12 Delicious Vegan Pumpkin Muffins Recipes

Baking season is upon us, and what better way to celebrate than with a roundup of 12 delicious vegan pumpkin muffins recipes? Perfect for cozy mornings, festive gatherings, or a sweet treat any time of day, these muffins are sure to delight. Whether you’re a seasoned vegan baker or just looking to try something new, there’s a recipe here for everyone. Let’s dive into the deliciousness!

Spiced Vegan Pumpkin Muffins

Sometimes, the best recipes come from the simplest cravings. That’s exactly how these Spiced Vegan Pumpkin Muffins came to be—on a chilly afternoon when all I wanted was something warm, spiced, and utterly comforting. And let me tell you, they did not disappoint.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup canned pumpkin puree (not pumpkin pie filling—trust me, there’s a difference)
• 1/2 cup maple syrup (the real deal, please, for that deep, autumnal sweetness)
• 1/3 cup melted coconut oil (extra virgin is my go-to for its subtle flavor)
• 1/4 cup almond milk (unsweetened, but hey, use what you’ve got)
• 1 tsp vanilla extract (the good stuff makes all the difference)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly. Tip: Even if using liners, a quick spritz of oil prevents sticking.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. Tip: Ensure your coconut oil is cooled slightly to avoid cooking the other ingredients.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so a few lumps are perfectly fine.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Kickstart your morning with these muffins, and you’re in for a treat. They’re moist, perfectly spiced, and just sweet enough. Try them warm with a smear of almond butter for an extra indulgent twist.

Gluten-Free Vegan Pumpkin Muffins

Craving something sweet but healthy? I’ve been there, especially during those chilly fall mornings when all I want is a warm, comforting muffin without the guilt. That’s how these gluten-free vegan pumpkin muffins became a staple in my kitchen—they’re moist, flavorful, and perfect for anyone looking for a healthier treat.

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for its perfect texture)
• 1 cup pumpkin puree (homemade or canned, but make sure it’s pure pumpkin)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/4 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1 tsp vanilla extract (splurge on the good quality—it makes a difference)
• 1 tbsp pumpkin pie spice (because fall isn’t just a season, it’s a flavor)
• 1 tsp baking soda (always check the expiration date!)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 1/4 cup almond milk (unsweetened, unless you like it extra sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with coconut oil.
2. In a large bowl, whisk together the gluten-free flour blend, pumpkin pie spice, baking soda, and salt until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix, or your muffins will be tough.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re harder to resist when warm, but they hold together better when cooled.

Unbelievably moist and packed with pumpkin spice flavor, these muffins are a dream come true for anyone avoiding gluten or animal products. Serve them with a dollop of coconut whipped cream for an extra special treat, or enjoy them as is with your morning coffee.

Chocolate Chip Vegan Pumpkin Muffins

Baking these Chocolate Chip Vegan Pumpkin Muffins has become my go-to comfort activity during the chilly fall mornings. There’s something incredibly soothing about the aroma of pumpkin and chocolate chips wafting through the house, promising a deliciously moist treat that’s surprisingly easy to make.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup canned pumpkin puree (not pumpkin pie filling, trust me on this)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/3 cup melted coconut oil (extra virgin is my favorite for its subtle flavor)
• 1/4 cup almond milk (unsweetened, but hey, use what you’ve got)
• 1 tsp vanilla extract (the more, the merrier in my book)
• 1 tbsp pumpkin pie spice (homemade blend if you’re feeling fancy)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/2 cup vegan chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. Tip: Ensure your coconut oil is cooled slightly to avoid cooking the other ingredients.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so a few lumps are okay.
5. Fold in the vegan chocolate chips gently. Tip: Reserve a few chips to sprinkle on top for a pretty finish.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be springy to the touch.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and packed with flavor, these muffins are perfect with a cup of coffee or as a sweet snack on the go. Try warming them slightly and serving with a dollop of vegan whipped cream for an extra indulgent treat.

