Fluffy Vegan Pumpkin Muffins

Moist, fluffy Vegan Pumpkin Muffins packed with an entire can of pumpkin! Easy to make, perfectly sweet, and so delicious with coffee. Truly the best!

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!

Like my Healthy Pumpkin Bars and Almond Flour Pumpkin Bread, this recipe will make your house smell like a pumpkin candle. An edible, scrumptious candle of sorts.

Now I originally set my sites on making pumpkin bread, not muffins. But after testing a couple batches, we couldn't get it just right. No one wants to bake a loaf for an hour an a half, now do they?

Here we are today with THE best ever vegan pumpkin muffins in all the land!

How to make vegan pumpkin muffins

1. Whisk together flour, sugar, spices, baking soda and salt.
2. Add in pumpkin, non-dairy milk, and avocado oil.
3. Stir just until combined. Spoon into a greased muffin tin and bake for 23 minutes. Dig in!

Key Ingredients and substitutions

• 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.
• 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?
• 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.
• 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.
• Spices: ohhhh, spices galore! I used more cinnamon than most recipes call for and I think they're simply perfect.

Tips for success

• Use the right flour: You want whole wheat pastry flour (which keeps these whole grain but also fluffy versus dense whole wheat flour). You could also do half whole wheat flour and half all purpose or 100% all purpose.
• Don't over-mix: This is a thick batter. Over-mixing over develops the gluten and will make the muffins dense.
• Let muffins rest: A good 30 minute rest post bake helps the flavors come through!

Can I make these gluten free?

Yes! Readers have had great success with all purpose gluten free flour. These will not work with almond flour or coconut flour!

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.

Craving more delicious muffins?

• Healthy Zucchini Muffins
• Vegan Blueberry Banana Muffins
• Fluffy Vegan Lemon Blueberry Muffins
• Vegan Chocolate Zucchini Muffins
• One Bowl Chocolate Banana Muffins

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.

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