Vegan Pumpkin Muffins (Moist & Fluffy)
Moist and fluffy with a tender crumb, these Vegan Pumpkin Muffins come together in just 45 minutes. Made with pumpkin puree, pumpkin spice, and pantry staples, they have an incredible fall flavor and they freeze well too!
Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything, and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins.
Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year!
I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins.
Why You’ll Love This Pumpkin Muffin Recipe
Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.
- Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert.
- Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly.
- They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!
Notes on Ingredients
This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.
- Gluten free flour – See notes below.
- Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven.
- Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors.
- Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar.
- Pumpkin puree – The key to all pumpkin desserts!
- Milk – Any vegan milk will work.
- Vanilla extract
- Toppings – Oats and/or pumpkin seeds are optional but recommended.
What’s The Best Gluten Free Flour To Use?
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!
How to Make Vegan Pumpkin Muffins
This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.
- Make the batter. Sift the dry ingredients through a sifter, then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.
- Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds.
- Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!
Expert Tips
These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Proper Storage
- Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter.
- Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze, and then just thaw them overnight or in your microwave for about a minute.
More Pumpkin Recipes To Try
Enjoy friends and DIG into this one! If you make these Vegan Pumpkin Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pumpkin Muffins
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour, (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar, (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
- 1 cup pumpkin puree, (244g)
- 1/3 cup oil, (80g) any oil
- 1/2 cup milk + 2 tablespoons, (150mL) any vegan milk works
- 2 teaspoons vanilla extract, optional
- oats, pumpkin seeds or other toppings for topping, optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze, and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
These came out delicious! Wondering if you can make them into mini muffins?? Have you tried this, if so how long and what temp would you bake them? Thanks!
Hi Amy,
Yay so happy to hear! I haven’t but 350F for 10-14 minutes total should work! Definitely check them around the 11 minute mark for doneness!
These came out of the oven twenty minutes ago and I’ve already eaten two!! I topped mine with chopped walnuts. These muffins are soft, fluffy, and moist. So so good!!!
Sooo happy to hear this Alee!! Thanks for sharing!!
I’ve tried a lot of different began muffin recipes, and these are my favorite. I used coconut sugar which I recommend for those who prefer a slightly less sweet muffin. I try to not use any sort of refined oils in my cooking, and would love to know if anyone has found a work-around. Maybe part nut flour of some sort? In the meantime, the coconut oil worked great. Thank you for this fabulous recipe!
These were so good even my non-vegan husband loved them. I added lots of pecan pieces pushed into the top of each muffin.
Thanks for sharing Ruth! SO happy to hear!!
Hi, Jessica. I should also have mentioned that I used all avocado oil, about 50/50 I bleached flour and almond flour, and for sugar about 25% unrefined coconut sugar and 75% unrefined cane sugar.
Thanks so much for sharing Ruth!
My family and I are not gluten-free, so we used all-purpose flour instead. Turned out well! This is going into my arsenal of recipes to hand down to my kids. Thanks!
This is hands down my favorite muffin recipe, I’ve been using it for years, and I always get compliments when I make it.
The recipe is perfect as-is, but I’ve also used it as a recipe template for other kinds of muffins, including sweet potato muffins, banana muffins, zucchini muffins, etc.
I have successfully used a variety of flour mixes, including whole wheat, chickpea flour, spelt flour, barley flour, etc. Note, I always do these as a blend with wheat flour (whole or white) being the base of about 1 cup, and a mix for the second cup.
I’ve reduced the oil by subbing some out with coconut yogurt or apple sauce, when I ran out of oil.
Truly such a versatile recipe! Thank you for sharing, Jessica!!
Wow I love how much you’ve used this recipe Vanessa!! Thank you so so much for sharing! Subbing the oil for coconut yogurt or applesauce makes so much sense!
These muffins are absolutely delicious! They are moist and soft. I added walnuts on top and an icing drizzle. Heavenly!
These muffins are the best! They are super moist and fluffy and are super easy to throw together! I made mini muffins with this recipe as well, I cooked them at 425F for about 13 minutes. This recipe is a must-try!