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.
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.
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!
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.
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
- ⅓ 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.
- In another large bowl, whisk sugar and oil together into thick paste.
- Add flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
- Sieve the flour mixture into the wet ingredients and gently fold everything together. Small lumps are OK.
- Evenly distribute mixture into lined muffin pan. Fill about ¾ full to avoid overflow.
- Bake for 20 minutes, or until a skewer in the middle comes out clean.
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.
