Perfectly Moist & Fluffy Vegan Pumpkin Muffins (Gluten-Free & Easy!)
The scent of pumpkin and warm spices filling your kitchen is one of the true delights of autumn. As the leaves begin to turn and a cozy feeling settles in, there’s nothing quite like a freshly baked muffin to complete the picture. These Vegan Pumpkin Muffins are an absolute dream come true for fall baking enthusiasts! They are wonderfully moist, incredibly fluffy, and feature a tender crumb that melts in your mouth. Best of all, they come together effortlessly in just 45 minutes, making them ideal for a quick breakfast, a delightful afternoon treat, or a comforting dessert. Crafted with simple pantry staples, nourishing pumpkin puree, and a generous hint of pumpkin spice, these muffins boast an authentic fall flavor that is simply irresistible. Plus, they freeze beautifully, so you can enjoy a taste of autumn any time of year.
Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Even if the weather can’t quite make up its mind, my heart is already in full autumn mode. I’ve been enjoying autumn-themed music, indulging in pumpkin spice everything, and planning to wrap myself in a cozy blanket tonight. And what better companion for such an evening than these divine vegan pumpkin muffins? I’ve been perfecting these delightful treats for years, experimenting with various methods and ingredients, and finally decided it was time to share my ultimate recipe with you. Get ready to add these to your annual fall baking traditions – they’re truly that good!
Over the years, I’ve developed a few delightful variations on this core recipe that are equally worth exploring. If you love a little extra something, be sure to check out my vegan pumpkin chocolate chip muffins for a sweet surprise, or my pumpkin cream cheese swirl muffins for a tangy, creamy twist. But for now, let’s dive into the classic, which is absolutely perfect on its own.
Why You’ll Fall in Love with This Vegan Pumpkin Muffin Recipe
Once you experience the soft texture and rich flavor of these pumpkin muffins, you’ll understand why they’re a consistent favorite. This isn’t just another recipe; it’s a game-changer for your fall baking repertoire. Here’s why these muffins will earn a permanent spot in your kitchen:
- Versatile for Any Occasion: These delightful muffins are incredibly versatile. Enjoy them warm for breakfast with your morning coffee, pack them as a satisfying afternoon snack, or serve them as a simple yet elegant dessert. They’re also perfect for school lunches, potlucks, or simply as a comforting treat during a cozy evening at home.
- Effortless and Speedy Preparation: I specifically designed this recipe to be as straightforward and quick as possible. Using easily accessible pantry ingredients and clear, simple instructions, you can whip up a batch of these delicious muffins in no time. From start to finish, including bake time, you’ll have warm, fragrant muffins ready in just 45 minutes!
- Naturally Gluten-Free for a Tender Crumb: One of the many benefits of making these muffins gluten-free is the incredible texture it yields. Unlike traditional baking, where overworking gluten can lead to tough results, gluten-free flours eliminate this concern. This ensures an consistently soft, tender, and perfectly crumbly muffin every single time, without any worry of developing excess chewiness.
- Irresistible Fall Flavor: With real pumpkin puree and a generous blend of pumpkin pie spice, these muffins encapsulate the essence of autumn. The warmth of cinnamon, nutmeg, ginger, and cloves creates a comforting aroma and taste that is pure seasonal bliss.
- Freezer-Friendly Convenience: Life gets busy, but that doesn’t mean you have to miss out on homemade goodness. These muffins freeze exceptionally well, allowing you to bake a large batch and store them for future enjoyment. A quick thaw in the microwave or overnight on the counter, and you have a delicious treat ready to go.
Essential Ingredients for Perfect Vegan Pumpkin Muffins
This delightful pumpkin muffin recipe relies on a combination of common baking ingredients paired with the star players: pumpkin puree and pumpkin pie spice, which deliver that quintessential autumn taste. You’ll find the precise measurements and full details in the comprehensive recipe card further below, but here’s a quick overview of what you’ll need and why each component is important:
- Gluten-Free Flour Blend: The foundation of our muffins. I highly recommend a 1-to-1 gluten-free baking flour for consistent, reliable results. See my specific recommendation below for the best choice!
- Baking Powder & Baking Soda: These are your crucial leavening agents. Working in tandem, they create the necessary lift and aeration, ensuring your vegan pumpkin muffins rise beautifully and achieve that desirable light and fluffy texture.
- Warm Spices: A generous blend of Cinnamon and Pumpkin Pie Spice infuses these muffins with an incredible depth of warm, inviting fall flavor. The Sea Salt plays an equally important role by balancing out the sweetness and enhancing all the other wonderful flavors, making them truly pop.
