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
- 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!
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.
- 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
Vegan Pumpkin Muffins Recipe
- Prep Time: 10 min
- Cook Time: 23 min
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
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
Abbey - The Food Mood RD says
The fluffiest, most delicious fall treat eva! Pop these in the microwave, slap some peanut butter on them and *chefs kiss*
Kim says
She did it again. I don't believe there is a muffin out there that Alexis can't master! 😍
★★★★★
Alexis Joseph says
Awwww you're so sweet!!
Viki Bello says
Made the blueberry banana and pumpkin muffins. Wow!!! Best vegan muffins Ever! Thank you for your amazing recipes. I'll just throw away every other vegan muffin recipe I made in the past. My personalized addition to the pumpkin recipe were adding a cup of frozen cranberries and topping the muffins with chopped pecans.
Alexis Joseph says
Love the frozen cranberry and pecan addition. Thanks so much, Viki!
Kay says
I was a little skeptical of vegan muffins, but this is the best pumpkin muffin recipe I’ve ever made! SO fluffy, SO delicious! I used regular wheat flour and they still turned out great. Will be making these on repeat year round!
★★★★★
Alexis Joseph says
Love it!! Thanks, Kay!
Alana L says
Incredible recipe!! I’ve been making these every week and adding chocolate chips for fun. My husband loves them too and he doesn’t even like pumpkin usually!
★★★★★
Alexis Joseph says
Yay for chocolate chips!!
Leah says
Super delicious, simple and quick to make, and doesn't leave you with any leftover pumpkin to use up! Saving this recipe for sure.
★★★★★
Alexis Joseph says
Awesome, super happy you loved these Leah!
Meredith says
Love that this recipes uses ingredients I always have on hand!
★★★★★
Alexis Joseph says
So glad you like them!! Thanks for the review, Meredith!
Liana B says
Do you think this would work if I poured it into a loaf pan and baked it as a loaf? Love this recipe so much and want to make them for thanksgiving (Canadian) this weekend but wanted more of a loaf or Cake rather than muffins.
Alexis Joseph says
Hi Liana, no--it does not translate well to a loaf! My initial goal was actually a loaf but it never cooked through and was too dense. If you want a loaf, I'd use this Almond Flour Pumpkin Bread recipe. Enjoy!
Liz says
I made this recipe tonight for the first time - love that it uses an entire can of pumpkin! The only change I made was using 3T pumpkin pie spice in place of the individual spices because that’s what I had on hand. These came out perfectly! My new go-to easy pumpkin muffin.
★★★★★
Alexis Joseph says
Wonderful, I'm so glad that swap worked. Enjoy!
Megan says
I just made theses, and shoooooot dang they are delish! I subbed in unsweetened applesauce in place of the oil, and added some dark chocolate chunks (1/2 cup). So amazing! They bake up wonderfully =)
★★★★★
Alexis Joseph says
Oh wow, I'm so glad they worked with applesauce. You can never go wrong with dark chocolate chips, right? Thank you for the awesome feedback, Megan!
Sarah Koefod says
Wow!! I always try to make vegan breads and they never turn out.... like ever. They always end up being too dense. These muffins live up to their name and really are fluffy. I used the recipe for the healthy cream cheese frosting as well but substituted the cream cheese for Kite Hill plain cream cheese and also Forager Vanilla Yogurt. Amazing! I’ll definitely be making these again
★★★★★
Alexis Joseph says
Wahooo! You're on a roll, Sarah! Thanks again for the thoughtful review. I really appreciate it!
Rebecca Tamasanis says
I can always count on you for amazing recipes and this one did not disappoint! Super easy to make and I love the gentle nutrition with the whole wheat flour and pumpkin. So delicious and satisfying with my morning coffee.
★★★★★
Alexis Joseph says
Yayyyy, thank you so much Rebecca!
Sam Vander Wielen says
OMG! I was looking for the perfect fluffy, not too sweet pumpkin spice muffin to go with morning coffee (or afternoon tea, LBH) and this was IT! I just made them and they were so easy to throw together and they came out perfectly. I used avocado oil and white whole wheat flour - they were perfect. Also tossed in a handful of chopped pecans and they’re a perfect touch. Thank you Alexis - as always!! Xo
★★★★★
Alexis Joseph says
I love how you described them, Sam!! Aren't they so divine with coffee?! Pecans...YESSSS. Wish we were eating them together in person! XOXO
Kim says
Sooooo yummy! Made them for dessert for a week, but my husband got ahold of them and ended up lasting only 3 days 😂. Perfect spice combo and love that it used a whole can of pumpkin so i didn’t have to figure out what to do with the rest!!
