour — You can use all-purpose, whole wheat, or gluten-free baking flour.
- Sugar — I prefer to use brown sugar, but you can substitute granulated sugar.
- Baking soda — We’ll use baking soda to make these cupcakes light and fluffy. Learn more about using baking soda in vegan recipes.
- Spices — I like a lot of spices! That’s why we’ll be combining ground cinnamon, pumpkin pie spice, and ground ginger.
- Salt — Adding a little bit of salt enhances the flavor of these muffins.
- Vegetable oil — Let’s keep these muffins moist with some vegetable oil.
- Pumpkin — last, but not least, we’ll add a cup of canned pumpkin puree. Make sure to use pumpkin puree and not the pumpkin pie mix that has other ingredients in it.
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:
- Vegan Buttermilk: In a small bowl mix the milk and vinegar. Stir until combined and set aside.
- Mix Dry Ingredients: In a medium-sized bowl mix together the flour, sugar, baking soda, spices, and salt. Set aside.
- Mix Wet Ingredients: In a separate medium-sized bowl mix together the oil, pumpkin, and plant buttermilk mixture. Stir together until combined.
- Make the Batter: Combine the dry and wet ingredients and stir until just combined.
- Pour: Distribute the batter into lined muffin tins.
- Bake: Place muffins in the heated oven and bake until lightly golden on top.
Marly’s Tips
- To make this into a gluten-free vegan pumpkin muffin recipe, substitute all-purpose gluten-free baking flour for the flour.
- Add a mashed banana to make these into vegan banana pumpkin muffins (you can also reduce the sugar by 1/4 cup too)
- This recipe uses minimal oil which is why they’re healthy vegan pumpkin muffins
- Are you deciding whether to use papers or not? I love this guide to muffin papers. it’s so informative!
I love these vegan pumpkin muffins because they’re not overly sweet, but they’re packed with lots of flavors and even some protein to keep me going strong until lunch.
Storage Tips
Store muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. They can be frozen in freezer-safe containers or bags for up to 2 months.
More Vegan Muffins
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:
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Vegan Pumpkin Muffins
Ingredients
Muffins:
- ½ cup plant-based milk soy, almond, etc
- 1 tablespoon apple cider vinegar
- 1 ¾ cup flour (all-purpose, whole wheat, or gluten-free baking flour)
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 cup canned pumpkin
- optional: coarse sugar for topping
Instructions
- Preheat oven to 400°F/204°C. Line muffin pans with muffin/cupcake liners. Makes about 12 regular-size muffins.
- Vegan Buttermilk: In a small bowl mix the milk and vinegar. Stir until combined and set aside.
- Mix Dry Ingredients: In a medium-sized bowl mix together the flour, sugar, baking soda, spices, and salt. Set aside.
- Mix Wet Ingredients: In a separate medium-sized bowl mix together the oil, pumpkin, and plant buttermilk mixture. Stir together until combined.
- Make the Batter: Combine the dry and wet ingredients and stir until just combined.
- Pour the batter into lined muffin tins about 3/4 of the way full. Optional: Top each with a sprinkle of coarse sugar.
- Place muffins in the heated oven and bake for 10 minutes, then reduce heat to 350°F/177°C. The cupcakes should look lightly golden on top.
- Remove from the oven and allow them to cool slightly. Serve warm.
Recommended Equipment
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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!
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.
Hi Sam. No problem! Go ahead and substitute AP flour for the whole wheat. It should work out just fine!
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! 🙂
I was hoping you got to rest and relax this weekend after you worked so hard! These muffins look so tasty!
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.
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!
You had me at peanut butter! Or was it pumpkin? 🙂
I’m right there with you, Anetta! Peanut Butter and Pumpkin are high on my favorite foods list!