Easy Vegan Pumpkin Muffins

Name: Easy Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cup(s) all-purpose flour; 1/2 cup(s) white sugar; 1/2 cup(s) brown sugar; 1 tablespoon(s) pumpkin pie spice ((yes, tablespoon!)); 1 ½ teaspoon(s) cinnamon; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 1/4 cup(s) pumpkin purée ((not pumpkin pie filling)); 1/2 cup(s) plant-based milk ((such as oat or soy)); 1/3 cup(s) light oil ((such as canola or vegetable)); 1 tablespoon(s) apple cider vinegar ((for rise, you cant taste it)); 2 teaspoon(s) vanilla extract; ½ cup(s) chopped walnuts, pecans, pepitas, or vegan chocolate chips ((optional, plus more for topping))

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Easy Vegan Pumpkin Muffins

These Easy Vegan Pumpkin Muffins are soft, moist, and warmly spiced with pumpkin pie spice and cinnamon. Made in one bowl with simple ingredients, they’re the perfect cozy treat for fall mornings, lunchboxes, or afternoon snacks. You can keep them classic or add your favorite mix-ins like nuts or chocolate chips.

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Prep Time10

Cook Time20

Total Time30

Meal Type: Baking, Breakfast, Dessert, Snacks

Keyword: pumpkin, vegan pumpkin muffins

Special: 30 Minutes or Less, Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather)

Tool: Mixer/Handmixer, Oven

Ingredient: Chocolate, Pumpkin

Servings: 12 muffins

Ingredients

Dry Ingredients:

2 cup(s) all-purpose flour
1/2 cup(s) white sugar
1/2 cup(s) brown sugar
1 tablespoon(s) pumpkin pie spice (yes, tablespoon!)
1 ½ teaspoon(s) cinnamon
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt

Wet Ingredients:

1 1/4 cup(s) pumpkin purée (not pumpkin pie filling)
1/2 cup(s) plant-based milk (such as oat or soy)
1/3 cup(s) light oil (such as canola or vegetable)
1 tablespoon(s) apple cider vinegar (for rise, you cant taste it)
2 teaspoon(s) vanilla extract
½ cup(s) chopped walnuts, pecans, pepitas, or vegan chocolate chips (optional, plus more for topping)

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin pan with 12 parchment liners or lightly grease it.
Mix the dry ingredients. In a large bowl, whisk together the flour, white and brown sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Add the wet ingredients. Add the pumpkin purée, plant-based milk, oil, vinegar, and vanilla. Stir until just combined. It's fine if the batter is a bit lumpy or has small dry spots. Do not overmix. Fold in the optional add-ins like nuts or chocolate chips if using.
Scoop the batter evenly into the muffin cups, filling each nearly to the top. Sprinkle extra add-ins on top if desired.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for at least 15 minutes before transferring to a wire rack or enjoying warm.

Notes

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or can be frozen for up to 2 months.

Oil-Free Option: Replace the oil with unsweetened applesauce or more pumpkin purée. Muffins will be softer and denser. Reduce bake time slightly and check early, as oil-free versions bake faster.

Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.

Nutrition

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