Vegan Pumpkin Muffins

Yes, it’s totally possible to make fluffy, bakery-style pumpkin muffins that are 100% vegan — and this recipe proves it.

As a vegan chef with over a decade of baking experience, I wasn’t about to settle for a mediocre muffin.

After many trials, I perfected a recipe with the softest crumb, a moist interior, and bold flavors of pumpkin and fall spices like cinnamon, allspice, and ginger.

This one passed the test with flying colors — and every taste tester agreed: it’s a winner.

Why You’ll Love These Vegan Pumpkin Muffins

So, why should you make this recipe when there are countless pumpkin muffin recipes on the internet?

• Soft and Moist – These muffins literally melt in your mouth. Pumpkin purée adds tons of moisture without needing eggs. Yes, trust me — you do not need eggs in this recipe!
• Bakery-Style Perfection – I love the fluffy, domed tops of bakery-style muffins. That look and texture isn’t always easy to achieve with vegan recipes — but today, I’m sharing all my tricks and tips to help you get the most beautiful, bakery-style pumpkin muffins. They’re even better than Starbucks — and 100% vegan.
• Warm Fall Spice Flavors – These muffins are bursting with cozy autumn spices like cinnamon, cardamom, allspice, and ginger. I tested several different spice combinations, and this one was by far my favorite — perfectly balanced and full of warm, comforting flavor.
• Completely Dairy-Free – You’d never guess these are vegan. They’re just as rich and moist as muffins made with eggs and dairy. I wouldn’t hesitate to serve these to the most skeptical, dairy-loving people out there.
• Freezer-Friendly – If you somehow have leftovers (which is questionable), these muffins freeze incredibly well. When I’m craving a cozy fall treat, I just pop one in the microwave for 20–30 seconds, and boom — a warm, pumpkin-spiced muffin ready whenever I want it.

Ingredients & Substitutions

Baking is a science, and there’s always a reason for using certain ingredients. Every ingredient serves a purpose — from structure to moisture to flavor. Below, I’ve included my recommended ingredients and how to substitute them if you don’t have something on hand or if you’re baking for someone with allergies.

• Pumpkin Purée – Libby’s 100% Pumpkin Puree is my favorite for this muffin recipe. It has the brightest orange color, which results in beautifully vibrant muffins. Other brands tend to be browner, leading to darker-looking muffins. Make sure not to use pumpkin pie filling as the packaging can look similar. Yes, you can use fresh pumpkin purée — just make sure it has a thick consistency. If it’s on the thinner side, reduce the amount of milk slightly to keep the batter from becoming too runny.
• Brown Sugar – I use light brown sugar for a more robust flavor and extra moisture. It helps keep the muffins soft and tender. You can substitute it with dark brown sugar or coconut sugar, though the flavor will be slightly deeper and the muffins may be darker in color.
• Natural Cane Sugar – Natural cane sugar is often vegan because it hasn’t been processed with bone char. Be sure to check the packaging to confirm. It adds sweetness and structure without overpowering the pumpkin flavor.
• Ground Golden Flaxseed (Flaxmeal) – Just one tablespoon of golden flaxmeal helps bind the muffins and keeps the texture from crumbling. I prefer golden flaxmeal because it blends seamlessly into the batter and isn’t visible in the final bake. Regular flaxmeal works too — but you may see specks of it in the finished muffins. If that doesn’t bother you, feel free to use it!
• Oil – I have found that using oil instead of vegan butter helps to give these muffins a super moist, soft texture. My go-to is canola oil, but any neutral oil like avocado or refined coconut oil will work well. Just avoid strong-flavored oils that might overpower the spices.
• Almond Milk – Unsweetened almond milk or soy milk adds richness without interfering with the pumpkin and spice flavors. Be sure to use an unsweetened, unflavored non dairy milk variety (no added vanilla), so you have full control over the flavor profile.
• Vanilla Bean Paste – You can use either vanilla bean paste or vanilla extract in this recipe. A few years ago, while browsing Trader Joe’s, I discovered their vanilla bean paste — and I’ve never gone back. It adds a deeper vanilla flavor, and I love the speckled look it gives to the muffins. If you only have extract on hand, that works just fine too.
• Flour – I use a combination of all-purpose flour and white whole wheat flour — both from King Arthur Baking Company. Maybe it’s the New Englander in me (I grew up in New Hampshire, just an hour from their Vermont HQ!), but I honestly notice a difference in quality and results when I use King Arthur flour.
• Leavening Agent – To get that beautiful muffin dome, baking powder is the leavening agent of choice here. It gives the muffins lift and that classic bakery-style rise.
• Salt – I prefer sea salt in all my baking, but Himalayan pink salt or even regular table salt will work just fine.
• Spices – After lots of testing, my favorite spice combo for these muffins is cinnamon, cardamom, allspice, and a touch of ginger. The warm, cozy aroma will be wafting through your kitchen in no time! You can also experiment with using your favorite pumpkin pie spice.
• Optional Garnishes – For a beautiful finishing touch, sprinkle the tops of the muffins with pumpkin seeds or sparkling sugar before baking. The sugar adds a subtle crunch and gives the muffins a pretty, bakery-style appearance. If you don’t have sparkling sugar, demerara sugar or turbinado sugar (sugar in the raw) make great substitutes. Or, if you prefer, you can leave them plain — they’ll still be delicious!

