Vegan Pumpkin Muffins (Moist & Fluffy)

By Jessica Hylton - - Updated

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They’re moist, fluffy, and soft and freeze so well too!

two vegan pumpkin muffins on a plate one is cut in half and stacked on top of the other

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.

Happy First Day of Fall! 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 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!

photo of dry ingredients for a muffin recipe with a bag of Bob's Red Mill Baking Flour birds eye view

My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert. 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!

side by side photos of batter of muffins and muffin batter in muffin hole

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!

side by side photos of muffin batter in muffin pan and photo of baked muffins

Expert Tips & FAQ

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.
  • 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.

photo of photo of sliced baked muffins with a bag of Bob's Red Mill Baking Flour birds eye view

Related Recipes

Pumpkin Mug Cake

Pumpkin Sheet Cake

Pumpkin Chocolate Chip Bread

photo of two stacked vegan pumpkin muffins on a plate

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

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They're moist, fluffy, and soft and freeze so well too!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 muffins
Course Dessert, Desserts
Cuisine American, Universal
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 (66g) 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

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
These 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.
  • 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.

Nutrition

Calories: 230kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 74mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3859IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg
by Jessica

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Recipe Rating




22 comments

  1. Tiffany McCoy says:

    5 stars
    Jessica these were absolutely delicious!!! I made them twice in one week because I finished the first batch in two days!! 😳😍
    Can’t wait to whip up another batch my my family & friends!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Tiffany! Thank you so much for reading and leaving such a nice comment!

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