Vegan Pumpkin Muffins

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Vegan Pumpkin Muffins are perfect for your next Fall baking fix! They are made with just 7 simple ingredients, and are gluten-free and egg-free for anyone who has special dietary needs. My kids love how light & fluffy they turn out.

vegan pumpkin muffin on black plate

This recipe reminds me of Pumpkin Bread, but muffins are significantly faster to bake, and are already portioned for you.

They make an easy breakfast or snack on the go, and they are even nut-free, so they are safe to send to school!

vegan pumpkin muffins stacked

Ingredients You’ll Need

These muffins are made with oat flour, which is simply rolled oats ground into a very fine texture. You can make homemade oat flour, or buy it at the store for convenience.

If you need this recipe to be gluten-free, be sure to look for certified gluten-free oats, to avoid any cross contamination during processing.

vegan pumpkin muffin ingredients in glass bowls

Here’s what’s inside these muffins:

  • Oat flour
  • Pumpkin puree
  • Maple syrup
  • Pumpkin pie spice
  • Baking powder
  • Coconut oil (or other mild-flavored oil)
  • Salt

I use a jar of pumpkin pie spice, so you don’t have to get out several jars of spices, but you can also make your own pumpkin pie spice blend at home!

You’ll need to have cinnamon, ginger, and cloves on hand to get a similar flavor.

How to Make Vegan Pumpkin Muffins

  1. Mix the batter. In a large bowl, combine the 7 ingredients and mix well. I like to use a whisk to break up any clumps in the flour, but keep in mind that the batter will get thicker the more you stir it. Oat flour is very absorbent!
  2. Fill the muffin pan. Line a muffin pan with 12 liners, and divide the batter between the 12 cups. They should be slightly over half-way full.
  3. Bake. Let the muffins bake for 25 minutes at 350ºF. They should rise and crack on top when they are finished.
  4. Enjoy! Allow the muffins to cool for at least 30 minutes, then serve them plain, or with your favorite topping.

My daughter loves these pumpkin muffins so much, she has asked me to add frosting to them for her birthday treat. Try topping them with my sweet potato-based Vegan Cream Cheese Frosting, or coconut whipped cream for more of a pumpkin cupcake!

vegan pumpkin muffin cut in half on plate

Helpful Tips & FAQ

Can you bake this as pumpkin bread? No! I tried baking this exact recipe as a loaf instead of muffins, for 55 minutes at 350ºF, and I don’t care for the taste or texture nearly as much. I don’t know why it’s so different, but it is. Stick to muffins!

Note: Mini muffins should also work, if you prefer a bite-sized portion. Mini muffins usually cook in 15 to 18 minutes, in my experience.

Can I add a topping? Try the crumble topping on my Vegan Carrot Cake Muffins, if you’d like a streusel topping on these. It’s also made with oat flour!

Can you use a different flour? No, I don’t recommend using another flour for this recipe, as all flours will respond differently. You can check out my Buckwheat Pumpkin Bread if you would like to use buckwheat flour (which is also gluten-free).

For almond flour or coconut flour recipes, check out my Almond Flour Muffins or Coconut Flour Pumpkin Muffins, which both require eggs for structure.

pumpkin muffins on cooling rack

vegan pumpkin muffins stacked
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5 from 6 votes

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins are like pumpkin bread, only they bake faster and are perfectly portioned! All you need is 7 ingredients to make this gluten-free Fall treat.
Course Breakfast
Cuisine American
Keyword vegan pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 197kcal

Ingredients

Instructions

  • Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps.
    vegan pumpkin muffin batter mixed in bowl
  • Divide the batter among the 12 muffin cups, filling them slightly over halfway full. Bake at 350ºF for 25 minutes, or until the tops of the muffins rise and start to crack.
    vegan pumpkin muffins in pan
  • Let the muffins cool for at least 30 minutes before serving. Store them in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. Baked goods made with oat flour tend to dry out over time, so these have the best flavor and texture the first day you make them!
    finished vegan pumpkin muffins cooled down

Notes

Nutrition information is for 1 of 12 muffins. This information is automatically calculated, and is just an estimate, not a guarantee. 
If you want to cut back on the maple syrup slightly, I've also had success using only 2/3 cup in this recipe. My kids prefer the sweeter version, though, which is what I've posted above. 

Nutrition

Calories: 197kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 233mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

If you try these Vegan Pumpkin Muffins, please leave a comment below letting me know how you like them.

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Comments

Alexandria Phillips

I made these for the kids for a snack this morning. They were very yummy and very easy to throw together.

Dayne Conn

I absolutely love this recipe. It’s so good, yet healthy.

Ashlyn

I LOVE this recipe! It has just the right amount of sweetness and great texture! Plus sooooo simple, too! Love that it uses oat flour, it’s one of my favorites! Thanks so much for another amazing recipe, will definitely make again 😉 Keep up the good work!!

Asitha Jayawardena

It’s good to have the recipe for vegan pumpkin muffins. Thank you 😊

Jen

Oh my word! These are perfectly sweet and the texture is soft and cakey. Soooo delish. I used homemade oat flour which is not as fine as store bought and they still turned out PERFECT! Will be making again soon!

Amy

Can u make your own oat flour by blending oatmeal in vitamix?

Debbie

Can you use an oil other than coconut oil?

Amy M.

Long-time vegan baker, here, and WOW—amazing recipe! Made these today and not only were they easy, they taste incredible. I made my own oat flour using my Vitamix dry mixer (from whole oats) and used a fine mesh strainer to sift the flour. I also added 1/4 tsp of powdered ginger, because I love that extra kick. They hold their structure well (be sure to let them rest for 30 min out of the oven). Perfect with a pat of Earth Balance vegan spread and an afternoon coffee! Thanks so much, Megan, for helping us kick off pumpkin spice season with a soon-to-be cult favorite recipe!

Jess

Can’t wait to try these!
Just one question do you measure the coconut oil before melting or after?
Thank you!

    Megan Gilmore

    I melt it first, then measure. Hope you enjoy them!

      Jess

      They turned out great and were just as delicious! I made my own oat flour and it worked great! Thank you for such an easy and amazing recipe!

Lynn

These were SO good!!! I made them as mini muffins, same bake temp just for 13-15min. Even my kiddos liked them and they have never like anything pumpkin spice. YAY!!! Thank you for such a great recipe.

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