There’s nothing quite like the aroma of freshly baked goods filling your kitchen, especially when those goods are a perfectly spiced vegan pumpkin muffins recipe. These little delights are wonderfully moist and tender, almost like a warm hug in muffin form. They capture all the comforting flavors of autumn, making them a year-round treat.
I love bringing these vegan pumpkin muffins to potlucks because they disappear fast! Plus, they store beautifully, meaning you can enjoy one with your morning coffee or as an afternoon pick-me-up without any fuss.
Why I Love This Vegan Pumpkin Muffins Recipe
This vegan pumpkin muffins recipe is truly a gem. It whips up super fast, perfect for those busy weeknights. The flavor is pure autumn comfort. Guests always rave about them! Here’s why I adore them:
- Quick & Easy: Minimal fuss for maximum flavor.
- Crowd-Pleaser: Delicious for everyone, vegan or not.
- Versatile: Great for breakfast, snacks, or dessert.
Vegan Pumpkin Muffins Recipe Ingredients
Gathering the right ingredients is the first step to baking success. This mix creates a wonderfully tender and flavorful vegan pumpkin muffin that sings of fall.
Let’s talk about what makes these vegan pumpkin muffins so special:
- Pumpkin Puree: This is our star for that signature flavor and moisture. Make sure it’s pure pumpkin, not pie filling!
- Vegan Buttermilk: A simple mix of soy milk and apple cider vinegar provides the perfect tender crumb.
- Sweeteners: Maple syrup and brown sugar work together for a complex sweetness and lovely moisture.
- Fats: Olive oil keeps them light, while almond butter adds richness; choose your favorite!
- Flour: All-purpose flour keeps things classic, but a touch less works with richer fats.
- Leaveners: Baking powder and soda give us that beautiful lift.
- Spices: Cinnamon and a pumpkin spice blend create that warm, cozy flavor we all adore.
Substitutions and Tips
Feel free to get creative with these vegan pumpkin muffins! Granulated sugar can swap in for brown sugar, though you might lose a bit of depth. If you can’t find a pumpkin spice mix, a blend of cinnamon, ginger, nutmeg, and cloves works wonders. For an extra special touch, add chopped pecans or walnuts to the batter. Remember, all the precise measurements are waiting for you in the printable recipe card below!
How to Make Vegan Pumpkin Muffins
Making these amazing vegan pumpkin muffins is easier than you think. You’ll be filling your kitchen with a delightful aroma in no time. Let’s get baking these delicious treats!
Prepare Your Oven and Muffin Tins
First things first, get your oven ready. Preheat it to the right temperature. For fan ovens, aim for 190°C (375°F). Conventional ovens need a bit more heat at 210°C (410°F). Now, grab your muffin trays. Line them with paper liners. Make sure to place liners in every second cavity only. This gives your muffins room to grow high.
Create Your Vegan Buttermilk
Let’s make some vegan buttermilk. Pour soy milk into a medium bowl. Add the apple cider vinegar. Give it a quick stir. Let it sit for about 5 minutes. It will curdle slightly. This creates our magical liquid for tender muffins.
Mix the Streusel Topping (Optional)
For that extra special crunchy topping, let’s make streusel. In a medium bowl, combine granulated sugar and pumpkin spice. Add optional orange zest if you have it. Rub the zest and spices into the sugar. This releases great flavor. Then, add your flour and cubed vegan butter. Use your fingertips to rub it in. Keep going until it looks like coarse crumbs. Pop the streusel mixture in the fridge to chill.
Combine Wet Ingredients for the Muffin Batter
Now for the heart of our vegan pumpkin muffins. In a medium bowl, whisk together the vegan buttermilk. Add your pumpkin puree. Pour in olive oil or almond butter. Whisk in the pure maple syrup. Add the vanilla extract. Finally, mix in the soft brown sugar. Whisk everything until it’s beautifully smooth. This forms our wet mixture.
