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Best Ever Vegan Pumpkin Muffins

Best Ever Vegan Pumpkin Muffins

These Vegan Pumpkin Muffins are one of the most made recipes on my blog, and I totally get why. They’re super soft and fluffy muffins made with pumpkin puree, warming spices and a touch of brown sugar. I like to mix in a handful of mini chocolate chips for good measure and the result is the coziest Autumn treat. Serve them warm at breakfast time with a pat of vegan butter or as a sweet treat the end evening. Either way, I hope you enjoy this sweet taste of Fall πŸŽƒ

Ingredients to make Vegan Pumpkin Muffins

These muffins are incredibly light and fluffy, slightly sweet, and perfectly pumpkiny. They honestly just taste like a warm hug, so I hope you make them asap because they’re one of my favorite treats around this time of year!

  • Pumpkin Puree – check the can to make sure the only ingredient listed is pumpkin πŸŽƒ
  • Flour, Baking Powder, Baking Soda and Salt
  • Cinnamon, Nutmeg and the secret ingredient: Fresh Ginger!
  • Cane Sugar and Light Brown Sugar
  • Refined Coconut Oil – make sure it’s refined and not virgin so that it doesn’t impart a coconut flavor.
  • Apple Cider Vinegar – this might seem strange but don’t worry, you can’t taste it once the muffins bake. It’s an important because it makes the muffins super fluffy! The acidity from the vinegar helps activate the baking soda and this serves as one of the egg replacers in this completely vegan muffin recipe πŸ˜ŠπŸ‘©πŸ»β€πŸ³
  • Vanilla extract
  • Soy Milk – opt for an unsweetened soy milk
  • Vegan Chocolate Chips (optional) – these are my favorite.

TIPS FOR MAKING PERFECT VEGAN PUMPKIN MUFFINS

Don’t over mix! When mixing the wet ingredients you can (and should!) really go for it! Whisk until very light and fluffy because this will create a wonderfully light and fluffy texture in the finished product too. You’ll also want to mix the dry ingredients pretty thoroughly as well to ensure that the flour, baking powder, and spices are evenly distributed. BUT STOP THERE! Once you begin adding the dry ingredients to the wet ingredients, you only want to mix to combine. Don’t spend a super long time beating the two together or you’ll end up with dense, doughy muffins. Just mix until fully incorporated and then get ’em in the oven! (This is true for most cakes and cookies by the way! πŸ‘©πŸ»β€πŸ³)

RECIPE FAQS

WHAT KIND OF PUMPKIN PUREE DO YOU NEED TO MAKE PUMPKIN MUFFINS?

I used canned pumpkin puree and always check to make sure that the only ingredient is pumpkin. None of the salt, sweeteners, or oils commonly found in the canned pumpkin pie filling which usually sits nearby on the same shelf and can make things confusing. Pure pumpkin, that’s all ya need!

WHY DO YOU NEED TWO KINDS OF SUGAR?

If you’re like me, you may read a recipe that calls for both white and brown sugar – like classic chocolate chip cookies for example – and wonder if it’s reeeallly necessary to add both. And after years of creating hard, pale, flavorless chocolate chip cookies because I didn’t think I needed to follow the recipe, I can say with certainty that there is a definite reason for the combo and it makes a world of difference!

Like a chocolate chip cookies, these muffins contain a little brown sugar which provides a depth of flavor that plain sugar alone can’t match. It also holds moisture differently than regular sugar, so a little of both ensures that these muffins have the right amount of sweetness and that the texture is on point.

Perhaps most importantly for vegan baking, is that brown sugar is a little acidic which means it will interact with the baking soda and create lift. This is also why there’s a touch of apple cider vinegar in the recipe too. The acid works with the leavening agent to replace the eggs that would normally be a muffin recipe. You don’t need them if you have these elements. Isn’t science cool? πŸ€“

TIPS FOR MAKING PERFECT VEGAN PUMKIN MUFFINS

  1. Measure properly! I know that sounds obvious, but it makes a world of difference. The coconut oil should be melted before it’s measured and the flour should be fluffed, then spooned into a measuring cup into a heaping dome shape, then leveled off with the back of a butter knife to achieve an accurate measurement. Too much or too little of either can result in flat, dense, dry, or grease baked goods.
  2. Pre heat the oven before you start so that it’s actually the temperature you think it is. Believe it or not, a lot of ovens beep to signal that they’re preheated before they actually are. A simple way to know for sure is to get yourself one of these oven thermometers. They’re under $10 and make it easy to tell how hot the oven is…which in turn yields better baked goods that have baked properly at the right temperature πŸ‘©πŸ»β€πŸ³

How to Store Leftover Muffins

These keep well for a few days in an airtight container on the counter or in the fridge for about 5 days.

CAN YOU FREEZE LEFTOVER MUFFINS?

Yep! Just wrap tightly and store in an airtight container in the freezer until ready to serve. I like to warm them in the microwave for a few seconds to bring back that fresh-from-the-oven feeling.

