Vegan Pumpkin Muffins: this easy, eggless recipe yields moist, tender muffins with a cozy pumpkin flavor and warm fall spices. These simple vegan pumpkin muffins have a soft, cake-like crumb while still keeping that satisfying pumpkin density.
Autumn is my favorite season for baking, and pumpkin muffins are a top pick. On Beaming Baker you’ll find a variety of vegan pumpkin treats, from pumpkin muffins with oats and pumpkin chocolate chip muffins to maple pecan pumpkin muffins. This recipe strips things back and shares a straightforward, no-fuss version: the best vegan pumpkin muffins without any add-ins—just pure pumpkin goodness and spices.
How to Make Vegan Pumpkin Muffins
These muffins come together easily in a few simple steps. Read through once, then bake!
Preheat
Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or grease the pan.
Whisk the Wet Ingredients
In a large bowl, whisk together pumpkin puree, melted coconut oil, coconut sugar, maple syrup, a flax egg and pure vanilla until smooth and well combined.
Add the Dry Ingredients
Add the dry ingredients to the same bowl: gluten-free oat flour (very finely ground), almond flour, baking powder, baking soda, cinnamon, cloves, nutmeg and a pinch of salt. Fold or whisk until just combined and no dry patches remain. The batter will be thick; use a rubber spatula to incorporate any last bits of flour.
Scoop the Batter & Bake
Use a large scoop or spoon to divide the batter evenly among the muffin cups. For taller domed tops, spread the batter across 8–9 cups instead of 12. Bake at 350°F for 22–34 minutes depending on muffin size—about 28 minutes for standard 12 muffins—until a toothpick inserted near the center comes out clean.
Cool & Enjoy
Let the muffins cool in the pan on a rack for about 25 minutes, then transfer them to the rack to cool completely (about 1–2 hours). Enjoy warm or at room temperature.
Moist and perfectly spiced with a soft, tender crumb and cozy pumpkin flavor
Taste and Texture
These vegan pumpkin muffins are tender and moist with a rich pumpkin flavor balanced by warm fall spices. They lean more toward a cake-like crumb while still offering the satisfying density of pumpkin-based bakes. They’re ideal for breakfast, snack time, or dessert.
Want Pumpkin Bread Instead?
If you prefer pumpkin bread, use the same batter with the loaf method in a standard quick-pbread recipe—bake in a loaf pan until a skewer comes out clean.
Recommended Tools
- Almond flour – adds lightness, healthy fat and a tender texture.
- Muffin scoop – a scoop helps portion batter evenly and creates nicely domed tops.
- Non-stick parchment or unbleached muffin liners – prevent sticking and make removal easier.
- Silicone muffin pan – handy when skipping liners; muffins pop out easily.
Take a moment to preheat, mix wet and dry ingredients separately, fold together, scoop into the pan, and bake. These muffins come together quickly—about 25 minutes prep and roughly 28 minutes baking time for 12 muffins. They store well in an airtight container for up to one week and freeze for up to one month. Thaw at room temperature or warm briefly in the microwave.
Enjoy baking and sharing these cozy vegan pumpkin muffins with friends and family. Sending warm autumn hugs, xo Demeter
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If you made this recipe, share a photo on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see your muffins!
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Vegan Pumpkin Muffins
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Equipment
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Unbleached Muffin Liners
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Cupcake Muffin Holder
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2-Pk Muffin Pan
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 flax egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups gluten-free oat flour (if homemade, blend very fine and sift)
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
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Preheat oven to 350°F. Line a standard 12-cup muffin pan with liners or grease the cups.
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In a large bowl, whisk together pumpkin, melted coconut oil, coconut sugar, maple syrup, flax egg and vanilla until smooth.
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Add oat flour, almond flour, baking powder, baking soda, spices and salt. Stir until just combined and no flour pockets remain. The batter will be thick; use a rubber spatula to fold in any remaining dry bits.
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Scoop batter into the prepared muffin pan, filling cups evenly. For large, domed tops, spread the batter between 8–9 cups. Smooth tops with a spatula if needed.
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Bake for 22–34 minutes depending on muffin size. Mine took about 28 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
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Allow muffins to cool in the pan on a cooling rack for 25 minutes, then transfer to the rack to cool completely, about 1–2 hours. Store in an airtight container for up to 1 week or freeze up to 1 month.
Notes
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