Whisk Together Dry Ingredients
In a separate, larger bowl, it’s time for the dry ingredients. Whisk together your all-purpose flour. Add the baking powder and baking soda. Don’t forget the sea salt. Measure in your pumpkin spice mix precisely. Also, add the ground cinnamon. Whisk these dry components well.
Gently Combine Wet and Dry Ingredients
This step is crucial for tender muffins. Sift half of the dry ingredients into the wet mixture. Gently fold them together. Then, sift the remaining dry ingredients over the top. Fold again until *just* combined. Be careful not to overmix! Streaks of flour are okay. Overmixing makes tough muffins.
Fill Muffin Liners and Add Topping
Time to fill those liners! Use an ice cream scoop or a large spoon. Divide the batter evenly among the prepared liners. Fill them right to the top. This helps create those lovely domed muffin tops. If you are using tulip liners, only fill them to the pan’s edge. Sprinkle the chilled streusel topping over each muffin.
Bake to Golden Perfection
Baking is the final frontier! Place the muffin trays into the preheated oven. Bake at the initial high temperature for 5 minutes. This kickstarts the rise. Then, reduce the oven temperature. For fan ovens, lower to 170°C (340°F). For conventional ovens, use 190°C (375°F). Continue baking for 15 more minutes. Your vegan pumpkin muffins should be golden. A toothpick inserted should come out clean.
Cool the Muffins
Patience is key here. Let the muffins cool in the trays for about 5 minutes. This stops them from falling apart. Then, carefully transfer them to a wire rack. Let them cool completely for at least 30 minutes. This allows them to set properly before glazing or serving.
Prepare the Maple Glaze (Optional)
If you desire a sweet finish, make the glaze. In a small bowl, combine powdered sugar. Add the pure maple syrup. Stir in the vanilla extract. Mix until very smooth. If it’s too thick, add a tiny bit more maple syrup. If it’s too thin, add a little more powdered sugar. Drizzle this lovely glaze over the cooled muffins.
Keeping these delicious vegan pumpkin muffins fresh is a breeze! Stored properly, they’ll maintain their lovely texture and flavor for days. I usually keep them handy for quick snacks.
Simply place cooled muffins in an airtight container. You can store them at room temperature for up to 5 days. For longer storage, pop them in the refrigerator for up to a week. If chilled, let them sit out for an hour before enjoying. Planning even further ahead? Freeze them in airtight containers! They thaw nicely in a few hours.
Print
Vegan Pumpkin Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 10-12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious and moist vegan pumpkin muffin recipe, perfect for fall or any time of year. These muffins are easy to make and can be topped with an optional streusel and maple glaze.
Ingredients
- Streusel Topping (optional):
- 50 g (¼ cup) granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 teaspoon orange zest (optional)
- 50 g (3 tablespoons + 1 teaspoon) plain flour
- 30 g (1 oz) vegan butter, room temperature
- Muffins:
- 1 batch vegan buttermilk (made from soy milk and apple cider vinegar)
- 300 g (1 ¼ cups) pumpkin puree (NOT pumpkin pie filling)
- 110 ml (⅖ cup) olive oil or 160g runny almond butter
- 100 ml (⅖ cup) pure maple syrup
- 1 tablespoon vanilla extract
- 140 g (⅔ cup) soft brown sugar or coconut sugar
- 280 g (2 ¼ cups) plain flour OR 240g (2 cups) if using almond butter
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- Maple Icing (optional):
- 80 g (⅔ cup) powdered sugar (icing sugar)
- 2 ½ tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line 2 muffin trays with 10–12 muffin liners, leaving a gap between each one as you will only be filling every second cavity.
- Make the vegan “buttermilk”: Add the soy milk and apple cider vinegar to a medium bowl, stir, and allow to sit for 5 minutes.
- Make the streusel topping (if using): In a medium bowl, add the sugar, pumpkin spice, and orange zest. Use your fingertips to rub the zest and spices into the sugar. Add the flour and butter, and use your fingertips to rub the butter into the dry ingredients until a crumble forms. Set aside in the fridge.
