When the air turns crisp and leaves start to fall I always crave the cozy flavors of pumpkin spice. There’s something magical about the way cinnamon nutmeg and cloves come together with sweet pumpkin. These vegan pumpkin spice muffins are my go-to treat for celebrating autumn’s arrival.
I love how quick and easy these muffins are to whip up. They’re moist fluffy and packed with warm spices that make my kitchen smell incredible. Whether I’m sharing them with friends or enjoying one with my morning coffee these muffins never last long in my house.
Ingredients For Vegan Pumpkin Spice Muffins
These vegan pumpkin spice muffins use pantry staples to achieve a perfectly spiced and moist texture. Here are the ingredients I rely on for consistently tasty results.
Dry Ingredients
- 1 3/4 cups all-purpose flour (whole wheat pastry flour works too)
- 1 cup organic cane sugar or coconut sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened non-dairy milk (I use almond or oat milk)
- 1/3 cup melted coconut oil (or neutral oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup vegan chocolate chips
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup dried cranberries
I’ve found these optional extras add fun texture and extra nutrition. Choose your favorites or mix a few for a custom twist on classic vegan pumpkin spice muffins.
Tools And Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Standard 12-cup muffin tin
- Paper muffin liners or reusable silicone liners
- Cooling rack
- Ice cream scoop or large spoon (for portioning batter)
I always start by setting out a large mixing bowl for the dry ingredients and a medium bowl for the wet mix. A whisk helps blend the dry ingredients evenly while a silicone spatula is ideal for gently folding everything together without overmixing. Good measuring cups and spoons ensure the right balance of flour, spices, and baking agents—essential for vegan bakes. Using a standard muffin tin lined with paper or silicone liners makes cleanup a breeze and helps each muffin release cleanly. An ice cream scoop makes it easy to portion the batter evenly so every muffin rises and bakes just right. Once the muffins leave the oven, a sturdy cooling rack keeps them from getting soggy on the bottom and allows them to cool evenly.
Make-Ahead Tips
When I want fresh vegan pumpkin spice muffins ready any day of the week I plan ahead with a few smart make-ahead strategies.
- I bake the muffins up to two days in advance and store them in an airtight container at room temperature. They stay moist and flavorful. If you want muffins to last longer keep them in the fridge for up to five days—just bring to room temperature before serving so the texture stays soft.
- For even longer storage I freeze fully cooled muffins. I wrap each muffin in parchment paper and store them in a freezer-safe bag. When cravings hit I thaw muffins at room temperature for one hour or warm them in the microwave for 20 seconds.
- If I’m doing meal prep for the week I often mix the dry ingredients in one bowl and the wet in another then store them separately in airtight containers in the refrigerator. When I’m ready to bake I simply combine and portion the batter into my muffin tin.
- Extra tip: Double the batch and keep half in the freezer for surprise guests or quick snacks—nobody can tell they were made ahead!
Step-By-Step Instructions
These vegan pumpkin spice muffins come together in just a few easy steps. Follow my method for wholesome muffins that rise tall and taste incredible.
Prep The Muffin Tin And Oven
I start by preheating my oven to 350°F. I line a standard 12-cup muffin tin with paper liners or lightly grease each cup with a bit of melted coconut oil. This keeps the muffins from sticking and makes cleanup simple.
Mix The Dry Ingredients
In a large mixing bowl I whisk together 1 3/4 cups all-purpose flour, 3/4 cup organic cane sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon aluminum-free baking powder, and 1/4 teaspoon fine sea salt. I make sure all the spices and leaveners are evenly distributed for a perfect rise and warm flavor in every bite.
Combine Wet Ingredients
In a separate bowl I add 1 cup canned pumpkin puree, 1/2 cup non-dairy milk (I personally use unsweetened almond milk), 1/3 cup melted coconut oil, 1 tablespoon apple cider vinegar, and 1 teaspoon pure vanilla extract. I whisk the mixture until smooth and well combined. The pumpkin puree and coconut oil keep these muffins ultra-moist without any need for eggs or dairy.
Bring Everything Together
I pour the wet mixture into the bowl of dry ingredients. Using a spatula I gently fold everything together just until the flour disappears. Overmixing can make muffins dense so I stir only as much as I need to create a soft cohesive batter.
Fold In Optional Add-Ins
At this stage I like to add in 1/2 cup of any optional mix-ins like chopped walnuts, vegan chocolate chips, pepitas, or dried cranberries. I fold them in gently so every muffin bursts with texture and extra flavor.
Now the muffin batter is ready for the oven.
