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–+ servings
Vegan pumpkin muffin with pumpkin seeds on top.
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5 from 14 votes

Vegan Pumpkin Muffins Recipe

These are the absolute best Vegan Pumpkin Muffins and kids will love them. Cinnamon, nutmeg, and cloves spices swirl the pure pumpkin in these healthy muffins that are dense and have a sweet maple glaze on top.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 231kcal
Author: Aimee Mars

Equipment

  • 12-cup Muffin Pan
  • Large Mixing Bowls
  • Measuring Cups and Spoons
  • Muffin Liners

Ingredients

  • 10 ounces Pumpkin Puree about 3/4 of the can
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Oatmilk Milk or other non-dairy milk
  • 3/4 cup Maple Syrup plus 2 tablespoons more for brushing tops of muffins
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Gluten-Free Flour don't use coconut flour
  • 1 teaspoon Xanthan Gum
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Salt

Instructions

  • Preheat the oven to 400 degrees and line a 12-cup muffin pan with paper liners and set aside.
  • In a large bowl whisk the pumpkin puree, olive oil, milk, maple syrup, and vanilla together until smooth.
  • Using a separate bowl, combine the flour, baking powder, baking soda, spices, and salt until well combined.
  • Mix the dry ingredients into the wet to form a very thick batter. Sometimes using a spoon to fold the ingredients together helps mix them easier.
  • Evenly distribute the batter into the muffin cups, filling each cup about 3/4 full. Bake for 20 to 25 minutes or a toothpick inserted in the center comes out clean.
  • As soon as you remove the muffins from the oven brush the tops with some additional maple syrup and let cool slightly.

Notes

  • This batter will be super thick, unlike most muffin batter, however, it will become springy and soft when baked so don't worry when it's all mixed together.
  • You will need to use muffin liners or a silicone muffin pan instead of simply spraying a muffin tin with cooking spray. The muffins could potentially fall apart otherwise.
  • To make this recipe even easier you can swap the spices, cinnamon, ginger, and cloves, for pumpkin pie spice. You'll need 2 teaspoons.
  • For some added sweetness brush maple syrup on top of the muffins just as you bring them out of the oven.

Nutrition

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 346mg | Potassium: 161mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3677IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg