These Vegan Pumpkin Muffins are easy to make and absolutely packed with pumpkin purée and pumpkin pie spice. They bake up impossibly soft and moist and freeze well for quick, grab-and-go breakfasts all week!
It's officially Fall baking season and I've been on a roll lately! This week, I've made a batch of Vegan Pumpkin Scones and Vegan Pumpkin Pancakes for myself and I've made a Vegan Apple Coffee Cake to share with friends. I just can't get enough pumpkin and apple recipes!
Today, I wanted to stock my freezer with even more pumpkin treats, so I made these Vegan Pumpkin Muffins. These muffins are impossibly tender, moist, and absolutely jam-packed with pumpkin purée and pumpkin pie spices. I like to freeze them for quick breakfasts and snacks all week! So let's make them.
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Why You'll Love This Recipe
- This recipe is super easy, so it's great for beginner bakers.
- And it ustilizes basic, easy-to-find ingredients.
- These Pumpkin Muffins are vegan, dairy-free and eggless, so anyone can enjoy them!
- They bake up super soft and moist and full of pumpkin and spice flavor.
- And most importantly, they are absolutey delicious!
Ingredient Notes
Canned Pumpkin Puree: Be sure to use pumpkin purée, not pumpkin pie filling!
Pumpkin Pie Spice: Lately, I've been using store-bought pumpkin pie spice, but you can also make homemade pumpkin spice!
Oil: I use canola, but any neutral-tasting oil is fine. But don't substitute coconut oil!
Non-Dairy Milk: I used oat milk, but soy milk, or almond milk will also work!
Step-by-Step Instructions
Step 1. In a large bowl, combine pumpkin purée, canola oil, non-dairy milk, vanilla and vinegar. Whisk well.
Step 2. Then, add the flour, baking powder, baking soda, sat and pumpkin pie spice. Use a rubber spatula to fold the dry ingredients into the wet ingredients until the Vegan Pumpkin Muffin batter forms.
Step 3. Use an ice cream scoop or a spoon to portion the muffin batter into a lined muffin tin. Fill each liner almost all the way full. Then, top each muffin with a sprinkle of turbinado sugar.
Step 4. Bake the Vegan Pumpkin Muffins in a 375* F oven for 19-21 minutes or until a toothpick inserted into the center of a muffin comes out clean. And enjoy!
Recipe FAQs
Store the muffins in an airtight container at room temperature for up to 3 days.
Or freeze for up to a month.
Pumpkin pie filling has other ingredients like sugar and spices already in it!
Canola oil keeps muffins super moist and tender! But other ingredients like milk, pumpkin purée or mashed banana contribute to moistness, too.
Expert Recipe Tips
Don't over-mix the batter! I recommend mixing this recipe by hand and using a rubber spatula to fold the dry ingredients into the wet ingredients.
It's okay is there are some lumps. They will bake out!
Looking for More Easy Vegan Breakfast Recipes?
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📖 Recipe
Vegan Pumpkin Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
- 1 ¾ Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ tsp Salt
- 3 ½ teaspoon Pumpkin Pie Spice
- 1 ⅓ Cup Canned Pumpkin Puree Not pumpkin pie filling!
- ¾ Cup Brown Sugar, tightly packed
- ½ Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
- 2 tablespoon Turbinado Sugar (optional)
Instructions
- Preheat oven to 375*. Line the muffin tin with 12 paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk to combine.1 ¾ Cups All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 3 ½ teaspoon Pumpkin Pie Spice
- In a large bowl, combine pumpkin purée, brown sugar, non-dairy milk, canola oil, vanilla, and vinegar. Whisk well to combine. Then, add the dry ingredients and fold the dry ingredients into the wet ingredients using a rubber spatula.1 ⅓ Cup Canned Pumpkin Puree, ¾ Cup Brown Sugar, tightly packed, ½ Cup Canola Oil, ½ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
- Use a cookie scoop or a spoon to portion the batter into the prepared muffin tin. Fill each liner almost all the way full. Then, sprinkle the tops of the muffins with turbinado sugar (optional).2 tablespoon Turbinado Sugar (optional)
- Bake on the center rack of a 375* oven for 19-21 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in their tins for 10 minutes, then remove them from the pan and place them onto a wire rack to continue cooling.
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