How to Make Vegan Pumpkin Muffins

1. Preheat the Oven and Prepare Muffin Tin

Start by preheating your oven to 350°F (175°C). Prepare your muffin pan by lining it with paper muffin liners or greasing the cups with non-stick baking spray.

2. Mix the wet ingredients

In a medium bowl, whisk together the following:

• Pumpkin puree
• Brown sugar
• Natural cane sugar
• Ground flaxseed
• Oil
• Plant-based milk
• Vanilla bean paste

Whisk until smooth, then set the bowl aside while you prepare the dry ingredients.

3. Measure the flour correctly (this matters!)

Measuring flour accurately is crucial to getting light, fluffy muffins. If your flour has been sitting in a container, it tends to compact — and scooping it directly can lead to using too much flour, resulting in dry, dense muffins.

Here’s how I measure flour properly:

• First, fluff the flour with a spoon or whisk in the container.
• Gently scoop the flour with a measuring cup without packing the flour.
• Level it off with the back of a knife — no packing it down.

This small step makes a huge difference in your final bake!

4. Mix the dry ingredients

(Optional but recommended: Sift your flour using a fine sieve for extra fluffiness.)
In a large mixing bowl, whisk together:

• All-purpose flour
• White whole wheat flour
• Baking powder
• Sea salt
• Cinnamon
• Cardamom
• Allspice
• Ginger

Mix until well combined.

5. Combine wet and dry ingredients

Add the dry mixture to the wet mixture. Stir until just combined — do not overmix. Overmixing leads to tough, dense muffins. Stop as soon as you no longer see dry pockets of flour in the muffin batter.

6. Scoop and garnish

Scoop the batter into your prepared muffin cups, filling each muffin liner about ¾ of the way full. If you want extra-domed muffins, you can fill them slightly higher.

Smooth the tops if needed. For that special bakery-style finish, sprinkle raw pumpkin seeds and sparkling sugar (or demerara/turbinado sugar) on top.

7. Bake

Bake at 350°F for 20–25 minutes, or until:

• A toothpick inserted into the center comes out clean (a few moist crumbs are okay)
• The top springs back lightly when touched (if it leaves an indentation, bake a few minutes longer)

8. Cool

Let the muffins cool in the pan for about 5–10 minutes, then transfer them to a wire rack.

Resist the urge to eat them right away. Letting them cool for at least 30 minutes allows the texture to set perfectly — and trust me, it’s worth the wait.

Can I make pumpkin bread with this muffin recipe?

Yes, absolutely — this recipe also makes an amazing vegan pumpkin bread!

Make the batter exactly the same way as you would for the muffins. Then:

1. Grease a 9-inch loaf pan with non-stick spray or line it with parchment paper.
2. Pour the prepared batter into the pan and smooth the top.
3. Bake at 350°F for about 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
4. Let the vegan pumpkin bread cool in the pan for a few minutes before transferring it to a wire rack to finish cooling.

Can I Make Mini Pumpkin Muffins?

You can absolutely make mini muffins with this recipe! Just use a mini muffin tin — it makes about 24 of the cutest little muffins ever.

They’re perfect for when you just want a small bite of something sweet, or as a kid-friendly treat.

Bake at 350°F for 12–15 minutes, or until a toothpick comes out clean.

How to Customize this Vegan Pumpkin Muffin Recipe

Here are a few easy and delicious ways to switch up this recipe:

• Nuts – Chopped nuts add a lovely crunch to these muffins. I often chop up some walnuts and mix them into the batter or sprinkle them over the top before baking. Walnuts and pecans both work beautifully.
• Carob or Chocolate Chips – For the chocolate lovers out there, mixing in some vegan chocolate chips or carob chips gives these muffins a rich, chocolatey twist.
• Make Just the Muffin Tops – Okay, I have to be honest… my favorite part of a muffin is the muffin top. If you’re like me (and I’ve found I’m not alone!), there’s a solution: use a muffin top pan! I love mine — it bakes just the tops, and they come out perfectly golden every time. I’ve made many muffin tops in my day.

