Vegan Pumpkin Muffins are the best fall breakfast! You'll be craving these easy-to-make sweet pumpkin spice muffins all year long. Perfect for meal prep.
VEGAN PUMPKIN MUFFINS RECIPE
I can't stop myself from making these Vegan Pumpkin Muffins every week in the fall! They're so simple with basic ingredients but tons of pumpkin spice flavor packed inside them.
This gluten-free breakfast bread recipe is a family favorite with simple canned pumpkin, cinnamon, nutmeg, and ground ginger. Make some every week this fall for the best pumpkin breakfast or healthy afternoon snack.
Try my banana carrot muffins next!
INGREDIENTS IN VEGAN PUMPKIN MUFFINS
Gluten-free flour: After years of gluten-free baking, I've learned to love Bob's Red Mill gluten-free baking flour! It's got all the added xanthan gum I need for perfectly fluffy baked goods every time.
Baking soda: For that perfect domed muffin top, you need some baking soda. Without it, you'll end up with sunken muffins.
Baking powder: Double the leavening agents means double the fluff!
Xanthan gum: If your gluten-free flour doesn't have xanthan gum, you can add it yourself!
Cinnamon: This is the perfect fall spice for all your desserts. It's got that perfect savory flavor that blends well with sweetness, too.
Nutmeg: I love this fall seasoning! It adds a great depth of flavor to these vegan muffins.
Ground ginger: The best pumpkin pie spice blends have a little ginger, too.
Oil: Use a neutral oil instead of vegan butter in these muffins. I recommend vegetable oil or canola oil.
Caster sugar: This super fine sugar is great for baking. If you can't find any, granulated sugar works, too.
Flax egg: You'll need 1 ½ batches of flax egg for this recipe, so be sure to make a little extra! I always make mine the night before.
Pumpkin puree: Make sure you get 100% pure pumpkin puree for this pumpkin muffin recipe!
Almond milk: I love the bit of nuttiness almond milk adds to my baking.
Vanilla extract: That quintessential baked good flavor is really hidden in the vanilla. You can't make amazing muffins without it.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN PUMPKIN MUFFINS
- First, preheat your oven, and line your muffin pan with paper or silicone wrappers.
- Then, in a large mixing bowl, whisk together the flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger.
- Next, whisk the sugar and oil together in a second bowl until it forms a thick paste.
- Add the flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
- Now, sieve the dry ingredients into the wet ingredients.
- To combine, gently fold everything together by hand. Small lumps are OK!
- Fill the muffin cups about ¾ full to keep them from overflowing during baking.
- Finally, bake until a toothpick poked in the center comes out clean.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN PUMPKIN MUFFINS
This Tofu Scramble looks JUST like scrambled eggs but is actually a great vegan breakfast alternative with the benefits of Tumeric! Whip this up for brunch or as the base of a breakfast burrito!
These cinnamon sugar donut holes are made in the air fryer. Really! No messy frying here.
Vegan Grits are a super creamy side dish that's perfect for breakfast, lunch, or dinner! Dress up your next brunch spread with this 4-ingredient dish.
IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?
When you're shopping for pumpkin, be sure to buy canned pure pumpkin puree. If you try to use pumpkin pie filling, the muffins won't bake properly with all the added sugar and ingredients.
If you want to make your own pumpkin puree, that works too! Many chefs say it's too much work, but it's always best fresh.
WHAT'S THE SECRET TO MAKING MOIST MUFFINS?
There are 2 reasons why your muffins could be dry: They've overbaked, or they're overmixed.
I don't use an electric mixer to keep the batter from getting too dense. When mixing the wet and dry ingredients together, only stir as much as you have to. Small lumps are a-OK in muffin batter!
When baking, be sure to check them every few minutes once they start to set. The toothpick trick is the best way to tell if your muffins are done.
MORE YUMMY VEGAN BREAKFAST RECIPES
There is no better addition to a home cooked breakfast than crispy air fryer breakfast potatoes. Learn how to make this simple and healthy breakfast side in under 25 minutes.
Vegan Coffee Cake is my favorite sweet breakfast treat! Add this simple icing drizzle over the cinnamon streusel topping for the best sweet breakfast treat that's perfect for holiday mornings.
Banana Chia Pudding is the healthiest meal prep breakfast ever! Every banana pudding lover will rave over this creamy vegan pudding with chia seeds, mashed bananas, and coconut milk.
Need more pumpkin spice in your breakfast routine? Try my delicious Pumpkin Spice Oatmeal recipe next.
Breakfast on-the-go recipes are a constant need in this house. I love these pumpkin bites because they're so easy to make with basic ingredients. Plus, kids love them!
These are truly the fluffiest vegan pancakes ever! Swap the eggs for a little apple cider vinegar to get that same rise for your next brunch.
Which Gluten Free All Purpose Flour to Use
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
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Vegan Pumpkin Muffins
- Muffin pan
- Muffin cup wrappers
- 2 ½ cups + 2 tablespoons all-purpose gluten-free flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon xanthan gum if not in gluten-free flour mix
- ¼ teaspoon salt
- 2 ¼ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- ½ cup oil
- 1 ½ cups caster sugar or granulated sugar
- 1 ½ batches flax egg
- 1 ½ cups pumpkin puree
- ⅓ cup almond milk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with large cupcake or muffin papers.
- In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt, and spices.
- In another large bowl, whisk sugar and oil together into thick paste.
- Add flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
- Sieve the flour mixture into the wet ingredients and gently fold everything together. Small lumps are OK.
- Evenly distribute mixture into lined muffin pan. Fill about ¾ full to avoid overflow.
- Bake for 20 minutes, or until a skewer in the middle comes out clean.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
ahhhh! I'm totally obsessed with pumpkin spice everything, and this recipe is perfect! I'm making these today and freezing a bunch so I can eat them all season.