Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own. Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything, and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins. Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year! I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins.
Why You’ll Love This Pumpkin Muffin Recipe
Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.
Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert. Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly. They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!
Notes on Ingredients
This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.
Gluten free flour – See notes below. Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven. Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors. Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar. Pumpkin puree – The key to all pumpkin desserts! Milk – Any vegan milk will work. Vanilla extract Toppings – Oats and/or pumpkin seeds are optional but recommended.
What’s The Best Gluten Free Flour To Use?
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!
How to Make Vegan Pumpkin Muffins
This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.
Make the batter. Sift the dry ingredients through a sifter, then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.
Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds. Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!
Expert Tips
These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure! I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking! Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out. Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too! Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Proper Storage
Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter. Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze, and then just thaw them overnight or in your microwave for about a minute.
More Pumpkin Recipes To Try
Pumpkin Mug Cake Pumpkin Sheet Cake Vegan Pumpkin Pie Pumpkin Chocolate Chip Bread
Enjoy friends and DIG into this one! If you make these Vegan Pumpkin Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
