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Home » Recipes

Vegan Pumpkin Muffins (Healthy + Oil-Free)

Published: 4 Oct 2021 · Updated: 26 Oct 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 26 Comments

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Vegan pumpkin muffins pin.
Vegan pumpkin muffins pin.

These Vegan Pumpkin Muffins are quick, oil-free, and full of delicious fall flavors. Serve for an easy make-ahead breakfast, snack, or dessert. These perfectly spiced pumpkin muffins are sure to be a hit with everyone!

Vegan pumpkin muffins, stacked.

You know it's the fall when you start craving seasonal treats! Apple recipes, butternut squash, and hearty soups, all make an appearance, but one ingredient stands above the rest: Pumpkin. These healthy Vegan Pumpkin Muffins don't disappoint. Not only are they easy to make, but they are full of delicious pumpkin spices.

I'm a big fan of muffins. They're perfect for breakfasts, snacks, or even desserts. Zucchini muffins and Blackberry Muffins are some of my favorites, but starting in September, through October, and even November, Pumpkin Muffins are my number one choice! So if you're looking for an excuse to break out the pumpkin spice, give these muffins a try!

Can't get enough of the season? If you looking for a savory pumpkin recipe, check out this Vegan Pumpkin Mac and Cheese.

Jump to:
  • Can this be gluten-free?
  • Is this nut-free?
  • What kind of muffin cups do you recommend?
  • Can I make mini pumpkin muffins with this recipe?
  • Ingredients
  • Variations
  • Instructions
  • Troubleshooting
  • How to serve
  • Can I make it ahead?
  • How to store
  • Related recipes
  • 📖 Recipe

You'll love this recipe because it's:

  • Quick & Easy
  • Vegan / Vegetarian
  • Kid-friendly
  • Gluten-Free
  • WFPB & Oil-Free
  • Healthy
  • Full of Fall Flavors
  • Absolutely Delicious

Healthy pumpkin muffins on drying rack.
Serve these pumpkin muffins for breakfast, a snack, or a healthy dessert.

Can this be gluten-free?

To make these pumpkin muffins gluten-free, you would need to use gluten-free flour like oat flour. I haven't tested that option yet, but if you do, please let me know in the comments.

Is this nut-free?

Yes! As long as you don't add in any optional nuts, then this recipe is nut-free.

What kind of muffin cups do you recommend?

I bought orange paper muffin cups to do the photos for these pumpkin muffins because I thought it would look more "festive," but generally speaking, I prefer to use silicone cups. They're reusable, and the muffins don't stick (as long as they are fully cooled).

Can I make mini pumpkin muffins with this recipe?

I haven't tested mini-muffins, but you can certainly use this recipe to make them. With mini muffins, you will want to reduce the cooking time to 10 or 15 minutes.

Ingredients

Vegan pumpkin muffins ingredients.
Here's what you need to make these vegan pumpkin muffins!

Dry Ingredients

  • white whole wheat flour: You could also use regular all-purpose flour or whole wheat flour instead. When you measure the flour it should be loose in the cup. Use a butter knife to even off the top but don't pack the flour into the cup. Or you can weigh the flour.
  • pumpkin spice
  • cinnamon
  • salt
  • baking powder
  • baking soda

Wet Ingredients

  • pumpkin puree: This is the star of these muffins. Don't confuse this will pumpkin pie filling, which is already sweetened.
  • maple syrup
  • soy milk: Or unsweetened plant milk of choice.
  • vanilla extract
  • apple cider vinegar

Variations

  • Feel free to include fun add-ins like vegan chocolate chips, raisins, dried cranberries, chopped walnuts, or chopped pecans.
  • If you're looking to make healthy pumpkin cookies instead, I have a recipe that you'll love!

Instructions

  1. Preheat the oven to 350F or 175C.
  2. Add all of the dry ingredients to a bowl and whisk to combine. Make sure everything is mixed well for more even baking.
  3. Now add the wet ingredients and carefully mix everything together. Make sure to scrape down the sides and bottom of the bowl so that all of the flour is incorporated, but don't overmix. Once all the flour has "disappeared," stop mixing.
Hand mixing dry ingredients for vegan pumpkin muffins.
Hand mixing wet ingredients for vegan pumpkin muffins.
  1. Use a spoon or ice cream scoop to transfer the batter to a lined muffin tin. This recipe will make 12 regular-sized muffins.
  2. Bake the muffins for 20 to 25 minutes. (For me, the magic number was 22 minutes, but every oven runs at a slightly different temperature.) Use a toothpick to test if the muffins are done. (To do this, remove them muffins from the oven and insert a toothpick into the center of one of the muffins. If the toothpick is clean when you pull it out, then the muffins are done. If there is wet batter on the toothpick then they need a little more time.)
  3. When the muffins are done transfer them to a cooling rack. Let cool completely before serving.
Mixed batter for vegan pumpkin muffins.
Hand scooping pumpkin muffin batter into muffin tins.

