These vegan pumpkin muffins just came out so well.
I based the recipe on our vegan pumpkin cupcakes, which also, just came out so well!
The main changes I made were to use coconut oil for these muffins and to add pecan nuts. And oh my it worked a treat!
And then I used muffin liners for the pumpkin cupcakes but no liners at all for these babies!
I just think muffins look so good when they have that gorgeous muffin top that comes out best when you bake them without any liners. You just have to use a good non-stick spray of course.
The notes I have about these vegan pumpkin muffins are much the same as with the pumpkin cupcakes.
Weigh your pumpkin purée to make sure you use the right amount. And then weigh your flour too. Because you should always do that. It’s the best way to get accurate results.
Serve these beauties cut in half and spread with some vegan butter, or just eat them as is! They are perfect either way.
Canned pumpkin purée is the easiest to use for these vegan pumpkin muffins, but if you can’t get canned or prefer to use fresh you absolutely can. Just bake some peeled and cubed pumpkin on a parchment lined baking tray (no added oils or spices) for 30 minutes at 350°F (180°C) until soft.
When soft and cooked, mash it up with a potato masher or transfer to your food processor to purée. If it’s a little ‘wet’ then stand it in a strainer to let any excess water drip off. Canned pumpkin purée is never wet, so you want it to be as close to that as possible.
You will love these vegan pumpkin muffins, they are:
- Perfectly moist
- Packed with pumpkin flavor and pecans!
- Delicious with or without vegan butter
- Perfectly sweet
- Easy to make
Store them covered at room temperature where they will last a few days OR keep them covered in the fridge where they will last up to a week.
So leave us a comment below if you have any questions about these vegan pumpkin muffins and please rate the recipe too! Thanks!
For more awesome vegan muffins, check out:
- Vegan Blueberry Muffins
- Vegan Cornbread Muffins
- Chocolate Chocolate Chip Muffins
- Banana Bread Muffins
- Raisin Bran Muffins
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Perfectly moist vegan pumpkin muffins packed with pumpkin flavor and pecans! Deliciously fall flavored goodness, delicious served with or without vegan butter.
- 2 cups (250g) All Purpose Flour
- 1 cup (200g) Brown Sugar
- 1/2 cup (100g) White Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)
- 1 and 1/2 cups (337g) Pumpkin Purée (not pumpkin pie filling)
- 1 tsp Vanilla Extract
- 1/4 cup (60ml) Coconut Oil (Melted)
- 1 Tbsp Apple Cider Vinegar
- 1 Flax Egg
- 1 cup (109g) Pecan Nuts (broken up)
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
- Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy.
- Then add the pumpkin puree, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl.
- Add your flax egg.
- Mix together with a spoon until well combined. The batter will be thick.
- Lastly, add the pecan nuts and stir in.
- Spray a muffin tray with non stick spray and then divide the batter evenly amongst the muffin partitions.
- Bake in the oven for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Transfer the muffins to a wire cooling rack.
- Cut open and spread with vegan butter or enjoy them whole.
*Recipe adapted from our Vegan Pumpkin Cupcakes.
- Serving Size: 1 Muffin (of 12)
- Calories: 292
- Sugar: 26.1g
- Sodium: 250mg
- Fat: 11.5g
- Saturated Fat: 4.3g
- Carbohydrates: 45g
- Fiber: 2.4g
- Protein: 3.3g
Keywords: vegan pumpkin muffins