Whole Wheat Vegan Pumpkin Muffins (with a whole can of pumpkin!)

Bakery-worthy whole grain Vegan Pumpkin Muffins packed with an entire can of pumpkin and done in under 25 minutes! Moist and easy to make with pantry staples, this delicious recipe is a Hummusapien reader favorite. Truly the best pumpkin muffin recipe, vegan or not! Kid friendly and they freeze great.

Could there be a more delightful sight than a luscious batch of splendidly spiced pumpkin muffins?

Well...only if they're the best pumpkin muffins ever. And these most certainly are.

Like my Vegan Lemon Blueberry Muffins and Vegan Chocolate Banana Muffins, these have no eggs or dairy but taste so darn scrumptious that you'd never know. Hallelujah!

Ingredients

• Whole wheat pastry flour: Because it's so fluffy yet still 100% whole grain! A lot of my Healthy Muffin Recipes call for whole wheat pastry flour. You could also use white whole wheat flour, regular whole wheat flour or all purpose flour.
• Pumpkin: As a dietitian, I love that we're using an entire can of nutrient-rich pumpkin puree (not pumpkin pie mix) for epic moistness and full out pumpkin flavor. Who wants a half cup of leftover pumpkin, anyway?
• Organic cane sugar: I used a cup for classic pumpkin muffin goodness, but I also tested these with ¾ cup and they were still tasty in case you want to cut down for lower sugar muffins. You do need a fair amount of sugar since there's so much pumpkin.
• Milk: I used unsweetened vanilla almond milk, but any milk (cashew, oat, soy) will do.
• Oil: I used avocado oil, but I've made these with melted coconut too and that works as well.
• Spices: Ohhhh, spices galore! I used more cinnamon than most recipes call for and I think they're simply perfect. Bring on the pumpkin pie flavor!

See recipe card for full list of ingredients.

Substitutions and dietary swaps

• Gluten free: Use 1:1 all purpose gluten free baking flour. I do not recommend almond, coconut or oat flour here since they are not always 1:1 swaps.
• Nut free: Use oat or soy milk.
• Sugar: Use ¾ cup sugar for lower sugar muffins. You can also use coconut sugar for an unrefined option, or regular white sugar.
• Spices: You can use 1 tsp pumpkin pie spice in place of  ginger, nutmeg, cloves and allspice.

How to make

1. Whisk the dry: flour, sugar, spices, baking soda and salt.
2. Whisk the wet: pumpkin, non-dairy milk, and oil.
3. Combine and stir just until combined. Spoon into a greased muffin tin and bake for 23 minutes. Dig in!

Expert tips for success

• Don't over-mix: This is a thick batter. Over-mixing over develops the gluten and will make the muffins dense. Use a wooden spoon and only mix until flour streaks disappear for light and fluffy minutes.
• Bake at a high temperature: This is another way to ensure tall, fluffy muffins.
• Let muffins rest: A good 30 minute rest post bake helps the flavors come through!

How to store leftovers

These muffins can be left on the counter for up to three days in an air tight container. After that, you can keep leftovers in the fridge for up to a week.

Can you freeze muffins?

To freeze, place cooled muffins in a freezer bag in an even layer. They will stay fresh for up to three months.

You can thaw them on the counter when you’re ready to eat or microwave them individually.

Helpful tools

Baking these muffins at 400F helps keep them nice and fluffy. Below are some more of my go-to supplies for magnificent muffins.

1. This muffin tin is my favorite. There won't be a crumb left behind!
2. This one is fab if you want a lid for transporting.
3. Muffin scoop! For perfect portioning, every time.

Please let me know how recipe turns out for you by leaving a star rating and/or comment below! I absolutely love hearing your feedback.

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