Troubleshooting

  • Why did my muffins stick to the wrapper? To keep the muffins from sticking to the wrapper, you need to wait until they are completely cool. I also think silicone muffin cups work better than paper. When I used paper, the muffins only came away clean after a night in the refrigerator.
  • Why are my muffins doughy on the inside? They are probably undercooked. All ovens run at slightly different temperatures, so in order to be sure your muffins are done you need to do the toothpick test. Stick a toothpick into the center of the muffin. If it comes up clean, the muffins are done; it it comes up with wet batter then the muffins need to cook a little longer.
  • Why are my muffins dry? If your muffins are dry and crumbly then you probably cooked them too long. Most baking recipes have a cook time "range." Always check your baked goods at the lower end of the range the first time you make a recipe. (Use the toothpick test mentioned above to see if they are done or not.) If they aren't fully cooked the first time you check, put them back in the oven and check at 1 to 2 minute intervals.

How to serve

I love to eat these pumpkin muffins for breakfast, as a snack, or even as a healthy dessert. They would definitely make a fun and easy make-ahead breakfast for Halloween or Thanksgiving.

You can eat them plain or pair them with a jam or spread. Some of my favorites include:

  • Almond Butter
  • Cashew Butter
  • Chia Berry Jam
  • Dried Apricot Jam

Lately, I've been eating these pumpkin muffins spread with almond butter, paired with little tofu scramble and a side of fruit. It's an oddly satisfying combo!

Pumpkin muffins on a cooling rack.
Everyone will love these delicious pumpkin muffins!

Can I make it ahead?

Definitely! Muffins are the ultimate make-ahead treat!

How to store

  • Store in an airtight container in the refrigerator for up to a week. Add a folded paper towel or clean kitchen towel to the bottom of the container. This will help soak up the excess moisture and keep the muffins from getting soggy.
  • These muffins can also be frozen for up to 3 months. Defrost on the counter open to the air (aka, not in an airtight container) so that they don't retain extra moisture. After they are defrosted they can be stored in the refrigerator for up to a week.

Related recipes

  • Vegan pumpkin cookies on a drying rack.
    Vegan Pumpkin Cookies with Maple Glaze (Healthy & Oil-Free)
  • Vegan apple crumble.
    Vegan Apple Crisp (Oil-Free)
  • Vegan blackberry muffins in muffin tin with blackberries.
    Vegan Blackberry Muffins (Oil-free & WFPB)
  • Bowl of vegan zucchini muffins.
    Vegan Zucchini Muffins (No Oil, No Refined Sugar)

📖 Recipe

Healthy vegan pumpkin muffins stacked.

Vegan Pumpkin Muffins (WFPB + Oil-free)

These Vegan Pumpkin Muffins are quick, oil-free, and full of delicious fall flavors. Serve for an easy make-ahead breakfast, snack, or dessert. These perfectly spiced pumpkin muffins are sure to be a hit with everyone!
4.73 from 33 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 5 minutes mins
Cook Time 22 minutes mins
Cool time 10 minutes mins
Total Time 37 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American, Holiday, Seasonal
Servings 12 muffins
Calories 122 kcal

Equipment

mixing bowl
KitchenAid Classic Utility ...Shop on Amazon
whisk
Amazon Basics Nonstick Roun...Shop on Amazon
muffin pan
The Silicone Kitchen Reusab...Shop on Amazon
silicone muffin cups

Ingredients
 
 

Dry Ingredients

  • 2 cups white whole wheat flour (260g)
  • 3 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 can pumpkin puree (15oz)
  • ½ cup maple syrup
  • ⅓ cup soy milk (or unsweetened plant milk of choice)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 350F or 175C.
  • Add all of the dry ingredients to a bowl and whisk to combine.
  • Add all of the wet ingredients to the same bowl and carefully mix, making sure to scrape down the sides and bottom of the bowl. Do not overmix.
  • Use a spoon or ice cream scoop to transfer the batter to a lined muffin pan.
  • Bake for 20 to 25 minutes, or until you can insert a toothpick into the center of a muffin and come away without any wet batter on the toothpick.
  • When the muffins are done, transfer to a cooling rack. Let cool completely before serving.
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Notes

  • This recipe calls for pumpkin puree. Don't get this confused with pumpkin pie filling, which is already sweetened.

Nutrition

Calories: 122kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 396mgPotassium: 140mgFiber: 3gSugar: 10gVitamin A: 5539IUVitamin C: 2mgCalcium: 81mgIron: 1mg
Keyword healthy pumpkin muffins, pumpkin muffins, pumpkin spice muffins, vegan pumpkin muffins, wfpb pumpkin muffins
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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Comments

    4.73 from 33 votes (24 ratings without comment)

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    Recipe Rating




  1. Nicole says

    November 20, 2021 at 10:26 pm

    5 stars
    These were awesome! I added some sliced almonds on top for a little crunch and they were all gone within minutes

    Reply
    • Julianne Lynch says

      November 21, 2021 at 8:46 am

      The almonds sound like a great addition. I'm so glad you liked them!

