Dessert

Vegan Pumpkin Muffins Recipe

Name: Vegan Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling); 1 – 1 1/4 cups (200g-250g) packed light brown sugar (to taste); 1/2 cup (110g) neutral flavored oil; 3/4 cup (170g) dairy-free milk (room temperature); 1 teaspoon vanilla extract; 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled); 3 teaspoons pumpkin pie spice (see homemade blend note); 3 teaspoons baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup (65g) all-purpose plain flour; 1/4 cup (30g) raw pumpkin seeds (or replace with 1-2 tablespoons (8-15g) extra flour); 3 tablespoons (45g) vegan butter (melted and cooled); 2 tablespoons (25g) packed brown sugar (granulated sugar or coconut sugar can be used); 1/2 teaspoon pumpkin pie spice (or ground cinnamon)

ByLila Prescott December 20, 2025December 20, 2025

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Introduction

These vegan pumpkin muffins are moist, flavorful, and perfect for fall or any time you crave a comforting treat. With pumpkin puree and warm spices, they offer a deliciously tender crumb topped with a crunchy, spiced crumble. They’re easy to make and loved by everyone, even those who aren’t vegan.

A close-up view of a muffin in a brown paper cup with a crumbly topping mixed with green pumpkin seeds, drizzled with white icing over the top. The muffin is placed on a white embossed coaster with a few drops of icing around it, all set on a white marbled surface. In the soft-focus background, two more muffins and a white cup are visible, adding depth to the scene. The lighting softly highlights the texture of the crumb topping and the moist muffin beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
1 to 1 1/4 cups (200g-250g) packed light brown sugar (to taste)

1/2 cup (110g) neutral flavored oil
3/4 cup (170g) dairy-free milk (room temperature)

1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose plain flour (spooned and leveled)

3 teaspoons pumpkin pie spice (see notes for homemade blend)
3 teaspoons baking powder
1/4 teaspoon baking soda

1/8 teaspoon salt
1/2 cup (65g) all-purpose plain flour (for topping)
1/4 cup (30g) raw pumpkin seeds (or replace with 1-2 tablespoons extra flour)

3 tablespoons (45g) vegan butter (melted and cooled)
2 tablespoons (25g) packed brown sugar (granulated sugar or coconut sugar can be used)
1/2 teaspoon pumpkin pie spice (or ground cinnamon, for topping)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with liners and lightly oil them to prevent sticking if using paper liners.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, oil, dairy-free milk, and vanilla extract until smooth.
Step 3: Add the 2 1/2 cups flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir gently until combined but avoid overmixing; a few lumps are fine.

Step 4: Scoop the batter evenly into the muffin cups, filling each nearly to the top.
Step 5: To make the crumb topping, mix the 1/2 cup flour, pumpkin seeds, melted vegan butter, brown sugar, and pumpkin pie spice in a bowl until the mixture is crumbly and flaky.
Step 6: Generously sprinkle the crumb topping over each muffin.

Step 7: Bake for 25-28 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
Step 8: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Serve warm or at room temperature, plain or with vegan butter.

Tips & Variations

For a homemade pumpkin pie spice blend, mix ground cinnamon, ginger, nutmeg, and cloves in equal parts.
Swap neutral oil for melted coconut oil for a subtle coconut flavor.
Replace pumpkin seeds in the topping with chopped nuts like pecans or walnuts for crunch variation.

If you prefer less sweetness, reduce the brown sugar slightly and adjust to taste.
Use fresh pumpkin puree if available, but make sure it is unsweetened and not pie filling.

Storage

Store leftover muffins in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate them up to 5 days or freeze for up to 1 month. To refresh the crumb topping after refrigeration or freezing, warm muffins in a preheated oven at 160°C (320°F) for about 10 minutes until heated through.

How to Serve

A single muffin is shown up close sitting on a round white coaster with light patterns, placed on a white marbled surface. The muffin has one main layer of golden brown cake inside a light brown pleated paper wrapper. Its top is covered with a golden crumble mixed with green pumpkin seeds, and it is drizzled with white icing that runs down the edges. In the blurred background, there are more muffins and a white cup, all on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added spices and sweeteners that will alter the flavor and texture. Use plain pumpkin puree, either canned or homemade, for best results.