Vegan Pumpkin Muffins
These easy vegan pumpkin muffins are soft, moist, and perfect for a quick treat. Made without eggs and ready in just 30 minutes, they're ideal for small batches and busy bakers.
Servings: 6 muffins
Calories: 150kcal
Ingredients
Wet Ingredients
- 3/4 cup canned pumpkin puree Stirred smooth
- 1/3 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 3 tablespoons neutral oil Such as canola, vegetable, or light olive oil
- 1/4 cup unsweetened non-dairy milk Such as almond, oat, or soy
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour Spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Optional Add-ins
- 1/4 cup mini chocolate chips Or chopped pecans
Instructions
Preparation
- Preheat your oven to 375 degrees F. Line a standard muffin pan with 6 liners.
- In a medium bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth and glossy.
- Sprinkle flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt over the wet ingredients. Stir gently with a spatula until just combined. A few light streaks of flour are fine.
- Fold in chocolate chips or nuts if using.
Baking
- Divide the batter among 6 liners, filling each about three quarters full.
- Bake for 15 to 18 minutes, or until the muffins are domed and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
Notes
For best results, do not overmix the batter and keep it thick for nice domed tops. Store uneaten muffins in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.