- Make the muffin batter: In a medium bowl, whisk together the vegan buttermilk, pumpkin puree, almond butter or olive oil, maple syrup, vanilla extract, and brown sugar until smooth.
- In a large separate bowl, whisk together the flour, baking powder, baking soda, sea salt, and pumpkin spice mix. (Note the flour amount varies based on whether you use olive oil or almond butter.)
- Combine: Sift the dry ingredients into the wet ingredients in 2 parts. Fold gently between additions until just combined – no flour pockets or streaks. Do not overmix!
- Fill the liners: Use an ice cream scoop or large spoon to divide the batter among the muffin liners. Fill all the way to the top for high muffin tops. (If using tulip liners, fill only to the pan’s edge.) Top each muffin with streusel.
- Bake: Start at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes.
- Cool: Let muffins cool in the tray for 5 minutes, then transfer to a wire rack and let cool for 30 more minutes.
- Make the glaze (if using): Mix powdered sugar, maple syrup, and vanilla until smooth. Adjust sugar to reach desired consistency. Drizzle over cooled muffins.
Notes
- Note 1: Granulated sugar can be substituted with coconut sugar.
- Note 2: Pumpkin spice mix can be homemade or store-bought.
- Note 3: Vegan buttermilk is made by combining soy milk and apple cider vinegar.
- Note 4: For a richer muffin, use almond butter. For a lighter muffin, use olive oil.
- Note 5: Powdered sugar can be sifted for a smoother glaze.
- Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. Let sit at room temperature for 1 hour before serving if chilled. Freeze in an airtight container and defrost for a few hours before serving. Reheat gently in the oven to restore texture and flavor.
Tips for Success with Your Vegan Pumpkin Muffins Recipe
- Use room temperature ingredients for the streusel.
- Don’t overmix the batter; it makes muffins tough.
- Measure flour correctly to avoid dense muffins.
- Pumpkin puree is key; avoid pumpkin pie filling.
- Cool muffins before glazing for best results.
- Bake at two different temperatures for perfect domes.
Kitchen Tools You’ll Need for Vegan Pumpkin Muffins
Gathering the right tools makes baking these vegan pumpkin muffins a joy. Here’s a quick rundown:
- Muffin tins (you’ll need two)
- Muffin liners (paper or silicone)
- Mixing bowls (at least three)
- Whisk
- Measuring cups and spoons
- Ice cream scoop or large spoon (for batter)
- Cooling rack
- Small bowl (for glaze, if using)
Serving Suggestions for Vegan Pumpkin Muffins
- Enjoy with a warm cup of spiced tea or coffee.
- Serve with a side of vegan yogurt for breakfast.
- A dollop of coconut whipped cream is divine.
- Offer them at fall gatherings or brunches.
- They are perfect with a glass of plant-based milk.
Frequently Asked Questions
Can I make these vegan pumpkin muffins ahead of time?
Yes, you absolutely can! These vegan pumpkin muffins are fantastic for making ahead. Bake them, cool them completely, and store them in an airtight container. They stay moist and delicious for several days, making your mornings much easier.
What’s the best way to ensure my vegan pumpkin muffins are moist?
The key to moist vegan pumpkin muffins is not to overmix!
Also, using pumpkin puree and a good fat source like olive oil or almond butter is really important. Follow the mixing instructions carefully.
Can I substitute the pumpkin puree in this vegan pumpkin muffins recipe?
While pumpkin puree is traditional, you can experiment with other purees.
Sweet potato or butternut squash puree can work beautifully in vegan pumpkin muffins. Just ensure they are unsweetened and roasted or steamed until tender.
How do I get those perfectly domed tops on my vegan pumpkin muffins?
Achieving those gorgeous domed tops is simple! Start with a hot oven, then reduce the temperature partway through baking. Filling the liners generously also helps. These steps encourage a good rise for your vegan pumpkin muffins.