★★★★★
Jenny says
Five stars! These were amazing!!
★★★★★
Melissa says
So easy and delicious! My toddler absolutely loved these!
★★★★★
Alexis Joseph says
Toddler approved!? Heck yes!
Jz says
These muffins were easy to make and turned out perfectly! My whole family loved them:)
★★★★★
Alexis Joseph says
Love it 🙂 Thanks a ton for coming back to review this recipe, Jz! Now I need to go make another batch.
Hanna says
These are delicious and so easy! Pumpkin should be a year around thing for everyone! I only had maple syrup on hand so I used 3/4 cup and it was the perfect amount of sweet. I checked them at 20 minutes and let them cook for another 1.5 and they were perfect. Can’t wait to have them for snacks over the next few days!
★★★★★
Alexis Joseph says
Heck yes! I'm so thrilled that the maple syrup worked for you. so 21.5 minutes with the maple syrup? Great to know!
Piper says
I subbed pumpkin pie spice for cloves and it was so so good! By far my favorite muffins I've ever made. They're so moist and even my Mother who hates sweets is a huge fan! Definitely going to be making again.
★★★★★
Alexis Joseph says
That's so awesome. Bonus points that they're mom approved 🙂
Alana Waters says
These are delicious- so flavorful! Also added some walnuts for crunch.
★★★★★
Alexis Joseph says
Mmmm walnuts are always an excellent idea! Thanks, Alana 🙂
Bonnie says
Would Spelt flour work? and unfortunately we are out of coconut sugar. could I substitute honey or maple syrup? (trying to avoid the market)
Alexis Joseph says
Definitely! I'm not sure how a liquid sweetener would work versus a dry sweetener (I've only tried this as written) but I would just do some googling and go from there 🙂 Maybe try 1/2 cup maple syrup? And taste the batter to make sure it's sweet enough for you?
Yao says
Who would’ve thought that vegan and fluffy could be used in the same sentence. Not me! I was initially a skeptic, but this recipe is the best!! I make a batch each week and throw one in the microwave to eat with my coffee in the morning!
★★★★★
Erin says
We loooooove this recipe. So easy to make and I appreciate that it uses a whole can of pumpkin. Kid-approved!
★★★★★
Christy Lea says
Quick & easy (my pantry already had all the ingredients) my son loves Pumpkin so it was another great recipe for us to cook together!
★★★★
Alexis Joseph says
Great, thank you Christy! Let me know what I can do to make it a 5-star recipe!
Kori says
Girlfriend, these are amazing! I made ours with Bob’s Red Mill GF one-for-one baking flour, used the 3/4 c sugar amount, and I substituted cardamom instead of allspice given it’s what we had. I baked them for about 40 minutes. I think GF just takes longer. 🙂 Matt had two this evening! Thank you so much for an amazing and fun recipe to make. I can’t wait to have mine with tahini, pb, jam, yogurt, etc. They are going to be so nice to have around. (Re-posting to capture the five star rating because these are excellent!)
★★★★★
Alexis Joseph says
Ahhhh yes!! That's so interesting how GF takes longer sometimes. And yes please to the tahini and jam combo!
Joanna says
These are FABULOUS! I made them with 3/4 cup coconut sugar and they turned out great! I frosted them for a friends birthday and they are mouth-wateringly delicious ?
Alexis Joseph says
Wahooo! So glad they worked with your adjustments! Thanks for letting me know, Joanna 🙂
Meghan says
I’ve made these one other time and they turned out PERFECT. They’re delicious. And I agree... perfect with coffee. I’m making them right now with gf flour. Hopefully they turn out as good as last time 🙂
Alexis Joseph says
Ohhh let me know how they turn out! And I agree...SO delish with coffee.
Tina says
So good! I’ve made them 3 times and they’ve been a hit every time. The second time I followed the recipe + added about a cup of chopped walnuts for some crunch. Third time I made them I added 2 tablespoons of cocoa powder + a cup of chocolate chips. Can’t go wrong with this recipe as the base for some very delish muffins ?
Alexis Joseph says
Heck yes. When are walnuts ever a bad idea? Also I love that you made a chocolate version. I can't help but add chocolate chips every time!
Julia says
ohhh myyyyy gawwwwdddd. these muffins are to die for. SO easy to make, the ingredients were incredibly simple and easy to find, and they came out perfectly! My entire family devoured them. These will definitely be a staple this fall, thank you!!!
Alexis Joseph says
Yayyy I'm so so happy to hear that! Pumpkin for life.
