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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!
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.
- 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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 375° Fahrenheit and line a muffin tin with 12 liners. You can also just spray the tin with cooking spray.
Step 2: In a bowl, whisk together the melted vegan butter with the sugar and brown sugar until smooth. Add the pumpkin puree, vanilla extract and vegan milk. Whisk again until smooth.
Step 3: Add the flour, baking soda, salt and spice and mix everything together. Scrape the sides and bottom of the bowl to make sure the batter is fully combined! Stir in the chocolate chips.
Step 4: Fill each muffin liner almost to the top with muffin batter. Bake for 17-24 minutes, a toothpick inserted in the middle should come out clean.
Step 5: Let the muffins cool for 5 minutes in the tin, then remove them and let them cool completely on a wire cooling rack.
FAQs and Expert Tips
You can! Use an equal amount of neutral oil or coconut oil, but keep in mind that it will slightly change the texture of these muffins.
No worries, I have a recipe on how to easily make your own pumpkin pie spice at home. Just check the notes section of the recipe card.
Yes! Feel free to use melted regular butter and regular milk in this recipe.
You can completely leave out the chocolate chips and have these be plain vegan pumpkin muffins. You can also substitute an equal amount of walnuts, pecans, raisins, cranberries or pumpkin seeds!
- 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
Vegan Pumpkin Spice Muffins
- ⅓ cup vegan butter, melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1½ cup pumpkin puree
- ⅓ cup vegan milk of choice
- ½ teaspoon vanilla extract
- 1¾ cup all-purpose flour (or white whole wheat flour) (SEE NOTES)
- 1 Tablespoon pumpkin pie spice (SEE NOTES)
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓-½ cup vegan semisweet chocolate chips or dark chocolate chips
- Preheat the oven to 375°F and line a muffin tin with 12 liners or spray with cooking spray.
- Whisk butter, sugar, and brown sugar together. Add in pumpkin puree, vanilla extract, and vegan milk then whisk again.
- Add in flour, baking soda, spices, and salt then mix until fully combined, scraping down the sides and bottom of the bowl. Stir in chocolate chips.
- Fill each liner almost the the top with muffin batter, then bake for 17-24 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool for 5 minutes, then transfer to a cooling rack. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.