Vegan Pumpkin Muffins

Vegan pumpkin muffins in a muffin tin, one topped with cinnamon butter.

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5 from 5 votes

THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 280kcal

Author: Andrew 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