If you’re craving vegan pumpkin muffins that are quick, easy, and delicious then you have come to the right place my friends! This recipe for vegan pumpkin muffins uses canned pumpkin and comes together in less than 30 minutes.
You can even prepare the batter for these pumpkins the night before you intend to bake them for a fuss free pumpkin breakfast! We’ll dish up all the tips on making vegan pumpkin muffins, plus a few variations, and how to store your muffins.
Get your pumpkin pie spice ready and pre-heat the oven!
Dairy-Free Pumpkin Muffins
Yes indeed, these pumpkin muffins are vegan and dairy-free! Canned pumpkin puree gives these muffins a festive orange hue and also ensures these fall pastries are perfectly moist.
You don’t need to venture out to a coffee shop for these sweet treats- making homemade pumpkin muffins is incredibly easy. With a few basic ingredients, some pumpkin puree, and some pumpkin pie spice you’ll be biting into a warm, pumpkin spice muffin in no time!
How To Make Vegan Pumpkin Muffins
Making vegan pumpkin muffins is easy and is a great way to use up leftover canned pumpkin puree you may have in the fridge. On a chilly fall morning, nothing goes better with warm coffee than a pumpkin spice muffin. Trust.
Here’s what you’ll need:
- all-purpose flour
- brown sugar
- white sugar
- pumpkin pie spice
- pumpkin puree
- melted coconut oil
- milk (any milk or plant-based milk!)
- vanilla extract
This pumpkin muffin recipe follows the standard muffin method of mix wet ingredients, mix dry ingredients, and mix it all together! Then these gorgeous little treats will bake up in the oven for about 20-25 minutes.
You don’t have to use muffin liners to make this recipe, but lining your muffin cups with paper will ensure they are easy to remove. It also makes cleanup a breeze.
How to get a good rise in vegan muffins
How do bakery muffins achieve those high-domed, perfectly risen muffin tops?! You may have tried overfilling your muffins cups or adding more leavening agents to your batter, likely with poor results. Lackluster muffin tops yet again. What gives?
Many traditional muffin recipes call for at least one egg, which helps provide binding and lifting actions during baking. A common vegan egg replacer, a flax egg, simply cannot imitate the lifting properties that an egg has on baked goods.
We do have one trick up our sleeves that will help your vegan pumpkin muffins. Ready?
Make the muffin batter and let it rest in the fridge for at least 6-8 hours, or overnight prior to baking!
Yes. Hear me.
By letting the vegan muffin batter rest in the fridge, the flour has plenty of time to fully absorb all the liquid in the batter and the texture of the batter will change into something miraculous and your muffins will dome beautifully in the oven.
Plus. This makes breakfast a breeze in the morning: simply scoop the cold batter into muffin cups and place into a hot oven to bake.
Optional: Add Chocolate Chips
You can easily take these vegan pumpkin muffins to the next level by adding chocolate chips to the batter! To satisfy those sweet tooth cravings, fold in 1/2 cup of chocolate chips to the pumpkin muffin batter.
You can also sprinkle additional chocolate chips on top of the muffins after placing the batter in muffins cups as well for a nice presentation. Use your fingertips to gently press the chocolate chips into the batter.
Tips On Storing
Muffins are best stored away from heat and light in a plastic bag or container after fully cooling. Line the container with a paper towel prior to placing muffins away for storage and if you must stack a second row of muffins, use a paper towel in between layers.
If you will consume your muffins within 24 hours you can leave them on a cooling rack and simply cover them with a clean kitchen towel.
You can also freeze muffins after baking to preserve them. To freeze after baking, let the muffins cool to room temperature then place in a single layer inside of a plastic bag in the freezer.
Vegan Pumpkin Muffins are an easy and delicious pumpkin breakfast to help you and your family celebrate fall! Make the muffin batter the night before for a quick breakfast in the morning!
- 2.5 cups flour
- 1 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1/2 cup milk (milk or any plant-based milk!)
- 2 teaspoons vanilla extract
- Combine dry ingredients: flour, brown sugar, white sugar, salt, baking powder, and pumpkin spice and mix together in a bowl.
- Combine wet ingredients: pumpkin puree, milk, vanilla extract, and coconut oil. If coconut oil is solid, see step #3.
- If coconut oil is solid, measure and add coconut oil to a small pot over low heat to melt the coconut oil to a liquid consistency. Add milk, pumpkin puree, and vanilla to this mixture heating until just liquid. If you add the melted coconut oil into the batter with chilled pumpkin puree or chilled milk, it will cause uneven mixing.
- Pour the wet ingredients into the dry and fold together until just combined and no dry flour is visible.
- Optional: cover the mixing bowl of batter with a kitchen towel and place it in the fridge overnight! This will make for a quick breakfast in the morning AND a lovely dome top on your muffins!
- Use a cookie scoop or two spoons to place batter into greased or lined muffins tins.
- Place in a 350-degree oven with the rack in the center position and bake for 23-25 minutes until you can smell the muffins, they have a golden exterior, and a toothpick inserted comes out clean.
- If you refrigerated the muffin batter, follow the same steps. Note that the muffin batter will have expanded a little and the muffin cups will be very full– it’s perfectly okay! Place into a 350-degree oven and bake for 27 minutes!
You can use muffin liners or grease the muffin tins prior to placing the batter into the muffin pan. We always make these without liners and they don’t stick.
- Serving Size: 1 muffin
- Calories: 257
- Sugar: 18g
- Sodium: 200mg
- Fat: 9.5g
- Saturated Fat: 7.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Muffins