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!
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!
- 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
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.
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.
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!
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:
- The Best Vegan Cupcakes
- 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
Vegan Pumpkin Muffins
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!
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.