Vegan pumpkin muffins with vegan chocolate chips on a blue plate.

Vegan Pumpkin Muffins

An easy gluten-free vegan pumpkin muffin recipe.  Add chocolate chips, raisins, or nuts to make them your own.

Course Breakfast
Cuisine American, gluten free, vegan
Keyword gluten free pumpkin muffins, vegan pumpkin muffins
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 220 kcal


Ingredients to mix first:

  • 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

Ingredients to add next:

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


  1. Preheat your oven to 375° F.

  2. Add the pumpkin, melted coconut oil, soy milk, vanilla, and sugar to a medium-sized mixing bowl and stir well.

  3. Measure out the flour and add the baking powder and baking soda to it and give it a little stir.

  4. Pour the flour mixture into the wet ingredients and stir again until the batter is mixed into a thick consistent batter.

  5. Add chocolate chips, raisins, nuts, or dried cranberries and mix again.

  6. Pour into oiled muffin tins, filling 2/3 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).

Nutrition Facts
Vegan Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 56mg2%
Potassium 112mg3%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 20g22%
Protein 2g4%
Vitamin A 3195IU64%
Vitamin C 1.2mg1%
Calcium 63mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.