These vegan pumpkin muffins are absolutely craveable! They're lightly sweetened, generously spiced, and made with oat flour. You'll love them for breakfast, snacks, and dessert! Gluten-free and made without oil, soy, or coconut.
I recently realized there's a surprising shortage of both pumpkin spice AND muffin recipes on this blog. I'm not really sure how that happened because I love both. Vegan pumpkin muffins to the rescue!
On that note, if you're a pumpkin fan, definitely try this pumpkin oat ice cream. It's sooooo creamy and amazing.
Anyway, back to muffins....
Made with oat flour, my favorite flour for everything from pancakes and muffins to banana and zucchini bread, these vegan pumpkin muffins are easy, satisfying, free from refined sugar, and oh-so-tender and delicious.
You'll need just 12 ingredients (plus the optional walnuts and chocolate chips) and about 30 minutes to make a batch.
- oat flour - make your own oat flour by blending rolled oats until fine, or use store-bought.
- nut butter - I used raw almond butter but any other runny nut or seed butter you like is fine. Try tahini or sunbutter for a nut-free option.
- pureed pumpkin - I used canned pumpkin. If you use home-cooked pumpkin, make sure it is fairly thick in consistency and not runny.
- maple syrup - I don't recommend substituting the maple syrup. It's important for the overall flavor and contributes moisture to the batter.
- pumpkin spice blend - if you don't have pumpkin spice on hand, make your own blend with the following:
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
See the recipe card below for amounts and full instructions.
How to Make Vegan Pumpkin Muffins
Prep is as easy as 1, 2, 3...
- In a medium bowl combine the dry ingredients. In a separate mixing bowl whisk together the wet ingredients.
- Pour dry into wet, and whisk to form a batter. If using walnuts and/or chocolate chips, fold those in now, reserving some for the tops of the muffins.
- Divide the batter among the muffin pan, using about ⅓ cup per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes then transfer to a cooling rack.
Here are a few fun ways to switch things up:
- low-fat - skip the walnuts and chocolate chips, and fold in your favorite dried fruit. Sprinkle rolled oats on top for decoration.
- dried fruit - for a fully WFPB muffin (whole-food, plant-based), instead of sugar-sweetened chocolate chips, these pumpkin spice muffins are perfect with raisins, currants, cranberries, or chopped dates.
- glaze - drizzle the muffins with this simple maple-coconut glaze featured in my oil-free apple scone recipe, or this rich vegan condensed milk.
If you're looking for more ways to use oat flour and pumpkin, try these oil-free vegan chocolate muffins!
Yes, technically they are gluten-free since they are made with oat flour. Keep in mind that cross-contamination can occur. Look for certified GF oat flour if needed, and if you're baking these for someone with celiac disease or a gluten intolerance, it's a good idea to ask if they're okay with oats.
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Absolutely! These muffins freeze very well. Make sure they're protected from air and freezer burn and freeze up to 1 month. Thaw overnight in the refrigerator or briefly in the microwave.
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If you like pumpkin recipes, don't miss this vegan pumpkin coffee cake!
I hope you love these healthier vegan pumpkin muffins as much as we do. If you try the recipe be sure to give it a star rating and comment below to let us know!
Vegan Pumpkin Muffins
- 230 grams oat flour - (2 ¼ cups)
- 1 tablespoon pumpkin spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup cooked pumpkin puree
- ½ cup applesauce
- ⅓ cup non-dairy milk
- ¼ cup runny almond butter or other nut/seed butter
- ½ cup plus 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Optional add ins:
- ½ cup chopped raw walnuts - See Notes for other ideas.
- ½ cup non-dairy chocolate chips - Check for allergens as needed.
- Preheat oven to 370 degrees F, and locate a standard muffin pan.
- In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.
- If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!
- Nut-Free - use a seed butter like tahini or sunbutter instead of almond butter, and omit the walnuts.
- Low-fat - skip the walnuts and chocolate chips, and sprinkle rolled oats on top for decoration. Fold in your favorite dried fruit.
- Dried fruit - instead of chocolate chips, these are great with raisins, currants, cranberries, or chopped dates.
- Glaze - drizzle the tops with this quick and easy maple-coconut glaze or this coconut-free vegan condensed milk.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.