Author: These Easy Vegan Pumpkin Muffins are soft, moist, and full of cozy pumpkin spice flavor. They come together in one bowl with simple pantry ingredients, so you can whip them up anytime you're craving a fall treat. Perfect for breakfast, snacks, or even dessert, and no fancy equipment required. 🍂
Pumpkin spice season is here (yay!), which means it's the perfect excuse to bake. These muffins are loaded with real pumpkin, a generous hit of pumpkin pie spice, plus a little extra cinnamon for good measure. The result? Tender, fluffy muffins that taste like fall in every bite. Think of them as the muffin version of my famous Vegan Pumpkin Pie or Vegan Pumpkin Spice Latte, cozy, comforting, and totally irresistible.
Why These Pumpkin Muffins Will Be Your New Favorite
- Easy: A true one-bowl recipe, no mixer needed, made with basic pantry staples.
- Big pumpkin flavor: Moist, tender muffins with plenty of spice and just the right amount of sweetness.
- Make-ahead friendly: They keep well for days and freeze beautifully, so you can always have a stash ready to grab.
- No one will know they're vegan: The pumpkin, vinegar, and baking powder combo works like magic for lift, giving you muffins that are fluffy yet moist. Even non-vegans will be asking for the recipe. 😏
Ingredients for Vegan Pumpkin Muffins
- Pumpkin purée: Pumpkin purée: Use plain canned pumpkin (not pumpkin pie filling). Or, make your own by cutting a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes until tender. Scoop out the flesh and mash or blend until smooth.
- Flour: All-purpose works best, but a 1:1 gluten-free blend will work too, just make sure the blend you're using contains xanthan gum for the best result.
- Sugar: A mix of white and brown sugar for sweetness, moisture, and a hint of caramel.
- Spices: Pumpkin pie spice plus extra cinnamon for warm, cozy flavor. Use store bought pumpkin pie spice or make your own homemade blend.
- Plant-based milk + vinegar: This combo acts like buttermilk, helping the muffins rise. (You can't taste the vinegar).
- Oil: Keeps the crumb tender. Canola, vegetable, or another light neutral oil works best. See recipe notes if you prefer oil-free.
- Optional extras: Vegan chocolate chips, pepitas, or chopped nuts if you want a little crunch.
How to Make Vegan Pumpkin Muffins
- Mix the dry ingredients: Whisk everything together in a large mixing bowl.
- Add the wet ingredients: It all goes in the bowl with the dry ingredients. (One-bowl recipe for the win!)
- Stir: Mix just until combined.
- Add mix-ins: If you're using mix-ins, fold them into the batter.
- Bake: Divide the batter evenly into a muffin pan that's lined with paper liners or lightly greased. Bake in a 375ºF oven for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Tips and Variations
- Oil-free option: Replace the oil with applesauce or more pumpkin purée.
- Gluten-free option: Use a 1:1 gluten-free baking blend with xanthan gum.
- Mini muffins: Bake in a mini muffin tin at 375ºF for 10-14 minutes. So cute, and perfect for snacking.
- Extra-big bakery-style muffins: Divide the batter into 8 - 10 muffin cups and bake a few minutes.
- Add a topping: Sprinkle pepitas, chopped nuts, or coarse sugar on top before baking for extra crunch.
- Add pumpkin spice drizzle: use the icing recipe from my Soft Vegan Pumpkin Cookies. Drizzle it over cooled muffins for an extra hit of sweetness.
- Gift them: Wrap cooled muffins in a bakery box or stack in a mason jar, tie with ribbon, and gift to friends, teachers, or neighbors.
How to Store
- Room temperature: Store covered with a clean kitchen towel or in a loosely covered container for up to 3 days. (This keeps them from drying out but also avoids trapping moisture, which can make muffins soggy.)
- Refrigerator: They'll last up to 5 days in an airtight container, but the texture will be a little firmer. Warm briefly in the microwave or toaster oven to bring back softness.
- Freezer: Freeze in a single layer in a freezer bag, then once solid, store however you like. They'll keep up to 2 months. To thaw, leave at room temp for 1-2 hours or microwave for about 20-30 seconds.
If you try this vegan pumpkin muffin recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Pumpkin Recipes
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Easy Vegan Pumpkin Muffins
These Easy Vegan Pumpkin Muffins are soft, moist, and warmly spiced with pumpkin pie spice and cinnamon. Made in one bowl with simple ingredients, they're the perfect cozy treat for fall mornings, lunchboxes, or afternoon snacks. You can keep them classic or add your favorite mix-ins like nuts or chocolate chips.
Servings: muffins
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Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice, (yes, tablespoon!)
