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Home » Recipes » Vegan Breakfast » Pastries & Muffins » The BEST Vegan Pumpkin Muffins

The BEST Vegan Pumpkin Muffins

by Sarah McMinn / Posted: October 1, 2018 / Updated: August 21, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 35 mins

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Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill up your belly. Made in just 30 minutes!
Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill up your belly. Made in just 30 minutes!
Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill up your belly. Made in just 30 minutes!

Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill you up. Made in just 30 minutes!

Finished muffins in a white bowl

Not only is today one of my favorite days of the year because, yay, OCTOBER, but ALSO it is the day I celebrate my veganversary. 12 years and counting! Which, this year, means that ⅓ of my life I have been living and eating (and thriving and flourishing) as a vegan.

Hooray!

Happy October, friends!

To celebrate the beginning of October and my veganversary, I made a little sweet treat.

Vegan Pumpkin Muffins, to be exact.

These muffins are a variation of last year's Vegan Cheesecake Muffins. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices.


Table of Contents show
Recipe Video
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Pumpkin Recipes
More Vegan Muffin Recipes
Vegan Pumpkin Muffins
Pumpkin Muffins
Cinnamon Sugar Topping (optional)

Recipe Video

Ingredients & Substitutions

Here is everything you need.

  • All-Purpose Flour - For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
  • Baking Soda
  • Spices - You will need cinnamon, ginger, cloves, nutmeg, and salt.
  • Pumpkin Puree - Make sure to use canned pumpkin and NOT pumpkin pie filling.
  • White & Brown Sugar - Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
  • Applesauce - This is the binder of the recipe. You could replace it with ½ mashed bananas, an additional ½ cup of pumpkin puree, or a variety of other egg replacers.
  • Coconut Oil - I recommend coconut oil because it is non-hydrogenated and relatively neutral flavored. You could also use avocado, olive, or canola oil.
  • Vanilla Extract

Step-by-Step Instructions

Step One - Make the Batter

Flour and spices mixed together in a metal mixing bowl

Whisk together all your dry ingredients in a bowl. That's your flour, baking soda, salt, and spices.

Pro Tip: Make sure to whisk the dry ingredients together. I had a few issues when I first made this recipe with my baking soda clumping together. This is not only a nasty surprise to bite into but when the baking soda is not fully incorporated, the bread cannot rise as full and evenly.

Muffin batter in a metal mixing bowl with a wooden spoon

In a separate bowl (or liquid measuring cup) mix together your wet ingredients. That's pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract.

Combine the wet ingredients with the dry, mixing until you have a uniform batter. Don't over-mix as this will make your muffins dense and gummy.

Step Two - Scoop and Bake

Scoop the batter into a prepared muffin tin and bake for 20 minutes at 350 F. To check for doneness, insert a toothpick in the middle of a muffin. The muffins are done when the toothpick comes out clean.

Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.

Pumpkin muffins on a wire cooling rack

Pull from oven and let the muffins cool for 10 minutes in the pan before transferring them to a wire cooling rack. If you flip them out too quickly, the muffins may fall apart.

Finished recipe on a marble patter

Disclosure: This post may contain affiliate links.


Serving and Storing

Serving – Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist!

Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

Tips and Tricks

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense bread.
  3. Applesauce varies a lot. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.
  4. Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and would make the bread too sweet.
  5. Fill up your muffin molds about ⅔rds of the way full. If you do much more, the muffins will spill over as they rise.
  6. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.
  7. Want variation? Add chocolate chips for chocolate chip pumpkin muffins.

Frequently Asked Questions

Can I omit the oil?

Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.

Can I make this recipe gluten-free?

For sure! For gluten-free muffins, I recommend using a 1:1 baking blend.

Can I make this recipe into pumpkin bread?

Definitely! This is enough batter to make one 9x5 loaf or two mini loaves. Bake the loaves for 45-55 minutes (depending on the size of the loaf pan). Follow these instructions for Vegan Pumpkin Bread for more details.

What can I do with leftover pumpkin puree?