MORE RECIPES YOU MIGHT ENJOY

Best Ever Vegan Pumpkin Muffins

Nicole Vranjican
Soft and fluffy vegan pumpkin spice muffins with chocolate chips.
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Ingredients
  

Wet Ingredients

  • 1.25 cups pumpkin puree canned
  • 1/2 cup melted refined coconut oil or vegetable oil
  • 1/4 cup soy milk unsweetened
  • 2 tsp apple cider vinegar
  • 1/2 cup light brown sugar lightly packed
  • 1/2 cup cane sugar
  • 1.5 tsp grated ginger fresh

Dry Ingredients

  • 1.5 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda important* 😊
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup mini chocolate chips dairy free

Instructions
 

  • Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.

Mix the wet ingredients

  • Combine the pumpkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.
    Note: If you're using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room temperature before mixing. But if not, then just keep mixing, a few lumps are ok.

Mix the dry ingredients

  • Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.

Combine

  • Add half of the dry mixture to the bowl with the wet ingredients and mix just until incorporated. Add the remaining half and mix again, then fold in the mini chocolate chips. Be careful not to over mix the batter at this point.

Bake

  • Evenly distribute the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.
    When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes.
    When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.

Serve

  • Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!

Notes

I used canned pumpkin puree from Trader Joes. It is a little drier than some of the super soft canned pumpkin purees I’ve seen on the market in the past, so keep that in mind if you’re looking for a good consistency to try for these muffins.
Β 
Measure properly! I know that sounds obvious, but it makes a world of difference. The coconut oil should be melted before it’s measured and the flour should be fluffed, then spooned into a measuring cup into a heaping dome shape, then leveled off with the back of a butter knife to achieve an accurate measurement. Too much or too little of either can result in flat, dense, dry, or grease baked goods.
Β 
Β 
Pre heat the oven before you start so that it’s actually the temperature you think it is. Believe it or not, a lot of ovens beep to signal that they’re preheated before they actually are. A simple way to know for sure is to get yourself one of these oven thermometers. They’re under $10 and make it easy to tell how hot the oven is…which in turn yields better baked goods that have baked properly at the right temperature πŸ‘©πŸ»β€πŸ³
Β 
Refined coconut oil or canola oil is the way to go for this recipe. Virgin coconut oil has a coconut flavor that is not bad, but strong, and might interfere with the overall flavor. I always opt for refined coconut oil or organic canola oil when baking 😊
Β 
Not into chocolate? I love using mini vegan chocolate chips in this recipe but feel free to use dried cranberries, chopped dates, walnuts, or pecans, or add some cinnamon granola on top for a fun crunchy topping.Β 
Β 
If you’re using regular chocolate chips, you may want to reduce the amount to 1/3 of a cup if desired.Β 
Keyword fall recipes, muffins, pumpkin recipes
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Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram

36 Comments

  1. Taylor
    October 9, 2020 / 1:42 pm

    These were fantastic! I added two scoops of vanilla vegan protien powder and it was the best pumpkin muffins I’ve ever had, vegan or not!

    • Nicole
      Author
      October 10, 2020 / 6:45 pm

      Wow that’s awesome! I’m so happy that you enjoyed this recipe. So smart to add protein powder, I bet that helped to make the muffins super fluffy. Glad you enjoyed! Thanks for taking the time to let me know 😊

  2. Emily
    October 10, 2020 / 5:44 pm

    5 stars
    These came out so perfect!! Perfectly moist, perfectly sweet, perfectly spiced. Sometimes you can tell just by the look and feel of the batter that a cake or muffin recipe is going to be great, and this was one of those recipes. I already know I’m going to be making these again <3 Thank you!

    • Nicole
      Author
      October 10, 2020 / 6:43 pm

      I’m thrilled to hear that Emily! Thank you for taking the time to let me know that you enjoyed my recipe. Made my day 😊

  3. Janet
    October 10, 2020 / 11:01 pm

    I am looking forward to making these!! I just found canned pumpkin!!! I try to eat oil free and was wondering if anyone tried subbing out the oil?

    • Nicole
      Author
      October 24, 2020 / 8:29 pm

      Hey Janet 😊 Probably unsweetened applesauce! I haven’t tried it that way, but should be good! Let me know how it goes

  4. Karin
    October 13, 2020 / 5:14 pm

    Hi Nikki!
    I made this over the weekend with Bob’s Red Mill Gluten Free 1:1 flour and they turned out really well! I accidentally used too much pumpkin (read recipe as 1.5 CUPS of Pumpkin, not 1 and 1/4) so I’m looking forward to making it again. Great recipe!
    Thanks!
    Karin

    • Karin
      October 13, 2020 / 5:15 pm

      5 stars
      Meant to include recipe rating!

