Vegan Pumpkin Muffins

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

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!

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 Muffins

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

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

Dry Ingredients – add all the dry ingredients to the same bowl and whisk/fold until well mixed. 

Scoop & 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!

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 ❤️

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📸 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

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Vegan Pumpkin Muffins

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★★★★★

5 from 7 reviews

• Author: Demeter | Beaming Baker
• Prep Time: 25 mins
• Cook Time: 28 mins
• 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.

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Scale 1x2x3x

Ingredients

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

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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.

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

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Equipment

Unbleached Muffin Liners

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Blanched Almond Flour, Finely Sifted 1lb

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Cupcake Muffin Holder

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Coconut Sugar 3pk

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2-Pk Muffin Pan

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Organic Extra Virgin Coconut Oil 16oz

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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.

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)

• Category: Breakfast, Snack
• Method: Bake
• Cuisine: American

Keywords: vegan pumpkin muffins

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