The ultimate easy vegan snack, breakfast, brunch, and more, these dairy free pumpkin muffins are everything you want in a muffin!
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The secret to happiness in the fall? These vegan pumpkin muffins.
All jokes aside, but I’ve been making muffins for decades now, and this recipe is my go-to recipe for the fall. I absolutely love how soft, fluffy, and delicious they are.
Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. But, personally, fall screams pumpkin muffins.
Why You’ll Love Pumpkin Spice Muffins:
- Effort-Less – You don’t even have to break out a mixture. Mixing bowl, whisk, spatula, you got this!
- Fast – Once you have your ingredients out, this will take ~8 minutes to make the batter and 20 minutes to cook. A perfect recipe in under 30 minutes! That’s always a win in my book
- Simple Ingredient List – All the ingredients are things you likely already have stocked in your pantry or can easily find at most grocery stores
Jump to:
Ingredients for Healthy Pumpkin Muffins:
Grab your ingredients:
Pumpkin
Plant-based milk
Sugars
Oil
All-purpose Flour
Cornstarch
Baking powder and soda
Spices
Optional Add-ins
Chocolate chips, walnuts or pecans, or top with turbinado sugar (as seen in the photos)
Full amounts listed in recipe card below.
Other Vegan Muffins to Try:
🥳 Get the Full Recipe
Vegan Pumpkin Muffins
Ingredients
Dry Ingredient
- 2 ½ cups flour (315g) (can sub with 1:1 gluten free blend)
- 1 tablespoon cornstarch (8g)
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon sea salt
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Wet Ingredients
- 1 cup pumpkin puree (240g) (not pumpkin pie filling)
- ⅔ cup plant-based milk (160mL)
- ⅔ cup light brown sugar (135g)
- ½ cup neutral oil (110g) (melted coconut, vegetable, etc)
- ¼ cup cane sugar (50g)
- 1 tablespoon maple syrup (15mL)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Optional Add-ins
- turbinado sugar (shown in photos)
- 1 cup vegan chocolate chips
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 400˚F (205˚C).
- In a large mixing bowl, whisk together well the 2 ½ cups flour, 1 tablespoon cornstarch, 2 teaspoon baking power, ¾ teaspoon baking soda, 1 teaspoon cinnamon, ¾ teaspoon each ground ginger and salt, ½ teaspoon nutmeg, and ¼ teaspoon each cloves and allspice.
- In a separate mixing bowl, whisk together well the 1 cup pumpkin puree, ⅔ cup each plant-based milk and brown sugar, ½ cup neutral oil, ¼ cup cane sugar, 1 tablespoon maple syrup, 1 ½ teaspoon vanilla, and 1 teaspoon apple cider vinegar.
- Carefully pour the wet ingredients into the dry ingredients and fold with a spatula just until combined and no dry ingredients remain. Careful not to over mix. If adding, right before fully mixed, add the walnuts and/or chocolate.
- Fill muffin cups ¾ of the way full and then place in the oven. After 5 minutes, reduce heat to 350˚F(175˚C) and finish cooking for 18-20 minutes or until a toothpick inserted comes out clean.
Notes
Nutrition
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Frequently Asked Questions:
We decided to make these look like normal muffins; however, if you saw our vegan blueberry muffins and want to make them tall with a fancier paper liner, just like at the bakery, then keep reading.
The key to get the taller, fluffier, perfect bakery style vegan pumpkin muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients in, making them absolutely perfect.
You’ll want to use a Gluten Free 1:1 flour blend in place of the all-purpose flour. Otherwise, just make sure the oil and plant-based milk you use are safe for your allergies.
You can absolutely make these mini muffins. You just need to follow the directions and fill mini or jumbo muffin tins instead of regular size. Reduce cooking time to 12-15 minutes for minis or increase it to 20-24 minutes for jumbo. Then still check for doneness with a toothpick.
This post was originally published in 2019, updated in 2022, and again in October 2025.
Great recipe, both my son and I loved them! Very easy to make and I will definitley be making them again!
Thank you so much! We’re so glad to hear that you both enjoyed the recipe!
Just made these for my grown boys who are home for the holidays. Delicious and such a BIG hit! Thanks so much for sharing. Wishing you and yours a happy holiday.
Awww thank you so much! Love hearing that this recipe was a hit for everyone!
I made these pumpkin muffins with gluten free flour and added the vegan chocolate chips and walnuts. I also made a streusel topping. I thought they might be dry but they’re absolutely moist and delicious!😋
Thank you for sharing your experience! It sounds like you created something wonderful with those pumpkin muffins. The addition of chocolate chips, walnuts, and streusel topping sounds delicious. I’m so glad they turned out moist and exceeded your expectations
Made mini muffins with this recipe for an office potluck and they were a hit!
Love that!
Yum!! Perfect timing of this recipe, landing in my social media because I had just defrosted some of my frozen pumpkin to make chili and had extra, which was perfect for these muffins!
Somehow, I ended up with extra batter, maybe because I added pecans, and so I dropped the extra into a doughnut tray and baked them along with the muffins and they were equally excellent! Thank you!
Love that idea with the doughtnuts!