Vegan Pumpkin Muffins

Because canned pumpkin provides a significant amount of moisture in baked goods, modifying a pumpkin muffins recipe to make it vegan is not particularly challenging. Our vegan pumpkin muffin recipe is proof. Although there are no eggs or dairy, the pumpkin and a splash of oil handle all the heavy lifting, keeping the muffins soft for days. The batter comes together quickly with pantry staples, and once in the oven, the tops rise into gentle domes, signaling fluffy interiors.

These vegan pumpkin muffins pair just as easily with a morning coffee as with an afternoon snack. Serve them plain, swipe halves with almond butter, or split them warm and let a pat of vegan butter melt into the crumb. However you eat these vegan pumpkin muffins, the appeal is clear: tender texture, bold flavor and an aroma that lingers well past the last bite.

Vegan Pumpkin Muffin Ingredients

• All-purpose flour: This dry ingredient base gives the muffins structure and a tender crumb. It also absorbs moisture from the pumpkin and liquids to create a stable batter.
• Sugar: Sweetness balances the earthy pumpkin while helping the muffins stay moist. Caramelization during baking also contributes to a golden brown top.
• Salt: Salt sharpens flavors and prevents the muffins from tasting bland. It also strengthens the flour’s gluten network for better texture.
• Baking soda: When combined with pumpkin’s natural acidity, baking soda produces carbon dioxide bubbles for lift. The result is a lighter, less dense crumb.
• Ground cinnamon: Warm spice notes deepen the flavor and complement the pumpkin beautifully. Cinnamon’s aroma perfumes the kitchen as the muffins bake.
• Ground nutmeg: A sweet-spicy hint of nutmeg enhances the richness of the batter, layering in a subtle nutty complexity.
• Baking powder: Extra leavening ensures the muffins rise high and stay fluffy. It works in tandem with baking soda for reliable results.
• Pumpkin: Earthy flavor, color and moisture all come from the canned pumpkin. It also acts as a binder, replacing eggs in this vegan recipe.
• Canola oil: Adding richness and tenderness, the oil keeps the muffins soft for days. It also disperses spices evenly throughout the batter.
• Water: Water thins the batter to the right consistency for easy mixing and even baking. It also ensures the muffins stay moist without feeling heavy.
• Vanilla extract: A splash of vanilla rounds out the flavor profile with warmth. Its aromatic quality gives the muffins a bakery-style finish. Use your favorite brand of vanilla extract or try homemade vanilla extract.

Directions

Step 1: Prepare the oven and mix the batter

Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk the pumpkin, oil, water and vanilla until blended.

Add the pumpkin mixture to the flour mixture, stirring just until moistened.

Step 2: Fill the muffin cups and bake

Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool for five minutes before removing from pans to wire racks. Serve warm.

Vegan Pumpkin Muffin Variations

• Fold in dark chocolate chips: Stir in 1 cup dairy-free chocolate chips before baking for pockets of melty richness that play up the spices.
• Swirl in “cream cheese”: Dollop spoonfuls of vegan cream cheese mixed with a little sugar and vanilla over the batter and gently swirl it in for a cheesecake-style pumpkin cream cheese muffin.
• Top with maple-pecan streusel: Combine chopped pecans, flour, brown sugar, a pinch of cinnamon and a bit of vegan butter. Sprinkle the mixture over the batter for a crisp, maple-kissed crown.
• Make mini muffins: Portion the batter into mini muffin tins and bake for 10 to 12 minutes for bite-sized, lunchbox-friendly treats.
• Finish with cinnamon sugar: Brush the warm muffins lightly with melted vegan butter and roll them in more cinnamon sugar for a doughnut-muffin twist.

How to Store Vegan Pumpkin Muffins

The best way to store these pumpkin muffins is to keep them in an airtight container at room temperature. Line the container with a paper towel and place another on top of the muffins to absorb excess moisture and keep the muffins from getting sticky.

How long do vegan pumpkin muffins last?

Vegan pumpkin muffins will stay fresh at room temperature for about three to four days if stored in an airtight container. For a little extra longevity, you can refrigerate them. In the fridge they’ll keep their moist texture for up to a week.

Can you freeze vegan pumpkin muffins?

Yes, this vegan pumpkin muffin recipe freezes beautifully. Let the muffins cool completely, then wrap each muffin individually in storage wrap before placing them in a freezer-safe bag or container to keep them fresh for up to three months.

Vegan Pumpkin Muffin Tips

Can you make muffins without paper liners?

You can skip the paper liners if you prefer. Instead, lightly grease the muffin tin with oil or nonstick spray so the muffins release easily after baking. Or, try reusable silicone liners.

What else can you do with vegan pumpkin muffins?

These muffins are so moist that you could even use them to make cake pops. Simply crumble the muffins, mix the crumbles with maple buttercream frosting, roll into balls and dip in your favorite coating for a fun, party-ready treat.

How should you serve pumpkin muffins?

Pumpkin muffins taste wonderful served warm straight from the oven or at room temperature. They pair especially well with a hot cup of coffee or tea for breakfast, but they’re also a welcome snack any time of day.