Donna's Vegan Pumpkin Muffins

Warm, moist, and bursting with fall flavors, Donna’s Vegan Pumpkin Muffins are the ultimate plant-based treat for pumpkin season. Made with creamy pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and a touch of brown sugar for sweetness, these muffins are both comforting and delicious. The recipe swaps in simple vegan-friendly staples—like almond or oat milk and neutral oil—for a perfectly tender crumb that rivals any traditional muffin. Ready in just 35 minutes and topped with optional crunchy pumpkin seeds for texture, these muffins are ideal for breakfast, snacks, or dessert. Plus, they're easy to make and store beautifully, making them a go-to for meal prep or holiday gatherings. Whether you’re cozying up with a hot drink or sharing with loved ones, these vegan pumpkin muffins are sure to become a seasonal favorite.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.75 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Ground ginger
• 0.25 teaspoons Salt
• 1 cups Pumpkin puree (canned or fresh)
• 0.75 cups Brown sugar
• 0.5 cups Neutral oil (such as vegetable or coconut oil)
• 0.25 cups Unsweetened plant-based milk (such as almond or oat milk)
• 1 teaspoons Vanilla extract
• 0.25 cups Pumpkin seeds (optional topping)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3

In a separate medium-sized bowl, combine the pumpkin puree, brown sugar, oil, plant-based milk, and vanilla extract. Whisk until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Do not overmix, as this could result in dense muffins.

Step 5

Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle pumpkin seeds on top of each muffin.

Step 6

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(791.8g)

Amount per serving	% Daily Value*
Calories	2489.0

Total Fat 134.9g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2205.3mg	0%
Total Carbohydrate 304.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 115.0g
Protein 32.8g	0%

Vitamin D 25IU	0%
Calcium 360.5mg	0%
Iron 16.3mg	0%
Potassium 1427.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 5.1%

Carbs: 47.5%