This recipe calls for one (15oz) can of pumpkin puree. However, if you use a larger can or made a smaller batch, you might have leftover puree. You can freeze pumpkin puree in an ice cube tray. When frozen, pop them out and store them in a Ziplock bag for up to 2 months.

Pumpkin puree is great for quickbread, donuts, pasta sauce, as well as works as a great natural egg replacer in many baked goods.

Can I make this recipe in advance?

Yes! Store the batter in an airtight container in the refrigerator for up to 12 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled.


More Vegan Pumpkin Recipes

  • Pumpkin Pie Overnight Oats
  • Pumpkin Coffee Cake
  • Oatmeal Pumpkin Chocolate Chip Cookies
  • Gluten-free Pumpkin Date Bars

More Vegan Muffin Recipes

  • Blueberry Muffins
  • Healthy Vegan Banana Muffins
  • Lemon Poppy Seed Muffins
  • Banana Nut Muffins
  • Chocolate Chip Muffins
Finished recipe on a marble patter

Vegan Pumpkin Muffins

Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. An easy fall pastry that will warm up your home.
4.96 from 25 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 18 muffins
Calories: 211kcal
Author: Sarah McMinn

Ingredients

Pumpkin Muffins

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ tsp ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 (15oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup apple sauce
  • ½ cup coconut oil
  • 2 teaspoon vanilla extract

Cinnamon Sugar Topping (optional)

  • 2 tablespoon vegan butter, I use Earth Balance
  • 2 tablespoon granulated sugar
  • 2 teaspoon ground cinnamon
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​
  • In a small bowl whisk together flour, baking soda, spices, and salt.
  • In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
  • Fill muffin molds ⅔ of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. 
  • Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
  • To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar. 
  • Serve immediately or store in an airtight container at room temperature for up to 5 days. 

Video

Notes

Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance – If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense bread.
  3. Applesauce varies a lot. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.
  4. Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and would make the bread too sweet.
  5. Fill up your muffin molds about ⅔rds of the way full. If you do much more, the muffins will spill over as they rise.
  6. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.
Variations - Add chocolate chips for chocolate chip pumpkin muffins.
Frequently Asked Questions
  • Can I make this recipe oil-free? Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
  • Can I make this recipe gluten-free? Totally! For gluten-free muffins, I recommend using a 1:1 baking blend.
  • Can I turn this into pumpkin bread? Definitely! This is enough batter to make one 9×5 loaf or two mini loaves. Bake the loaves for 45-55 minutes (depending on the size of the loaf pan). Follow these instructions for Vegan Pumpkin Bread for more details.

Nutrition

Calories: 211kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 804mg | Fiber: 12g | Sugar: 13g | Vitamin A: 588IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 6mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Stuffed Shells with Pumpkin and Cashew Ricotta
Roasted Beet Pizza with Arugula and Cashew Cheese »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. E G says

    September 24, 2023 at 12:09 pm

    5 stars
    I have made these several times, my absolute favorite muffins. I omit the sugar topping and sometimes sub in veg oil. Fantastic!

    Reply
  2. Denise mark says

    September 12, 2023 at 10:28 am

    Just made these muffins and mine do not look like the photos. They also came out much darker. The taste is good and they are moist but not like photo

    Reply
  3. Arlene says

    June 08, 2022 at 10:27 am

    These muffins were amazing! So moist. I wish there was not so much sugar, but kids absolutely loved them.

    Reply
    • Sarah Moon says

      December 29, 2022 at 10:52 pm

      I replace all the sugar with 3/4 cup honey and add about 1 cup of oats. It's awesome!

      Reply
  4. Joanne Utke says

    October 03, 2021 at 12:21 pm

    5 stars
    This was the best vegan quick bread recipe I have made so far! Even my husband said so. And the kids loved them too!

    Reply
  5. Alice says

    September 19, 2021 at 7:26 pm

    5 stars
    I've made these pumpkin muffins twice now!! They are the best, most moist, and delicious muffins I've had in a while. I highly recommend these as well as the pumpkin coffee cake recipe. I just made it this afternoon and it's amazing. These results give me great confidence to make the carrot cake for an upcoming birthday!!

