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Vegan Pumpkin Muffins
5 from 8 votes

Vegan Pumpkin Muffins

Fluffy, spiced Vegan Pumpkin Muffins are a delicious fall breakfast. This pumpkin muffin recipe doesn't require any specialty ingredients and is loved by both kids and adults! Whether you make them for a family breakfast or to share with friends, this muffin recipe tastes amazing.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 112 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ¾ cup pumpkin puree
  • ½ cup light brown sugar
  • ½ cup non-dairy milk unsweetened
  • 3 tablespoons avocado oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract pure
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon cloves ground

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a muffin tin with baking cups, and set aside.
  2. In a large glass mixing bowl, whisk the flour, baking soda, baking powder, ground cinnamon, ginger, salt and cloves together. Set aside.
  3. In another large bowl, measure out the pumpkin puree, brown sugar, non-dairy milk, oil, vinegar and vanilla extract. Using a hand mixer or a whisk, beat until well combined.
  4. Sprinkle the dry ingredients into the wet ingredients, and stir until just combined.
  5. Dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop. (I put 2-3 tablespoons in each muffin.)
  6. Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!

Notes

  • How to store: Let the muffins cool completely before transferring them to an airtight container. Store at room temperature for 3-4 days.
  • How to freeze: Place the muffins on a wax paper-lined sheet pan, and transfer to the freezer. Freeze until solid, then transfer to an airtight ziptop freezer back. Defrost in the fridge before enjoying!
  • Tips and Tricks for the best Vegan Pumpkin Muffins
  • Bake them immediately. This batter should NOT sit around after you mix it up or dollop it into the muffin tins. Since the muffins rely on baking soda and vinegar to rise, they begin bubbling and rising when the ingredients meet. They need to bake immediately after they are mixed.
  • Make them in advance! The beauty of muffins like these is you can bake ‘em the evening before you have friends over for brunch or a play group or a play date. They make entertaining a breeze because they require no fuss the morning of.
  • Pumpkin spice alert: If you like nutmeg, feel free to add 1/8 to ¼ teaspoon to the dry ingredients when you add the other spices. Personally, I am not a nutmeg fan, so I leave it out.
  • What milk should I use? We're partial to unsweetened almond and unsweetened cashew milk in our house, but you could conceivably use any type of non-dairy milk, so long as it's not coconut cream or something that's really thick.

Nutrition Information

Serving 1 muffin Calories 112kcal (6%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 150mg (6%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 2384IU (48%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 112

% Daily Value*

Serving 1 muffin
Calories 112kcal 6%
Carbohydrates 19g 6%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 150mg 6%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 2384IU 48%
Vitamin C 1mg 1%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.