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Easy Vegan Pumpkin Muffins

Easy vegan pumpkin muffins made with whole wheat flour. These muffins are made with just a few pantry ingredients. Perfect for a healthy fall snack or dessert.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: vegan
Servings: 12

Ingredients

Wet Ingredients

  • 1 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup plant-based milk (see notes)
  • 1/3 cup olive oil or light-tasting oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups whole wheat flour, spoon and leveled (see notes)
  • 3/4 cup golden cane sugar (turbinado sugar)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon nutmeg, ground
  • Pinch of clove, ground
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350F. Lightly grease a 12 cup muffin tin or use muffin liners.
  • In a medium mixing bowl, whisk together your pumpkin puree, plant-based milk, oil and vanilla. Set aside.
  • In another mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, clove and salt.
  • Transfer the wet mixture to the dry mixture. Stir together until combined. Avoid overmixing.
  • Scoop the mixture into the muffin tin, making 12 muffins.
  • Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let it cool a few minutes and transfer to a wire rack. Once completely cooled, store them in an airtight container at room temperature for up to 4 days. You can also keep them in the refrigerator or freezer.

Notes

You can use all-purpose whole wheat flour or whole wheat bread flour. Both will work. I also tried them with whole grain spelt flour and it worked well. The texture was a little softer.
I haven't tried this recipe with regular granulated sugar, but it should work. Make sure to use vegan-friendly sugar for this recipe to be completely vegan.
Use your favorite plain, unsweetened plant-based milk. I tried this recipe with oat and soy milk and both worked great.
Make sure to spoon and level the flour. If you scoop the measuring cup directly into the flour, you will end up using more flour and the muffins may be dry.