Super moist and fluffy Vegan Pumpkin Muffins made with 100% whole grain flour and packed with an entire can of pumpkin! Perfectly spiced and terrific with coffee.
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 so are!
This recipe will make your casa smell like a pumpkin candle alllll day long. An edible, scrumptious candle of sorts. The best kind!
Now I originally set my sites on making pumpkin bread, not muffins. But my pal Dylan and I tested a couple batches and we couldn’t get it just right. No one wants to bake a loaf for an hour an a half, now do they?
Alas, here we are today with THE best ever vegan pumpkin muffins in all the land. This is factual!
Ingredients in Vegan Pumpkin Muffins
Ingredients in Vegan Pumpkin MuffinsThese come together in no time. In fact, five of the ingredient on this list are just spices.
I didn’t doctor these up with any add ons, but chocolate chips, walnuts, and pecans would all be so lovely here. Go wild.
Whole wheat pastry flour: because it’s so fluffy! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy.
Organic cane sugar: the one and only. I haven’t tried it, but I’d guess that coconut sugar would work, although they won’t be as orange. I used a cup for classic pumpkin muffin goodness, but you can cut it down if you’re in the market for less sweet muffins.
Spices: ohhhh, spices galore! I used more cinnamon than most recipes call for and I think they’re simply perfect.
Pumpkin: we’re using an entire can of pumpkin puree for epic moistness and full out pumpkin flavor. Who wants a half cup of leftover pumpkin, anyway?
Almond milk: I used unsweetened vanilla almond milk, but any milk (cow’s, soy, etc) will do.
Oil: I used avocado oil, but melted coconut will work as well.
Tools to Make Vegan Pumpkin Muffins
Tools to Make Vegan Pumpkin MuffinsBaking these muffins at 400F helps keep them nice and fluffy. Below are some more of my go-to supplies for magnificent muffery.
- This muffin tin is my favorite. There won’t be a crumb left behind!
- This one is fab if you want a lid for transporting.
- Muffin scoop! For perfect portioning, every time.
Please let me know how this Vegan Pumpkin Muffins recipe turns out for you by leaving a star rating and/or comment! I absolutely love hearing your feedback.
Craving more muffin madness? Try one of these divine recipes!
- Vegan Blueberry Banana Muffins
- Fluffy Vegan Lemon Blueberry Muffins
- Vegan Chocolate Zucchini Muffins
- One Bowl Chocolate Banana Muffins
Muffin muffin muffin tiiiiiime!
Print
Fluffy Vegan Pumpkin Muffins
- Prep Time: 10 min
- Cook Time: 23 min
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
Description
Super moist and fluffy Vegan Pumpkin Muffins made with 100% whole grain flour and packed with an entire can of pumpkin! Perfectly spiced and terrific with coffee. See notes for gluten free options. Delicious topped with Healthy Cream Cheese Frosting!
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 cup organic cane sugar (use 3/4 cup for less sweet muffins)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 tsp baking soda
- 1/2 tsp salt
- 15 oz pumpkin puree (canned or fresh)
- 1/2 cup unsweetened almond milk
- 1/4 cup avocado oil or coconut oil, melted
Instructions
- Preheat oven to 400F. Grease a muffin tin.
- In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
- In a medium bowl, whisk together pumpkin, milk, and oil. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined, being careful not to over-mix. The batter will be thick.
- Spoon batter into muffin tin, filling almost to the top. Bake for about 23 minutes, or until a toothpick or knife comes out clean.
- Remove from oven and cool on a cooling rack. Store in an air-tight container on the counter for a up to 4 days or in the refrigerator/freezer for longer.
Notes
Readers have had success with an all purpose gluten-free flours like this or this. These will not work with almond flour or coconut flour!
Made these as mini muffins because I love a couple of mini muffins with a cup of coffee, and I used the lower amount of sugar. It made 32 muffins that I baked for about 18 minutes. I have eaten two so far, and they are just lovely! I can’t wait to share them with friends!
Divine! So yummy with coffee. Thanks, Velva!
Perfect muffin for breakfast or dessert. I added chopped pecans and 85% dark chocolate chips– delish! Love the pastry flour too, super fluffy! Made exactly 12.
Wonderful! I love those additions. I need to do pecans next time!
These are really good and so easy to whip up. They turned out well with King Arthur Flour gluten free all purpose flour + only 1/2 cup coconut sugar.
Happy to hear they worked with those swaps, Carrie!
