Vegan Pumpkin Muffins

Published: October 5, 2020 · Modified: October 5, 2020 Of Theirs · This post may contain affiliate links · 1 comment

These vegan pumpkin muffins are super soft, perfectly sweet, moist and tender. And they’re packed with deliciously spicy pumpkin flavors, making them perfect for fall. The perfect way to start the day!

Why this recipe works:

This recipe couldn’t be much simpler. All you need is a bowl and a muffin pan.

All in all, the muffins are ready in less than 30 minutes. 20 minutes of this time is cooking time, which you can use to do other things.

They are completely dairy and egg free. Applesauce and pumpkin puree serve as perfect egg substitutes.

They are perfectly spiced with cinnamon, nutmeg, ginger and cloves. And they are super fluffy!

I wanted them sweet but not too sweet, so you can enjoy them in the morning with some vegan margarine. So good!

What goes in this recipe:

The ingredient list for this recipe is pretty short, and you can find them all at any supermarket. No fancy or hard to find ingredients!

Flour I used all purpose flour
Applesauce – use unsweetened
Oil – I used olive oil. Canola oil also works well.
Almond milk – Make sure you use sugar-free. Soy milk works too.
Pumpkin puree – Canned or homemade
ginger, cloves, nutmeg – You could also use a pumpkin spice blend

How to make this recipe

1. Step: In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices).

2. Pass: Stir until well combined.

3. Pass: Add the pumpkin puree, apple puree, olive oil and almond milk.

4./5./6. Take a step: Stir until well combined.

7. Pass: Line a muffin pan with 12 paper cups. Preheat the oven to 350°F.

8. Pass: Evenly stuff the batter into the paper liners.

9. Pass: Bake the muffins for 18-20 minutes. Do the toothpick test to see if the muffins are cooked.

Notes on the recipe:

Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Just stick a toothpick in the center of the muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
I used homemade pumpkin puree, which I think tastes better. Making homemade pumpkin puree it’s that simple. However, you can also use store-bought canned pumpkin puree if you’re short on time.
I used 00 flour, but the recipe also works with wholemeal flour or spelled flour.
Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter!

Frequent questions:

Can I use other types of flour?

Yes, you could also use whole wheat flour or spelled flour for a healthier version.

Can I make this recipe gluten free?

Yes, you could replace the all-purpose flour with a gluten-free flour blend.

Can I freeze these muffins?

Yes, they freeze very well. However, it’s important to let them cool completely before freezing. Otherwise they will lose their soft, fluffy texture.

You can freeze them for up to 3 months.

Related Recipes:

I like hearing from you!

I hope you enjoy these Vegan Pumpkin Muffins as much as we do around here.

If you try them, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!

Do you like my recipes and want to see more? Then follow me Facebook, InstagramOR Pinterest!

Theirs

Press Pin Evaluate

Course: Breakfast, dessert, snack

Kitchen: American

Preparation time: 8 min

Time to cook: 20 min

Portions: 12 muffin

Calories: 221kcal

Instructions

In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and spices). Mix until well combined.
Add the pumpkin puree, applesauce, olive oil and almond milk. Mix until well combined.
Line a muffin pan with 12 paper liners and divide the batter equally. Preheat the oven to 350°F.
Bake the muffins for 18-20 minutes. Do the toothpick test to see if the muffins are cooked.

Notes

Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Just stick a toothpick in the center of the muffin. If there is wet batter on the toothpick, your muffins need more time. If it comes out clean, they’re done!
I used homemade pumpkin puree, which I think tastes better. Making homemade pumpkin puree it’s that simple. However, you can also use store-bought canned pumpkin puree if you’re short on time.
I used 00 flour, but the recipe also works with wholemeal flour or spelled flour.
Are you a chocolate fan? Then add some vegan dark chocolate chips to the muffin batter!

Nutrition

Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.