The Best Vegan Pumpkin Muffins | Easy Dairy-Free Fall Baking
Nothing says autumn quite like a warm batch of vegan pumpkin muffins fresh from the oven. Soft, fluffy, and perfectly spiced, these muffins are made with real pumpkin purée, cozy fall spices, and zero dairy or eggs—yet they’re every bit as moist and flavorful as the classic version. Whether you enjoy them for breakfast, a snack, or paired with a cup of coffee on a crisp fall morning, this easy recipe is a must-bake for pumpkin lovers.
Ingredients
These vegan pumpkin muffins come together with simple, wholesome ingredients you probably already have in your pantry. Pumpkin purée adds natural sweetness and moisture, while warm spices like cinnamon and nutmeg bring that cozy fall flavor.
- Flour — All purpose flour is essential to the structure of the muffin.
- Granulated Sugar — Granulated sugar sweetens the muffin.
- Baking Powder — Baking powder give lift
- Cinnamon + Ginger + Nutmeg + Allspice + Clove — These essential warming spices really make the pumpkin muffin shine
- Pumpkin purée — Pumpkin gives the muffin it’s signature flavor and contributes to the moist, tender crumb
- Molasses — Adds a rich, caramel-y complex flavor
- Almond Milk — Allows a thinner batter, making for a lighter structure to the crumb
- Canola Oil — Canola oil keeps the cake moist and tender.
- Vanilla Extract + Salt Canola Oil — Brings out the flavors
Roasted Pumpkin vs. Canned Pumpkin
When it comes to baking the perfect vegan pumpkin muffins, you can use either fresh roasted pumpkin or canned pumpkin purée—but each has its own perks.
Canned Pumpkin: This is the go-to choice for most bakers because it’s quick, consistent, and reliable. High-quality canned pumpkin gives you smooth texture and rich flavor without the extra prep. It has the truest and most recognizable pumpkin flavor. Just make sure you’re using 100% pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
Roasted Pumpkin: Making purée from scratch gives you a slightly sweeter, earthier flavor and a lighter texture. It’s perfect if you’ve got fresh pumpkins on hand and want to go all-in on seasonal baking. The tradeoff is time—you’ll need to roast, scoop, and blend before you even start mixing your muffins.
How to Make the Perfect Vegan Pumpkin Muffins
Making the perfect vegan pumpkin muffins is easier than you think! With a few simple steps—mixing the dry ingredients, combining the wet ingredients, gently folding them together and sprinkling the streusel topping—you’ll have soft, fluffy, spiced muffins ready to fill your kitchen with cozy autumn aroma. Follow these tips for moist, flavorful muffins every time.
Perfect Vegan Pumpkin Muffins
Ingredients
- 210g (1 ¾ c) All Purpose Flour
- 250g (1 ¼ c) Granulated Sugar vegan
- 1 Tbs Baking Powder
- 1¼ tsp Cinnamon
- ½ tsp Ginger ground
- ½ tsp Nutmeg
- ¼ tsp Allspice
- ⅛ tsp Clove
- ¼ tsp Salt
- 260g (1 c) Pumpkin Puree
- 45g (2 Tbs) Molasses
- 120g (½ c) Almond Milk
- 100g (½ c) Canola Oil
- 1 tsp Vanilla Extract
Streusel Topping:
- 30g (¼ c) All Purpose Flour
- 40g (¼ c) Brown Sugar
- ½ tsp Cinnamon
- 42g (3 Tbs) Vegan Butter melted
Instructions
Make the streusel topping:
- In a small bowl, combine the flour, brown sugar and cinnamon.
- Drizzle in melted vegan butter and stir together with a fork until small crumbs form. Set aside.
Pumpkin muffins:
- Prepare your space. Preheat oven to 400℉. Grease cupcake tin or fill with liners.
- Whisk the flour, sugar, baking powder, all of the spices and salt in a medium bowl.
- In a large bowl, mix together the pumpkin puree, molasses, almond milk, canola oil and vanilla extract.
- Add the dry mixture to the wet mixture. Fold to combine until no dry spots remain. Don't overmix.
- Scoop batter into each cavity of the cupcake pan evenly, about 2/3 full.
- Sprinkle the tops of each muffin with the brown sugar streusel topping.
- Bake for 18-20 minutes or until tester comes out clean.
- Cool in pan for 10 minutes, then transfer muffins to a cooling rack.
- Enjoy within 3-5 days. Store at room temperature in an airtight container.
These vegan pumpkin muffins are a fall time staple in my house and one of my absolute favorite recipes. You will devour these — I can guarantee it! Let me know if you give these a try. I’d love for you to rate it & leave a comment below. Follow me @ritualpastry for recent bakes, recipe tips and more. For more fall baking recipes check out Pumpkin Cupcakes and my Caramel Apple Bars.
About The Author
Delicious! This recipe is easy to follow, even for someone who doesn’t do in that very well. The muffins came out perfectly moist and were a hit with the whole family.
I’m so happy to hear that! Thank you so much!