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The Best Vegan Pumpkin Muffins Recipe - Soft, Spiced, and Easy

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax “egg”)
  • 1 3/4 cups (220 g) all-purpose flour (or use half whole-wheat pastry flour)
  • 1 cup (200 g) brown sugar (light or dark)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (optional: a pinch of cloves or allspice)
  • 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup (120 ml) non-dairy milk (oat, almond, or soy)
  • 1/3 cup (80 ml) neutral oil (canola, avocado, or light olive oil)
  • 2 teaspoons vanilla extract
  • Optional mix-ins: 1/2 cup chocolate chips, chopped walnuts, or pepitas
  • Optional topping: coarse sugar or pepitas for crunch

Method
 

  1. Prep the flax egg: Stir ground flaxseed with water in a small bowl. Let it thicken for 5 minutes.
  2. Preheat and line: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  3. Whisk dry ingredients: In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until no sugar clumps remain.
  4. Add wet ingredients: To the same bowl, add pumpkin purée, non-dairy milk, oil, vanilla, and the flax egg. Stir gently until just combined. The batter should be thick and slightly lumpy. Don’t overmix.
  5. Fold in extras: If using chocolate chips or nuts, fold them in with a few quick strokes.
  6. Fill the cups: Divide batter evenly among the muffin cups (about 3/4 full). Sprinkle with coarse sugar or pepitas if you like.
  7. Bake: Bake 18–22 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool. Enjoy warm or at room temperature.