THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.
Go hop in the kitchen right now and make these easy vegan pumpkin muffins.
Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. But, personally, fall screams pumpkin muffins.
You can make with or without nuts too if you are into that type of muffin.
And while it’s not in the photos, we’ll also share how to make a crumb topping that genuinely tastes like you just ordered it from your favorite bakery.
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WHAT INGREDIENTS DO I NEED TO MAKE THESE VEGAN PUMPKIN MUFFINS?
We love simple dairy free recipes that are both easy to make, but also have easy to find ingredients, most of which are already in most people’s pantries. These dairy free pumpkin muffins are really simple to put together. The ingredients that you need for these vegan muffins are:
- pumpkin puree
- vegan butter
- vegan milk
- maple syrup
- vanilla extract
- vegan sugar
- brown sugar
- baking powder
- baking soda
- walnuts, optional
There is an optional crumble topping that is highly recommended also. For that you will also need:
- brown sugar
- vegan butter
HOW DO YOU MAKE DAIRY FREE PUMPKIN MUFFINS?
Preheat oven to 350 degrees.
The very first thing you want to do to make these vegan pumpkin muffins, is to add the pumpkin puree into a large bowl with the softened vegan butter, dairy free milk, maple syrup and vanilla. Blend just until combined.
To that, add all your dry ingredients and blend just until combined again, careful not to over mix.
If you are going to add in walnuts, chop them and fold them in with a spatula.
Fill muffin cups up 3/4 of the way full and then place in the oven. Cook at 350 for 25-35 minutes or until a toothpick inserted comes out clean.
For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.
As you can see below, there are options for regular vegan pumpkin muffins, vegan pumpkin nut muffins or vegan pumpkin muffins with a crumble.
WHAT IS THE KEY TO MAKING VEGAN PUMPKIN MUFFINS LOOK LIKE BAKERY STYLE MUFFINS?
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.
CAN THESE BE TOP 8 ALLERGEN FRIENDLY PUMPKIN MUFFINS?
These vegan pumpkin muffins use both wheat and almond milk in the recipe as we have it written, and depending on the dairy free butter you use, may have soy.
However, you can swap out the almond milk for any dairy free milk of choice.
Also, you can try to make them with gluten free measure for measure flour. This specific King Arthur gluten free flour is our favorite!
And just make sure that you use a soy free dairy free butter if needed. We love the Earth Balance soy free in the red tub.
CAN I MAKE THESE INTO MINI VEGAN PUMPKIN MUFFINS?
You can absolutely make these mini dairy free banana muffins. You just need to follow the directions and fill mini muffin tins instead of regular size. Reduce cooking time to 12-15 minutes and then check for doneness.
Likewise, you could make extra large muffins with this recipe too.
WHAT ARE OTHER DAIRY FREE MUFFINS IDEAS THAT I SHOULD TRY?
Once you try these vegan banana muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.
- Vegan Banana Muffins
- Vegan Blueberry Muffins
- Double Chocolate Oat Muffins
- Gluten Free Chocolate Muffins
- Apple Muffins
- Gluten Free Banana and Zucchini Muffins
- Gluten Free Lemon Poppy Seed Muffins
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Vegan Pumpkin Muffins
- 1 15 oz can pumpkin puree
- 1 cup vegan butter, softened
- 1/2 cup dairy free milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend together the pumpkin puree, softened vegan butter, dairy free milk, maple syrup and vanilla. Blend just until combined.
- Add all dry ingredients and blend just until combined again, careful not to over mix.
- Fold in chopped walnuts with a spatula, if adding.
- Fill muffin cups 3/4 of the way full and then place in the oven.
- Cook at 350 for 25-35 minutes or until a toothpick inserted comes out clean.
- *For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.
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