Amazing 12 Vegan Pumpkin Spice Muffins

Oh my gosh, are you ready for fall to just *explode* in your kitchen? I know I am! Every year when the air gets crisp, I switch my baking focus entirely to pumpkin and spice, and honestly, I’ve finally nailed the perfect recipe for **Vegan Pumpkin Spice Muffins**. Trust me when I say these aren’t those dry, crumbly excuses for baked goods you sometimes get when ditching the eggs and dairy!

I’ve been tinkering with this formula for ages—probably since my first attempt to recreate my aunt’s classic muffins without butter. What I landed on is pure magic: impossibly moist, bursting with the warm punch of cinnamon and nutmeg, and unbelievably easy. You barely even need a separate bowl, which is my favorite kind of baking adventure!

These muffins are my go-to because they come together faster than it takes to pick out a cozy sweater. Seriously, 15 minutes of prep, 20 minutes in the oven, and you have a dozen fluffy, dairy-free treats ready to go. They are everything you want in a quick fall breakfast.

Why You Will Love These Vegan Pumpkin Spice Muffins

• They are incredibly moist! The pumpkin puree and neutral oil work overtime to keep every bite tender, even days later.
• Maximum flavor, minimal mess! We pretty much mix the wet and dry ingredients in the same bowl, cutting down on cleanup time significantly.
• The spice mix is spot-on. That perfect trio of cinnamon, ginger, and nutmeg just screams cozy autumn mornings.
• Totally dairy-free and egg-free! These muffins prove that you don’t need any animal products to achieve that perfect light, fluffy muffin texture.

Seriously, grab a cup of coffee; these disappear fast before you even have time to think about leftovers!

Essential Ingredients for Perfect Vegan Pumpkin Spice Muffins

Okay, let’s talk turkey—or should I say, let’s talk pumpkin! This recipe hinges on getting the ratios right, especially since we aren’t using eggs or butter to lend structure. Don’t worry; it’s super straightforward, but you need to pay attention to a couple of key players here.

First up, almost everything is standard pantry stuff, but read carefully about the pumpkin puree. This is where so many pumpkin recipes go wrong! You absolutely must use 100% pure pumpkin puree. Don’t grab the can labeled “Pumpkin Pie Filling”—that stuff is already sweetened and spiced, and it will throw off the whole balance of the sugar and the spices we add here. Pure pumpkin is your moisture bedrock!

Here is exactly what you need to gather. I’ve measured this out a million times:

• 1 1/2 cups all-purpose flour (that’s your structure!)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree (Seriously, make sure it’s pure, not pie filling!)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar (That molasses note adds such depth!)
• 1/4 cup neutral oil, like canola or vegetable (I sometimes use melted coconut oil, see our tips later!)
• 1/4 cup unsweetened plant milk (Oat or soy really works best here.)
• 1 teaspoon vanilla extract

Using that pure pumpkin puree is non-negotiable for creating that signature tender crumb. It hydrates the flour beautifully and mimics the richness eggs usually provide way better than applesauce or mashed banana would. It’s the backbone of these moist **Vegan Pumpkin Spice Muffins**!

Expert Tips for Making the Best Vegan Pumpkin Spice Muffins

Listen, getting these vegan pumpkin spice muffins right isn’t just about dumping things in a bowl; it’s about technique, even when you’re keeping things simple. I’ve learned a few tricks over the years to make sure they come out consistently perfect, bake after bake. My biggest, number one, don’t-you-dare-forget-this tip is about mixing: STOP WHEN IT JUST COMBINES!

Overmixing develops gluten in that flour, and gluten means tough muffins. You want tender, fluffy cakes, right? So mix gently with a spatula until you see no more dry flour pockets, but if there are still a few little lumps hanging around? That’s fine! Those lumps bake out, leaving you with a beautifully light crumb. I learned that the hard way when I was trying one of my early carrot muffin experiments!

