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 descri

be 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!

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.

Top down view 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

Side shot 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




35 comments

  1. Sara MORAN says:

    5 stars
    Just saw this recipe on instagram and had to try it. They turned out wonderful. So light and fluffy and a great pumpkin flavor. I will definitely make this again.

  2. Haviva P says:

    5 stars
    I literally could not wait to make these! They are the perfect pumpkin muffin…heck, they are the perfect FALL muffin!! So light and fluffy inside, and the perfect top to them! I never tried your trick of a higher heat for the first 5 minutes, before and it worked out great. My daughter enjoyed one for a bedtime snack, and they are going to make the perfect school treat in their lunches tomorrow! LOVE THESE!!! I’ll be making them all fall! Thanks!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Haviva! We’re so happy you and yours enjoyed it!

  3. Abigail Rhodes says:

    5 stars
    These are incredible! I’m currently on an elimination diet and these fit perfectly into that when made with coconut sugar and let me get the taste of fall I’d been craving. I will for sure be making them again!!

    • Gavin | Jessica in the Kitchen says:

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

  4. Deanndria says:

    5 stars
    These little beauties were so delicious! Typically I look for recipes that work well for the whole household, especially my 1 and 4 year old. What I love about these are that, 1) simple to make, 2) can easily adapt to what you have at home (they can be vegan or not!), 3) can do add-ins to make more nutritious or filling. But nothing is needed to adjust this recipe…also great as is! And I love incorporating seasonal foods to make me feel like I actually still live up North and not eternal summer here in Miami 🙂

    • Gavin | Jessica in the Kitchen says:

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

  5. Corrie says:

    5 stars
    Moist and fluffy as promised! Perfect for fall or ANYtime you want pumpkin things, which for me is all the time. I love how you don’t need to crack any eggs and they still look and taste good. Yum!

    • Gavin | Jessica in the Kitchen says:

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

  6. Alexandra says:

    5 stars
    Absolutely amazing! The best textured muffin I have ever tasted, vegan or otherwise. The perfect amount of sweetness too. I didn’t have pumpkin pie spice so I mixed cloves, nutmeg, cinnamon, and cardamom and it worked perfectly. Such a good fall recipe!

    • Gavin | Jessica in the Kitchen says:

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

  7. Cheryl Bebbington says:

    5 stars
    These are so delicious and so moist. My children love them and I have to keep them from eating the whole batch in one sitting.

    • Gavin | Jessica in the Kitchen says:

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

  8. Stacie Jackson says:

    5 stars
    This was my first time attempting a vegan bake and it was absolutely delicious! Easy to make, soft and moist, and wonderfully fluffy. Such a great recipe for fall!

    • Gavin | Jessica in the Kitchen says:

      This is great! We’re so happy that you enjoyed this recipe, Stacie! Thank you so much for reading and leaving such a nice comment!

  9. Mina says:

    5 stars
    My picky teenaged daughter declared these the best muffins and she usually doesn’t like vegan muffins! Bonus was some extra canned pumpkin that I used to make Jessica’s pumpkin mug cake!

    • Gavin | Jessica in the Kitchen says:

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

  10. deltastrike says:

    5 stars
    I literally could not wait to make these! They are the perfect pumpkin muffin. these little beauties were so delicious. I’m currently on an elimination diet and these fit perfectly into that when made with coconut sugar and let me get the taste of fall I’d been craving. the perfect amount of sweetness too. I didn’t have pumpkin pie spice so I mixed cloves, nutmeg, cinnamon, and cardamom and it worked perfectly.

    • Gavin | Jessica in the Kitchen says:

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

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