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cups pumpkin purée, (not pumpkin pie filling)
- ½ cup plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar, (for rise, you can't taste it)
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts, pecans, pepitas, or vegan chocolate chips, (optional, plus more for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with 12 parchment liners or lightly grease it.
- Mix the dry ingredients. In a large bowl, whisk together the flour, white and brown sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Add the wet ingredients. Add the pumpkin purée, plant-based milk, oil, vinegar, and vanilla. Stir until just combined. It's fine if the batter is a bit lumpy or has small dry spots. Do not overmix. Fold in the optional add-ins like nuts or chocolate chips if using.
- Scoop the batter evenly into the muffin cups, filling each nearly to the top. Sprinkle extra add-ins on top if desired.
- Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 15 minutes before transferring to a wire rack or enjoying warm.
Notes
Storage: Muffins will keep in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or can be frozen for up to 2 months.
Oil-Free Option: Replace the oil with unsweetened applesauce or more pumpkin purée. Muffins will be softer and denser. Reduce bake time slightly and check early, as oil-free versions bake faster.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
Nutrition
Serving: 1 muffin (recipe makes 12 muffins) | Calories: 246kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4013IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
Katie says
Wow, these are so darn tasty 🤩 I used canned butternut squash instead of pumpkin -- other than that, I followed the recipe. Baked for 20 mins. total and they're perfect. Definitely going to try these again with both pumpkin puree and also sweet potato puree!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing, Katie! Butternut squash is such a great swap 🤩 So happy they turned out perfectly, and I love all the future variations you’re planning!
Serena says
Sam your recipes never disappoint!! I made these pumpkin muffins for a party at my sister's and they were a big hit! So flavourful and perfectly balanced.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thank you Serena, what a lovely comment 🙂
Bev says
Can the pumpkin cheesecake be frozen? I love your pumpkin pie recipe and want to try the cheesecake.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bev, yes you can freeze the pumpkin cheesecake. It freezes beautifully. Just bake it, let it chill until fully set, then wrap it tightly and freeze for up to a month. Thaw it in the fridge before serving. It looks like this comment landed on my pumpkin muffins page, so here is the pumpkin cheesecake recipe you are looking for. I hope you love it just as much as the pumpkin pie.
Melis says
Just made with mini chocolate chips! So good! Going to add walnuts next time... Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh perfect! So happy you enjoyed Melis!!
Maria says
These muffins are the best!! Simple to make and delicious. Will be making these on repeat.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love them Maria! 🙂
Hannah says
Sam girl I wasn't familiar with your game!!!!! I've tried a few different pumpkin recipes and this was BY FAR the best. I wanted to eat the whole bowl of batter. So good - totally worth making!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! Amazing! Welcome to my game Hannah, tons of lick the bowl recipes for you 😉
Rowan says
My husband and I were talking one day about what to do with multiple cans of puréed pumpkin we had in our cabinet. Just a few days later…I got this recipe in my email and thought “ta da”! Here is where I use my pumpkin supply. I’ve actually made this recipe twice now. The first time I made the recipe as is, with no add ins. They are fabulous! Perfect texture, soft and moist, amazing flavor, my kitchen smelled like a dream. Next time I made them I added vegan chocolate chips and that just took them over the top! They have become a favorite in my home and I see them being made often. The perfect fall treat!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh I love that! So happy you love them Rowan! Thanks for the lovely review 🙂
Michelle Waite says
I made these muffins the other day and they are so good. I love that no eggs are used, duh, vegan. I'm slowly moving away from dairy, so this is a plus for me. I'll be making them again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved them so much Michelle!
Dave Smith says
Easy to make and absolutely delicious. Even my American non vegan partner raved about them. A bonus is the house smelling of that wonderful pumpkin spice aroma as they cooked.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so wonderful! I am so happy you and your partner loved them Dave 🙂
Swash🏴☠️B says
Despite the admonition to not use pumpkin pie filling I did just that because I had some to use up. Guess what?, it all came out just fine. So my recommendation is forget the note and do your thing. You’ll be glad you did. 😆
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Swash, I advise against using pumpkin pie filling, because it has added sweeteners, thickener, and spices so it can result in the muffins being too sweet, too spiced, or too dense. But I am so happy it worked for you!
Sherri says
Loved these!! Gifted my son and family with half the batch. He gave his 1 year old a bite on the way home and she cried all the way home unless he kept feeding her more. Love that it uses a good amount of pumpkin, a lot of recipes only use a little bit. Everything about this recipe worked out perfectly!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, so cute. So thrilled the recipe worked out perfectly for you Sherri!
Cassidy says
These are so delicious--the perfect fall treat! My kids loved them too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy they were a hit! Thanks Cassidy 🙂
Kathy says
I can't wait to get back home and make these. OMG, I'm drooling!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! YAY! Thanks so much Kathy, I hope you love them 🙂