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.
Optional Mix-Ins:
I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:
- chocolate chips
- dried cranberries
- raisins
- chopped pecans or walnuts
- a streusel topping
Top Tips:
- 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
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Vegan Pumpkin Muffins
Ingredients
- 240 g (2 cups) plain (all-purpose) flour
- 1 ½ teaspoon bicarbonate of soda (baking soda)
- 2 ½ teaspoon pumpkin spice/mixed spice
- ½ teaspoon 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 teaspoon vanilla extract
Instructions
- 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.
Notes
Susan
This recipe is very good! I added pecans and raisins to my batch!
Anant Khurana
This recipe is very good
Emma Tickner
I really love anything pumpkin too and these muffins are the biz.
Sylvia
These are delicious! So soft and just the right amount of sweet.
Ashlie
I’ve made these muffins at least 10 times now. They are perfect! Sometimes I add maple extract and crumble streusel on top, sometimes I add chocolate chips, and today I’m just doing the plain recipe but in jumbo tins. I was out of a neutral oil so I subbed coconut oil. They smell amazing and I really feel like this recipe is fool proof! I’ve added mashed up banana or apple sauce when I was a few oz short of pumpkin (using leftover pumpkin from a different recipe) and it worked great.
Hannah
These look amazing! I will try them soon. Thank you for including both metric and imperial measurements - this is so helpful! 🙂
Agnes
I just made these. They are increadibly good. I didn't have yogourt so I used more pumpkin purey instead.
I also used coconut oil.
I was surprised at hiw good they are. I'm going to be making more pumpkin purey this week to have this winter just so that I can make these again. Thank you
Bella
I cant wait to try these! I am egg free or as i call it, Antieggitarian. I will definitely put chocolate chips in them!!!!!!!!!!!1
Darsha
This recipe is on point! I replaced about 1/3 cup of the all purpose flour with finely ground almonds just to make them more flavorful and add a bit of protein. They are sweet and pumpkiny without being too dessert like. I have also made them by topping with pumpkin seeds, walnuts, and flax. They are also delicious that way!
Kaci
I was not paying good enough attention to this recipe and accidentally used non-dairy milk instead of yogurt. They still turned out perfectly! Very moist and delicious!
Stacy
Hello, can I use GF flour for these muffins?? Have you tried it? Every recipe I have tried of yours has been amazing! I'm having some friends over that are GF and wanted to make these muffins for our Halloween party. Any suggestions? Many thanks, Stacy
Hannah
Hi Stacey, I haven't tried making these GF but I think that it should work ok with a plain GF flour blend plus 1/4 teaspoon of xanthan gum.
carmen
another BANGER!!!! so perfectly moist
i ended up following the technique from your gingerbread muffins (blast the muffins at a higher temp for 5 mins) and also made a little crumble for the top. i'm so delighted. thank you!!
Lisa
Hi! If I make 24 mini muffins should I times this by one and half verses double?
Hannah
Hi Lisa, yes I reckon that would be about the right amount of batter.
VICTORIA ELLIS
How many calories do these muffins have?
hannahhossack
Hi Victoria, they have approximately 196 calories each.
Debs
Hi, planning on making these this weekend with the kids, but just wondering, what 'pumpkin spice' actually consists of as they don't have it in the local supermarket - or mixed spice when I looked, but I do have ground ginger/nutmeg/cinnamon just wondered if anyone could advise on quantity separately? Tia x
Hannah
Hi Debs, I would use 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg. There are also lots of recipes online for making your own pumpkin spice blend if you aren't able to get hold of it.