• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • Yaki Udon
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu

    Vegan Pumpkin Muffins

    Published: Oct 5, 2020 by Sina · This post may contain affiliate links · 1 Comment

    2.4K shares
    • Facebook
    Jump to Recipe Print Recipe

    These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they’re packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 

    a hand spreading butter on a pumpkin muffin with a knife with more vegan pumpkin muffins in the background

    Why This Recipe Works:

    This recipe couldn’t be much easier. All you need is a bowl and a muffin pan. 

    All in all, the muffins are ready in less than 30 minutes. 20 minutes of this time is baking time, which you can use to do other things.

    They’re completely dairy-free and egg-free. Apple sauce and pumpkin puree serve as the perfect egg replacements. 

    They’re perfectly spiced with cinnamon, nutmeg, ginger, and cloves. And they’re super fluffy! 

    I wanted them to be sweet but not too sweet, so you can enjoy them in the morning with a bit of vegan margarine. So good! 

    What Goes Into This Recipe:

    The ingredient list for this recipe is pretty short and you can find all of the ingredients in any supermarket. No fancy or hard to find ingredients! 

    ingredients that go into this recipe on a marble countertop with labels

    • Flour – I used all-purpose flour
    • Apple Sauce – use unsweetened 
    • Oil – I used olive oil. Canola oil also works well. 
    • Almond Milk – Make sure to use unsweetened. Soy milk also works. 
    • Pumpkin Puree – Either canned or homemade 
    • Ginger, Cloves, Nutmeg – You could also use a pumpkin spice blend instead 

    How To Make This Recipe 

    a collage of four photos that show how to make this recipe

    1. Step: In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices).

    2. Step: Stir until well combined. 

    3. Step: Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk.

    4./5./6. Step: Stir until well combined. 

    a collage of four photos that show how to make this recipe

    7. Step: Line a muffin pan with 12 paper liners. Preheat the oven to 350 °F. 

    8. Step: Equally fill the batter into the paper liners. 

    12 vegan pumpkin muffins in a muffin pan on a marble countertop

    9. Step: Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

    Recipe Notes:

    • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
    • I used homemade pumpkin puree, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you’re short on time. 
    • I used all-purpose flour, but the recipe also works with whole wheat flour or spelt flour. 
    • Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

    seven pumpkin muffins on a cooling rack on a marble countertop

    FAQs:

    Can I Use Other Kinds of Flours? 

    Yes, you could also use whole wheat flour or spelt flour for a healthier version. 

    Can I Make This Recipe Gluten-Free? 

    Yes, you could replace the all-purpose flour with a gluten-free flour blend. 

    Can I Freeze These Muffins? 

    Yes, they freeze really well. However, it’s important to let them cool down completely before you freeze them. Otherwise they will lose their soft and fluffy texture. 

    You can freeze them for up to 3 months. 

    Related Recipes: 

    • Apple Cinnamon Muffins 
    • Carrot Zucchini Muffins 
    • Vegan Banana Muffins with Chocolate Chips 
    • Vegan Blueberry Muffins 
    • Peanut Butter Oreo Muffins 
    • Sweet Potato Muffins with Blueberries
    • 25 Incredibly Delicious Vegan Muffins  

    I Love To Hear From You! 

    I hope you like these vegan pumpkin muffins as much as we do around here.

    If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a hand spreading butter on a pumpkin muffin with a knife with more vegan pumpkin muffins in the background

    Vegan Pumpkin Muffins

    These vegan pumpkin muffins are super soft, perfectly sweet, moist, and tender. And they're packed with delicious pumpkin spice flavors, which makes them perfect for fall. The perfect way to start your day! 
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 8 minutes mins
    Cook Time: 20 minutes mins
    Servings: 12 muffins
    Calories: 221kcal
    Author: Sina

    Equipment

    • muffin pan

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup brown sugar
    • 1 cup pumpkin puree
    • 2 teaspoons baking powder
    • 1/2 cup olive oil
    • 1/2 cup almond milk
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/3 cup unsweetened apple sauce

    Instructions

    • In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices). Stir until well combined. 
    • Add the pumpkin puree, the apple sauce, the olive oil, and the almond milk. Stir until well combined. 
    • Line a muffin pan with 12 paper liners and equally divide the batter. Preheat the oven to 350 °F. 
    • Bake the muffins for 18-20 minutes. Do a toothpick test to see if the muffins are done. 

    Notes

    • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
    • I used homemade pumpkin puree, which I think tastes best. Making homemade pumpkin puree is super easy. However, you can also use store-bought canned pumpkin puree if you're short on time. 
    • I used all-purpose flour, but the recipe also works with whole wheat flour or spelt flour. 
    • Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter! 

    Nutrition

    Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3175IU | Vitamin C: 0.8mg | Calcium: 65mg | Iron: 1.5mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad

    Reader Interactions

    Comments

    1. Gerda

      December 28, 2020 at 4:43 pm

      5 stars
      They are great! I used aquafaba to blend my baked pumpkin (about 2 cups,with skin, no trouble) and left out the apple, and some of the sugar. They are good, fluffy, delicious! Thanks for posting.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy