Vegan Pumpkin Muffins

These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they’re packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 

I love muffins! Especially if they’re as easy to make as these pumpkin muffins. All you need is a bowl and a muffin pan. No electric mixer or anything else. And they’re so fluffy and delicious! 

What You Need For These Vegan Pumpkin Muffins: 

The ingredient list for the pumpkin muffins is pretty short and you can find all of the ingredients in any supermarket. No fancy or hard to find ingredients! 

You need: 

• all-purpose flour
• brown sugar
• pumpkin puree
• baking powder
• olive oil
• unsweetened almond milk
• salt
• cinnamon 
• ground ginger, nutmeg, and cloves
• unsweetened apple sauce

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

How To Make Vegan Pumpkin Muffins 

The recipe for these vegan pumpkin muffins couldn’t be much easier. All in all, the pumpkin muffins are ready in less than 30 minutes. And 20 minutes of this time is baking time, which you can use to do other things.

Just follow these four easy steps: 

STEP 1: In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices). Stir until well combined. 

STEP 2: Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk. Stir until well combined. 

STEP 3: Line a muffin pan with 12 paper liners and equally divide the batter. Preheat the oven to 350 °F. 

STEP 4: Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

Recipe Notes:

• As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
• I used homemade pumpkin puree for my vegan pumpkin muffins, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you’re short on time. 
• I used all-purpose flour for my pumpkin muffins. I haven’t tried making them with whole wheat flour yet, but I think this will also work just fine. 
• Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

Other Vegan Muffin Recipes You Might Like: 

I hope you like these vegan pumpkin muffins as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Vegan Pumpkin Muffins

These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they’re packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: vegan pumpkin muffins

Prep Time: 8 mins

Cook Time: 20 mins

Servings: 12 muffins

Calories: 221kcal

Author: Sina

Equipment

• muffin pan

Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1 cup pumpkin puree
• 2 teaspoons baking powder
• 1/2 cup olive oil
• 1/2 cup almond milk
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup unsweetened apple sauce

Instructions

• In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices). Stir until well combined. 

• Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk. Stir until well combined. 

• Line a muffin pan with 12 paper liners and equally divide the batter. Preheat the oven to 350 °F. 

• Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

Notes

• As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
• I used homemade pumpkin puree for my vegan pumpkin muffins, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you’re short on time. 
• I used all-purpose flour for my pumpkin muffins. I haven’t tried making them with whole wheat flour yet, but I think this will also work just fine. 
• Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 63.5% | Vitamin C: 1% | Calcium: 6.5% | Iron: 8.4%

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