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Stacked vegan pumpkin muffins with more muffins in the background.
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5 from 2 votes

Vegan Pumpkin Muffins

Enjoy these easy Vegan Pumpkin Muffins! They're soft, moist, and ready in 30 minutes with 9 ingredients. Made in 1 bowl and perfectly spiced for a tasty fall treat.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12 muffins
Calories: 201kcal
Author: Iosune

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 15-ounce can pumpkin puree
  • ⅓ cup oil I used canola oil
  • ½ cup unsweetened non-dairy milk I used soy milk
US Customary - Metric

Instructions

  • Preheat the oven to 400ºF (200ºC). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners.
    Muffin pan with liners.
  • Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.
    Dry ingredients combined in a large mixing bowl.
  • Add the pumpkin puree, oil, and non-dairy milk. Stir until well combined.
    Vegan pumpkin muffin batter in a large mixing bowl.
  • Spoon the batter into liners, filling them all the way to the top.
    Muffin pan with liners filled with vegan pumpkin muffin batter.
  • Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
    Baked vegan pumpkin muffins in a muffin pan.
  • Remove from the oven and let them cool completely on a cooling rack, then serve.
    Baked vegan pumpkin muffins on a cooling rack.

Notes

  • Room Temperature Ingredients: Use room-temperature pumpkin puree and milk for a smoother batter and fluffier muffins.
  • Use Muffin Liners or Grease: Always use liners or grease your pan with vegan butter or coconut oil to prevent sticking.
  • Batch and Freeze: Double or triple the recipe and freeze extras for a quick, anytime treat. It's a time-saving option!
  • Avoid Over-Mixing: Be cautious not to over-mix the batter, as it can result in dense and rubbery muffins.
  • Bake to Perfection: Avoid over-baking for moist, delicious muffins. Bake until golden and a toothpick in the center comes out clean.

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 160mg | Potassium: 39mg | Fiber: 1g | Sugar: 17g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg