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!
PrintFluffy Vegan Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
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.
- 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
- 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.
Did You Make This Recipe?
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The loaf that wouldn’t bake! Haha! The muffins look fab!!!
RIP, loaf man!!
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!
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/
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!
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!
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!
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!
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!
What say you to sprouted white wheat flour?? Thanks a bunch 🙂
That should definitely work! Nice and fluffy 🙂