Vegan pumpkin muffins - these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.
I know that I only very recently posted a recipe for vegan pumpkin bread and here I am posting pumpkin muffins already but I just can't get enough of pumpkin based baked goods!
It's not a very common thing here in the UK but it is one American trend that I am totally on board with and I think that the UK really needs to jump on the bandwagon!
These vegan pumpkin muffins are soft, moist, incredibly quick and easy to make and full of lightly spiced Autumnal flavours. They will keep for around five days in an airtight container and are perfect for snacking on.
They are so fluffy and delicious nobody would be able to guess that they are vegan! They also use up a full can of pumpkin puree so you aren't left wondering what to do with the last little bit.
How To Make Pumpkin Puree:
I used tinned pumpkin puree to make these vegan pumpkin muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.
If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.
Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.
I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the muffins, too wet.
How To Make Vegan Pumpkin Muffins:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by sifting together plain flour, pumpkin spice, bicarbonate of soda and salt.
In a separate bowl whisk together pumpkin puree, white sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.
Tip the dry ingredients into the wet and whisk gently until no dry lumps remain.
Divide the batter between a 12 hole muffin tin lined with muffin cases. I use an ice cream scoop to easily scoop the batter into the liners. This recipe makes 12 large muffins.
Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely.
I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:
- chocolate chips
- dried cranberries
- chopped pecans or walnuts
- a streusel topping
- If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
- Don’t over-mix the batter as that can make the muffins tough, just mix it until no dry lumps remain.
- Using non-dairy yogurt in the batter helps to keep these muffins moist, but they should work with the same quantity of apple sauce instead.
- The muffins are ready when a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
- Store the muffins in an airtight container at room temperature for up to five days.
Can I Freeze These Vegan Pumpkin Muffins?:
Yes. These muffins freeze well in a freezerproof container. Allow to defrost at room temperature.
More Vegan Pumpkin Recipes:
- Vegan pumpkin cake with maple pecans and cinnamon buttercream
- Vegan pumpkin bread
- Pumpkin spice granola
- Pumpkin bread rolls
- Vegan pumpkin chocolate chip cookies
- Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
- Vegan pumpkin pancakes
- Pumpkin chocolate chip cake bars
- Vegan pumpkin mac and cheese
- Stuffed mini pumpkins with cranberry and pecan rice
And if you are a fan of muffins you will love my vegan blueberry muffins recipe!
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
Vegan Pumpkin Muffins
- 240 g (2 cups) plain (all-purpose) flour
- 1 ½ tsp bicarbonate of soda (baking soda)
- 2 ½ tsp pumpkin spice/mixed spice
- ½ tsp salt
- 425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
- 150 g (¾ cup) caster sugar
- 90 g (½ cup) light brown soft sugar
- 120 ml (½ cup) unsweetened non-dairy yogurt (I use soy)
- 120 ml (½ cup) sunflower oil (or another flavourless oil)
- 2 tsp vanilla extract
- Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.
- Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.
- In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.
- Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.
- Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.
- Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
- Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five days.