Irresistible Vegan Pumpkin Muffins: Your Go-To Moist, Fluffy, and Spicy Fall Treat!

Discover these incredible vegan pumpkin spice muffins – perfectly moist, wonderfully soft, bursting with flavor, and surprisingly quick and easy to bake! They make brilliant use of an entire can of pumpkin puree, ensuring no waste. Completely eggless and dairy-free, they’re the ultimate autumnal delight.

There’s an undeniable magic that pumpkin brings to autumn baking, and these vegan pumpkin muffins are no exception. While I recently shared a recipe for vegan pumpkin bread, my love for pumpkin-based baked goods knows no bounds, prompting this delightful muffin creation! It might not be a deeply rooted tradition here in the UK just yet, but the American trend of embracing all things pumpkin in fall is one I wholeheartedly endorse, and I believe it’s high time the UK fully embraced it too!

These vegan pumpkin spice muffins are designed to deliver pure autumn comfort. They are exquisitely soft, incredibly moist, and wonderfully quick to whip up, making them perfect for those spontaneous baking urges. Each bite is packed with warm, lightly spiced seasonal flavors that truly capture the essence of fall. What’s more, they keep beautifully in an airtight container for around five days, making them an ideal snack to have on hand for busy mornings, afternoon tea, or even a delightful dessert. You’ll be amazed at how fluffy and delicious these are; they truly defy expectations, and nobody would ever guess they’re entirely vegan!

A brilliant aspect of this recipe is that it calls for a full can of pumpkin puree. This means no more half-used cans lingering in your fridge, leaving you wondering what to do with the leftover bit. It’s practical, efficient, and ensures every muffin is bursting with rich pumpkin goodness. Whether you’re a seasoned vegan baker or simply looking to try something new, these muffins are a foolproof way to bring the cozy flavors of autumn into your home.

Mastering Pumpkin Puree: Canned vs. Homemade

For these delectable vegan pumpkin muffins, I typically rely on tinned pumpkin puree, which I easily find at Sainsbury’s here in the UK. It’s also available in select Tesco’s, Waitrose, and can often be purchased online via Ocado and Amazon. In most supermarkets, you might discover it tucked away in a dedicated “American section” within the world foods aisles – a little treasure hunt is sometimes required!

However, if finding canned pumpkin puree proves to be a challenge, or if you simply prefer the freshest ingredients, making your own is surprisingly straightforward and highly rewarding. All you need is an “eating pumpkin” (sometimes called a pie pumpkin or sugar pumpkin, definitely NOT a carving pumpkin) or even a butternut squash, which makes an excellent substitute. The process involves halving the pumpkin/squash, scooping out the seeds, and then roasting it until the flesh is incredibly tender. Once roasted, simply scoop out the soft flesh and blend it until perfectly smooth. This method ensures your puree is free from any additives and bursting with natural flavor.

When roasting, aim for an oven temperature of around 200°C (400°F/Gas Mark 6). The exact roasting time will vary significantly depending on the size and type of your pumpkin or squash. The key is to cook it until the flesh can be effortlessly pierced with a fork. It’s crucial to avoid boiling the pumpkin to cook it. Boiling adds excess moisture, resulting in a watery puree, which will, in turn, make your muffins dense and too wet rather than light and fluffy. Roasting caramelizes some of the natural sugars, intensifying the pumpkin’s flavor and giving your muffins a deeper, richer taste and a superior texture.

The Simple Steps to Perfect Vegan Pumpkin Muffins

(For a complete list of ingredients and detailed instructions, please refer to the recipe card provided below)

*For truly outstanding results, it is highly recommended to follow this recipe meticulously. As with all baking, I cannot stress enough the importance of using gram measurements with a digital scale rather than cup conversions. Cup measurements, especially for dry ingredients, are simply not precise enough for consistent baking success, and I cannot guarantee the best outcome if you rely solely on them.*

Begin your pumpkin muffin journey by preparing your dry ingredients. Sift together the plain (all-purpose) flour, your chosen pumpkin spice blend, bicarbonate of soda (baking soda), and a pinch of salt. Sifting is an often-overlooked step but is crucial for light, airy muffins as it removes any lumps and evenly distributes the leavening agents and spices throughout the flour, ensuring uniform rising and flavor.

In a separate, large mixing bowl, combine all your wet ingredients. Whisk together the pumpkin puree, white granulated sugar, light brown soft sugar (which adds a lovely depth of flavor and moisture), unsweetened non-dairy yogurt (I find soy yogurt works beautifully for its creamy consistency), sunflower oil (or another neutral-flavored oil), and a generous splash of vanilla extract. Whisk these until they are thoroughly combined and smooth, ensuring the sugars are mostly dissolved.

Now, it’s time to bring everything together. Gently tip your sifted dry ingredients into the bowl with the wet mixture. Using a balloon whisk, carefully mix them together. The key here is to mix *just* until no dry lumps of flour remain. Over-mixing is the nemesis of tender muffins, as it develops the gluten too much, leading to a tough and rubbery texture. A few small lumps are perfectly fine and will bake out.

