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Two Vegan Pumpkin Muffins stacked on parchment paper, surrounded by more muffins in brown wrappers and a cinnamon stick. Crumbs are scattered on the surface.

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins are what I reach for on fall mornings when I want a warm, cozy, and comforting breakfast treat. They bake up with beautifully browned tops and a soft, airy crumb that stays perfectly tender, while warm spices like cinnamon, ginger, and nutmeg blend with maple syrup for natural sweetness in every bite. I serve them at Thanksgiving breakfasts, school parties, fall potlucks, and as Halloween snacks since they come together quickly and everyone loves them. Both kids and adults ask for seconds, making them a crowd-pleaser that's easy to transport. You can keep them at room temperature for 3 days or freeze them for up to 2 months, which makes them ideal for meal prep or baking ahead for busy mornings.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Vegan Pumpkin Muffins
Servings: 9
Calories: 244kcal
Author: Mandy Applegate

Equipment

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
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Video

[adthrive-in-post-video-player video-id="E0i6y1KZ" upload-date="2025-12-10T08:57:06+00:00" name="Soft and Fluffy Vegan Pumpkin Muffins" description="Lightly sweet muffins perfect for breakfast or snacks." player-type="default" override-embed="default"]

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

Calories: 244kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 187mg | Potassium: 149mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4306IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg
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