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plate of vegan pumpkin muffins

Whole Wheat Vegan Pumpkin Muffins (with a whole can of pumpkin!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 min
  • Cook Time: 23 min
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Bakery-worthy whole grain Vegan Pumpkin Muffins packed with an entire can of pumpkin and done in under 25 minutes! Moist and easy to make with pantry staples, this delicious recipe is a Hummusapien reader favorite. Truly the best pumpkin muffin recipe, vegan or not! Kid friendly and they freeze great. Delicious topped with Healthy Cream Cheese Frosting!


Units Scale
  • 1 3/4 cups whole wheat pastry flour (can sub all purpose flour)
  • 1 cup organic cane sugar*
  • 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 fine sea salt
  • 1-15 oz can pumpkin puree
  • 1/2 cup non-dairy milk
  • 1/4 cup avocado oil or melted coconut oil


  1. Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin with cooking spray.
  2. In a large mixing bowl, whisk together flour, sugar, spices, baking soda, and salt.
  3. In a medium mixing bowl, whisk together pumpkin, milk, and oil.
  4. Pour wet ingredients into dry ingredients and mix with a rubber spatula until just barely combined, being careful not to over-mix. The batter will be thick.
  5. 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. I like to let muffins fully cool so the pumpkin flavors really come through!


*use 3/4 cup for less sweet muffins

You can use 1 tsp pumpkin pie spice in place of  ginger, nutmeg, cloves and allspice. Keep the cinnamon the same!