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Home > Recipes > Healthy Muffins

Vegan Pumpkin Muffins

Published: Aug 29, 2020 · by Demeter | Beaming Baker 22 Comments · As an Amazon Associate I earn from qualifying purchases.

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Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced.

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

One of my very favorite recipes to bake in the fall is pumpkin muffins. If you take a look around Beaming Baker, you won’t be surprised to see all manner of vegan pumpkin muffins. Pumpkin muffins with oats: vegan oatmeal pumpkin muffins, vegan pumpkin muffins with chocolate chips, and vegan maple pecan pumpkin muffins.

See what I mean?

Ever since I somehow made it through my life’s-purpose-questioning pumpkin bread odyssey of 2016, I haven’t been able to quit vegan pumpkin treats (yep, there are even vegan pumpkin cookies!).

This year, though, I thought it was high time to share the best vegan pumpkin muffins recipe without any add-ins, no frills, no flashy-lights. This vegan pumpkin muffins recipe is so good, you won’t need anything else. 😉 Ready to get your fall on with me? Let’s do it!

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

How to Make Vegan Pumpkin Muffins

Learn how to make vegan pumpkin muffins in just a few easy steps:

Preheat

Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Whisk the Wet Ingredients

Whisk together all the wet ingredients in a large bowl: pumpkin puree, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. 

Add the Dry Ingredients

Add all the dry ingredients to the same bowl and whisk/fold until well mixed. 

Scoop the Batter & Bake

Scoop the vegan pumpkin muffin batter into a prepared muffin pan. Bake for about 28 minutes.

Cool & Enjoy

Cool and enjoy the best vegan pumpkin muffins ever!

Moist ‘n rich, perfectly spiced vegan pumpkin muffins with a soft & tender crumb and cozy pumpkin flavor.

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

The Best Vegan Pumpkin Muffins taste & texture 

Why is this vegan pumpkin muffins recipe the best vegan pumpkin muffins recipe ever? Due to. Due to. <– This is what I say to Erik every time something is so awesome that it’s self-explanatory via it’s very existence. Then, I’m like… erm, I *might* actually need to explain things once in awhile. So here goes:

Imagine the perfect vegan pumpkin muffins with a soft and tender crumb… freshly-baked, moist and rich pumpkin muffins bursting with cozy pumpkin flavor and your favorite fall-inspired spices. These vegan pumpkin muffins are closer to cake than bread, but still give you that satisfyingly dense pumpkin texture you need.

How to Make Vegan Pumpkin Bread instead?

❤️ If you’re wondering how to make vegan pumpkin bread instead of vegan pumpkin muffins, you came to the right place! Here’s how to make Easy Vegan Pumpkin Bread instead.

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

Recommended Tools for the Best Vegan Pumpkin Muffins

  • Almond flour – I have a true soft spot for almond flour in my vegan muffins recipes. Almond flour adds a light fluffiness, healthy fat and longer satiety in these healthy muffins recipes.
  • Muffin batter scoop – one of my most essential baking tools! I highly recommend using this muffin batter scoop (shhh… it’s secretly an ice cream scoop!) to scoop muffin batter for easier & more even batter distribution.
  • Non-stick parchment muffin liners – 50% of the time, I use these nonstick parchment muffin liners. These liners are the gold standard in muffin liners. They are so nonstick that they naturally peel off on their own while your muffins are cooling! Perfect for folks who hate any kind of liners sticking to their muffins!
  • Unbleached muffin liners – 50% of the time, I love using these unbleached muffin liners! They’re compostable, stick *just the right amount* to your muffins (so the liners don’t fall off mid-cooling) and are so easy to use.
  • Silicone muffin pan – sometimes, I just want to skip the muffins liners and usual muffin pans. This is when I take out either the regular 12-muffin pan or the super cute 24-mini-muffin pan in this affordable 2-pack. Muffins won’t stick to this pan & they’re super, super easy to pop out!
  • Where to Buy Ingredients: Almond Flour | Organic Pumpkin Puree | Coconut Oil + Coconut Sugar | Golden Ground Flaxseed | Gluten Free Rolled Oats for Homemade Oat Flour

Lemme guess, you’re about to drop everything to make these vegan pumpkin muffins ASAP?? Nice!! Oh, okay… you’re gonna drop everything in about 1-3 hours, depending on your schedule, then you’ll check back in with me later? You do you. 😉 I hope you and your loved ones truly enjoy baking (and eating) the best vegan pumpkin muffins ever! ‘Til the next kitchen adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin ☀

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

📸 Did you make this vegan pumpkin muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Vegan Pumpkin Recipes – Reader Favorites

  • One Bowl Gluten Free Vegan Pumpkin Bread Recipe
  • Vegan Pumpkin Pie Smoothie
  • Vegan Pumpkin Coffee Cake Recipe
  • Pumpkin Chocolate Chip Oatmeal Breakfast Bars (Vegan)
  • Pumpkin Pie Overnight Oats Recipe (Vegan)
  • Easy Vegan GF Pumpkin Muffins Recipe
  • Vegan Pumpkin Chocolate Chip Cookies
  • 25+ Absolute BEST Vegan Muffins
  • Pumpkin Donuts
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Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

Vegan Pumpkin Muffins


★★★★★

5 from 8 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 53 minutes
  • Yield: 8-12 muffins 1x
  • Diet: Vegan
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Description

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced.


