Vegan Pumpkin Spice Muffins

These vegan pumpkin spice muffins are soft, fluffy and ready in under 30 minutes! These muffins are made without a mixer, and they can be easily frozen so you can have them for breakfast whenever you want.

I love making these vegan pumpkin chocolate chip muffins in the fall, they’re the perfect breakfast on a chilly morning. They are an amazing combo of pumpkin puree, warm spices, and of course I had to add some chocolate chips! 

I’ve always got a freezer full of muffins, like my vegan chocolate chip muffins and my banana carrot muffins. It makes life so much easier having breakfast or a snack ready!

Why You'll Love These Vegan Pumpkin Spice Muffins

• These muffins take no time at all to whip up, plus you don’t need any fancy equipment.
• These vegan pumpkin spice muffins are egg free, dairy free, and can easily be made gluten free. Perfect for those with food allergies! 
• They’re made with pumpkin pie spice. Don’t have any on hand? I’ve got a recipe you can use to make your own.
• Make this with or without chocolate chips - you can also add in pecans or pumpkin seeds! 
• Freeze these muffins so you always have vegan pumpkin muffins on hand for breakfast or snacks on the go.

Ingredients Needed

• Vegan Butter: if you don’t want to make these pumpkin muffins vegan, then feel free to use regular butter! You can also use coconut oil or a neutral oil but it will slightly change the texture.
• Pumpkin Puree: make sure you’re using 100% canned pumpkin and not pumpkin pie filling!
• Chocolate Chips: feel free to chop up a chocolate bar instead of using chips. You can also leave these out if you prefer.
• Pumpkin Pie Spice: If you don’t have any pumpkin pie spice on hand, check out the notes section of the recipe card where I have a recipe on how to make your own.
• Flour: I’ve tested this recipe with all purpose flour, but you could also use white whole wheat flour or gluten free all-purpose 1-1 baking flour if you need these muffins to be gluten free.
• Sugar: I’m using a combination of white sugar and light brown sugar, but you could substitute both of these for coconut sugar. Just keep in mind it will change the texture! 
• Vegan Milk: feel free to use any vegan milk or regular milk if you don’t need these muffins to be vegan!

Step By Step Instructions

FAQs and Expert Tips

Expert Tips

• Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method. 
• Add a streusel topping - Just add the crumble from my blackberry muffins before baking to have a delicious crumble topping.
• Don’t over-mix the batter - make sure to stop mixing the batter as soon as everything is combined. If you over-mix then your muffins won’t be as soft and fluffy!

Storage and Freezing Instructions

Store the cooled vegan pumpkin muffins at room temperature in an airtight container for up to 3 days. You can freeze the muffins in a freezer bag for up to 3 months. When ready to eat, just let them thaw or you can microwave them for 20-30 seconds.

More Pumpkin Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.