Another thing I love doing is adding a sprinkle of coarse sugar right on top of the batter before they go in the oven. It gives the muffin a little sparkle and a great texture contrast. And hey, if you make a huge batch—which you totally should—these freeze like a dream! Store them airtight for up to three months. They thaw out perfectly for a grab-and-go breakfast.

Ingredient Substitutions for Your Vegan Pumpkin Spice Muffins

Life happens, and sometimes you need to swap an ingredient out! That’s totally okay here because the base recipe is so sturdy. If you’re out of neutral oil, you can absolutely use melted coconut oil instead—it works beautifully, though it might add the tiniest hint of coconut flavor, which I actually love with pumpkin!

When it comes to plant milk, I usually stick to unsweetened oat or soy milk because they are a bit richer in fat, mimicking dairy milk better. Almond milk works too, but sometimes it can make muffins slightly less tender. Just make sure whatever milk you use is unsweetened so you keep that sugar level perfect!

You can also adjust the sweetness if you prefer. If you use a sweeter plant milk, maybe tweak the granulated sugar down by a tablespoon, but honestly, with all that spice, these tend to balance out really well as written.

Step-by-Step Instructions for Fluffy Vegan Pumpkin Spice Muffins

Alright, let’s get these baked! Preparing these **Vegan Pumpkin Spice Muffins** is honestly so simple; you can easily set the kids up to help with the measuring. Just remember the golden rule: gentle mixing is key to fluffiness. Before you do anything else, let’s get that oven hot; you need it at 375 degrees Fahrenheit (that’s 190 Celsius). While it’s warming up, line your 12-cup muffin tin with paper liners. If you don’t have liners, grease them really well!

First step is always the dry guys. Grab your biggest bowl—we are cutting down on dishes where we can—and whisk together the flour, baking soda, baking powder, and all those beautiful spices like cinnamon and cloves. Whisking them ensures everything is evenly distributed so you don’t bite into a pocket of pure baking soda later, oops! Don’t skip that step.

In a separate, medium bowl, you’ll mix the wet side. This is where the magic happens: whisk the pumpkin puree aggressively with both sugars, your oil, plant milk, and vanilla until it looks gorgeously smooth. You want that brown sugar totally dissolved.

Now, the moment of truth! Pour all the wet stuff right into the dry stuff. Take your spatula and mix it slowly. I mean slow! Mix only until you see most of the flour disappear. Seriously, if you see a few streaks of flour, stop right there. We are aiming for tender, and mixing too much ruins that tender feel. If you are looking for more ideas on quick breakfast bakes, check out my vegan orange cranberry muffins for inspiration!

Divide that slightly lumpy batter evenly into your 12 cups—don’t fill them past two-thirds full, or they’ll dome right over the edge. Pop them into that hot oven for about 18 to 22 minutes. You’ll know they are ready when a toothpick inserted into the center comes out clean. The smell while they bake is pure autumn bliss! Let them chill in the tin for just five minutes before switching them to a wire rack to finish cooling. That short rest keeps them from breaking when you pull them out.

Storage and Make-Ahead Guide for Your Vegan Pumpkin Spice Muffins

One of the best things about muffins in general, and especially these sturdy **Vegan Pumpkin Spice Muffins**, is that they are total champs when it comes to storage. I never like to wait until a special occasion to eat them, so I always plan on having leftovers for breakfast the next few days!

If you plan on eating them within a day or two, room temperature storage is your friend. Just make sure they are completely cool, otherwise the steam gets trapped, and that turns your beautiful, moist crumb a little soggy. Store them in a loosely covered container or a paper bag on the counter. They should stay wonderfully fresh for about two days this way. Don’t put them in the fridge unless you absolutely have to, because refrigeration tends to dry out baked goods faster!

Now, if you’re like me and you bake a triple batch because that’s just how you roll, you’ll want to use the freezer. These freeze like absolute champions! You can take that last batch and stash them away for up to three months. The trick is to wrap each individual muffin tightly in plastic wrap first. Then, pop those wrapped guys into an airtight container or a heavy-duty freezer bag. They hold their wonderfully spiced flavor and moist texture without any fuss.