Ingredients

Scale

Wet Ingredients

  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¾ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup finely ground, blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon**
  • ½ teaspoon ground cloves**
  • ½ teaspoon ground nutmeg**
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F. Place cupcake liners in a standard, 12-cup muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond flour, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. The batter will be thick. If needed, use a rubber spatula to fold in the last bit of flour.
  4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top. To make large, domed tops, spread batter between 8-9 muffin cups.
  5. Bake for 22-34 minutes (on the longer spectrum for larger, fewer muffins). Mine took 28 minutes.
  6. Allow muffins to cool in muffin pan placed on a cooling rack for 25 minutes. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Enjoy! Storing instructions below.

❤️ Here’s how to make Easy Vegan Pumpkin Bread instead.

Vegan Pumpkin Recipes – Reader Favorites

  • One Bowl Gluten Free Vegan Pumpkin Bread Recipe
  • Vegan Pumpkin Coffee Cake Recipe
  • Pumpkin Chocolate Chip Oatmeal Breakfast Bars (Vegan)
  • Vegan Pumpkin Chocolate Chip Cookies

Equipment

Unbleached Parchment Baking Cups

Unbleached Muffin Liners

Buy Now →
Organic Extra Virgin Coconut Oil 16oz

Organic Extra Virgin Coconut Oil 16oz

Buy Now →

Blanched Almond Flour, Finely Sifted 1lb

Buy Now →

Cupcake Muffin Holder

Buy Now →

Coconut Sugar 3pk

Buy Now →
2-Pk Muffin Pan

2-Pk Muffin Pan

Buy Now →

Notes

Where to Buy Ingredients: Almond Flour | Organic Pumpkin Puree | Coconut Oil + Coconut Sugar | Golden Ground Flaxseed | Gluten Free Rolled Oats for Homemade Oat Flour

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

**If you don’t have cinnamon, cloves and nutmeg, you can use 2 teaspoons of pumpkin pie spice to substitute for these spices.

How to Make Pumpkin Bread instead of Muffins –> Use this Easy Vegan Pumpkin Bread recipe.

Storing Instructions: Cool completely, then store in an airtight container for up to 1 week.

Freezing Instructions: These muffins freeze well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 20-second increments until warm.

Recommended Tools: Muffin Batter Scoop | Non-stick parchment muffin liners or Unbleached Muffin Liners | Silicone Muffin Pan or Muffin Pans (2pk)

  • Prep Time: 25 mins
  • Cook Time: 28 mins
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

Keywords: vegan pumpkin muffins

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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  1. Marcia Sloane says

    November 30, 2021

    I love this recipe so much! Any experience using regular instead of flax eggs? Thanks!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 30, 2021

      Hi Marcia! I haven’t tried it myself, but I’ve had some readers do so in other recipes with good results. If you give it a go here, I’d love to know how it turns out!

      Reply
  2. Dani says

    October 27, 2021

    Can I use coconut flour instead of almond flour?

    Reply
    • Demeter | Beaming Baker says

      November 4, 2021

      Hi Dani. Coconut flour is far more absorbent than almond flour, so I would not recommend swapping the two here. You could try almond meal or sunflower seed meal. Hope this helps!

      Reply
  3. Betty says

    December 14, 2020

    Hi, my daughter is allergic to most nuts and oats. Can I use regular flour for this recipe? If so, would it be equal parts? Or would it be too dense, therefore needing less?

    Reply
    • Demeter | Beaming Baker says

      December 17, 2020

      Hi Betty, try replacing the almond flour with an additional 1/4 cup of regular flour. It should be okay to sub the oat flour with the same amount of regular flour, although I haven’t tried it, so I can’t say for sure. Let me know how it turns out if you try it! Happy baking. 🙂

      Reply
  4. Cheryl says

    September 10, 2020

    Can you substitute another flour for the almond flour?

    Reply
    • Demeter | Beaming Baker says

      September 11, 2020

      You can try swapping the almond flour for 1/4 cup oat flour, but it will affect the final texture and consistency of the muffin. Hope this helps!

      Reply
  5. Betsy says

    August 30, 2020

    Truly amazing the way these come together and have perfect consistency even without egg! Delicious. Great Autumn snack and, frankly, good throughout the whole year!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 31, 2020

      Thanks so much, Betsy! 🙂 Also, I’m ALL for pumpkin treats all throughout the year!

      Reply
  6. Kimberly says

    August 30, 2020

    The texture of these muffins looks absolutely perfect, I look forward to trying them!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 31, 2020

      Thanks Kimberly! Hope you enjoy! 🙂

      Reply
  7. Priya Lakshminarayan says

    August 29, 2020

    we can’t seem to get enough of these delicious muffins..they taste so good..made them today

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2020

      Yay! I’m so happy to hear it Priya! 😄

      Reply
  8. Laura Tobin says

    August 29, 2020

    Great source of vegan baking ideas. I have a vegan friends and this is perfect to make when she comes

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2020

      Awesome! Hope you two enjoy them!

      Reply
  9. Julia says

    August 29, 2020

    Pumpkin season is upon us, so I can’t wait to try these pumpkin muffins. Looks super delicious and love the almond flour involved in this recipe 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2020

      Yep, the time for all the pumpkin treats is here! Happy baking Julia!

      Reply
  10. Matt Taylor says

    August 29, 2020

    Yummy! I love pumpkin related baked goods. These pumpkin muffins look easy to make and amazing!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2020

      They’re super easy to make, and soo yummy!

      Reply
  11. Julia says

    August 29, 2020

    These muffins sound amazing. Putting this recipe on my to do list!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2020

      Woohoo! You’re totally gonna love them! ☺️

      Reply

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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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