The ultimate easy vegan snack, breakfast, brunch, and more, these dairy free pumpkin muffins are everything you want in a muffin!
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The secret to happiness in the fall? These vegan pumpkin muffins.
All jokes aside, but I’ve been making muffins for decades now, and this recipe is my go-to recipe for the fall. I absolutely love how soft, fluffy, and delicious they are.
Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. But, personally, fall screams pumpkin muffins.
Why You’ll Love Pumpkin Spice Muffins:
- Effort-Less – You don’t even have to break out a mixture. Mixing bowl, whisk, spatula, you got this!
- Fast – Once you have your ingredients out, this will take ~8 minutes to make the batter and 20 minutes to cook. A perfect recipe in under 30 minutes! That’s always a win in my book
- Simple Ingredient List – All the ingredients are things you likely already have stocked in your pantry or can easily find at most grocery stores
Jump to:
Ingredients for Healthy Pumpkin Muffins:
Grab your ingredients:
Pumpkin
Plant-based milk
Sugars
Oil
All-purpose Flour
Cornstarch
Baking powder and soda
Spices
Optional Add-ins
Chocolate chips, walnuts or pecans, or top with turbinado sugar (as seen in the photos)
Full amounts listed in recipe card below.
Other Vegan Muffins to Try:
🥳 Get the Full Recipe
Vegan Pumpkin Muffins
THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.
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Instructions
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Preheat oven to 400˚F (205˚C).
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In a large mixing bowl, whisk together well the 2 ½ cups flour, 1 tablespoon cornstarch, 2 teaspoon baking power, ¾ teaspoon baking soda, 1 teaspoon cinnamon, ¾ teaspoon each ground ginger and salt, ½ teaspoon nutmeg, and ¼ teaspoon each cloves and allspice.
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In a separate mixing bowl, whisk together well the 1 cup pumpkin puree, ⅔ cup each plant-based milk and brown sugar, ½ cup neutral oil, ¼ cup cane sugar, 1 tablespoon maple syrup, 1 ½ teaspoon vanilla, and 1 teaspoon apple cider vinegar.
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Carefully pour the wet ingredients into the dry ingredients and fold with a spatula just until combined and no dry ingredients remain. Careful not to over mix. If adding, right before fully mixed, add the walnuts and/or chocolate.
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Fill muffin cups ¾ of the way full and then place in the oven. After 5 minutes, reduce heat to 350˚F(175˚C) and finish cooking for 18-20 minutes or until a toothpick inserted comes out clean.
Notes
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Nutrition
Serving1muffinCalories259kcalCarbohydrates40gProtein3gFat10gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat6gTrans Fat0.04gSodium238mgPotassium162mgFiber2gSugar18gVitamin A3178IUVitamin C1mgCalcium69mgIron2mg
Frequently Asked Questions:
We decided to make these look like normal muffins; however, if you saw our vegan blueberry muffins and want to make them tall with a fancier paper liner, just like at the bakery, then keep reading.
The key to get the taller, fluffier, perfect bakery style vegan pumpkin muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients in, making them absolutely perfect.
You’ll want to use a Gluten Free 1:1 flour blend in place of the all-purpose flour. Otherwise, just make sure the oil and plant-based milk you use are safe for your allergies.
You can absolutely make these mini muffins. You just need to follow the directions and fill mini or jumbo muffin tins instead of regular size. Reduce cooking time to 12-15 minutes for minis or increase it to 20-24 minutes for jumbo. Then still check for doneness with a toothpick.
This post was originally published in 2019, updated in 2022, and again in October 2025.