    • Nicole
      Author
      October 24, 2020 / 8:28 pm

      That’s good to know! Thank you Karin! I have been meaning to try the Bob’s Red Mill 1:1 flour 😊

    • Tanya
      October 29, 2023 / 5:34 pm

      5 stars
      Haha I did that too! Read as 1 1/2 c pumpkin. LoL totally my fault but still turned out fantastic

  5. Selena
    October 14, 2020 / 3:42 pm

    Oh my gosh Nikki… these are the first muffins I’ve ever made that I’ve LOVED so much. They’re so fluffy and light! I can’t believe it’s completely vegan.. I switched out 1/2 cup of all-purpose flour for cassava flour but that’s the only change I made. This is my first recipe I’ve tried from you but I’ll definitely be trying more soon. Can’t wait for my family to try them πŸ™‚

  6. Liz Pearson
    October 17, 2020 / 3:00 pm

    5 stars
    Perfect! Nice and moist. I wonder if I can substitute applesauce for the oil?

    • Nicole
      Author
      October 24, 2020 / 8:26 pm

      I think so! I haven’t tried it that way but let me know how it goes!! 😊

  7. Daniela
    October 17, 2020 / 3:58 pm

    5 stars
    These were amazing. I made them this morning and my family loved them. Thanks Nikki!!

    • Nicole
      Author
      October 24, 2020 / 8:27 pm

      That makes me so happy! Thanks for letting me know that you and your family enjoyed them. That’s so cool 😊

  8. Katie
    October 17, 2020 / 4:20 pm

    5 stars
    Seriously so delicious! These muffins were super moist, and soft. I think I will be making a second batch already today!

    • Nicole
      Author
      October 24, 2020 / 8:28 pm

      Aw thanks Katie!! I’m so happy that you liked my recipe 😊😊😊

  9. Dorothy
    October 17, 2020 / 10:05 pm

    Can I substitute the flour for gluten free flour?

    • Nicole
      Author
      October 24, 2020 / 8:26 pm

      I haven’t tried but I think using Bob’s Redmill 1:1 flour should work well without having to change the measurements. Let me know how it goes! 😊

  10. Lizett Guillen
    October 18, 2020 / 4:03 am

    5 stars
    Just made these and they are amazing! 😍😍

  11. Tim
    October 18, 2020 / 11:09 am

    5 stars
    Absolutely superb, made them with homegrown pumpkins. They taste amazing, thank you so much for your recipes.

  12. Kris Vaughan
    October 18, 2020 / 8:29 pm

    These were SO good!

  13. Kate
    October 18, 2020 / 9:54 pm

    5 stars
    These are delicious! I made them this afternoon (subbing half the oil for applesauce) and half are gone already. Thumbs up from me, husband, and two littles!

  14. Crystal rendon
    October 18, 2020 / 10:32 pm

    5 stars
    Made a double batch and they were fantastic!! Love fallπŸ‚πŸ‚πŸ‚

  15. Michelle Andrighetto
    October 21, 2020 / 2:24 am

    5 stars
    Wow. These are phenomenal. Thank you.

    • Nicole
      Author
      October 24, 2020 / 8:25 pm

      Aw thank you so much Michelle!

  16. Tim
    October 21, 2020 / 6:23 pm

    Made these and they were superb, thank you for your recipes

    • Nicole
      Author
      October 24, 2020 / 8:25 pm

      Thanks Tim!! So happy you liked them 😊 Thanks for letting me know!

  17. Ashley
    October 21, 2020 / 8:56 pm

    I was wondering what the freshly grated ginger does for this recipe and do you have any suggestions on substitutes if you don’t have any on hand?

    • Nicole
      Author
      October 24, 2020 / 8:23 pm

      You could try using some ground ginger instead, I would go down to 1 tsp of ground ginger instead of the 1.5 fresh I think or maybe reduce some cinnamon and add a little pumpkin pie spice? I think the ginger is one of the secret ingredients in this recipe though, so it’s definitely worth picking up the next time you see it at the store 😊 Let me know how it goes!

  18. Anna
    October 23, 2020 / 3:01 am

    5 stars
    This is truly a recipe just as amazing as described!!! Its so good!!! Just measure and follow!!! My family loved These!! Thank you so much Nikki!!πŸ’•πŸ˜ƒ

    • Nicole
      Author
      October 24, 2020 / 8:21 pm

      Thanks Anna! This comment made me so happy! Measure and follow is the goal so I’m so glad this recipe was easy to replicate and that you enjoyed these muffins 😊

  19. Lisa
    October 24, 2020 / 7:04 pm

    5 stars
    These were AMAZING!! They were the perfect combination of soft, moist, rose nicely, and the top was the perfect crispness. The addition of the fresh ginger really took these to the next level while still being a super simple, straightforward recipe. These will be our go-to pumpkin muffins from now on.

    • Nicole
      Author
      October 24, 2020 / 8:18 pm

      Aww thank you Lisa! I worked on this recipe for a long time so it means the world to know that you enjoyed these muffins and that they’ll be your go to! Thanks for letting me know you enjoyed this recipe 😊

  20. Nat
    October 25, 2020 / 12:12 pm

    5 stars
    These were the best vegan muffins I ever tried! Perfect texture and taste, simply amazing. Thank you so much for the recipe!

  21. Maryam
    October 4, 2023 / 3:56 pm

    These are absolutely amazing. I made these a couple yrs back when you first put out the recipe and I just revisited the recipe to make them again this season because they’re that good!

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