      Reply
  2. Shellie says

    December 02, 2021 at 5:39 pm

    Can I use spelt or oat or whole wheat pastry flour in place of the white whole wheat?

    Reply
    • Julianne Lynch says

      December 03, 2021 at 8:16 am

      Hi Shellie, You could try any of those. I think spelt or whole wheat pastry flour would be your best bet.

      Reply
    • Heather says

      May 13, 2023 at 12:55 pm

      What abt gluten-free flour?

      Reply
      • Julianne Lynch says

        May 13, 2023 at 5:47 pm

        I haven't tested that, but something like Bob's Red Mill All-Purpose Gluten-free Flour should work.

        Reply
        • Bekah says

          April 03, 2025 at 3:14 am

          5 stars
          I realize I am late to the party, but I made these muffins with oat flour (ie oats I ground in my blender), and I really liked the way they turned out.
          The muffins came out more savory than sweet, but this is probably because I was experimenting with maple syrup alternatives and used 1/2 cup prune puree instead of the maple syrup. I still loved them. They would be delicious with raisins thrown in!

          Reply
          • Julianne Lynch says

            April 05, 2025 at 10:50 am

            I'm so glad you liked them. I also think they would be great with raisins.

  3. Anna says

    December 05, 2021 at 9:17 pm

    Came out really nice! But how and for how long should I be storing them? Fridge? Covered on the counter?

    Reply
    • Julianne Lynch says

      December 06, 2021 at 2:02 pm

      Store them in an airtight container in the refrigerator for up to a week. Place a paper towel on the bottom of the container to help collect any extra moisture.

      Reply
    • Danielle says

      January 10, 2023 at 5:46 pm

      5 stars
      I’m wondering if I can half the syrup in this recipe!?

      Reply
      • Julianne Lynch says

        January 11, 2023 at 11:01 am

        I haven't tried that, but I think it would work.

        Reply
  4. Nicole S says

    January 08, 2022 at 9:12 pm

    What can I use to replace Apple cider vinegar.

    Reply
    • Julianne Lynch says

      January 09, 2022 at 1:19 pm

      The best substitute will be another type of vinegar that doesn't have a strong flavor, ideally white vinegar or white wine vinegar. In a pinch you could use lemon juice. I hope that helps!

      Reply
      • Heather says

        February 10, 2022 at 2:04 pm

        4 stars
        The overall ease and flavour profile of these is good, but way too much salt. I was hesitant to use as much as the recipe specified, as seemed excessive for muffins, but decided to follow to the letter first. These definitely came out too salty. Will remake with probably 1/3 the amount listed.
        Otherwise, good recipe.

        Reply
        • Julianne Lynch says

          February 11, 2022 at 8:56 am

          Saltiness is definitely subjective, so if you prefer it with less salt, go for it!

          Reply
  5. Meg says

    October 02, 2022 at 1:27 am

    5 stars
    Delicious! I added some vegan chocolate chips. This recipe is a winner.

    Reply
    • Julianne Lynch says

      October 02, 2022 at 6:46 am

      Thank you! Chocolate chips are an excellent addition!

      Reply
  6. Franny says

    January 08, 2023 at 10:52 pm

    5 stars
    Hi Julianne! I have tried many vegan pumpkin muffin recipes and yours is by far my favorite! These muffins baked up beautifully. Hearty yet tender, just the right sweetness, perfect texture. So glad they are oil-free. I did reduce the salt to 1/2 tsp. and added raisins and chopped walnuts. Really delicious! Thank you for a keeper recipe! 💖 Franny

    Reply
    • Julianne Lynch says

      January 09, 2023 at 10:36 am

      Sounds great! I love raisins and walnuts! So glad you liked the muffins.

      Reply
  7. Michelle says

    February 25, 2023 at 3:29 pm

    5 stars
    LOVE this recipe! Comes together quickly and bakes up beautifully. Thank you for sharing!

    Reply
    • Julianne Lynch says

      February 27, 2023 at 8:57 am

      Great! I'm so glad you liked it!

      Reply
  8. Madeline says

    October 08, 2023 at 11:28 pm

    5 stars
    Wow, blown away. Not sure why I had so much doubt in my heart, but as I was making these, I was thinking “this is too simple, this doesn’t seem like enough batter, this is going to taste like straight pumpkin, I’m going to be disappointed”. NOT AT ALL. I wish I could attach a picture, the texture on these is spot on, not at all like the dry, dense, crumbly WFPB muffin I’ve come to expect. I took these out of the oven 20 minutes ago and I’ve already eaten 3, someone is going to have to hide these from me….

    Reply
    • Julianne Lynch says

      October 09, 2023 at 6:56 am

      Wow! What an amazing comment! I'm so glad you like the recipe!

      Reply
  9. Melissa says

    October 24, 2024 at 3:38 pm

    4 stars
    Great recipe, but I agree with the person who said there is too much salt

    Reply
    • Julianne Lynch says

      November 06, 2024 at 8:34 am

      Thanks for the feedback! I will test the recipe again to see if there was a mistake.

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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