Just made these, and they are PERFECT! I used regular all purpose flour and didn’t have any allspice, but they still turned out great! Thanks for another wonderful recipe!
Love that! Thanks a ton for letting me know, Amanda!!
My 3 year old and I made these this morning. Delicious! He and his little sister loved them too. I like that they contain a whole can of pumpkin. We aren’t vegan but my son loves to lick the bowl so the fact that it doesn’t contain any eggs is a bonus! Thanks Alexis!
Hahah that is always the best bonus with vegan baking!! So glad they’re kiddo-approved.
My two month old baby who I am nursing cannot tolerate any dairy or soy – needless to say, that eliminates A LOT of festive Fall treats. Just made these and they are SO so good – and very easy to make which is essential for me right now… Thank you for sharing – they made my day!
That is so wonderful! I love that it’s a good option for so many people. Enjoy, Angela!
What say you to sprouted white wheat flour?? Thanks a bunch 🙂
That should definitely work! Nice and fluffy 🙂
Pumpkin muffins turned out AMAZING.! They taste incredible. Perfect amount of spice and pumpkin and incredibly moist. 10/10 would make again and can’t wait to share with my friends tonight at our small group.
Thanks a ton, Shelbi! You’ve got some lucky friends 😉 Enjoy!
Just made these today and they turned out great! I think I could have taken them out maybe a minute or two earlier. Couldn’t find pastry flour so I used whole wheat all purpose and no allspice either. The flavor was fantastic! I opted for the lesser of the sugar options 🙂
SO glad to hear they worked out, Stephanie!
Hi Alexis,
I am gluten free, do you know if I can exchange Bob’s Red Mill 1:1 gluten free flour for the wheat flour?
These look so moist and yummy in the photo!
Thanks!
Hi, Suzi! I would guess that an all purpose 1:1 GF flour should work just fine since it has the gums and all that in it (versus subbing for almond flour, which wouldn’t work). Unfortunately I haven’t tried it so I can’t guarantee the results BUT I’m 90% sure you’d be good there. LMK if you try it!
I made another of her recipes with the gf 1:1 flour, and the one bit of advice that I would give is to let the batter rest before you put it in the tins and bake it. The gf flour takes longer to absorb the liquid. Also, you may find you need to bake them up to five minutes longer.
Thanks for the tip, Velva!
I made these last night and added about a cup of dark chocolate chunks. They are so yummy!! I ended up with 15 muffins total.
Nice! Love me some chocolate chips 🙂
All I can say is oh. em. gee. These muffins are incredible. I have been vegan for a bit now but traveling full time so I haven’t done much baking. This was my first venture into vegan baking and I can’t stop eating them. I had six last night, and 7 today – my batch made 26 muffins so I’m guessing mine were a bit smaller. Still I want to walk about to the kitchen again right now just typing this. (I did the “plain” version, then some with vegan chocolate chips, and then with the same chocolate and walnuts – each incredible in its own muffin goodness.) I’m so glad I bought another can of pumpkin – I was also a bit heavy handed with the spices in the recipe. 10/10
You rock! Thank you tons for such a glowing review. I love how you did a few different add ons! Enjoy, friend!
I’ve been waiting for this recipe ever since you shared a sneak of them over on your Instagram. Baked them last night after I got home from work and they were beyond delicious! Thanks for sharing another “go-to” recipe for me=)
Heck yes!! I’m SO happy to hear you loved them, Olivia!
Hi Alexis! Definitely making these this weekend, but had a question: could I sub 1:1 oat flour for the ww pastry flour? I ADORE the doughy-ness of oat flour and have a ton on hand. Wondering if I could just sub that out with ease. Thank you! Can’t wait to try these!
Hi, Sara! I wish I knew if out flour would work but the only flours I’m confident would turn out are whole wheat pastry, white whole wheat, or all purpose as they’re generally interchangeable. Oat flour isn’t unfortunately, and I haven’t tested it so I can’t guarantee the results. I use oat flour in these protein bars and muffins, FYI!
https://www.hummusapien.com/cookie-dough-protein-bars/
https://www.hummusapien.com/one-bowl-vegan-chocolate-banana-muffins/
Give me all the pumpkin thangs!! Sweet baked goods and savory pumpkin dishes. I cannot wait to make these!
Yesss! Let me know if you get a chance to try them, Kori. Bring on fall!
The loaf that wouldn’t bake! Haha! The muffins look fab!!!
RIP, loaf man!!