As the crisp air of fall sets in, nothing brings more comfort than the scent of fresh-baked muffins wafting through your kitchen. These easy vegan pumpkin muffins are the perfect cozy treat to celebrate the season. They’re not only fluffy and flavorful but also incredibly simple to make. Whether you’re already vegan or just looking to try something new, this recipe will be a hit in your home. Plus, they are made with wholesome ingredients that are both kid and adult-friendly!
In this post, we’ll walk you through the entire process, give tips for substitutions, and make sure that your muffins turn out perfect every time. Let’s dive into the warm, spiced goodness of these vegan pumpkin muffins!
Why You’ll Love These Vegan Pumpkin Muffins
There are countless reasons to love these muffins! Whether it’s their perfectly spiced pumpkin flavor, their light and fluffy texture, or the fact that they’re entirely plant-based, this recipe will quickly become your go-to. Here’s why:
- Easy to make: This recipe doesn’t require any fancy ingredients or equipment, and it comes together in just one bowl.
- Wholesome ingredients: Pumpkin puree, whole wheat flour, and maple syrup make these muffins healthier than most baked goods.
- Perfect for breakfast or a snack: These muffins are filling enough for breakfast but can also be enjoyed as a snack or even dessert!
- Kid-approved: The naturally sweet pumpkin and spices make them a favorite among children.
- Customizable: Add-ins like chocolate chips, nuts, or dried fruits can easily elevate these muffins to fit your taste preferences.
Ingredients for Vegan Pumpkin Muffins
Here’s what you’ll need to create these delicious muffins:
- 1 ¾ cups whole wheat flour (or all-purpose flour for a lighter texture)
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (make sure it’s unsweetened)
- ½ cup maple syrup (or agave syrup for a lighter taste)
- ½ cup coconut oil (melted) or any neutral oil
- ¼ cup plant-based milk (almond, soy, or oat milk work great)
- 1 teaspoon vanilla extract
- Optional: ½ cup dairy-free chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.
Step-by-Step Instructions for Making Vegan Pumpkin Muffins
1. Preheat your oven.
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil to prevent sticking.
2. Mix the dry ingredients.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt. These warm spices will provide that quintessential fall flavor we all love.
3. Combine the wet ingredients.
In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, plant-based milk, and vanilla extract. Make sure the ingredients are well combined, so the muffins turn out moist and fluffy.
4. Combine the wet and dry ingredients.
Slowly add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense. If you’re adding any optional extras like chocolate chips or nuts, fold them in at this stage.
5. Scoop the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about ¾ full to allow room for the muffins to rise as they bake.
6. Bake to perfection.
Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Every oven varies, so start checking at the 18-minute mark to ensure they don’t overbake.
7. Cool and enjoy.
Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips for the Best Vegan Pumpkin Muffins
To ensure your muffins come out perfectly every time, follow these simple tips:
- Don’t overmix: Stir the batter just until the dry ingredients are incorporated to avoid tough or dense muffins.
- Use pure pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Customize to your taste: Feel free to add in your favorite flavors. Chocolate chips, chopped pecans, or dried cranberries make great additions. You can even swirl in a bit of almond butter or vegan cream cheese for a surprise center!
- Check your oven temperature: An oven thermometer can be helpful if you find your muffins are browning too quickly or taking longer to bake than expected.
How to Store Vegan Pumpkin MuffinsThese muffins can be stored in an airtight container at room temperature for up to three days. If you’d like them to last longer, you can refrigerate them for up to a week, or freeze them for up to three months. When freezing, wrap each muffin individually to preserve their moisture and freshness. When ready to enjoy, thaw them at room temperature or reheat in the microwave for 20-30 seconds.
Why Pumpkin Muffins Are a Great Fall Snack
Pumpkin is not just delicious; it’s also packed with nutrients like vitamin A, fiber, and antioxidants. These vegan pumpkin muffins provide all the cozy comfort of fall while also delivering a healthy dose of nutrition. Unlike many traditional muffins, which are often loaded with refined sugar and butter, this plant-based version uses natural sweeteners and healthy fats to create a guilt-free treat.
Easy Vegan Pumpkin Muffins
These easy vegan pumpkin muffins are perfect for satisfying your fall cravings. With the richness of pumpkin and the warmth of spices, they strike a perfect balance between wholesome and indulgent. Whether you’re making a batch for yourself, your family, or to share at a fall gathering, this recipe will surely impress.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree the pumpkin until smooth. It should have the same consistency as canned pumpkin puree.
Can I make these muffins gluten-free?
Absolutely! Just substitute the whole wheat flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement for the best results.
What can I use instead of coconut oil?
You can substitute any neutral oil like vegetable oil or even applesauce for a lower-fat option.
Are these muffins sweet?
These muffins are mildly sweet due to the natural sweetness of the pumpkin and maple syrup. If you prefer a sweeter treat, you can increase the maple syrup or add in dairy-free chocolate chips.
How can I make these muffins fluffier?
Using all-purpose flour instead of whole wheat flour will give you a lighter, fluffier texture.
Can I freeze these muffins?
Yes! These muffins freeze wonderfully. Simply wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep for up to three months.