- Granulated Sugar: Any type of granulated sugar will work perfectly here. Feel free to use brown sugar for a richer, more caramel-like note, cane sugar for classic sweetness, or coconut sugar for a slightly more complex, unrefined flavor. All options contribute to the moistness and tender crumb.
- Pumpkin Puree: This is the absolute star ingredient that provides the signature flavor, vibrant color, and incredible moisture. Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Vegan Milk: Any plant-based milk you have on hand will work wonderfully. Almond milk, soy milk, oat milk, or cashew milk are all excellent choices that contribute to the liquid content and rich texture of the batter.
- Vegetable Oil: A neutral-flavored oil (like canola, sunflower, or melted coconut oil) adds essential moisture and helps create that wonderfully tender crumb.
- Vanilla Extract: While optional, a touch of vanilla extract significantly enhances the overall flavor profile, adding a subtle warmth and depth that complements the pumpkin and spices.
- Optional Toppings: For an extra layer of texture and visual appeal, consider topping your muffins with a sprinkle of rolled oats, crunchy pumpkin seeds (pepitas), or a combination of both. These additions are highly recommended for an elevated experience.
What’s The Best Gluten-Free Flour To Use?
For this recipe, I exclusively use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and for good reason. It consistently delivers incredibly reliable and delicious results, offering a fantastic texture that’s hard to beat. As its name suggests, it works perfectly as a 1-to-1 substitute for traditional all-purpose flour, simplifying gluten-free baking significantly. If you’re a regular visitor here, you know my deep appreciation for Bob’s Red Mill products, especially their gluten-free flours. They make it so much easier to create delicious gluten-free recipes for everyone, especially around the busy holiday season. I’m confident you’ll love the results it provides in these muffins!
Step-by-Step Guide: How to Make Vegan Pumpkin Muffins
Creating these scrumptious vegan pumpkin muffins is a surprisingly simple process, requiring just a few minutes of active preparation time and about 30 minutes in the oven. Follow these easy steps to bake your perfect batch:
- Prepare Your Dry Ingredients: In a medium-sized bowl, begin by sifting your gluten-free flour blend, baking powder, baking soda, cinnamon, and pumpkin pie spice. Sifting helps to eliminate lumps and ensures all the dry ingredients are evenly distributed for a consistent rise. After sifting, stir in the sea salt to balance the flavors. Set this mixture aside.
- Combine the Wet Ingredients: In a separate, larger mixing bowl (or the bowl of a stand mixer), combine the granulated sugar, pumpkin puree, and oil. Beat these ingredients together for about 2 to 3 minutes until they are well combined and slightly creamy. Next, add the vegan milk and vanilla extract, mixing for another minute until everything is fully incorporated. Don’t forget to scrape down the sides of the bowl to ensure all ingredients are thoroughly mixed.
- Gently Mix Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Start by mixing slowly, then increase to medium speed, continuing until the batter is just combined and smooth, which should take another 2 to 3 minutes. Be careful not to overmix, as this can lead to tougher muffins. Scrape down the sides of the bowl as needed to ensure a uniform batter.
- Fill Muffin Liners and Add Toppings: Scoop the muffin batter evenly into your prepared muffin pan. I find that a cookie scoop works perfectly for uniform muffins. If desired, sprinkle your chosen toppings, such as oats and/or pumpkin seeds, over the batter. Gently press them down slightly into the top of each muffin.
- Bake to Perfection: Begin by baking your muffins at a higher temperature of 425°F (220°C) for the first 5 minutes. This initial burst of high heat helps the muffins rise quickly, creating that desirable domed top. After 5 minutes, reduce the oven temperature to 350°F (180°C) and continue to bake for an additional 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool completely. While they are delightful warm, allowing them to cool fully can sometimes enhance their texture and flavor. Dive in and savor your homemade vegan pumpkin muffins!
Expert Tips for Baking Your Best Vegan Pumpkin Muffins
While these vegan pumpkin muffins are quite forgiving and simple to make, a few expert tips can elevate your baking experience and ensure perfect results every time. Keep these suggestions in mind for truly exceptional muffins:
- Invest in a Digital Scale for Precision: For all baking, but especially for consistent results with gluten-free flours, I cannot recommend using a kitchen scale enough. Measuring ingredients by weight rather than volume (cups) guarantees accuracy, which is crucial for the perfect texture and rise. It’s a worthwhile investment that makes the baking process more enjoyable and foolproof.
