Are you looking for the perfect vegan pumpkin muffins?

If you enjoy Fall and all that it brings, then I’m sure at some point you’ve tried to make pumpkin muffins.

Pumpkin recipes are a huge thing in the fall. It’s like warming up inside a cozy blanket in the form of cake or latte. Pumpkin spice recipes are especially dear to me, I love everything about them.

The trick with fall desserts is that they may not be the healthiest meals. Although there is pumpkin, the rest can be a little on the unhealthy side.

Here is where the vegan recipes come in. Being vegan doesn’t make it necessarily better, but in this case it does. These vegan muffins are made with simple ingredients.

The only two that aren’t so good are vegan butter and brown sugar, which in turn are still better alternatives than normal butter and refined sugar.

Pumpkin spice is of course part of the recipe, but with each spice used individually, not in a mix. For this muffin recipe you’ll use ginger, nutmeg, cinnamon and cloves.

You’ll need fresh pumpkin or canned pumpkin, whichever you prefer, vegan butter, brown sugar, oat milk, baking powder, flour, cornstarch and a pinch of salt.

These easy pumpkin muffins are so good you are going to want to make them again and again.



  • 500 gr of pumpkin puree
  • 100 gr of vegan butter
  • 220 gr of sugar
  • 125 gr of oat milk
  • 1 teaspoon of baking powder
  • 200 gr of flour
  • 50 gr of cornstarch
  • ½ teaspoon of ginger
  • ½ teaspoon of nutmeg
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of cloves
  • 1 pinch of salt




  1. Prepare the pumpkin puree

You’ll need to open the pumpkin and cut it into little cubes. If you’re wondering how to bake pumpkin, just let go of that idea because today we are cooking it in boiling water.

Put 500 gr of pumpkin cubes in a boiling pan with water and keep it on medium-high heat for about 20 minutes.

After that it should be cooked. Drain the excess water and put it through the food processor. If you don’t have a food processor, you can either buy a great one like this one, which will be very handy in future recipes or use the hand blender.

Store in the fridge for at least an hour.  

If you want to make it simpler then just use canned pumpkin puree.

  1. Prepare your dry ingredients

In a bowl combine flour, baking powder, cornstarch, ginger, nutmeg, cloves, cinnamon and salt. Mix it gently until combined. Set aside.

  1. Start on your wet ingredients

Combine vegan butter and sugar until it becomes creamy. If there are clumps in the batter don’t panic, the butter is too cold to be combined. Just make sure you try to combine it as best as you can.

Add the oat milk and continue to mix.

If your batter has clumps, it will seem worse when you add the oat milk.

Finally add the pumpkin puree and mix.

  1. Finish the batter

Incorporate your dry ingredients in the batter and stir just until combined. As soon as you stop seeing loose flour stop stirring.

These easy vegan muffins are ready to bake.

  1. Bake, bake, bake

Pour the muffin batter in a muffin pan, equally distributed. Make sure you are using a good muffin pan and not a shallow cupcake pan, or the batter will be too much. You can use muffin liners or just non-stick spray.  

Pop them in the oven for 25 minutes at 180°C.

The muffins will rise considerably and then fall a bit once they are taken out of the oven. It is normal. These muffins are super moist on the inside.

Don’t let them cool completely in the pan. Wait 5 minutes so you don’t burn yourself. But as soon as you can move them, transfer them to a grid or tray to cool off.

If you leave them in the pan the residual heat from it will make them soggy in the bottom.

These vegan pumpkin muffins are so easy and simple to make. They’ll pair wonderfully with a ginger tea or a pumpkin spice latte.

Let me know if you’ve tried them and how it turned out.

If you enjoy vegan recipes, especially vegan pumpkin recipes,  this one is definitely something you should try this fall.