Skip to Content

Vegan Pumpkin Muffins

Sharing is caring!

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. 

Vegan Pumpkin Spice Muffins

It’s hard to believe it’s pumpkin season again.

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.

If you want to add some pizzazz to this recipe, feel free to add some vegan chocolate chips. I LOVE a chocolate pumpkin combo.

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?

Vegan Pumpkin Muffins Recipe Q&A

vegan pumpkin muffins with streusel

Dot these muffins need the streusel topping?

I prefer them with the topping, but you could remove them if you prefer.

Can I make this oil-free?

You can add an additional 1/3 cup apple sauce and 1/3 cup almond butter for an oil-free option to make up for the 2/3 cup of oil.

They will be denser.

What’s a good way to make even muffins?

The best way to make even muffins is to use something consistent I usually use my large cookie scoop or an ice cream scoop.

Can you make these pumpkin muffins gluten-free?

Yes, if you swap out the flour for bob’s red mill gluten-free flour or whatever your favorite is in a 1:1 ratio.

Can I use fresh pumpkin?

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.

What’s the best oil to use?

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.

Can I make these into mini muffins?

You can I would check the baking time at around 10 minutes and go up from there.

vegan pumpkin muffins

What do you need for these easy vegan pumpkin muffins?

Check out the recipe card at the bottom of this post for the full instructions and ingredient list.

Muffin mix

  • all purpose flour
  • rolled oats
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • canned pure pumpkin puree (not pumpkin pie filling)
  • brown sugar
  • white sugar
  • oil (canola oil, vegetable oil, melted coconut oil)
  • apple sauce
  • non-dairy milk (soy milk, almond milk, oat milk, whichever you prefer)
  • vanilla extract

Middle

  • brown sugar
  • cinnamon

Topping

  • brown sugar
  • vegan butter
  • oats
  • flour

How do you make this vegan pumpkin muffin recipe?

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.

dry ingredients for pumpkin muffins
wet ingredients for vegan pumpkin muffins

Take a medium 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. Set your muffin batter aside.

mixing the vegan muffins
vegan pumpkin muffins batter

Take a small bowl and add 1/2 cup brown sugar with 1/2 tsp cinnamon.

Swirling in the cinnamon sugar middle
Swirling the cinnamon and sugar in
vegan crumb topping
Vegan Crumb Topping
baked vegan pumpkin muffins
Baked

Fill your muffin tins about 3/4 full unless you want fuller muffins, then add 1 tsp of the brown sugar cinnamon mixture to each muffin.

Then take a spoon and swirl this into the muffin.

You should have 1/4 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 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.

vegan pumpkin spice muffins

How do you serve these?

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.

How do you store pumpkin muffins?

These are best stored at room temperature in an airtight container for 3-4 days.

Can you freeze them?

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.

vegan pumpkin muffins baked
Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yield: 18
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

These easy vegan pumpkin muffins are made with a delicious pumpkin spice batter, swirled with brown sugar and cinnamon, topping with a streusel topping.

Ingredients

  • 2.5 cups flour
  • 1/2 cup oats
  • 4 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 15 oz can pumpkin
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup oil
  • 1/3 cup apple sauce
  • 2 TB non-dairy milk (soy milk, almond milk, oat milk, whichever you prefer)
  • 1.5 tsp vanilla

Middle

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Topping

  • 1/2 cup brown sugar (read instructions use left over brown sugar from the middle)
  • 2 TB vegan butter
  • 4 TB oats
  • 4 TB flour

Instructions

  1. Preheat the oven to 350 degrees and line a muffin tin with paper liners or grease well with oil.
  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.
  3. Take a medium size bowl and add all your wet ingredients; pumpkin puree, oil, apple sauce, plant milk, and vanilla extract stir until combined.
  4. Add your wet ingredients into your dry ingredients and stir until just combined.
  5. Take a small bowl and add 1/2 cup brown sugar with 1/2 tsp cinnamon.
  6. Fill your muffin tins about 3/4 full unless you want fuller muffins, then add 1 tsp of the brown sugar cinnamon mixture to each muffin. Then take a spoon and swirl this into the muffin.
  7. You should have 1/4 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.
  8. Let bake in the preheated oven for 16-20 minutes until a toothpick comes out clean, don't overbake.

Notes

See blog post for recipe Q&A

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 313mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 3g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

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. Thank you SO much! <3

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

Want some other delicious vegan pumpkin recipes?

Want some additional vegan muffin recipes?

Sharing is caring!

Skip to Recipe