- Maximize Muffin Height with Fewer Holes: To achieve beautifully tall, bakery-style muffins, I often fill only 10 of the 12 muffin holes in my pan. For the two empty holes, I recommend filling them almost completely with water. This simple trick helps to prevent those empty holes from burning and, more importantly, promotes even heat distribution throughout the oven, ensuring your muffins bake consistently.
- Prevent Sticking – Always Grease or Line: There’s nothing more disappointing than preparing to enjoy a warm, fragrant muffin only to have it stick stubbornly to the pan! To avoid this frustration, always grease your muffin pan thoroughly with vegan butter or non-stick spray, or use paper muffin/cupcake liners. I usually rub a little vegan butter around each cup, and my muffins slide right out.
- Customize to Your Heart’s Content: This base recipe is intentionally kept simple, serving as a perfect canvas for your creativity. Feel free to add your favorite mix-ins! Some popular additions include chocolate chips (vegan, of course!), plump raisins, chopped nuts (like pecans or walnuts), or even dried cranberries. I’ve also heard of adding a swirl of peanut butter to the batter for an extra layer of richness and flavor.
- The Perfect Pairing: This isn’t strictly a baking tip, but a serving suggestion that truly enhances the experience. Enjoying one of these warm vegan pumpkin muffins with a steaming cup of chai tea or a rich, dark coffee is an absolutely priceless moment of autumn comfort.
Proper Storage & Freezing for Freshness
These vegan pumpkin muffins are so delicious, they might not last long! But if you do happen to have leftovers, proper storage ensures they stay fresh and tasty. They’re also excellent for meal prepping and freezing for later enjoyment.
- Room Temperature: For up to 4 days, you can store these vegan pumpkin muffins in an airtight container at room temperature. A covered plate will also work, but an airtight container is best to prevent them from drying out. Ensure they are completely cool before storing to avoid condensation.
- Freezer-Friendly: One of the best things about these muffins is how incredibly well they freeze! This makes them perfect for batch baking. To freeze them, first allow the muffins to cool completely. Then, follow my tips on how to flash freeze them individually on a baking sheet before transferring them to a freezer-safe bag or container. This prevents them from sticking together. When you’re ready to enjoy one, simply thaw it overnight in the refrigerator or warm it in your microwave for about a minute until soft and heated through.
Frequently Asked Questions About Vegan Pumpkin Muffins
Here are some common questions you might have when making these delicious vegan pumpkin muffins:
- Can I use homemade pumpkin puree? Yes, absolutely! If using homemade pumpkin puree, make sure it’s quite thick and has as much excess water drained as possible to ensure the correct batter consistency.
- What if I don’t have pumpkin pie spice? No problem! You can easily make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of ground cloves or allspice.
- Can I make these muffins oil-free? While it’s possible to substitute applesauce or mashed banana for the oil, be aware that the texture may change slightly. The muffins might be denser and less rich, but still delicious. Start with a 1:1 substitution and adjust if needed.
- How do I know when the muffins are fully baked? The best way is the toothpick test. Insert a toothpick into the center of a muffin; if it comes out clean (without any wet batter), the muffins are done. They should also look golden brown and spring back when lightly touched.
- Why did my muffins sink in the middle? This can happen for a few reasons: overmixing the batter (which develops gluten and makes them tough, or over-activating leavening too early), using old or expired baking powder/soda, or opening the oven door too frequently during baking, which causes a drop in temperature.
- Can I add different toppings or fillings? Yes! Feel free to experiment. Besides oats and pumpkin seeds, consider adding vegan chocolate chips, chopped nuts (walnuts, pecans), dried cranberries, or a streusel topping before baking.
More Irresistible Vegan Pumpkin Recipes To Try
If you’re as obsessed with pumpkin as I am, you’ll be thrilled to discover these other fantastic vegan pumpkin recipes from my kitchen. They’re perfect for continuing your autumn culinary adventures!
- Pumpkin Mug Cake: A single-serving delight for a quick pumpkin fix.
- Pumpkin Sheet Cake: Perfect for feeding a crowd, this cake is moist and bursting with flavor.
- Vegan Pumpkin Pie: The classic holiday dessert, reinvented and gluten-free.
- Pumpkin Chocolate Chip Bread: A delicious loaf, ideal for slicing and sharing.
Enjoy friends and DIG into this one! If you make these Vegan Pumpkin Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pumpkin Muffins
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Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar, (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
- 1 cup pumpkin puree, (244g)
- 1/3 cup oil, (80g) any oil
- 1/2 cup milk + 2 tablespoons, (150mL) any vegan milk works
- 2 teaspoons vanilla extract, optional
- oats, pumpkin seeds or other toppings for topping, optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze, and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
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