Vegan Pumpkin Muffins (Healthy and Easy)

The best vegan pumpkin muffins recipe made with real pumpkin, full of pumpkin spice flavor, and completely oil-free. Ready in less than 30 minutes, these healthy vegan muffins are moist, easy to make, fluffy, and absolutely delicious!

Yes, it’s pumpkin season and there’s no shortage of pumpkin recipes filling the internet. But, I don’t give a crap! I love this time of year and all that comes with it. Bring on the pumpkins!

Let’s face it, no autumn recipe collection is complete without some delicious pumpkin spice muffins. And, these bad boys are pretty awesome.

These fluffy vegan pumpkin muffins with a hot cup of coffee are perfect for breakfast, an after-school snack, or anytime you just need a little energy boost.

And, don’t get me started about the aroma that fills your kitchen as they bake. Heavenly.

So grab your ingredients, preheat your oven, and put on a pot of coffee. It’s time to bake!

Ingredients You Will Need

• Pumpkin Puree: You’ll need 1 ½ cups of fresh pumpkin or one 15-ounce can of pure pumpkin. I prefer the canned option for convenience so just be sure it’s pure pumpkin and not pumpkin pie filling or pumpkin pie mix.
• Unsweetened Apple Sauce: One of the reasons these pumpkin muffins are so healthy is because we are eliminating oil. I think you’ll find they’re just as moist and fluff up nicely.
• Flax Egg: Flax is a natural binder and a very important ingredient. It also keeps this recipe healthy. Ground flaxseed is combined with warm water and works just like an egg without all the unnecessary calories, fat, and cholesterol.
• Flour: For best results, I prefer whole wheat pastry flour or organic unbleached all-purpose flour. They’re not as dense as regular whole wheat flour or whole grain flour. If you require a gluten-free option I would use a gluten-free flour like Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour. Oat flour is also a good option but I would not use coconut flour or almond flour. You won’t get the same results.
• Sweetener: I decided to go with a combination of dark brown sugar and pure maple syrup and it works really well. And, smaller amounts of each add just the right amount of sweetness. The two work so well together but you could use whole amounts of one or the other.
• Spice: I used my homemade DIY Pumpkin Pie Spice.
• Baking Soda & Baking Powder: Leavening agents are a must in baking and you don’t need much to make these muffins rise. Initially, I only used baking soda and they were great. But, adding just a tad of baking powder gave it the perfect amount of lift.
• Non-dairy Milk: I love using oat milk in these types of recipes, it’s almost like a secret weapon. But, feel free to use whatever plant milk you have on hand and available.
• Vanilla: I would say this is entirely optional but the aroma and depth of flavor vanilla adds is heavenly.

Some delicious add-ins like chopped pecans, walnuts, and vegan chocolate chips take these “already amazing” muffins to the next level.

How To Make Vegan Pumpkin Muffins

These easy vegan pumpkin muffins are so simple to make and a treat everyone will love. You will find a full list of ingredients with exact amounts in the recipe card at the bottom of this post.

1. Preheat your oven to 375 degrees and line a muffin tin with muffin liners.
2. Prepare the flax eggs and set them aside.
3. In a large bowl add the flour, dark brown sugar, baking soda, baking powder, pumpkin spice, and salt and whisk together. Set aside.
4. In a separate bowl, add the flax eggs, pumpkin purée, applesauce, maple syrup, milk, vanilla extract, and stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix! Stir until everything is just incorporated into the batter. (If using any add-ins, fold them into the batter now)
6. Fill each muffin cup to the rim. If you like, you can sprinkle with oats for decoration but totally not necessary.
7. Bake the muffins on the center rack for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean.
8. Remove from the oven and let cool in the muffin pan for 5 minutes then move to a wire rack. Cool slightly and serve warm.

That’s it! Delicious, easy, healthy, and moist vegan pumpkin muffins.

How To Store Leftover Pumpkin Muffins

Your muffins can be kept at room temperature on the counter in an airtight container for up to 3 days. You can store them in the fridge for up to a week.

Can I Freeze Vegan Pumpkin Muffins

Yes, absolutely! They’re great for making ahead of time to enjoy at a later date. Let them cool completely after baking, place in freezer-safe containers, and then store in the freezer for up to 3 months. When you’re ready to enjoy them simply allow them to thaw in the refrigerator or on your counter.

Why You Will Love These Muffins

They’re…

• completely oil-free, made with real pumpkin, and other wholesome simple ingredients
• full of pumpkin flavor, warming fall spices, and perfectly sweetened
• fluffy, moist, and tender
• ready in less than 30 minutes including prep time

More Vegan Pumpkin Recipes

• Vegan Pumpkin Granola
• Pumpkin French Toast
• The Best Vegan Pumpkin Bread
• Pumpkin Dessert Hummus
• Best Vegan Pumpkin Pie
• Vegan Pumpkin Chili

I hope you enjoy these Vegan Pumpkin Muffins. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

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