Maple Glazed Vegan Pumpkin Muffins

Goodness, it’s that time of year again when the air gets crisp, and my kitchen starts smelling like a cozy autumn dream. Today, I’m sharing my all-time favorite fall treat that’s as delightful to make as it is to eat—maple glazed vegan pumpkin muffins. These little gems are perfect for those chilly mornings when you need a warm hug in the form of a muffin.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup canned pumpkin puree (not pumpkin pie filling, trust me on this)
• 1/2 cup pure maple syrup (the real deal, none of that pancake syrup stuff)
• 1/3 cup coconut oil, melted (but cooled slightly so it doesn’t cook the other ingredients)
• 1/4 cup almond milk (unsweetened is my go-to, but any plant-based milk works)
• 1 tsp vanilla extract (splurge on the good stuff; it makes a difference)
• 1 tbsp pumpkin pie spice (because who has time to measure out five different spices?)
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly. This ensures your muffins pop out easily.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. A quick tip: sifting the flour can make your muffins lighter.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. Pro tip: make sure all your wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy muffins!
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. I like using an ice cream scoop for this—it’s mess-free and ensures even sizes.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 20 minutes; ovens can vary.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing. Patience is key here; glazing warm muffins can make the glaze melt off.

Moist, fluffy, and packed with warm spices, these muffins are a fall morning essential. The maple glaze adds just the right amount of sweetness without overpowering the pumpkin. Try serving them with a dollop of coconut whipped cream for an extra special treat.

Pumpkin Spice Vegan Muffins

Waking up to the crisp autumn air, I can’t help but crave something warm and spiced. That’s when these Pumpkin Spice Vegan Muffins come into play, perfectly blending the cozy flavors of the season with a guilt-free twist. They’re my go-to for lazy weekend breakfasts or a quick snack, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup canned pumpkin puree (not pie filling, trust me on this)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/3 cup melted coconut oil (extra virgin gives the best flavor)
• 1/4 cup almond milk (unsweetened is my preference)
• 1 tsp vanilla extract (always pure, never imitation)
• 1 tbsp pumpkin pie spice (homemade blend beats store-bought)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp apple cider vinegar (a secret weapon for fluffiness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. Tip: Make sure all wet ingredients are at room temperature to avoid clumping.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Overmixing leads to dense muffins, so a few lumps are okay.
5. Quickly stir in the apple cider vinegar. This reacts with the baking soda to give your muffins a lovely rise.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 20-minute mark.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and packed with warm spices, these muffins are a fall delight. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat, or enjoy them as is with your morning coffee.

Vegan Pumpkin Banana Muffins

Over the years, I’ve found that the best recipes come from a place of experimentation and a little bit of love. These Vegan Pumpkin Banana Muffins are no exception, born from a happy accident when I had too much pumpkin puree and ripe bananas on hand. They’re the perfect blend of cozy and nutritious, with a hint of sweetness that makes them irresistible.

Ingredients

• 1 cup pumpkin puree (I love using homemade, but canned works just as well)
• 2 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/3 cup maple syrup (the real deal, please—no imitations)
• 1/4 cup coconut oil, melted (extra virgin is my go-to for its subtle flavor)
• 1 tsp vanilla extract (because everything’s better with vanilla)
• 1 3/4 cups all-purpose flour (I sometimes swap half for whole wheat for extra fiber)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 1 tsp cinnamon (a must for that warm, spiced flavor)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with coconut oil.
2. In a large bowl, whisk together the pumpkin puree, mashed bananas, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined—overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. A cookie scoop works wonders here for even portions.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They’re delicate when warm, so patience is key.

Just out of the oven, these muffins are wonderfully moist with a tender crumb, thanks to the bananas and pumpkin. The spices shine through without overpowering, making them a perfect match for a dollop of almond butter or a drizzle of extra maple syrup. Enjoy them as a quick breakfast or a sweet afternoon pick-me-up.

Healthy Oatmeal Vegan Pumpkin Muffins

Baking these Healthy Oatmeal Vegan Pumpkin Muffins has become my go-to morning ritual, especially when the air starts to crisp with the hint of fall. There’s something incredibly comforting about the aroma of pumpkin and cinnamon wafting through the kitchen, promising a deliciously wholesome start to the day.

