Easy Vegan Pumpkin Muffins

These moist, fluffy vegan pumpkin muffins are made in one bowl with simple pantry ingredients, plus raisins and walnuts for extra texture. They're eggless, dairy-free, and the perfect fall grab-and-go breakfast or snack!

What Makes These Vegan Pumpkin Muffins So Good

Muffins are my favorite portable bake. Mini chocolate chip banana muffins are great any time of year, but when fall comes around, these vegan pumpkin muffins have my heart! They're fluffy, moist, and flavorful, and baking them makes the house smell AMAZING.

• No eggs or dairy: Pumpkin puree and vegan butter keep these eggless pumpkin muffins moist and tender.
• One bowl: Everything gets mixed in a large bowl, so cleanup is easy.
• Pantry ingredients: Canned pumpkin, flour, sugar, cinnamon, and a few baking staples.
• Lightly spiced: Cinnamon and vanilla let the pumpkin flavor shine.
• Raisins and walnuts: They add sweetness and crunch in every bite.
• Great for busy mornings: Bake a batch on the weekend and grab one on the way out the door.

If you love pumpkin as much as I do, try my vegan pumpkin pancakes, pumpkin cinnamon rolls, and pumpkin whoopie pies, too.

Vegan Pumpkin Muffin Ingredients

You'll find the exact amounts in the recipe card below.

• Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices. You can also use homemade puree, like my Instant Pot pumpkin puree. Strain it first if it's watery.
• Vegan butter: Use your favorite vegan butter at room temperature so it beats in smoothly.
• Granulated sugar: Sweetens the muffins and keeps them tender.
• All-purpose flour: Spoon and level it for the best texture.
• Baking powder and baking soda: These give the eggless pumpkin muffins their lift.
• Cinnamon: Adds warm spice.
• Salt: Just a little brings out the pumpkin flavor.
• Vanilla extract: Rounds out the flavor.
• Raisins (optional): Add sweet, chewy bites. Dried cranberries or vegan chocolate chips work great instead.
• Walnuts (optional): Chop them for crunch.

How These Muffins Work Without Eggs

Pumpkin puree does a lot of the work eggs usually do. It adds moisture and helps hold the batter together, while the vegan butter keeps the crumb tender. Baking powder and baking soda give the muffins a nice rise, so you get fluffy, egg-free pumpkin muffins with no egg replacer needed. The most important thing is to stop mixing as soon as the flour disappears, so the muffins stay light.

Add-Ins and Toppings

These are the mix-ins I've made these muffins with:

• Raisins: The classic, and what you see in the photos.
• Dried cranberries: Swap them in for the raisins for cranberry pumpkin muffins.
• Vegan chocolate chips: Fold in dairy-free chocolate chips for vegan pumpkin chocolate chip muffins.

Ideas I Haven't Tried Yet

These sound delicious, but I haven't tested them with this recipe. If you try one, let me know how it goes in the comments!

• Light brown or coconut sugar in place of the granulated sugar.
• Half whole wheat flour and half all-purpose flour.
• Pumpkin pie spice in place of the cinnamon.
• Chopped dates in place of the raisins.
• Pecans or pumpkin seeds in place of the walnuts.
• Orange zest for a citrus twist.
• Espresso powder for pumpkin spice latte muffins.
• Shredded coconut for extra texture.
• A cream cheese center of sweetened vegan cream cheese spooned into each muffin before baking.
• Toppings like cinnamon sugar, a streusel topping, vegan cream cheese frosting, or a maple glaze.

How to Make Vegan Pumpkin Muffins

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with paper liners, lightly grease it, or use silicone muffin cups.

Step 1: Add the wet ingredients. Add the pumpkin puree, room temperature vegan butter, and sugar to a large bowl.

Step 2: Beat until creamy. Beat the mixture with an electric mixer until light and creamy.

Step 3: Add the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, salt, and vanilla extract.

Step 4: Mix the batter. Gently mix just until the flour disappears. Don't overmix.

Step 5: Fold in the raisins and walnuts. Add the raisins and walnuts, if using, and fold them in.

Step 6: Fill the muffin tin. Spoon the batter into the muffin tin, filling each cup to the top.

Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs. Let the muffins cool in the pan for 15 minutes, then move them to a cooling rack.

Toni's Recipe Tips

• Measure the flour correctly: Fluff the flour, spoon it into your measuring cup without packing it down, and level the top with the back of a knife. Too much flour makes dense muffins.
• Don't overmix: Stir just until the flour disappears. Overmixing can make the muffins dense and rubbery.
• Keep the sugar at ⅓ cup: It helps keep the muffins tender. One reader cut it to ¼ cup and didn't recommend it!
• Change the size: Make mini muffins or jumbo muffins and adjust the baking time (see the FAQs).

How to Serve Vegan Pumpkin Muffins

Enjoy these vegan pumpkin walnut muffins warm, toasted, or at room temperature. Have one plain or spread with vegan butter or vegan cream cheese, along with a cup of tea or coffee. For dessert, slice a muffin in half, toast it, and top it with a scoop of vegan vanilla ice cream or vegan pumpkin ice cream.

Storage Instructions

These egg-free pumpkin muffins taste even better on day two, once the flavors have time to come together!

• Store: Let the muffins cool completely, then keep them in an airtight container in the fridge for 5 to 6 days.
• Freeze: These muffins freeze great! Wrap the cooled muffins and freeze them for up to 3 months. Thaw in the fridge or at room temperature, or warm one in the microwave in 15-second bursts.

Vegan Pumpkin Muffin FAQs

If you tried these vegan pumpkin muffins or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!