The Best Vegan Pumpkin Muffins

Made with loads of real pumpkin puree, autumnal spices, and a shower of chocolate chips, these vegan pumpkin muffins are moist, pillowy soft delights. The perfect seasonally-inspired bite! 

It's no secret that I love pumpkin recipes. Spend a few minutes perusing my recipe collection and you’ll no doubt come across tons of pumpkin goodies--everything from pumpkin fudge to pumpkin black bean soup! 

Of all those options, these muffins hold a spot near the top of my must-make-every-fall list. They’re festive, easy, and super delicious on their own or you can smear vegan butter right down the center. Whether you make them with or without chocolate chips, these vegan pumpkin muffins are sure to be your new fall weather favorite.  

I can never seem to reel in my desires so I went ahead and made half the recipe with chocolate chips and left them out of the other half. You do whatever your desires call for too. That just makes us all happy!

Oh and one more thing, I alway pick up a few extra cans of pumpkin puree once they come into stock at my grocery store. They tend to disappear from the shelves after Thanksgiving and sometimes don’t come back for many months!  

Vegan Pumpkin Muffin Ingredients

• Egg replacer - I used flax eggs for my pumpkin muffins (instructions follow) but you can use chia eggs, or a store bought egg replacer if you have one you like. Whichever replacer option you choose, you’ll need 2 “eggs” worth. 
• Coconut sugar - One of my go to sweeteners when it comes to baking recipes, as I like the moisture content it provides as well as the hint of caramel flavor. You could also use organic cane sugar, date sugar, or organic brown sugar--just avoid the use of non-organic refined sugars as they are sometimes processed with animal ingredients. 
• Coconut oil - All baked goods benefit from the addition of fat or oil, helping to keep the crumb moist and tender throughout the baking process. In the case of these muffins, I like to use coconut oil. Use refined coconut oil if you want to avoid any coconut taste, and know that using unrefined coconut oil will lend a bit of coconut flavor to the muffins (not bad, just different!). 
• Pumpkin puree - The most important ingredient on the list! In addition to providing pumpkin flavor, using real puree also makes for incredibly moist and tender muffins. Using store bought canned pumpkin puree is an excellent shortcut, but you of course can use homemade pumpkin puree if you have it or are feeling extra ambitious. If using store bought, make sure to grab plain canned pumpkin--not pumpkin pie filling, which contains added flavors and sweeteners that won’t work with this recipe. 
• Whole wheat pastry flour -  Softer and lower in protein than regular whole wheat flour, whole wheat pastry flour produces less gluten, thereby resulting in softer, more tender muffins. I love the way the nutty whole wheat flavor plays with the rich pumpkin taste too! 
• Baking powder - The leavening agent that will give your muffins some lift as they bake. 
• Baking soda - There’s a lot of dense ingredients in these muffins, so we want the full lifting power of both baking powder and baking soda combined. 
• Pumpkin pie spice mix - Unless you’re making a savory pumpkin recipe, I firmly believe that cooking with pumpkin always calls for the addition of pumpkin spice too! You can use your favorite store bought blend, or make my homemade pumpkin pie spice--it’s easy!
• Salt - Always enhances the flavor of sweet baked goods. 
• Vegan semi-sweet chocolate chips - I like the flavor of semi-sweet chocolate in these muffins, but you could use dark or white chips if you prefer. Make sure to choose a vegan brand like Pascha (I included them in my Best Vegan Chocolate taste test and review!) or if you just want pure pumpkin muffins, feel free to skip the chocolate chips altogether. 

How to Prepare Flax Eggs 

Preparing flax eggs is simple! To make the 2 flax eggs you need for this pumpkin muffin recipe: 

1. Combine 2 Tbsp of ground flax seeds with 6 Tbsp water. 
2. Whisk the ingredients until cohesive and set aside. After about 5 minutes, the mixture should be thick and gelatin-like. 

How to Make Vegan Pumpkin Muffins

1. Preheat and prep. Preheat your oven to 425℉. Line a 12-cup muffin tin with paper or silicone liners, or lightly grease each cup if you don’t have liners. 
2. Prepare egg replacer. Mix vegan egg replacer (instructions for the flax eggs I use are above) with water as directed and set aside. 
3. Mix wet ingredients. In a medium bowl mix coconut sugar, coconut oil and the prepared egg replacer mixture.
4. Add pumpkin. Add pumpkin puree to the wet mixture. Use a hand mixer to beat until well blended, or vigorously whisk it by hand. The mixture won't be perfectly smooth but it should get pretty close. 

5. Mix dry ingredients. In a large mixing bowl, whisk whole wheat pastry flour, baking powder, baking soda, pumpkin pie spice, and salt together until well blended. 
6. Combine. Pour the wet ingredient mixture into the bowl with the dry ingredients mixture. Stir until just blended, then fold in the chocolate chips if you’re using them.
7. Fill the muffin cups. Divide the muffin batter among the prepared muffin cups. They will be pretty full! 
8. Bake and cool. Transfer the filled muffin pan to your preheated oven and bake at 425°F for about 20-25 minutes, until the edges are lightly golden and the centers are set. Remove the muffins to a wire rack to cool, then enjoy them as you like. If you ask me, vegan pumpkin muffins are best when they're freshly baked and warm from the oven--there's nothing quite like it! 

Watch Us Make Vegan Pumpkin Muffins

Chef Tips 

If Using a Nonstick Muffin Tin:

Make sure that you only use heat-proof plastic or silicone utensils when removing the cooked muffins, as metal knives or spatulas can scratch and damage the nonstick surface. I always use a small silicone spatula for this task! 

How to Store 

At Room Temperature. Store leftover muffins in an airtight container on your counter for up to a week.

Refrigerating. If you are in a hot or humid environment, it’s best to keep your muffins in an airtight container in the fridge. Place a sheet of paper towel in the container under the muffins to absorb any condensation. 

Freezing. For longer shelf life, you can freeze your pumpkin muffins by placing them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. 

Thawing. These muffins defrost quickly so it really doesn't take any planning. Just set them out on the counter for about ½ hour until soft, or zap them in the microwave for 10 to 15 seconds.

📋 Recipe