Vegan Pumpkin Spice Muffins
Pumpkin purée keeps these muffins moist and tender while cinnamon, ginger, cloves, and nutmeg provide the classic fall spice blend. They bake in a standard muffin tin and are ready in about 35 minutes. Serve them for breakfast, as a snack, or alongside coffee or tea.
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ice cream scoop or spoon (for portioning batter)
- Cooling rack
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour organic unbleached preferred
- 1 tbsp pumpkin pie spice or a mix of cinnamon, ginger, nutmeg, and cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- ¾ cup brown sugar light or dark, packed
- ½ cup unsweetened plant-based milk such as oat or almond, room temperature
- ⅓ cup neutral oil such as canola or sunflower oil
- 1 tsp vanilla extract pure, not imitation
Optional Toppings
- 2 tbsp raw cane sugar for topping before baking
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- In a separate medium bowl, whisk together the pumpkin purée, brown sugar, plant milk, oil, and vanilla extract until smooth and cohesive.
- Pour the wet mixture into the dry ingredients. Fold gently using a spatula or wooden spoon until just combined—do not overmix. The batter should be thick but scoopable.
- Divide the batter evenly among the muffin cups, filling each about 3/4 of the way. For a professional look, use an ice cream scoop. Sprinkle the tops with raw cane sugar if using.
- Bake in the preheated oven for 22–25 minutes or until a toothpick inserted into the center comes out clean and the tops spring back lightly to touch.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For a nutty flavor, substitute 1/4 cup of flour with almond flour.
- Add 1/3 cup chopped walnuts or vegan chocolate chips for extra decadence.
- For gluten-free, use a 1:1 baking GF flour blend and test a small batch first as moisture absorption may vary.
- To freeze: wrap cooled muffins individually and store up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes.
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