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
Did you make and love this recipe?
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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.
These muffins were so fluffy and delicious! I added the crumb on top and loved it
Thank you so much! Really appreciate you giving the recipe a try. And we love that this one was a hit for you!
I can’t even count how many times I have made these this fall and winter! I cannot believe they are vegan! My favorite muffins now. Thank you for this recipe!
HAHA, love that so much!
Made these and I don’t know what size muffin pans are being used by others but the basic recipe makes almost 20 muffins using my pans. Moist and tasty muffins.
The recipe says 15, so almost 20 isn’t far off. You could have just put a little less batter in yours
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 😋
Amazing! So happy to hear that you enjoyed the muffins (twice! HA)
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!
Love it!
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.
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.
I seriously love to eat some!
Thank you!