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!
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
- Whisk together flour, sugar, spices, baking soda and salt.
- Add in pumpkin, non-dairy milk, and avocado oil.
- 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!
Baking these muffins at 400F helps keep them nice and fluffy. Below are some more of my go-to supplies for magnificent muffins.
- 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.
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.Print
Super moist and fluffy Vegan Pumpkin Muffins packed with an entire can of pumpkin! Perfectly sweet and terrific with coffee. Delicious topped with Healthy Cream Cheese Frosting!
- 1 ¾ cups whole wheat pastry flour (can sub all purpose)
- 1 cup organic cane sugar (use ¾ cup for less sweet muffins)
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1-15 oz can pumpkin puree
- ½ cup non-dairy milk
- ¼ cup avocado oil or coconut oil, melted
- Preheat oven to 400 degrees Fahrenheit. 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.
See post for notes on gluten free.
STORE: Store in an air-tight container on the counter for a up to 4 days or in the refrigerator/freezer for longer.
Keywords: vegan pumpkin muffins