When you wake up craving a warm muffin, just pull one out of the freezer! You can let it thaw on the counter for an hour, or, my favorite way, pop it in the microwave for about 15 to 20 seconds. That little bit of heat brings back nearly all of the fresh-baked goodness. It’s my secret weapon for busy weekday mornings!

Creative Variations for Your Next Batch of Vegan Pumpkin Spice Muffins

This recipe is fantastic right out of the gate, but if you’re feeling frisky or just need to use up what’s in the pantry, there are so many easy ways to dress up your **Vegan Pumpkin Spice Muffins**!

My favorite thing to add when I have them is texture. Nuts give such a great crunch against that soft, moist pumpkin interior. About half a cup of chopped walnuts or pecans stirred in at the very end works wonders. Make sure they are roughly chopped, not finely ground, so you get that satisfying bite!

If you have a sweet tooth (and who doesn’t?), vegan chocolate chips are a no-brainer. Use about a cup of semi-sweet chips. Fold them in right after you mix the wet and dry ingredients. Imagine that warm pumpkin spice mixed with melted chocolate—it’s seriously next level!

But if you want to get really fancy, you have to try a streusel topping. It’s so easy, and it makes these everyday muffins feel like something you bought at a fancy bakery. You just combine about a half cup of flour, a quarter cup of brown sugar, and a couple of tablespoons of softened vegan butter (or coconut oil) until it looks crumbly. Sprinkle that mixture heavily over the top of the batter right before it goes into the oven. The result is this delightful, slightly crunchy crust that completely elevates the whole experience. It’s similar to the topping I use on my vegan apple crumble bread, and it never fails!

Don’t stop there! You could also add a tablespoon of finely graded orange zest to the wet ingredients for brightness, or maybe even a teaspoon of instant coffee powder to bring out the spice notes even more. The point is, this base is solid, so feel free to get creative with your add-ins!

Serving Suggestions for These Delicious Vegan Pumpkin Spice Muffins

So, you’ve got a dozen perfectly spiced, warm muffins cooling on the rack. Now what? You need the perfect beverage pairing, of course! These muffins are wonderfully versatile, leaning nicely toward breakfast or a cozy afternoon snack.

First thing’s first: coffee. A strong, dark roast cuts through the sweetness of the pumpkin and carries those warm spice notes beautifully. If coffee isn’t your thing, a strong black tea or even a spiced chai latte just amplifies what’s already going on in the muffin. It just feels right, doesn’t it?

If you want to dress them up a little, don’t go too heavy. Since these are already rich from the oil, a simple smear of good quality vegan butter—maybe one that’s slightly salted—is divine when the muffin is still a tiny bit warm. A thin layer of plain vegan cream cheese or even some homemade apricot jam works wonders, too. They are substantial enough that you don’t really *need* anything, but a little something extra never hurt anyone!

They’re also amazing right alongside something savory, like a simple side of fresh fruit or maybe even some roasted breakfast potatoes if you’re having them for a big brunch. When I’m feeling decadent, I sometimes pair them with a little drizzle of maple syrup warmed up, but don’t tell anyone I added extra sugar! If you are looking for other easy pairings, check out my recipe for easy homemade coleslaw dressing—it’s totally random, I know, but sometimes you just need something tangy to cut the richness of a big breakfast!

Frequently Asked Questions About Vegan Pumpkin Spice Muffins

It’s totally normal to have a few questions popping up when you’re trying a new recipe, especially a vegan one! You want that perfect texture, and I totally get it. Here are some of the things readers ask me most often about making these **Vegan Pumpkin Spice Muffins**—hopefully, I cover what you were wondering!

Can I make Vegan Pumpkin Spice Muffins gluten-free?

