Vegan Pumpkin Muffins Recipe

Indulge in the delightful warmth of these moist and fluffy vegan pumpkin spice muffins! Bursting with the rich flavors of pumpkin puree, molasses, and aromatic spices, these jumbo muffins are a perfect fall treat. Easily adaptable for smaller muffins, this recipe is guaranteed to be a crowd-pleaser. Get ready for a cozy autumn baking experience!

Prep Time 15 mins
Cook Time 37 mins
Calories 494 kcal
Protein 9g
Rating 4.0 (22 Reviews)
Vegan Pumpkin Muffins

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Pumpkin Muffins

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How to Make Vegan Pumpkin Muffins

  1. Preheat oven to 400°F (200°C). Line a 6-cup jumbo muffin tin with paper liners or grease well with vegetable shortening or cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, cinnamon, salt, and sugar.
  3. In a separate bowl, whisk together the wet ingredients: pumpkin puree, applesauce, molasses, plant-based milk, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients and fold until just combined. Be careful not to overmix.
  5. Fill each muffin cup about 2/3 full.
  6. Bake for 27-30 minutes for jumbo muffins, or 15-20 minutes for regular-sized muffins, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

186g

Fat

12g

Carbs

26g

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