Ingredients

• 1 1/2 cups whole wheat flour – I love the nutty depth it adds, but all-purpose works in a pinch.
• 1 cup rolled oats – The heartier, the better for that perfect chew.
• 1/2 cup pure maple syrup – My sweetener of choice for its rich flavor.
• 1 cup pumpkin puree – Homemade or canned, just ensure it’s pure pumpkin.
• 1/3 cup coconut oil, melted – Extra virgin olive oil is my usual, but coconut oil complements the pumpkin beautifully here.
• 1 tsp vanilla extract – A splash more never hurts, right?
• 1 tbsp pumpkin pie spice – Because pumpkin and spice are everything nice.
• 1 tsp baking soda – The lift in these muffins is everything.
• 1/2 tsp salt – Just a pinch to balance the sweetness.
• 1/2 cup almond milk – Any plant-based milk will do, but almond is my favorite for its subtlety.

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Tip: Ensuring your oven is properly preheated guarantees even baking.
2. In a large bowl, whisk together the whole wheat flour, rolled oats, pumpkin pie spice, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. In another bowl, mix the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and almond milk until well combined. Tip: Room temperature ingredients blend more smoothly, so take them out ahead of time.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense muffins, so a few lumps are okay.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This ensures they rise beautifully without overflowing.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial for the perfect texture.

What makes these muffins truly special is their moist, tender crumb and the way the spices meld with the pumpkin for a flavor that’s both rich and comforting. Enjoy them warm with a dab of almond butter for an extra protein kick, or as they are for a quick, nutritious snack on the go.

Vegan Pumpkin Apple Muffins

Fall is my absolute favorite season for baking, and these Vegan Pumpkin Apple Muffins are a testament to why. The combination of cozy pumpkin spice and sweet, tart apples makes these muffins a hit every time I make them, whether it’s for a quick breakfast or a comforting snack.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine to avoid lumps)
• 1 cup canned pumpkin puree (not pumpkin pie filling, trust me on this)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/3 cup melted coconut oil (extra virgin is my go-to for its subtle flavor)
• 1/4 cup almond milk (unsweetened works best here)
• 1 tsp vanilla extract (the good kind makes all the difference)
• 1 1/2 tsp pumpkin pie spice (homemade blend if you have it)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup diced apples (I love using Honeycrisp for their perfect balance of sweet and tart)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing leads to tough muffins.
5. Fold in the diced apples, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Delightfully moist with a tender crumb, these muffins are bursting with the flavors of fall. Serve them warm with a dollop of almond butter for an extra indulgent treat, or enjoy them as is with your morning coffee.

Cinnamon Roll Vegan Pumpkin Muffins

Delightfully spiced and irresistibly soft, these Cinnamon Roll Vegan Pumpkin Muffins are my go-to for cozy mornings. I stumbled upon this recipe during a chilly autumn hike, craving something warm and sweet to come home to—now, it’s a staple in my kitchen.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup canned pumpkin puree (not pie filling—trust me, there’s a difference)
• 1/2 cup maple syrup (the real deal, none of that pancake syrup stuff)
• 1/3 cup melted coconut oil (extra virgin gives the best flavor)
• 1/4 cup almond milk (unsweetened, but hey, you do you)
• 1 tbsp apple cider vinegar (it’s all about that tang)
• 2 tsp cinnamon (because more is always better)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Tip: Lightly spray the liners with oil to prevent sticking.
2. In a large bowl, whisk together the flour, baking soda, salt, and 1 tsp of cinnamon. Tip: Sifting the flour can lead to fluffier muffins.
3. In another bowl, mix the pumpkin puree, maple syrup, coconut oil, almond milk, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins—fold gently.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Sprinkle the remaining 1 tsp of cinnamon over the tops for that signature cinnamon roll effect.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 18 minutes.

Velvety with a hint of spice, these muffins are perfect as is or warmed with a dollop of vegan butter. For an extra treat, drizzle with a simple icing made from powdered sugar and almond milk.

