Vegan Pumpkin Muffins Recipe

Sneaking in one last pumpkin recipe before all things gingerbread and peppermint take over! On this last day of November, I just couldn’t resist sharing one more cozy pumpkin treat.

There’s something about the smell of pumpkin spice wafting through the kitchen that always brings me back to autumn days spent baking with my family. It’s almost nostalgic—and these Vegan Pumpkin Muffins are definitely one of those recipes we keep coming back to, year after year.

Let me tell you a little story about these muffins. They first made an appearance in my kitchen when I was trying to find a plant-based option that could hold up against my childhood favorite pumpkin muffins.

You know, the kind that’s fluffy, perfectly spiced, and a little sweet without being overly decadent. I wanted a recipe that could satisfy those nostalgic cravings, but also be wholesome enough to feel good about sharing with my family.

Well, after several test batches (and some patience from my very understanding taste testers), I finally found the perfect balance. These muffins are everything I hoped for—moist, flavorful, and oh-so-easy to make.

Plus, they’re totally vegan, which means they’re egg-free and dairy-free, but you’d never guess it from the taste. They’ve got that pumpkin spice magic that makes them an instant comfort food. And every time I make them, it’s like a little dose of autumn joy, no matter what season it is.

So, as we say goodbye to November, I want to share these cozy muffins with you. Here’s the recipe, and I hope they bring as much warmth to your kitchen as they do to mine.

Vegan Pumpkin Muffins Recipe

Ingredients:

Flax Eggs:

• 3 Tbsp ground flax seeds
• 9 Tbsp warm water

Wet Ingredients:

• 1 cup pumpkin purée
• 1/3 cup canola oil or melted coconut oil
• 1/2 cup maple syrup

Dry Ingredients:

• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 2 tsp baking powder
• 1 1/2 cups spelt flour (or 1 1/3 cups gluten-free 1:1 flour blend)

Instructions:

1. Preheat the Oven: First things first, set your oven to 350°F (175°C). This way, it’ll be nice and hot when you’re ready to bake.
2. Prepare the Flax Eggs: In a large mixing bowl, combine the ground flax seeds with the warm water. This is going to be our egg substitute, and it needs a few minutes to thicken up. While it’s doing its thing, I usually take this time to gather up the rest of my ingredients. It’s a little kitchen ritual that helps everything come together more smoothly.
3. Mix Wet Ingredients: Once the flax mixture has thickened—it should look kind of gel-like—go ahead and add in the pumpkin purée, oil, and maple syrup. Stir it all together until it’s well combined. I love this step because the pumpkin turns everything this gorgeous orange color, and it just looks so inviting.
4. Add Dry Ingredients: Now it’s time for the dry ingredients. Add the pumpkin pie spice, baking soda, baking powder, and flour into the bowl. Stir until everything is just blended—try not to overmix here, as it can make the muffins a bit dense. You want to keep them light and fluffy, and a gentle touch is key.
5. Prepare the Muffin Tin: Oil your muffin tin or line it with parchment paper liners. I like to fill each cup almost to the top because I love a big, hearty muffin. If you’re like me and enjoy a little extra sweetness, you can sprinkle some raw sugar or coconut sugar over the tops. It’s a simple touch that adds a nice crunch after baking.
6. Bake: Pop the muffins into your preheated oven and bake for about 15-20 minutes. The smell that fills the kitchen at this point is incredible—that warm, spicy pumpkin aroma always makes me feel cozy inside. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re good to go!
7. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. And now comes the best part—eating them! These muffins are wonderful fresh out of the oven, but they’re also fantastic the next day, making them perfect for breakfast or a snack.

Why These Muffins Are So Special

What makes these muffins extra special is that they’re so versatile. You can make them as a sweet treat for a cozy morning in, or you can dress them up a bit by adding some mix-ins. I’ve tried adding chopped nuts, dairy-free chocolate chips, or even a handful of dried cranberries, and each version brings something a little different to the table.

If you’re feeling adventurous, you could even add a swirl of nut butter to the batter before baking—delicious!

Plus, the recipe is flexible enough to accommodate different dietary needs. Whether you prefer using spelt flour or need a gluten-free option, these muffins turn out amazing either way. And the flax eggs?

They’re not only a great plant-based alternative, but they also add a bit of fiber and a nice texture to the muffins. It’s one of those recipes that you can feel good about making, knowing it’s both delicious and a little nutritious.