Sara says
I am absolutely OBSESSED with these! I've made these muffins 3 times now and they're so easy and everyone (even my non vegan friends) love them!
Alexis Joseph says
That is the best news. Thanks so much for the feedback, Sara!
Sarah says
These muffins are delicious!!! Both of my kids devoured them! My four year old has become quite the picky eater and he said they were the best. I love your recipes, thanks so much!!
Alexis Joseph says
Awwww that is such a compliment. So thrilled your family liked them!
Kim St. Hilaire says
This recipe is super forgiving! I made a ton of changes...I used pumpkin pie filling because I'm lazy. I was short on it actually, used about 12 oz that I had leftover after using some for another recipe. I used 3/4 c light brown sugar, used coconut oil and added raisins. My cook time was 20 mins and they came out GREAT (even with all the weird changes haha!) My husband doesn't usually like pumpkin but he likes these. Very soft and fluffy.
Alexis Joseph says
Wow, I'm thrilled to know they worked with all those changes! Thanks for letting me know they turned out, Kim.
Deborah says
Made these this morning...they were incredibly delicious! I was wondering how many calories are in them? I made 12 of them...
Alexis Joseph says
Wonderful! I don't calculate nutrition info, sorry!
Eleni says
Love these muffins, especially for a morning snack with coffee. They are just slightly sweet and are even better with a few chocolate chips sprinkled on top ;). Made these for a large group and everyone loved them, even those who didn't generally eat healthier foods. As usual, your muffin game is on fire!
Alexis Joseph says
You are so sweet! I agree, chocolate makes everything better 🙂
Kori says
Girlfriend, these are amazing! I made ours with Bob's Red Mill GF one-for-one baking flour, used the 3/4 c sugar amount, and I substituted cardamom instead of allspice given it's what we had. I baked them for about 40 minutes. I think GF just takes longer. 🙂 Matt had two this evening! Thank you so much for an amazing and fun recipe to make. I can't wait to have mine with tahini, pb, jam, yogurt, etc. They are going to be so nice to have around.
Alexis Joseph says
Sooo interesting to know that they take longer with GF flour! They sound so delish with your allspice sub. Enjoy, Kori!
Kori Daniel says
I know! Could be my oven. ??♀️ But I just kept checking & adding a few minutes. No biggie, & they are fabulous! I also took one in for each of two friends at work, & they loved them too.
Velva says
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!
Alexis Joseph says
Divine! So yummy with coffee. Thanks, Velva!
Katie says
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.
Alexis Joseph says
Wonderful! I love those additions. I need to do pecans next time!
CC says
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.
Alexis Joseph says
Happy to hear they worked with those swaps, Carrie!
Erin says
The perfect pumpkin muffins! Just made them for the first time this season. I used all purpose flour and they turned out great!
★★★★★
Alexis Joseph says
Wonderful!! Thanks, Erin!
Amanda says
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!
Alexis Joseph says
Love that! Thanks a ton for letting me know, Amanda!!
Kelli Keene says
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!
Alexis Joseph says
Hahah that is always the best bonus with vegan baking!! So glad they're kiddo-approved.
Angela says
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!
Alexis Joseph says
That is so wonderful! I love that it's a good option for so many people. Enjoy, Angela!
Hannah says
What say you to sprouted white wheat flour?? Thanks a bunch 🙂
Alexis Joseph says
That should definitely work! Nice and fluffy 🙂
Shelbi says
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.
Alexis Joseph says
Thanks a ton, Shelbi! You've got some lucky friends 😉 Enjoy!
Stephanie Schill says
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 🙂
Alexis Joseph says
SO glad to hear they worked out, Stephanie!
Suzi says
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!
Alexis Joseph says
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!
Velva says
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.
Alexis Joseph says
Thanks for the tip, Velva!
Kate says
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.
Alexis Joseph says
Nice! Love me some chocolate chips 🙂
Actakesontheworld says
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
Alexis Joseph says
You rock! Thank you tons for such a glowing review. I love how you did a few different add ons! Enjoy, friend!
Olivia Atherton says
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=)
Alexis Joseph says
Heck yes!! I'm SO happy to hear you loved them, Olivia!
Sara says
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!
Alexis Joseph says
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.
Kori says
Give me all the pumpkin thangs!! Sweet baked goods and savory pumpkin dishes. I cannot wait to make these!
Alexis Joseph says
Yesss! Let me know if you get a chance to try them, Kori. Bring on fall!
Dylan says
The loaf that wouldn't bake! Haha! The muffins look fab!!!
Alexis Joseph says
RIP, loaf man!!