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    Home » Meals » Breakfast

    Vegan Pumpkin Muffins

    Published Aug 20, 2020 · Updated Oct 26, 2020 · 5 Comments

    9.0K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

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

    Vegan pumpkin muffins, some still in the wrappers, some not.
    The crunch of the brown sugar topping is a lovely contrast to the moist vegan pumpkin muffins.

    Ooh, pumpkin season! My favorite. Not only is the cooler fall weather is 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 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 into the batter, too.

    Ingredients for pumpkin pancakes on a table
    You just need some basic baking ingredients to make the muffins.

    🧁 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 the topping.

    Step by step collage of process steps
    I like to use a hand mixer to whip these up, but you can also use a stand mixer or a spoon and some muscle.

    First, let's mix together the crumb 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.

    Next, whisk together the dry ingredients (flour, cinnamon, baking powder, baking soda, and nutmeg.) The reason I like to mix these up separately is so the leaving agents are distributed evenly when we incorporate everything 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. Then mix in the pumpkin puree, vanilla, and dairy-free milk.

    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.

    Collage with process steps. 7) Add pumpkin muffin batter to muffin tin. 8) Top with crumble and bake.
    The crumble is totally optional, but really makes these muffins special.

    Add the batter into the muffin liners - fill about ¾ of the way. I love it when muffins raise a good bit above the liner for a fluffy top. Sprinkle on the crumb topping.

    Bake for 18-22 minutes, using the toothpick method to determine when done (stick a toothpick in the center of a muffin - if it comes out clean with no wet batter, they are done!) Let cool for about 15 minutes before removing from the muffin tin.

    Muffins fresh out of the oven still in the tin, with tulip liners.
    Beautifully baked. Use the toothpick method to determine when they are done.

    📋 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 ¾ 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 ½ cup of granulated sugar and ⅓ 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.
    • Bread version: Make vegan pumpkin bread using this recipe.
    Two vegan pumpkin muffins stacked on each other. The top muffin has a bite taken out.
    You can also add some chocolate chips or nuts to the batter for extra goodness.

    💭 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!
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Breakfast, Dessert, Snack
    Cuisine Vegan
    Servings 12 muffins
    Calories 238 kcal

    Ingredients
      

    Brown Sugar Crumb Topping

    • ¼ cup all-purpose flour
    • 3 tablespoons brown sugar
    • 1½ tablespoons melted butter
    • ½ teaspoon cinnamon

    Dry Ingredients

    • 1¾ cup all-purpose flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon nutmeg

    Wet Ingredients

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

    Instructions
     

    • 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.

    Notes

    • 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 ½ cup of granulated sugar and ⅓ 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.

    Nutrition

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

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Macy Leach says

      September 20, 2022 at 9:03 am

      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.

      Reply
    2. Pat says

      October 30, 2021 at 1:17 pm

      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.

      Reply
    3. Amylee says

      February 27, 2021 at 1:21 pm

      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.

      Reply
    4. Viki A says

      November 15, 2020 at 9:54 pm

      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!

      Reply
    5. Kim says

      October 24, 2020 at 5:39 pm

      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.

      Reply

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