Oh yes, you absolutely can adapt these! Because this recipe relies on standard leavening agents (baking soda and powder) and the moisture from the pumpkin, swapping the flour is pretty straightforward. Just make sure you use a high-quality 1-to-1 gluten-free flour blend that already contains xanthan gum. If your blend doesn’t have it, mix in about half a teaspoon of xanthan gum with your dry ingredients. Gluten-free flours sometimes absorb moisture a bit differently, so keep an eye on the batter. It might look slightly thicker than the wheat flour version, but it should still blend easily.

What is the best plant milk for these Vegan Pumpkin Spice Muffins?

This depends on what characteristics you prioritize, but I usually recommend oat milk or soy milk because they have a higher fat content compared to something like rice milk. That extra fat helps keep the muffins tender, which is crucial when we aren’t using butter or eggs. Almond milk is totally fine and widely available, but sometimes it results in a slightly less moist crumb. Whichever you choose, make sure it’s unsweetened so you control all the sugar in this delicious **Vegan Pumpkin Spice Muffins** recipe!

Why did my muffins turn out dense instead of fluffy?

Nine times out of ten, dense muffins mean one thing: you mixed too enthusiastically! I sound like a broken record, but I cannot stress this enough: fold gently! When you combine the wet and dry ingredients, stop mixing the second you don’t see any more white streaks of flour. Overdeveloping the gluten in the flour creates a tough structure, and that’s the enemy of a fluffy muffin. If you followed the instructions about mixing gently, double-check your baking powder and soda dates—if they are old, they won’t provide the lift needed, leading to a heavier texture.

Can I use fresh pumpkin instead of canned puree?

You certainly can, but you have to treat it like a proper cooking project first! If you roast or boil a fresh pumpkin, you need to blend it until it’s completely smooth and then drain off the excess liquid. Fresh pumpkin puree is usually much wetter than the canned stuff you purchase. The goal is to end up with the same consistency as canned puree. I’d recommend cooking down your fresh puree slightly after blending to evaporate some of that extra water before measuring out that one cup required for the recipe.

Nutritional Snapshot of Our Vegan Pumpkin Spice Muffins

Now, I always tell people not to stress too much about the numbers, especially when enjoying something as comforting as these **Vegan Pumpkin Spice Muffins**, but I know some of you are curious about what you’re putting into your body. Since they are packed with wholesome pumpkin and we aren’t using any eggs or butter, they actually aren’t too bad for a sweet treat!

I ran the typical breakdown of the ingredients through my favorite calculator, and here is what we are looking at per muffin. Remember, this is just an estimate based on standard pantry staples, so results can vary depending on that specific brand of oil or plant milk you decided to use!

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 14g
• Fat: 6g (mostly unsaturated, which is great!)
• Carbohydrates: 30g
• Protein: 3g
• Cholesterol: 0mg (Hooray for being totally plant-based!)

Since we are baking from scratch, you know exactly what went into them, which is miles better than any store-bought version! I always feel better about enjoying one of these beauties knowing I controlled the sugar content and used good quality oil instead of some weird additives. Enjoy that perfect slice of fall!

Share Your Experience Making These Vegan Pumpkin Spice Muffins

That’s it, folks! The **Vegan Pumpkin Spice Muffins** are baked, cooled, and hopefully already halfway eaten in your house! I’ve shared all my little secrets—from keeping the batter lumpy to loving on that coarse sugar topping—but now I want to hear from you!

Baking is so much more fun when we can share the results. Did you try swapping out the ginger for cardamom? Or maybe you went wild and added dried cranberries? Don’t keep that brilliance to yourself!

Please take a moment to rate this recipe right down below. Star ratings tell me immediately if I got the balance right, and your comments let me know what you loved or what you might change next time. Your feedback really helps me keep perfecting these family-favorite recipes for everyone.

If you ran into any issues, or if they turned out absolutely perfect, drop a line in the comments section. I truly read every single one. You can send me a quick note through my contact page if you have a private question, but I’d much rather see your successes shared publicly!

Happy baking, and enjoy that perfect bite of cozy autumn spice!

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