Vegan Pumpkin Muffins
Add Preferred SourceI love making Vegan Pumpkin Muffins in the fall when I want a warm, spiced breakfast treat. The tops bake golden brown while the fluffy, tender crumb inside stays moist and light. Maple syrup with cinnamon, ginger, and nutmeg brings sweetness and warmth to every bite. You’ll find yourself craving them every single morning.
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I bake these for Thanksgiving breakfast, fall potlucks, Halloween snacks, and school parties because they’re quick and kid-friendly. They’re a crowd-pleaser loved by both kids and adults, and they travel well to any gathering. The muffins stay fresh at room temperature for 3 days or in the freezer for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These easy vegan pumpkin muffins come together quickly with warm fall spices and simple pantry ingredients.
Prep Your Oven and Muffin Tin
Preheat your oven to 350°F and lightly coat 9 cups of a muffin pan with non-stick spray or line them with paper liners. I like using these silicone baking cups because the muffins pop out easily.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, and nutmeg to combine.
Combine the Wet Ingredients
In a separate large bowl, whisk together the pumpkin purée, soy milk, maple syrup, vegetable oil, and vanilla extract until smooth. The pumpkin should blend completely with the liquid ingredients.
Fold the Batter Together
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Overmixing can make dense muffins, so stop as soon as you no longer see dry flour.
Fill the Muffin Cups
Fill each muffin cup almost to the top with about ¼ cup of muffin batter. The muffins won’t dome much, so you want them nice and full. A cookie scoop makes portioning the batter quick and mess-free.
Bake Until Golden
Bake on the middle rack for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. I always keep my cake tester handy for checking doneness.
The tops should look set and spring back lightly when touched. Let them cool in the pan for 5 minutes before transferring to a cooling rack. I always use this wire rack so air can circulate around the muffins and keep them from getting soggy on the bottom.
Serve Warm or at Room Temperature
These muffins are delicious straight from the oven or cooled to room temperature. I love serving them on a tiered serving platter for brunch gatherings so guests can grab them easily.
They travel well to potlucks and brunch gatherings. I use a hard-sided muffin carrier to transport them without squishing the tops.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup canned pumpkin purée
- ⅔ cup soy milk
- ½ cup light brown sugar
- ¼ cup maple syrup
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
Video
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly coat 9 muffin cups with non-stick spray or line with muffin liners.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, and nutmeg.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ½ cup light brown sugar
- In another bowl, whisk the wet ingredients: pumpkin purée, soy milk, maple syrup, vegetable oil, and vanilla extract.1 cup canned pumpkin purée, ⅔ cup soy milk, ¼ cup maple syrup, ¼ cup vegetable oil, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. (It’s okay if the batter has a few small lumps.)
- Fill each muffin cup almost to the top (about ¼ cup of batter per muffin).
- Bake on the middle rack for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use canned pumpkin purée, not pumpkin pie filling: Pie filling has added sugar and spices that will throw off the flavor and texture.
- Fill the cups generously: These muffins don’t rise dramatically, so fill each cup almost to the top for nicely shaped, bakery-style muffins.
- Check for doneness early: Start testing at 12 minutes with a toothpick since ovens vary and overbaking can dry them out.
- Perfect for everyone: These muffins use pumpkin pie spices like cinnamon, ginger, and nutmeg for that classic fall flavor, and non-vegans love them just as much as vegans do. You can also bake them as mini muffins by filling mini muffin cups ¾ full and baking for 8 to 10 minutes.
- Easy substitutions: Make them gluten-free with a 1-to-1 flour blend, use applesauce instead of vegetable oil for an oil-free version, swap brown sugar for coconut sugar, or fold in ½ cup chopped pecans for added crunch.
- Flash-freeze for easy storage: Freeze muffins on a baking sheet for 1 hour, then transfer to a container so they don’t stick together.
Nutrition
How to Store Leftovers
Store cooled muffins in an airtight container at room temperature for up to 3 days. I use this bread container to keep them fresh and make grab-and-go breakfasts easy.
They stay soft and moist without drying out. For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer bag or container.
They’ll keep in the refrigerator for up to 2 months. Thaw them at room temperature in the counter for about an hour, or warm one in the microwave for 15 to 20 seconds.
What to Serve With Vegan Pumpkin Muffins
These muffins are delicious on their own for breakfast or as an afternoon snack with a cup of coffee or chai tea. The warm spices in the muffins complement the flavors in chai beautifully. I also love serving them alongside oatmeal, smoothie bowls, or scrambled tofu for a complete fall brunch spread that feels cozy and satisfying.
They pair wonderfully with almond butter or cashew cream spread on top for added protein and richness. You can also crumble one over vegan yogurt with granola for a quick parfait, or serve them warm with a drizzle of maple syrup for extra sweetness. Fresh fruit like sliced apples or pears adds a nice contrast to the warm spices, and a glass of cold almond milk or oat milk rounds it out nicely.
More Easy Vegan Recipes for You to Try at Home
Check out these other easy vegan recipes perfect for fall baking.
