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Vegan Pumpkin Muffins

There’s nothing better than warm Vegan Pumpkin Muffins on a crisp fall morning. These muffins are easy-to-make, sweet, and perfect for meal prepping.

Closeup photo of multiple Vegan Pumpkin Muffins and a dish with pumpkin spice in the bottom corner

WHY THIS VEGAN PUMPKIN MUFFIN RECIPE IS SO GOOD

  • I can’t stop myself from making these Vegan Pumpkin Muffins every week in the fall! They’re so simple with basic ingredients but tons of pumpkin spice flavor packed inside them.
  • This Vegan Pumpkin Muffin recipe is a family favorite with simple canned pumpkin, cinnamon, nutmeg, and ground ginger. Make some every week this fall for the best pumpkin breakfast or healthy afternoon snack.

TIPS AND TRICKS TO MAKING VEGAN PUMPKIN MUFFINS

  • After years of gluten-free baking, I’ve learned to love Bob’s Red Mill gluten-free baking flour! It’s got all the added xanthan gum I need for perfectly fluffy baked goods every time.
  • Use a neutral oil instead of vegan butter in these muffins. I recommend vegetable oil or canola oil.
  • When you’re shopping for pumpkin, be sure to buy canned pure pumpkin puree. If you try to use pumpkin pie filling, the muffins won’t bake properly with all the added sugar and ingredients.
  • I don’t use an electric mixer to keep the batter from getting too dense. When mixing the wet and dry ingredients together, only stir as much as you have to. Small lumps are a-OK in muffin batter!
  • When baking, be sure to check them every few minutes once they start to set. The toothpick trick is the best way to tell if your muffins are done.
Topview photo of 12 Vegan Pumpkin Muffins, cooling on a wire rack. There is a kitchen towel to the left of the rack and pumpkin spice above the rack.

MORE YUMMY BREAKFAST RECIPES

We also love this Apricot Danish recipe.

If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Closeup photo of multiple Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Cindy
There's nothing better than warm Vegan Pumpkin Muffins on a crisp fall morning. These muffins are easy-to-make, sweet, and perfect for meal prepping.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 250 kcal

Ingredients
  

  • 2 ½ cups + 2 tablespoons all-purpose gluten-free flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon xanthan gum if not in gluten-free flour mix
  • ¼ teaspoon salt
  • 2 ¼ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground ginger
  • ½ cup oil
  • 1 ½ cups caster sugar or granulated sugar
  • 1 ½ batches flax egg
  • 1 ½ cups pumpkin puree
  • cup almond milk
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with large cupcake or muffin papers.
  • In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt, and spices.
    Topview photo of dry ingredients to make Vegan Pumpkin Muffins, in a clear bowl with a wire whisk next to the bowl.
  • In another large bowl, whisk sugar and oil together into thick paste.
    Topview photo of wet ingredients to make Vegan Pumpkin Muffins, mixed together in a clear bowl with a wire whisk.
  • Add flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
    Topview photo of more wet ingredients to make Vegan Pumpkin Muffins, in a clear bowl, being mixed by a wire whisk.
  • Sieve the flour mixture into the wet ingredients and gently fold everything together. Small lumps are OK.
    Top view photo of the dry mixture to make Vegan Pumpkin Muffins, being sifted into the wet ingredients, in a clear bowl.
  • Evenly distribute mixture into lined muffin pan. Fill about ¾ full to avoid overflow.
    Topview photo of vegan pumpkin muffin batter in a muffin tin, ready to bake.
  • Bake for 20 minutes, or until a skewer in the middle comes out clean.
    Closeup photo of Vegan Pumpkin Muffins, cooling on a wire rack. There is a kitchen towel in the foreground.

Notes

  • Use a neutral oil instead of vegan butter in these muffins. I recommend vegetable oil or canola oil.
  • When you're shopping for pumpkin, be sure to buy canned pure pumpkin puree. If you try to use pumpkin pie filling, the muffins won't bake properly with all the added sugar and ingredients.
  • I don't use an electric mixer to keep the batter from getting too dense. When mixing the wet and dry ingredients together, only stir as much as you have to. Small lumps are a-OK in muffin batter!
  • When baking, be sure to check them every few minutes once they start to set. The toothpick trick is the best way to tell if your muffins are done.
Keyword Vegan Pumpkin Muffins
Pinterest photo of Vegan Pumpkin Muffins

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