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.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
4.8 from 10 votes
Vegan Pumpkin Muffins.
Course: bread, Breakfast
Cuisine: Vegan
Keyword: Vegan Pumpkin Muffins
Servings: 18 muffins
Calories: 211 kcal
Author: Sarah McMinn
Pumpkin Muffins
Cinnamon Sugar Topping
  1. Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.‚Äč

  2. In a small bowl whisk together flour, baking soda, spices, and salt.
  3. 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.

  4. Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. 

  5. Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
  6. 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. 

  7. Serve immediately or store in an airtight container at room temperature for up to 5 days. 

Nutrition Facts
Vegan Pumpkin Muffins
Amount Per Serving
Calories 211 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 150mg7%
Potassium 804mg23%
Carbohydrates 25g8%
Fiber 12g50%
Sugar 13g14%
Protein 5g10%
Vitamin A 588IU12%
Vitamin C 16mg19%
Calcium 20mg2%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.