Once your batter is ready, evenly divide it among a 12-hole muffin tin that has been lined with paper muffin cases. A handy tip for this step is to use an ice cream scoop; it makes portioning the batter incredibly easy and ensures your muffins are all roughly the same size, promoting even baking. This recipe yields a generous dozen large, satisfying muffins.

Bake your muffins in a preheated oven for approximately 20-25 minutes. To check for doneness, insert a skewer or toothpick into the center of a muffin. It should come out clean, or with a few moist crumbs clinging to it, but crucially, no wet batter. This indicates they are perfectly baked through.

Once baked, allow the muffins to cool in their tin for a couple of minutes. This brief cooling period helps them to firm up slightly, making them easier to handle. Then, carefully transfer them to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy and allows air to circulate, maintaining their delightful texture.

Delightful Optional Mix-Ins to Elevate Your Muffins

While these vegan pumpkin muffins are absolutely divine just as they are, their simple yet robust flavor profile makes them a fantastic canvas for various additions. If you’re feeling a bit creative and want to add another layer of texture or flavor, here are some wonderful ideas to try:

• Chocolate Chips: A timeless combination! Dark chocolate chips complement the warm spices of pumpkin beautifully, adding a touch of sweetness and melty goodness.
• Dried Cranberries: For a burst of tartness and chewy texture that pairs wonderfully with pumpkin, dried cranberries are an excellent choice.
• Raisins: Classic and comforting, raisins add natural sweetness and a soft chew, enhancing the traditional baked good feel.
• Chopped Pecans or Walnuts: Introduce a delightful crunch and nutty flavor. Toasted nuts can elevate this even further, adding a depth that perfectly balances the pumpkin spice.
• A Streusel Topping: For an extra layer of indulgence, consider a simple streusel made from flour, sugar, vegan butter, and a dash of cinnamon. Sprinkle it generously over the muffin batter before baking for a sweet, crumbly top.

Feel free to experiment with one or a combination of these mix-ins to customize your muffins to your liking. Just gently fold them into the batter in the final step of mixing.

Top Tips for Baking the Best Vegan Pumpkin Muffins

• Pumpkin Puree Type: Always double-check your canned pumpkin puree to ensure it’s 100% pumpkin. Avoid “pumpkin pie filling,” as this contains added sugars and spices that will alter the flavor and consistency of your muffins.
• Mixing Caution: The golden rule for muffins is not to over-mix the batter. Mix only until the dry ingredients are just incorporated and no large lumps of flour remain. Over-mixing develops gluten, leading to tough, dense muffins instead of light, tender ones.
• Moisture Secret: The unsweetened non-dairy yogurt in this recipe is a key ingredient for achieving exceptionally moist muffins. If you don’t have yogurt, an equal quantity of unsweetened apple sauce can be used as a substitute, though the texture might vary slightly.
• Testing for Doneness: Knowing when your muffins are perfectly baked is essential. Insert a clean skewer or toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached (but no wet batter), your muffins are ready.
• Storage: To maintain their freshness and delightful texture, store your cooled vegan pumpkin muffins in an airtight container at room temperature for up to five days. This prevents them from drying out.

Can I Freeze These Vegan Pumpkin Muffins?

Absolutely! These vegan pumpkin muffins are an excellent candidate for freezing, making them ideal for meal prep or enjoying a taste of fall anytime. To freeze them effectively, first ensure they are completely cooled to room temperature. Then, arrange them in a single layer on a baking tray and place them in the freezer for about an hour or until firm. This prevents them from sticking together. Once firm, transfer the muffins to a freezer-safe container or a large freezer bag. They can be stored in the freezer for up to three months.

When you’re ready to enjoy them, simply remove the desired number of muffins from the freezer and allow them to defrost at room temperature for a few hours. For a warm, freshly baked experience, you can gently reheat them in a microwave for 30-60 seconds or in a preheated oven at 150°C (300°F) for about 10 minutes.

Explore More Delicious Vegan Pumpkin Recipes:

If you’ve fallen in love with these pumpkin muffins, you’ll be thrilled to discover a wider world of plant-based pumpkin treats! Here are some other fantastic vegan pumpkin recipes to try from Domestic Gothess:

• Vegan Pumpkin Cake with Maple Pecans and Cinnamon Buttercream
• Vegan Pumpkin Bread (a rustic and comforting loaf)
• Pumpkin Spice Granola (perfect for breakfast)
• Pumpkin Bread Rolls (savory and soft)
• Vegan Pumpkin Chocolate Chip Cookies (a sweet and chewy delight)
• Vegan Sweet Potato Bread with Pecan Streusel (ok, so not technically pumpkin, but deliciously close and equally autumnal!)
• Vegan Pumpkin Pancakes (start your day with fall flavors)
• Pumpkin Chocolate Chip Cake Bars (easy to make and share)
• Vegan Pumpkin Mac and Cheese (a comforting savory option)
• Stuffed Mini Pumpkins with Cranberry and Pecan Rice (an elegant autumn main or side dish)

And if you’re a true muffin enthusiast, you absolutely must try my popular vegan blueberry muffins recipe as well!

If you tried this recipe and loved it, why not share your creation on Instagram? Tag @domestic_gothess and use the hashtag #domesticgothess so I can see your delicious bakes!

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