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An egg-free pumpkin muffin has a bite taken out. It sits in front of more muffins in the background.
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Vegan Pumpkin Muffins

Whip up a batch of these vegan pumpkin muffins in no time and treat yourself to a delicious plant-based breakfast treat. Your taste buds will thank you!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 184kcal
Author Marly McMillen

Equipment

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
Cups - Metric

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.
    A pumpkin mixture is being poured into a bowl with flour mixture.
  • Pour the batter into lined muffin tins about 3/4 of the way full. Optional: Top each with a sprinkle of coarse sugar.
    A hand pours pumpkin batter into muffin pan compartments.
  • 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.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 197mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3200IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg