Vegan Pumpkin Muffins

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(Last Updated On: May 26, 2023)

Best Spiced Vegan Pumpkin Muffins

These vegan pumpkin muffins are so yummy and full of comforting spices!

My favorite way to enjoy pumpkin is in muffins – it’s not overly sweet and it really brings out the warm flavor, along with the other flavors like cinnamon, nutmeg, clove and ginger.

These are yummy and versatile enough to have for breakfast with some coffee, or for dessert with some tea or apple cider.

They are complete with a delicious pecan crumble topping and a quick cinnamon drizzle!

Vegan Pumpkin Muffins

Easy Pumpkin Spice Muffin Recipe

You’ll never be able to tell that these muffins are completely dairy and egg free, they are still just as moist and soft without.

Thanks to a bit of apple cider vinegar and baking soda, along with plant milk and ground flax seeds, this vegan pumpkin muffin recipe is indistinguishable from traditional versions!

They are so quick and easy to make and the flavors are perfectly balanced between sweet and spice, everything a pumpkin spice muffin should be!

Pumpkin Muffin Recipe Healthy Vegan Pumpkin Muffins

How to Make Vegan Pumpkin Muffins

Making the Muffin Batter and Topping

To make this simple recipe, combine your topping ingredients with your hands by squishing them together until they have a crumbly texture, then set this in the fridge while you make the batter.

Then preheat your oven to 350 degrees!

Now combine all the dry and wet ingredients into different bowls.

Add your dry ingredients (except the brown sugar) to a bowl and mix them together well so the muffins are evenly flavored.

Then add your wet ingredients (including the brown sugar) in a bowl and whisk them together until the sugar is dissolved.

Pour your dry ingredients into your wet and mix just until smooth, being careful not to over mix or else the muffins may be a bit too dense!

Pumpkin Muffin Batter

Topping and Baking the Vegan Muffins

Evenly distribute your pumpkin muffin batter into 12 muffin tins.

I prefer to use a cookie scoop for this part because it helps me not make a mess and be sure all the muffins are the same size!

The batter will be thick, but workable.

Then evenly crumble your topping over all the muffins, and gently tap it down.

Bake for 22-25 minutes or until a toothpick inserted into the middle of the muffin comes out clean!

Vegan Pumpkin Muffins Crumb Topping

Vegan Pumpkin Muffins with Pecan Crumble

Let your muffins rest in the tin for 10 minutes, then transfer them to a cooling rack.

Once the muffins are completely cool, mix together your drizzle ingredients and apply evenly to all the muffins!

I like to put some parchment paper underneath the cooling rack they are on before drizzling because then there’s no mess!

Then you’re done! Enjoy your delicious spiced pumpkin muffins.

Vegan Pumpkin Muffin Recipe

The Best Vegan Muffins with Canned Pumpkin

Now that canned pumpkin is popping up in every store you go into, you can grab a can and whip up these delicious fall treats!

Feel free to customize these anyway you like, pumpkin goes well with so many flavors!

You could use walnuts instead of pecans for the topping, or even some pumpkin seeds.

Spiced Pumpkin Muffins
Vegan Cinnamon Muffins

This recipe is:

  • Spiced
  • Pumpkin
  • Delicious
  • Sweet
  • Crumb Topped
  • Cinnamon Sweet
  • Vegan

Check out these other vegan baked goods!

Glazed Vegan Pumpkin Scones

Easy Vegan Banana Bread

Vegan Maple Glazed Pumpkin Donuts

Vegan Pumpkin Streusel Bars

Vegan Coffee Cake Donuts

Fudgy Vegan Brownies

Easy Vegan Pumpkin Muffins

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Vegan Pumpkin Muffins

Healthy Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These flavorful spiced vegan pumpkin muffins have a pecan crumble topping and sweet cinnamon glaze - the best pumpkin spice muffins ever!


For the Crumb Topping

  • 3 Tbsp Flour
  • 3 Tbsp Chopped Pecans
  • 3 Tbsp Brown Sugar
  • 1 1/2 Tbsp Vegan Butter (chilled and cubed)
  • 1/4 Tsp Cinnamon

For the Cinnamon Drizzle


  1. Preheat your oven to 350 degrees.
  2. Using your hands, squish together all your crumb topping ingredients in a bowl until crumbly. Place in the fridge to chill.
  3. In a bowl, combine your flour, cinnamon, nutmeg, cloves, ginger salt, ground flax seeds and baking powder and mix well.
  4. In another bowl, whisk together your pumpkin puree, vanilla, oil, plant milk, apple cider vinegar and sugar until well combined.
  5. Pour your dry ingredients into your wet and mix just until smooth, being careful not to overmix.
  6. Pour evenly into 12 muffin tins. Sprinkle over crumb topping evenly and gently pat down. Bake for 22-25 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
  7. Allow muffins to rest 10 minutes in the pan, then cool completely on a cooling rack.
  8. Mix together drizzle and evenly coat all the cooled muffins. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 202mgCarbohydrates: 43gFiber: 2gSugar: 23gProtein: 3g

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21 thoughts on “Vegan Pumpkin Muffins”

  1. YOUR RECEPIES LOOK SO GOOD! I just keep the recepies for now. I can not wait to try them ! Your pictures are so beautiful! if they taste as they look, and if I can succeed as it should, I will be leaving the good comments about each of them. Thank you, they look like no other one. and such a big repertory! I will try them!


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