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Vegan Pumpkin Muffin cut in half to show the interior.
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Vegan Pumpkin Muffins

These Vegan Pumpkin Muffins are tender, moist and absolutely packed with pumpkin purée and pumpkin pie spice! They are super easy to make and freeze well for grab-and-go breakfasts all week.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Muffins
Calories: 218kcal
Author: Megan Calipari
Cost: $5

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.

Notes

Do not over-mix when the dry ingredients are added to the wet ingredients! Fold the dry ingredients in just until the batter forms.
Be sure to use pumpkin purée, not pumpkin pie filling.

Nutrition

Serving: 1Muffin | Calories: 218kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 189mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4277IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg