As the leaves start to turn and the air fills with a crisp chill, my kitchen transforms into a cozy sanctuary filled with the inviting scent of baking. One of my all-time favorite autumn staples is these easy vegan pumpkin muffins. You’ll love how effortlessly they come together in just one bowl, making them the perfect solution for busy mornings or spontaneous gatherings. The combination of pumpkin purée and warm spices creates a deliciously moist treat that feels like a hug in muffin form.
What makes these muffins truly special is the option to sprinkle on a crunchy pecan streusel, adding an indulgent texture that takes them to the next level. Whether you’re a seasoned chef or just someone looking to liven up your baking repertoire, these muffins promise to become a crowd-pleaser. Trust me, once you take your first bite, you’ll find it hard to believe that they’re vegan and effortlessly simple to make! Let’s dive into this recipe and celebrate the flavors of the season together.
Why are vegan pumpkin muffins a must-try?
Easy to make: These muffins come together in just one bowl, saving you time on cleanup while delivering delightful results.
Warm spices: The combination of cinnamon, ginger, and cardamom creates an inviting aroma that fills your kitchen.
Moist texture: Thanks to pumpkin purée, each bite is soft and fluffy, reminiscent of autumn treats.
Crowd-pleaser: Perfect for any gathering, everyone will love these cozy muffins, vegan or not.
Versatile options: Feel free to experiment by adding nuts or adjusting spices to your taste; the possibilities are endless.
Storage friendly: Enjoy them fresh or store leftovers in an airtight container for a quick grab-and-go snack!
Vegan Pumpkin Muffin Ingredients
For the Muffins
• Pumpkin Purée – Keeps muffins moist and flavorful; use homemade or canned (not pie filling).
• Oil – Adds moisture; choose mild olive oil, grapeseed oil, or melted coconut oil (cool before use).
• Vegan Butter – Used for optional streusel topping, substitute with refined coconut oil if desired.
• Sugar – A mix of demerara and dark muscovado sugars enhances sweetness; adjust to taste.
• Plant Milk – Oat milk works best, but feel free to use any plant-based milk you prefer.
• Pecans – Adds delightful texture; substitute with walnuts or hazelnuts for a different crunch.
• Flour – Use plain flour for standard muffins; substitute with gluten-free mix + xanthan gum as needed.
• Spices – Blend of cinnamon, ginger, allspice, cardamom, and nutmeg; pumpkin pie spice mix also works well.
For the Streusel (optional)
• Flour – Provides a crumbly texture; use all-purpose or gluten-free flour as preferred.
• Sugar – Enhances sweetness; demerara or brown sugar adds a nice richness.
• Salt – Just a pinch to balance flavors in the streusel.
• Cinnamon – Warms up the topping with its aromatic essence.
• Chopped Pecans – Adds a delightful crunch; can be substituted with other nuts or omitted entirely.
• Vegan Butter – Helps bind the streusel and keep it crumbly; ensure it’s cooled if melted.
Now that you have all the essential ingredients, it’s time to create these mouthwatering vegan pumpkin muffins that bring the essence of autumn into your kitchen!
How to Make Vegan Pumpkin Muffins
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Prepare Streusel (optional): In a mixing bowl, combine flour, sugar, salt, cinnamon, and chopped pecans. Pour in the cooled melted vegan butter and mix until crumbly. Set aside for later use.
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Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, oil, plant milk, lemon juice, and sugar. Blend until the mixture is smooth and well-combined.
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Combine Dry Ingredients: Sift the flour into the wet mixture in two batches. Gently fold using a spatula to avoid lumps—this ensures a light, fluffy muffin.
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Fold in Pecans: Carefully fold in the chopped pecans with the batter. This adds delightful texture to your muffins.
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Transfer to Muffin Liners: Spoon the batter into 10 muffin liners placed in a muffin tin. If using, sprinkle the optional streusel topping over each muffin.
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Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 21-22 minutes, or until a skewer inserted into the center comes out clean.
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Cool & Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack. Enjoy warm for the best taste!
Optional: Drizzle with maple syrup for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These vegan pumpkin muffins are perfect for meal prep enthusiasts! You can mix the dry ingredients and store them in an airtight container for up to 3 days to save time on busy mornings. Additionally, you can prepare the streusel topping and keep it refrigerated for up to 24 hours; this will maintain its crunchiness when baked. When you’re ready to bake, simply combine the wet and dry ingredients, fold in the chopped pecans, and top with the streusel before placing them in the oven. This way, you’ll enjoy fresh, delicious muffins with minimal effort, making your mornings a whole lot easier!
What to Serve with Vegan Pumpkin Muffins?
As you savor your freshly baked muffins, consider pairing them with complementary flavors that will elevate your autumn experience.
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Maple Syrup: A drizzle adds sweetness and enhances the warm, spiced flavor of the muffins, making each bite irresistibly delightful.
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Cinnamon-Spiced Coffee: Pair your muffins with a cup of coffee sprinkled with cinnamon for an extra boost—and a cozy morning vibe!
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Apple Slices: Fresh, crisp apple slices add a juicy crunch that contrasts beautifully with the moist texture of the muffins.
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Vegan Cream Cheese: Spread a layer on top of your muffin for a creamy, tangy contrast that pairs perfectly with the pumpkin sweetness.
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Chai Tea: A warm cup of chai tea, with its spices, enhances the autumnal experience, providing a soothing complement to the muffins.
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Caramel Sauce Dip: For a sweet twist, dip your muffins in caramel sauce—the rich flavor pairs splendidly with the spices in the muffins.
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Mixed Berry Compote: A dollop of berry compote offers a fruity burst that brightens the warm muffin’s flavor and adds delightful texture.
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Almond Milk: Enjoy with a glass of chilled almond milk; its nutty flavor blends wonderfully with the spiced muffins.
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Chocolate Chips: Add some chocolate chips to the muffins themselves or for a side treat; they melt beautifully and create a decadent pairing.
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Bourbon Apple Cider: For a festive adult twist, serve alongside a spiced bourbon apple cider, embracing the autumn spirit with each sip.
Helpful Tricks for Vegan Pumpkin Muffins
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Avoid Overmixing: Gently fold the ingredients to prevent dense muffins; overmixing can lead to a tough texture, so be light-handed.
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Check Doneness: Use a skewer to test the muffins; if it comes out clean or with a few crumbs, they’re ready. If it’s wet, give them a few more minutes!
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Storage Savvy: Store leftover vegan pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week.
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Customize Your Spices: Experiment with different spices to suit your palate; cinnamon alone gives a warm flavor, but allspice and nutmeg can add depth to your vegan pumpkin muffins.
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Pecan Substitutions: Don’t hesitate to swap out pecans for walnuts or hazelnuts—each will provide a different yet delicious crunch!
How to Store and Freeze Vegan Pumpkin Muffins
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: If you need extra freshness, you can refrigerate the muffins for up to a week; keep them in an airtight container to prevent drying out.
Freezer: For long-term storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months—perfect for a quick snack!
Reheating: To enjoy your vegan pumpkin muffins later, simply thaw in the fridge overnight, then reheat in the microwave for about 15-20 seconds or in the oven to crisp them up.
Vegan Pumpkin Muffin Variations
Feel free to get creative and customize your muffins to suit your taste buds! The possibilities are just a sprinkle away.
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Nut-Free: Swap out pecans for sunflower seeds or omit them entirely for a nut-free treat.
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Gluten-Free: Use a gluten-free flour blend instead of plain flour and add xanthan gum for perfect texture.
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Spice Variations: Try mixing in a dash of cayenne pepper to add a surprising heat that complements the sweetness of the pumpkin.
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Fruity Additions: Toss in a handful of dried cranberries or chocolate chips to brighten up each muffin with extra flavor.
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Oil Alternatives: Use unsweetened applesauce in place of oil for a lower-fat version that retains moisture.
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Ganache Topping: Drizzle with vegan chocolate ganache post-baking for a decadent twist that chocolate lovers will adore.
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Coconut Flour: Incorporate a little coconut flour for a tropical flavor and an extra hint of sweetness.
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Herbal Hint: Add fresh rosemary or sage for a unique blend that transforms your muffins into a savory delight.
Each variation brings its own unique flavor profile and will keep your baking adventures exciting!
Vegan Pumpkin Muffins Recipe FAQs
What kind of pumpkin purée should I use?
Absolutely! You can use either homemade or canned pumpkin purée, but make sure it’s not pumpkin pie filling as that contains added sugars and spices. For homemade purée, steam and blend about 300g of fresh pumpkin until smooth for the best flavor.
How should I store leftovers?
To store your vegan pumpkin muffins, keep them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week. Just be sure to check for any signs of moisture or staleness before diving in!
Can I freeze these muffins?
Yes, you can freeze your vegan pumpkin muffins! Simply lay them out in a single layer on a baking sheet to freeze for an hour or so until solid. Then, transfer them to a freezer bag or airtight container, and they’ll be good for up to 3 months. To enjoy later, thaw in the fridge overnight before reheating.
What if my muffins turn out dense?
Very! If your muffins are dense, it might be due to overmixing the batter. Ensure you gently fold in the dry ingredients to keep the texture light and fluffy. Also, check that you’re measuring your flour correctly; too much can lead to dense muffins.
Are these muffins suitable for my nut allergies?
Definitely! If nuts are a concern, you can either omit the pecans altogether or substitute them with seeds such as sunflower or pumpkin seeds. Additionally, ensure the plant milk you use does not contain nuts if you’re preparing these for someone with allergies.
Can I customize the spices in the muffins?
The more the merrier! Feel free to experiment with the spice blend. You could use just cinnamon for a straightforward flavor, or try varying amounts of ginger or nutmeg for a unique twist. Adjusting spices allows you to personalize the muffins to your family’s tastes!
Delicious Vegan Pumpkin Muffins Perfect for Autumn Mornings
Ingredients
Equipment
Method
- Prepare Streusel (optional): In a mixing bowl, combine flour, sugar, salt, cinnamon, and chopped pecans. Pour in the cooled melted vegan butter and mix until crumbly. Set aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, oil, plant milk, lemon juice, and sugar. Blend until the mixture is smooth and well-combined.
- Combine Dry Ingredients: Sift the flour into the wet mixture in two batches. Gently fold using a spatula to avoid lumps—this ensures a light, fluffy muffin.
- Fold in Pecans: Carefully fold in the chopped pecans with the batter.
- Transfer to Muffin Liners: Spoon the batter into 10 muffin liners placed in a muffin tin. If using, sprinkle the optional streusel topping over each muffin.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 21-22 minutes, or until a skewer inserted into the center comes out clean.
- Cool & Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack. Enjoy warm!