    Reply
  6. Macy says

    September 06, 2021 at 2:22 pm

    The recipe does not say to melt coconut oil. First time coconut oil user here, stuck with an impossibly lumpy batter.

    Reply
    • Kayla says

      October 31, 2021 at 2:25 pm

      I did the same thing. To fix it, I boiled some water and held my wet ingredient bowl over top of the steam until the oil melted.

      Reply
  7. Sally says

    January 29, 2021 at 6:35 am

    5 stars
    Yum!! Instead of pumpkin, used a combination of roasted butternut, acorn, and delicata squash, as I have several winter squash from my CSA boxes. Used 1 cup white whole wheat flour and 3/4 cup 100% whole wheat flour. Reduced the granulated sugar to 1/2 cup as tried by others. Used more squash in place of the applesauce as provided in the recipe tips (I basically never have applesauce on hand). Used olive oil instead of coconut oil. Made 12 big muffins, instead of 18 regular size. Took maybe 30 minutes or so to bake for a knife to come out clean. Did not brush with the topping. They were soft and delicious. My muffins never come out good, but one kid of mine kept going back for more. Will be making another batch once this batch is gone. Thanks for the awesome recipe!

    Reply
  8. Stacy Huss says

    November 26, 2020 at 9:09 pm

    5 stars
    I made these for Thanksgiving to be our pumpkin item and they were delicious! I was out of applesauce so I used a ripe banana and it worked out very well. Thanks for this great recipe ?

    Reply
  9. Jane says

    October 31, 2020 at 6:58 pm

    5 stars
    I made these muffins for our church several weeks ago, substituting more applesauce to replace the oil. By the time I wanted one they were gone! Tomorrow I’ll get there sooner!

    Reply
  10. Vikki says

    October 24, 2020 at 8:20 am

    5 stars
    I also like that it uses the whole can of pumpkin. I only had strawberry applesauce but it worked fine and didn’t alter the taste. I put some vegan chocolate chips in some - moist and delicious! I got 15 muffins out of the batch.

    Reply
  11. Renee Kapowai says

    October 16, 2020 at 2:05 pm

    5 stars
    These are moist and love that it uses the ENTIRE can of pumpkin. I topped all the muffins with the cinnamon/sugar and it was good but definitely not needed. Next batch I will not add the topping.

    Thanks for sharing and I love reading your recipes and stories.

    Reply
  12. Laurel says

    October 14, 2020 at 1:50 pm

    5 stars
    These are quite possibly my favourite muffins ever! They're so soft, light, and oh my god so moist! I only used 1/2 cup granulated sugar and omitted the topping to make them slightly more healthy, and they are just scrumptious. Also used jumbo muffin tins which made 12 half-filled size jumbo muffins, but if you wanted the jumbo muffin tops, this recipe would make about 8 jumbo muffins. So great!

    Reply
  13. Renee says

    October 06, 2020 at 4:23 pm

    5 stars
    Thank you for sharing! It's my favorite pumpkin muffin . I made them today and they came out amazing! I didn't have brown sugar so I subbed 1 and a half tablespoon molasses and used 1 and 1/4 cup raw Mexican sugar. I also used the sub for ripe banana instead of applesauce and added 1 tsp apple cider vinegar. Sprinkled a little sugar cinnamon on top and they were absolutely irresistible! My granddaughter ate 3!

    Reply
  14. Rebecca Maher says

    October 03, 2020 at 10:39 am

    5 stars
    This recipe is wonderful, while the consistency of the final product still isn’t the same as a regular pumpkin muffin, I almost thinks it’s better. It’s insanely light and soft. And the flavor is exactly what I wanted. The only ingredients I changed were an entire tablespoon of vanilla extract rather than two teaspoons, and a tablespoon of pumpkin pie spice rather than all of the other spices. I also added chocolate chips! It’s amazing!

    Reply
  15. ASHMITA | HomeFoodSecrets says

    September 29, 2020 at 11:19 am

    5 stars
    These muffins lookks amazing!!! They are light, fluffy, and delicious, finally found a great recipe to use my leftover pumpkins. Thank you sarah for sharing this recipe!!

    Reply
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