Vegan Pumpkin Muffins
What better way to celebrate the season than with vegan pumpkin muffins!? They are filled with warm, spicy flavors that complement Fall.
These vegan pumpkin muffins are packed with tasty pumpkin flavor and plenty of warm spices to satisfy every autumn craving. Enjoy these any time of year to bring out that cozy fall feeling!
The best part is how easy they are to bake. They will have the whole house smelling of pumpkin-y goodness in less than an hour!
For another fall favorite, try these tasty Vegan Apple Muffins. Pumpkin muffins can also be frosted. Looking for a recipe? Try my vanilla frosting or chocolate frosting.
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Ingredient Notes
- Canned pumpkin- you can also make your own pumpkin puree.
- Apple cider vinegar- when paired with baking soda, vinegar acts as the perfect leavening agent.
- Raisins- add texture and sweetness to the muffins. Black or golden raisins will work in this recipe. Currants are also great substitutes.
- Melted vegan butter or margarine- a neutral-flavored vegetable oil, such as canola, is a great substitute.
- Unbleached all-purpose flour – Adds more structure to the muffin than bleached flour.
- Ground cinnamon and nutmeg- You can also use a pumpkin pie spice blend as a substitute.
How to Make Vegan Pumpkin Muffins
- Set an oven rack in the middle position of the oven and preheat the oven to 400°F or 200°C. Grease only the bottoms of 12 medium muffin cups (2½ x1¼ inches) with non-stick cooking spray or use paper liners.
- In a mixing bowl, combine the oat milk, vinegar, pumpkin, vanilla, raisins and vegan butter. Sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until the batter is just combined and slightly lumpy. Do not overmix.
- Fill the muffin cups ⅔ full. Sprinkle ¼ teaspoon of sugar over the batter in each muffin cup if preferred.
- Bake for 20 minutes, or until golden brown. Cool the muffins in the tins until warm then remove them to a cooling rack.
Storage Suggestions
Allow the muffins to cool completely, then place any uneaten muffins in a paper towel-lined storage container. They can be stored at room temperature for up to four days.
How to Reheat
Leftover muffins are delicious at room temperature, but they can be reheated.
To reheat in an oven, place leftover muffins on a baking sheet and cover them with foil. Bake at 300°F or 150°C for five minutes.
To reheat in a microwave, place the muffin(s) on a paper towel-lined plate and microwave in 15-second intervals until fully warm throughout.
More Pumpkin Recipes
- Pumpkin Pie
- Gluten-free Pumpkin Gnocchi
- Pumpkin Soup with Coconut Milk and Gnocchi
- Creamy Pumpkin Steel Cut Oats
- Pumpkin Pasta
Vegan Pumpkin Muffins
Equipment
- 12-cup Muffin Pan
- Cooling Rack
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- ½ cup (120 ml) oat milk, or soy milk
- 2 tbsp apple cider vinegar
- ½ cup (130 g) canned pumpkin
- 2 teaspoon vanilla extract
- ½ cup (80 g) raisins
- ¼ cup (60 g) vegan butter or margarine, melted (or vegetable oil)
- 1½ cups (200 g) unbleached all-purpose flour
- ¾ cup (150 g) granulated cane sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Set an oven rack in the middle position of the oven and preheat the oven to 400°F or 200°C. Grease only the bottoms of 12 medium muffin cups (2½ x1¼ inches) with nonstick cooking spray or use paper liners.
- In a mixing bowl, combine the oat milk, vinegar, pumpkin, vanilla, raisins and vegan butter or oil. Sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until the batter is just combined and slightly lumpy. Do not overmix.½ cup (120 ml) oat milk ,2 tbsp apple cider vinegar ,½ cup (130 g) canned pumpkin ,2 teaspoon vanilla extract ,½ cup (80 g) raisins ,¼ cup (60 g) vegan butter or margarine ,1½ cups (200 g) unbleached all-purpose flour ,¾ cup (150 g) granulated cane sugar ,2 teaspoon baking powder ,1 teaspoon baking soda ,½ teaspoon salt ,1 teaspoon ground cinnamon ,½ teaspoon ground nutmeg
- Fill the muffin cups ⅔ full. Sprinkle ¼ teaspoon of sugar over the batter in each muffin cup if preferred.
- Bake for 20 minutes, or until golden brown. Cool the muffins in the tins until warm then remove them to a cooling rack.
Notes
- You can substitute the individual spices with a pumpkin spice blend.
- Adapted from Betty Crocker’s Christmas Cookbook.