Vegan Pumpkin Zucchini Muffins

Just when I thought my love for muffins couldn’t get any deeper, these Vegan Pumpkin Zucchini Muffins came into my life. Perfect for those cozy mornings or as a sweet afternoon pick-me-up, they’re a testament to how delicious vegan baking can be.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup coconut sugar (it gives a lovely caramel note)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use Himalayan pink salt for a subtle mineral touch)
• 1 cup pumpkin puree (homemade or canned, both work wonders)
• 1/2 cup grated zucchini (squeeze out the excess water for the perfect texture)
• 1/3 cup melted coconut oil (extra virgin is my go-to for its flavor)
• 1/4 cup almond milk (any plant milk will do, but almond is my favorite here)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tbsp apple cider vinegar (it reacts with the baking soda for fluffiness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt until well combined.
3. In another bowl, mix the pumpkin puree, grated zucchini, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined; overmixing leads to dense muffins.
5. Quickly stir in the apple cider vinegar to activate the baking soda, then immediately divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist, tender crumb with a hint of spice from the pumpkin and a subtle freshness from the zucchini. Try them with a dollop of almond butter for an extra layer of flavor.

Peanut Butter Vegan Pumpkin Muffins

Sometimes, the best recipes come from the simplest cravings. That’s exactly how these Peanut Butter Vegan Pumpkin Muffins came to be—on a chilly evening when I wanted something sweet, wholesome, and easy to make. The combination of peanut butter and pumpkin might sound unusual, but trust me, it’s a match made in heaven.

Ingredients

• 1 cup pumpkin puree (I always use homemade for that extra love)
• 1/2 cup creamy peanut butter (the natural, no-sugar-added kind is my favorite)
• 1/3 cup maple syrup (because it adds the perfect sweetness)
• 1 tsp vanilla extract (a splash more never hurts)
• 1 cup whole wheat flour (for that hearty texture)
• 1 tsp baking soda (the magic rise-maker)
• 1/2 tsp cinnamon (because pumpkin and cinnamon are best friends)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the pumpkin puree, peanut butter, maple syrup, and vanilla extract until smooth. Tip: If your peanut butter is too thick, warming it slightly makes mixing easier.
3. Add the whole wheat flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined—overmixing can lead to dense muffins.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: A cookie scoop works wonders for this step.
5. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early, or the muffins might not rise properly.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these muffins are wonderfully moist with a subtle peanut butter richness that pairs beautifully with the spiced pumpkin flavor. Try warming them up and spreading a little extra peanut butter on top for an indulgent breakfast treat.

Vegan Pumpkin Cranberry Muffins

Yesterday, I found myself craving something sweet yet wholesome, and that’s when these Vegan Pumpkin Cranberry Muffins came to mind. Perfect for a cozy morning or a quick snack, they’re a delightful blend of seasonal flavors that never disappoint.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup canned pumpkin puree (not pie filling—trust me, there’s a difference)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/3 cup melted coconut oil (extra virgin is my go-to for its subtle sweetness)
• 1/4 cup almond milk (unsweetened, but hey, you do you)
• 1 tsp vanilla extract (the good kind makes all the difference)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own if you’re feeling fancy)
• 1/2 cup dried cranberries (I like to chop mine slightly for even distribution)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. Tip: Ensure your coconut oil isn’t too hot to avoid cooking the other ingredients.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins, so a few lumps are okay.
5. Gently fold in the dried cranberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lightly spiced and perfectly moist, these muffins are a dream with a dollop of almond butter or a drizzle of maple syrup. The cranberries add a lovely tartness that balances the sweetness beautifully.

Conclusion

Ready to bake your way through fall? These 12 Delicious Vegan Pumpkin Muffins Recipes offer something for everyone, from spice lovers to chocolate fans. We hope you find a new favorite and enjoy the cozy, comforting flavors of the season. Don’t forget to leave a comment with your top pick and share the love by pinning this article on Pinterest. Happy baking!