The best vegan pumpkin muffin you will ever taste!  Spiced perfectly with cinnamon and nutmeg and full of healthy pumpkin puree it’s like taking a bite of fall!  You can whip up a batch in about 30 minutes with simple ingredients that you probably already have in your pantry. 

A turquoise plate filled with vegan pumpkin muffins with chocolate chips. One muffin has a bite taken out of it.

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I love to bake up a batch of these or my other healthy muffin recipes on the weekend like spinach muffins, vegan zucchini muffins, or healthy vegan muffins with hidden veggies. This way you’ll have quick and easy breakfasts and snacks to grab the rest of the week.

These pumpkin muffins have 64% of the needed vitamin A for the day in just 1 serving!

Why you’ll love this recipe

  • They’re free of eggs, dairy, and nuts.
  • They can easily be made soy and gluten-free.
  • You can add chocolate chips, raisins, nuts, cranberries, or whatever you want to them.
  • You can whip up a batch in 30 minutes!
  • No fancy kitchen tools are needed, just a bowl, a spoon, and a muffin tin.
  • You can make them ahead and they’re great for breakfast, dessert, or snacks!

Such an amazing recipe! So easy and fast. I made it with no modifications and they came out absolutely perfect. Thanks for the recipe!

—Alexandra

These muffins were inspired by my vegan banana bread recipe since it never fails me.  I swapped out the bananas for pumpkin puree and made a few small adjustments to come up with these muffins.  I’ve made them many times now, and like my banana bread, this recipe never disappoints!

A plate full of vegan chocolate chip pumpkin muffins. One has a bite taken out of it.

Ingredients and substitutions

  • Pumpkin Puree – 1 can of pumpkin puree (not pumpkin pie filling). You can also make your own homemade pumpkin puree if you are feeling ambitious.
  • Sugar – any vegan sugar will work.  Brown sugar or coconut sugar will give it a richer flavor and darker color.  Feel free to reduce the sugar a little if you want.
  • Refined Coconut Oil – you can also use vegan butter, margarine, or another neutral-flavored oil.   I find that coconut oil gives the best texture.
  • Plant Milk – soy, oat, almond, or hemp will all work well.
  • Vanilla – for flavor
  • Flour – you can use white, wheat, or gluten-free flour mixes or my homemade gluten-free flour mix.  I have tested this recipe with many types of flour and they all work well.
  • Baking Powder – to help it rise.
  • Baking Soda – to help it rise.
  • Cinnamon and Nutmeg – for flavor.  You can also use 2 teaspoons of pumpkin pie spice instead.
  • Salt – for flavor.
  • Spray Oil – to coat the inside of your muffin tins.  You can also use cupcake liners instead.

How to make vegan pumpkin muffins

Step 1 – Preheat your oven to 375°F (190°C).

Step 2 – Add 1 cup pumpkin, 1 cup sugar, 1/3 cup melted coconut oil, 1/4 cup soy milk, and 1 tsp vanilla, to a medium-sized mixing bowl and stir well.

Step 3 – In a separate bowl, mix 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt, and give a little stir to mix it all up.

Step 4 – Add the dry ingredients to the wet ingredients and fold together until a thick batter is formed.

Step 5 – Add 1/3 cup of chocolate chips, raisins, nuts, or dried cranberries and mix again.

A collage of 4 pictures showing the process steps for making vegan pumpkin muffins by mixing the wet ingredients, add the dry and mixing, then stirring in the chocolate chips.

Step 6 – Pour into oiled muffin tins, filling 3/4 of the way full, and bake. (You can use cupcake liners if you would like.)

Step 7 – Bake for 22 minutes for mini muffins and 24 minutes for regular-sized muffins.

A collage of two pictures showing the pumpkin muffin batter in the tins before and after baking.

Pro Tips

  • Measure carefully, slight changes in measurements can significantly change the final product when baking.
  • Spoon the flour into the measuring cups so you don’t pack it down resulting in too much flour.
  • Make sure to preheat the oven and be sure it reaches 375° F before putting in the muffins.  This helps them to rise and get a dome on top.
  • To make your muffins look pretty, sprinkle a few chocolate chips on the top just before baking so they don’t get mixed in with all the batter.

Gluten-free instructions

These vegan pumpkin muffins come out perfectly when you use my gluten-free flour mix.  You can also use any store-bought gluten-free flour mix that you have, but the taste and texture are best with my mix.  It will take you less than 5 minutes to make it and it’s well worth the time!

Note about gluten-free flour – Any grain-based flour mix will work, but I don’t recommend using grain-free flour like almond flour.  They do not bake the same and they will not work in exchange for traditional flour.

A group of 6 dairy-free pumpkin muffins with chocolate chips on a turquoise plate.

If you love everything pumpkin like we do, be sure to try my vegan pumpkin cheesecake, vegan pumpkin pie, vegan chocolate chip pumpkin cookies, and vegan pumpkin bread.

More vegan fall recipes

Vegan pumpkin muffin recipe

A close up of a chocolate chip pumpkin muffin with a bite taken out of it.
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4.82 from 11 rating

Vegan Pumpkin Muffins

Yield: 12 muffins
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
Author: Monica Davis
An easy vegan pumpkin muffin recipe.  Make them gluten-free if needed and add chocolate chips, raisins, or nuts to make them your own.
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Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/3 cup coconut oil , melted (or vegan margarine)
  • 1/4 cup soy milk , or any plant-based milk
  • 1 tsp vanilla

Dry Ingredients

  • 2 cups flour, (regular wheat, whole wheat flour, or gluten-free flour mix)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup vegan chocolate chips , or raisins, nuts, or cranberries. (plus a few more for sprinkling on top).
  • 1 spray oil , on muffin tins

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Add 1 cup pumpkin, 1 cup sugar, 1/3 cup melted coconut oil, 1/4 cup soy milk, and 1 tsp vanilla, to a medium-sized mixing bowl and stir well.
  • In a separate bowl, mix 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt and give a little stir to mix it all up.
  • Add the dry ingredients to the wet ingredients and fold together until a thick batter is formed.
  • Add 1/3 cup of chocolate chips, raisins, nuts, or dried cranberries and mix again.
  • Scoop into oiled muffin tins, filling 3/4 of the way full and top with a few vegan chocolate chips.
  • Bake for 22 minutes for mini muffins and 24 minutes for regular-sized muffins.

Notes

  • Measure carefully, slight changes in measurements can significantly change the final product when baking.
  • Spoon the flour into the measuring cups so you don’t pack it down resulting in too much flour.
  • Make sure to preheat the oven and be sure it reaches 375° F before putting in the muffins.  This helps them to rise and get a dome on top.
  • To make your muffins look pretty, sprinkle a few chocolate chips on the top just before baking so they don’t get mixed in with all the batter.
Serving: 1muffin, Calories: 220kcal, Carbohydrates: 36g, Protein: 2g, Fat: 8g, Saturated Fat: 6g, Sodium: 56mg, Potassium: 112mg, Fiber: 3g, Sugar: 20g, Vitamin A: 3195IU, Vitamin C: 1.2mg, Calcium: 63mg, Iron: 1.5mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally posted on 10/16/2018.  It was updated on 9/29/20 to include new images and more detailed instructions.

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