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Best Vegan Pumpkin Muffins

The best vegan pumpkin muffins, ever! These quick and easy muffins are super moist, fluffy, and made with a sweet brown sugar crumb topping. Add chocolate chips or nuts to the batter for extra goodness!

Close up of a vegan pumpkin muffin.

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Ooh, pumpkin season! My favorite. Not only is the cooler fall weather very welcome here in the south, but all-pumpkin-everything is my love language.

I love pumpkin pancakes for breakfast, creamy pumpkin sage pasta for dinner, and a slice of pumpkin pie for dessert. (Maybe not all in the same day, but still.)

These easy vegan pumpkin spice muffins can count as breakfast, dessert, or a snack! We love a versatile recipe. They are topped with a crunchy, sweet brown sugar crumb topping for additional deliciousness. You can add chocolate chips or nuts to the batter, too.

Enjoy a warm muffin with a smear of vegan butter.

Ingredients for pumpkin muffins on a table.

🧁 Ingredients

These easy, moist vegan pumpkin muffins are made with really simple ingredients. No weird egg replacers here. See the section on variations and substitutions if you want to replace an ingredient.

  • Flour: All-purpose.
  • Baking powder and baking soda: Leavening agents that help the muffins get fluffy.
  • Cinnamon and nutmeg: Classic pumpkin spice spices.
  • Sugar: Both white granulated sugar and brown sugar are used in this recipe.
  • Vegan butter: I use Earth Balance Buttery Sticks for all of my baking needs. Leave it out at room temperature to get soft.
  • Pumpkin puree: Use one 15-ounce can, or substitute with an equal amount of homemade pumpkin puree.
  • Vanilla extract: 100% pure is the best! Don’t skimp on the vanilla.
  • Non-dairy milk: I use oat milk, but you could also use almond, cashew, or soy for the same results.
  • Brown Sugar Topping: The crumb topping is made with flour, brown sugar, melted butter, and cinnamon. Optional but delicious.

🥣 How to Make

There are three main parts to this pumpkin muffins recipe: Dry ingredients, wet ingredients, and a crumb topping.


Streusel topping prepared in a bowl.

First, let’s mix together the streusel topping so it is ready to go after we add the batter to the muffin liners. Set aside for now. Preheat the oven and prepare your muffin tin.

Dry ingredients in a bowl.

Add the dry ingredients (flour, cinnamon, baking powder, baking soda, and nutmeg) to a large bowl.

Dry ingredients whisked together.

Whisk together well.

Wet ingredients combined together.

In a separate bowl, let’s combine the wet ingredients. Use a hand mixer or stand mixer to beat together the softened vegan butter, sugar, and brown sugar.

Vegan pumpkin muffin batter in a bowl.

Then mix in the pumpkin puree, vanilla, and dairy-free milk.

Vegan pumpkin muffin batter in a bowl with a hand mixer.

Bring ’em together! Mix the dry ingredients into the wet ingredients until everything is just incorporated. Fold in a cup of chocolate chips or nuts if you want. 6

Pumpkin muffin batter added to a muffin tin.

Add the batter to the muffin cups about 3/4 of the way full.

Brown sugar crumb topping added on top of muffin batter.

Top with streusel. Bake for about 18-22 mins or until a toothpick comes out clean. Let cool for about 15 minutes before removing from the tin.

Muffins fresh out of the oven still in the tin, with tulip liners.

📋 Variations & Substitutions

  • Oil-free: Substitute the vegan butter with an equal amount of applesauce.
  • Pumpkin pie spice: You can use 2 teaspoons of pumpkin spice to replace the cinnamon and nutmeg.
  • Whole wheat flour: For best results, use 1 cup of whole wheat flour and 3/4 cup of white flour. You can use all whole wheat flour, but it will make for a denser muffin.
  • Reduce sugar: If you want a less-sweet muffin, use 1/2 cup of granulated sugar and 1/3 cup of brown sugar.
  • Gluten-free: Use an all-purpose GF flour instead – like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Pumpkin bread: Make vegan pumpkin bread using this recipe.
Two vegan pumpkin muffins stacked on each other. The top muffin has a bite taken out.

💭 Storage and Freezing

  • Store leftovers: Place the muffins in an airtight bag or container and leave on the counter for up to 3 days. You can also place them in the fridge to last for up to a week.
  • Freeze ’em: Seal your muffins up in an airtight container and freeze for up to 3 months. Let thaw in the fridge or pop them in the microwave.

If you want the super cute tulip muffin liners, here is where I bought them!

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Pumpkin muffin on a table

Vegan Pumpkin Muffins

Karissa Besaw
Delicious and easy vegan pumpkin muffins. Perfectly sweet and moist with a sweet streusel topping.
4.96 from 23 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Dessert, Snack
Cuisine Vegan
Servings 12 muffins
Calories 238 kcal


Brown Sugar Crumb Topping

Dry Ingredients

Wet Ingredients

  • ½ cup softened vegan butter
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • 1 (15-ounce) can pumpkin puree
  • 2 teaspoons vanilla extract
  • ¼ cup non-dairy milk
  • optional: ¾ cup of vegan chocolate chips or nuts


  • Mix together the crumb topping ingredients (flour, brown sugar, melted vegan butter, and cinnamon.) Set aside.
  • Whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg together and set aside.
  • Beat together softened butter, sugar, brown sugar. Mix in pumpkin, vanilla, and milk.
  • Mix the dry ingredients into the wet ingredients. Optional: Fold in the chocolate chips or nuts.
  • Add to muffin liners, about ¾ full.
  • Sprinkle the crumb topping on top of the muffin batter.
  • Bake at 375°F degrees for 18-22 mins, or until a toothpick comes out clean.
  • Let the muffins sit for 15 minutes before removing from the tin, then let cool completely before enjoying or storing.


  • Non-dairy milk: You can use your favorite unsweetened milk – I usually use oat milk for baking.
  • Oil-free: Substitute the vegan butter with an equal amount of applesauce.
  • Reduce sugar: If you want a less-sweet muffin, use 1/2 cup of granulated sugar and 1/3 cup of brown sugar.
  • Gluten-free: Use an all-purpose GF flour instead – like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Muffin liners: I bought the cute tulip muffin liners on Amazon.


Calories: 238kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 172mgPotassium: 183mgFiber: 2gSugar: 22gVitamin A: 5958IUVitamin C: 2mgCalcium: 62mgIron: 2mg
Did you try this recipe?Let us know how it was!

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  1. 4 stars
    I liked how tall and fluffy these were. A bit too sweet for me so next time I will do half the sugar as that’s what most of the muffins I make have. My kids loved them though! And for the record I still ate two. Hehe. I didn’t do the crumble on top and just did chocolate chips. This recipe is a keeper I will just adjust the sugar to my liking.

  2. 5 stars
    This is a keeper. Was a vegetarian for over 25 years but just recently became vegan. Made them with and without pecans. Both were good.

  3. 5 stars
    I made these this morning and I can not believe how moist they are. Easy recipe with simple ingredients. Thank you for sharing. I will definitely be making them again.

  4. 5 stars
    Always looking for vegan recipes that non-vegans will also enjoy and these are so tasty, everyone preferred them to any other recipe! They were are big hit with the whole family and my vegan daughter loved them. The fact that the recipe was simple and the ingredients were all things we have on hand means I can make them often!

  5. 5 stars
    Ammmmazing! Not overly sweet, which is what I like. I added chocolate chips to mine. The chocolate in combination with the crumb topping gave these the perfect amount of sweetness. Perfect for my brunch tomorrow.

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