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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!
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
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.
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.
Add the batter into the muffin liners – fill about 3/4 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.
📋 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.
💭 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!
🍉 Check out: Free 5-Day Vegan Beginner’s Guide for help with your vegan journey!
⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Vegan Pumpkin Muffins
Ingredients
Brown Sugar Crumb Topping
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 1½ tablespoons melted butter
- 1/2 tsp cinnamon
Dry Ingredients
- 1¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup softened vegan butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 can pumpkin puree – 15 ounces
- 2 teaspoons vanilla extract
- 1/4 cup non-dairy milk
- optional: 3/4 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 3/4 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 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.
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