Cinnamon Streusel Topping:

When I want to make these muffins feel extra special, I pull out all the stops and top them with a cinnamon streusel topping. It’s super easy to make and really takes the recipe to the next level. It’s actually my mama’s favorite part — you’ll often catch her picking off the streusel topping before taking a bite of the muffin.

Here’s the simple recipe:

• 1/3 cup natural cane sugar
• 1/8 teaspoon salt
• 1/3 cup all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons vegan margarine (like Earth Balance), melted

Step 1: In a medium bowl, mix the sugar, salt, flour, and cinnamon.
Step 2: Add the melted vegan margarine and press it into the mixture using a fork until it resembles coarse, sandy crumbs. Tip: Your streusel should hold together when squeezed, but easily crumble apart — it should look like damp sand.
Step 3: Sprinkle generously over each muffin before baking.

Tips to Make the Best Vegan Pumpkin Muffins Ever

These little baking secrets make a big difference — trust me, I’ve learned them all the hard way!

1. Measure the Flour Correctly

I remember when my mom and I were taking a baking class at the King Arthur Baking School in Vermont. The chef instructor showed us how dramatically flour measurements can vary based on how you scoop. It blew my mind!

This is one of the biggest reasons people get inconsistent results when baking.

Here’s how to measure flour the right way:

• Fluff up the flour with a spoon before measuring.
• Gently scoop the flour with a measuring cup.
• Level it off with the back of a butter knife.

Taking an extra 10 seconds here makes all the difference between a light, fluffy muffin and a dense, dry one.

2. Don’t Overmix

Overmixing muffin batter can lead to tough, chewy, and dense muffins — and no one wants that!

Once the wet and dry ingredients are combined and you don’t see any more dry pockets of flour, stop mixing. A few lumps are totally fine.

3. Don’t Overbake

When I first started baking, I used to overbake my muffins because I wasn’t sure what to look for. The result? Dry, crumbly muffins every time.

Here’s how to know they’re done:

• Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, you’re good.
• Gently press the top of a muffin — if it springs back, they’re done. If it leaves an indentation, bake for a few more minutes.

4. Use Fresh Baking Powder

Baking powder loses its strength over time, which can lead to flat or dense muffins. For the fluffiest results, make sure your baking powder is fresh. If it’s been sitting in the pantry for more than 6-12 months, it might be time for a new one.

FAQs

Can I Make This Muffin Recipe Gluten-Free?

Yes — you can absolutely make these muffins gluten-free!

Simply use a gluten-free 1-to-1 baking flour blend. I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour — it works wonderfully in baking recipes and gives a great texture.

Tip: Make sure your baking powder and all other ingredients are certified gluten-free if you’re baking for someone with celiac or a gluten sensitivity.

Can I make this recipe Nut Free?

Yes- you can substitute the almond milk for soy milk in this muffin recipe!

Where’s the Egg Replacer?

You might be wondering — where’s the egg replacer in this recipe? The answer is: you don’t need one!

The pumpkin purée adds plenty of moisture, replacing the role eggs usually play in keeping muffins tender and soft. And the ground flaxmeal helps to bind the batter and provide structure, just like eggs would.

Together, these two ingredients do everything an egg would do — no extra replacer needed!

Can I make this recipe Oil Free?

Yes — you can make this recipe oil-free by using applesauce in place of the oil, although it will change the final results a bit.

Since applesauce is thicker than oil, you may need to slightly adjust the amount of liquid in the recipe (use a little more plant-based milk if your batter seems too thick).

Oil-free muffins can be a bit more delicate, so make sure to let them cool completely before removing them from the cupcake liners. This helps prevent sticking or tearing.

How to Store These Healthy Vegan Pumpkin Muffins

These muffins store beautifully — whether you’re meal prepping, baking ahead for a gathering, or just trying to resist eating them all in one day!

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 2–3 days.
• Fridge: To keep them fresh a bit longer, store the muffins in the refrigerator for up to 5 days. Let them come to room temperature or warm them up slightly before serving for the best texture and flavor.
• Freezer (My favorite method) These vegan pumpkin muffins freeze like a dream! Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months.

Print