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    Home » Breakfast

    Vegan Pumpkin Muffins

    Published: Sep 18, 2019 · Modified: Sep 23, 2022 by Larisha Bernard · This post may contain affiliate links · 8 Comments

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    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
    • flour
    • vegan sugar
    • brown sugar
    • cinnamon 
    • nutmeg
    • ginger
    • cloves
    • allspice
    • salt 
    • 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
    • flour
    • cinnamon
    • 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 ¾ 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

    PIN THESE VEGAN PUMPKIN MUFFINS FOR LATER:

    Print Recipe
    5 from 3 votes

    Vegan Pumpkin Muffins

    THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 15 muffins
    Calories: 280kcal
    Author: Larisha Bernard

    Ingredients

    Wet Ingredients

    • 1 15 oz can pumpkin puree
    • 1 cup vegan butter, softened
    • ½ cup dairy free milk
    • ¼ cup maple syrup
    • 1 tsp vanilla

    Dry Ingredients

    • 3 cups flour (see post if gluten free)
    • ¾ cup white sugar
    • ¾ cup brown sugar
    • ¾ teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon nutmeg
    • ¼ teaspoon allspice
    • 1 teaspoon sea salt
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 cup chopped walnuts, OPTIONAL

    Optional Crumb Topping

    • ⅓ cup flour
    • 2 tablespoon brown sugar
    • ½ teaspoon cinnamon
    • 2 tbsp vegan butter

    Instructions

    • 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 ¾ 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.

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include walnuts or optional crumb topping. 
     

    Nutrition

    Serving: 1muffin | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 345mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    More Breakfast

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    • The Best Ever Vegan Pumpkin Cinnamon Rolls
    • High Protein Vegan Peanut Butter Strawberry Banana Smoothie (No Protein Powder)

    Reader Interactions

    Comments

    1. Emily

      October 24, 2021 at 5:21 pm

      I am so obsessed with these. I was so impressed! the gluten free flour you recommended was so spongey. I’ve made these twice already this week 😋

      Reply
      • LarishaBernard

        October 25, 2021 at 11:05 pm

        Amazing! So happy to hear that you enjoyed the muffins (twice! HA)

        Reply
    2. Carmela Dow

      June 29, 2021 at 10:59 am

      5 stars
      Made these without the topping and they’re so perfect for a subtlety sweet breakfast! I also added cardamom and extra all spice…great paired with a chai tea!

      Reply
      • LarishaBernard

        February 10, 2022 at 8:08 pm

        Love it!

        Reply
    3. Sarah

      February 21, 2021 at 10:06 pm

      5 stars
      These are the best! I use gluten free flour and they still turn out amazing every time. I’ve made them several times the last few months because they are a huge hit with friends and family. I like putting pecans in mine.

      Reply
      • LarishaBernard

        February 22, 2021 at 10:20 pm

        We’re so happy to hear this! Love the idea of pecans in them. Thanks for the feedback on using GF flour and thank you for taking the time to leave a review! We really appreciate it.

        Reply
    4. Chocoviv

      September 20, 2019 at 11:05 pm

      5 stars
      I seriously love to eat some!

      Reply
      • LarishaCampbell

        October 04, 2019 at 4:22 pm

        Thank you!

        Reply

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