Easy vegan pumpkin muffins made with whole wheat flour. These muffins are made with just a few pantry ingredients. Perfect for a healthy fall snack or dessert.
Looking for a simple and healthy(ish) fall snack or dessert? These muffins are made with basic pantry ingredients and require only 15 minutes of preparation. They’re easy, soft, perfectly sweet and spiced with cinnamon, nutmeg, ginger and clove. Could there be a more delicious fall snack?
How to Make Vegan Pumpkin Muffins
It’s easy. Start by mixing all your wet ingredients in a bowl. You’ll need pumpkin puree, oil, plant-based milk and vanilla. Whisk it all together and set it aside.
In a different bowl, mix together the flour, sugar, baking powder, baking soda, salt and spices.
Finally, add your wet ingredients to your dry ingredients and mix until just combined (avoid overmixing or your muffins will get tough!). Transfer the mixture to your muffin tin, bake for 25 minutes and you’re done!
These muffins will stay fresh for up to 4 days in an airtight container. You can also store them in the freezer.
Notes on the Recipe
- This recipe can be made with whole wheat bread flour, all-purpose whole wheat flour or whole grain spelt flour. Thanks to these flours, you’ll get a good source of fiber with each muffin. If you try other flours, let me know how it turns out!
- You can use your favorite plant-based milk, as long as it’s plain and unsweetened. I tried soy and oat milk with success.
- Feel free to slightly reduce the amount of sugar. You can use a 1/2 cup instead of 3/4 cup for lightly sweetened muffins.
- Make sure to spoon and level the flour!
How to Measure Flour
Use the spoon and level method to measure flour. Do not scoop the flour directly in its container using a measuring cup. This will pack the flour and you’ll end up using more, resulting in dry baked goods. Also, do not pack the flour and do not tap the measuring cup. Instead, scoop the flour with a spoon and transfer it to the measuring cup. Use the back of a knife to level the flour at the top of the measuring cup. Done!
Watch How to Make the Recipe:
Looking for more pumpkin recipes? Check out my oatmeal chocolate chip pumpkin cookies (vegan and gluten-free), date-sweetened pumpkin spice smoothie or vegan pumpkin spice latte!
Easy Vegan Pumpkin Muffins
- 1 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup plant-based milk (see notes)
- 1/3 cup olive oil or light-tasting oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour, spoon and leveled (see notes)
- 3/4 cup golden cane sugar (turbinado sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- Pinch of clove, ground
- 1/4 teaspoon salt
- Preheat the oven to 350F. Lightly grease a 12 cup muffin tin or use muffin liners.
- In a medium mixing bowl, whisk together your pumpkin puree, plant-based milk, oil and vanilla. Set aside.
- In another mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, clove and salt.
- Transfer the wet mixture to the dry mixture. Stir together until combined. Avoid overmixing.
- Scoop the mixture into the muffin tin, making 12 muffins.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let it cool a few minutes and transfer to a wire rack. Once completely cooled, store them in an airtight container at room temperature for up to 4 days. You can also keep them in the refrigerator or freezer.
If you make these pumpkin muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!