These vegan pumpkin muffins are not only easy to throw together, but they taste delicious. You can't go wrong with a cinnamon streusel topping and a swirl of brown sugar and cinnamon in the middle.
It's hard to believe it's pumpkin season again. If you're looking for all things pumpkin, check out some of these other pumpkin recipes I have; vegan pumpkin cupcakes, vegan pumpkin cake, or vegan pumpkin cookies.
Isn't it weird that it hits September 1st, and everything turns into pumpkin spice galore? I wouldn't say I'm mad at it. There is something that feels so off about having pumpkin any time of the year other than the Fall.
On the first day of school each year, I love to make some kind of pumpkin containing or just delicious muffin for the kids to have a fun snack on the first day. It makes the house smell lovely, and who doesn't like a delicious muffin waiting for you at the end of the day?
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Why this recipe works...
- They use simple ingredients.
- They taste like fall in a delicious pumpkin way.
- They are easy to make.
- Kids love them.
Ingredients and Substitutions
Muffin mix
- All purpose flour- this is the best option for these muffins. If you need them to be gluten-free, swap out the flour for Bob's Red Mill gluten-free flour or whatever your favorite is in a 1:1 ratio.
- Rolled oats- rolled oats go in the batter to add more fiber and texture. You can use quick-cooking oats if that's all you have.
- Pumpkin pie spice- feel free to use store-bought or homemade pumpkin spice.
- Pure pumpkin puree (not pumpkin pie filling)- I have never tried them with fresh pumpkins, but I think they'll work just fine. Fresh pumpkin seems to be a bit more watery, so you may need to leave out the plant milk.
- Brown sugar and White sugar- I love the combination of white and brown sugar, so I would keep them in for texture and flavor.
- Oil (canola oil, vegetable oil, melted coconut oil)- You can use whichever neutral oil you like. I usually use canola oil, vegetable oil, or melted coconut oil. I wouldn't use a strong-tasting oil like olive oil.
- Apple sauce- This helps cut the oil down in the recipe and adds more moisture.
- Non-dairy milk- soy milk, almond milk, oat milk, whichever you prefer.
- Vanilla extract- I love vanilla extract with pumpkin it goes together really well.
Middle
- Brown sugar- makes it so the sugar just melts into the middle.
- Cinnamon- you need the cinnamon to bring out the cinnamon/pumpkin goodness.
Topping
- Brown sugar- for the same reason as above, the brown sugar pairs super well with the pumpkin.
- Vegan butter- You want this to be cold so it works more as a crumb topping.
- Oats- either rolled oats or quick-cooking oats will work here.
- Flour- you can use all purpose flour or a gluten-free flour if you need to.
Check out the recipe card at the bottom of this post for the full instructions and ingredient list.
How to make vegan pumpkin muffins
Step 1- Preheat the oven to 350 degrees and line a muffin tin with paper liners or grease well with oil.
Step 2- Take a large bowl and combine your dry ingredients: flour, oats, pumpkin pie spice, baking soda, baking powder, brown sugar, white sugar, and salt. Stir with a whisk until combined well.
Step 3- Take a medium bowl and add all your wet ingredients: pumpkin puree, oil, apple sauce, plant milk, and vanilla extract. Stir until combined.
Step 4- Add your wet ingredients into your dry ingredients and stir until just combined. Set your muffin batter aside.
Step 5- Take a small bowl and add ½ cup brown sugar with ½ teaspoon cinnamon.
Step 6- Fill your muffin tins about ¾ full unless you want fuller muffins, then add 1 teaspoon of the brown sugar cinnamon mixture to each muffin. Then take a spoon and swirl this into the muffin.
Step 7- You should have ¼ cup or so left of the brown sugar mixture. If you don't, you can add more sugar, then add your remaining topping ingredients; use a fork or a pastry brush to break into small pea-size pieces. Sprinkle an even amount on the top of each muffin.
Step 8- Let bake in the preheated oven for 18-20 minutes until a toothpick comes out clean; don't overbake. Let the muffins sit for a few minutes before placing them on a wire rack to cool.
Expert Tips and Tricks
- If you want to add some pizzazz to this recipe, feel free to add some vegan chocolate chips. I LOVE a chocolate pumpkin combo.
- These are best the day they are made but still taste good for a few days after. You can serve them as is or make icing and drizzle over the top.
- If you want to make these oil-free, You can add an additional ⅓ cup of apple sauce and ⅓ cup of almond butter for an oil-free option to make up for the ⅔ cup of oil.
- If you want to make these into mini muffins, I would check the baking time at around 10 minutes and go up from there.
- You don't have to use the streusel topping, but I most definitely would.
Recipe FAQS
These are best stored at room temperature in an airtight container for 3-4 days.
Yes, these freeze great. Just let them come to room temperature before placing them in a freezer-safe airtight container or freezer bag in the freezer for up to 3 months. Let them defrost on the counter before eating.
The best way to make even muffins is to use something consistent I usually use my large cookie scoop or an ice cream scoop.
Here are some additional Vegan Muffin Recipes
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Vegan Pumpkin Muffins
Ingredients
- 2.5 cups flour
- ½ cup oats
- 4 teaspoon pumpkin pie spice
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 15 oz can pumpkin
- ½ cup brown sugar
- ½ cup white sugar
- ⅔ cup oil
- ⅓ cup apple sauce
- 2 TB non-dairy milk soy milk, almond milk, oat milk, whichever you prefer
- 1.5 teaspoon vanilla
Middle
- ½ cup brown sugar
- ½ teaspoon cinnamon
Topping
- ½ cup brown sugar read instructions use left over brown sugar from the middle
- 2 TB vegan butter
- 4 TB oats
- 4 TB flour
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with paper liners or grease well with oil.
- Take a large bowl and combine your dry ingredients; flour, oats, pumpkin pie spice, baking soda, baking powder, brown sugar, white sugar, and salt. Stir with a whisk until combined well.
- Take a medium size bowl and add all your wet ingredients; pumpkin puree, oil, apple sauce, plant milk, and vanilla extract stir until combined.
- Add your wet ingredients into your dry ingredients and stir until just combined.
- Take a small bowl and add ½ cup brown sugar with ½ teaspoon cinnamon.
- Fill your muffin tins about ¾ full unless you want fuller muffins, then add 1 teaspoon of the brown sugar cinnamon mixture to each muffin. Then take a spoon and swirl this into the muffin.
- You should have ¼ cup or so left of the brown sugar mixture if you don't, you can add more sugar, then add your remaining topping ingredients; use a fork or a pastry brush to break into small pea-size pieces. Sprinkle an even amount on the top of each muffin.
- Let bake in the preheated oven for 16-20 minutes until a toothpick comes out clean, don't overbake.
Notes
-
- If you want to add some pizzazz to this recipe, feel free to add some vegan chocolate chips. I LOVE a chocolate pumpkin combo.
- These are best the day they are made but still taste good for a few days after. You can serve them as is or make icing and drizzle over the top.
- If you want to make these oil-free You can add an additional ⅓ cup apple sauce and ⅓ cup almond butter for an oil-free option to make up for the ⅔ cup of oil.
- If you want to make these into mini muffins I would check the baking time at around 10 minutes and go up from there.
- You don't have to use the streusel topping but I most definetly would.
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