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Vegan Pumpkin Muffins

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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 196kcal
Author Domestic Gothess


  • 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.


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.