Baking Directions
This is where the magic happens. By following a few simple steps you ensure your vegan pumpkin spice muffins bake up tender warmed through with autumn flavors.
Fill The Muffin Tins
I use a 12-cup muffin tin lined with paper liners or lightly greased for easy removal. Using a large spoon or scoop I fill each cup about three-quarters full. This gives the muffins enough room to rise without spilling over. If I am adding any toppings like chopped nuts or a sprinkle of cinnamon sugar I do it now for extra flavor and crunch.
Baking And Checking For Doneness
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I place the filled muffin tin in the center of a preheated 350°F oven. The muffins bake for 18 to 22 minutes. I check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean or with a few moist crumbs the muffins are ready. My kitchen smells amazing with notes of pumpkin cinnamon and spice.
| Bake Temperature | Bake Time | Doneness Check |
|---|---|---|
| 350°F | 18–22 min | Toothpick comes out clean |
Cooling The Muffins
I remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. This helps them firm up and makes them easier to handle. Then I transfer each muffin to a cooling rack so air can circulate all around. The muffins cool for another 10 to 15 minutes and are ready to enjoy warm or at room temperature.
Serving Suggestions
I find these vegan pumpkin spice muffins are at their best when served warm from the oven. I love pairing them with a mug of freshly brewed black coffee for a cozy breakfast or afternoon snack. If you are hosting brunch, arrange the muffins on a platter with a bowl of dairy-free whipped cream or vegan yogurt for swirling and dipping. The creamy contrast highlights the warm spices and adds a decadent touch without extra effort.
For a grab-and-go breakfast, I wrap cooled muffins individually in parchment and tuck them into my gym bag or lunchbox. They are filling enough to keep me energized until lunchtime, especially if I add walnuts or pepitas for extra protein and crunch. When serving to guests, I top each muffin with a sprinkle of pumpkin seeds or a dusting of cinnamon sugar right before presenting them, so they look bakery-quality and festive.
On chilly mornings, I sometimes split a muffin in half and spread on almond butter or chia jam. The natural sweetness from the pumpkin and spices pairs perfectly with nutty or fruity spreads. For an autumn potluck or vegan bake sale, I arrange several batches on a rustic wooden board, alternating plain and chocolate chip-studded muffins, so everyone can find a favorite.
| Occasion | Pairing Suggestions | Serving Enhancements |
|---|---|---|
| Everyday Breakfast | Black coffee or chai tea | Warm muffins, sliced fresh fruit |
| Brunch or Get-Togethers | Vegan whipped cream or yogurt | Sprinkle with pepitas or cinnamon sugar |
| Snack or Meal Prep | Almond butter, sunflower seed butter | Wrapped for on-the-go, add protein mix-ins |
| Potlucks or Parties | Vegan hot chocolate or spiced cider | Arrange in baskets with seasonal décor |
Storing And Freezing Tips
I always aim to keep my vegan pumpkin spice muffins as fresh as possible so they’re ready for a nutritious snack or quick breakfast anytime. Here’s how I store and freeze them to maintain their fluffy texture and bold spiced flavor.
Storing At Room Temperature
I let the muffins cool completely on a wire rack before transferring them to an airtight container. I line the bottom of the container with a layer of paper towel to absorb any excess moisture then add another paper towel on top before sealing the lid. The muffins stay fresh at room temperature for up to 3 days—perfect when I want to enjoy them throughout the week without refrigeration. If my kitchen is especially warm I move the container to the fridge after two days.
Refrigerating For Longer Freshness
For longer storage I use the fridge. Once cooled completely the muffins go in an airtight container or a sealed reusable bag with a paper towel to avoid sogginess. Stored this way they keep their soft crumb and flavor for up to 6 days. To refresh refrigerated muffins I warm them in the microwave for about 10 seconds which brings out the cozy pumpkin spice aroma again.
Freezing For Future Enjoyment
If I want to save muffins for later or meal prep snacks for busy weeks I freeze them. After cooling I wrap each muffin individually in parchment paper then place them into a freezer-safe bag or container. This prevents freezer burn and lets me take out just what I need. My vegan pumpkin spice muffins can be frozen for up to 2 months with no loss of texture or taste.
To thaw I leave a muffin at room temperature for 1 to 2 hours or gently microwave in 20-second bursts until just soft and warm. They taste just as delicious as fresh out of the oven.
Storage Guidelines Table
| Storage Method | Container Type | Keeps Fresh For | Special Tips |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 3 days | Add paper towels to control moisture |
| Refrigeration | Airtight container or bag | Up to 6 days | Warm briefly to restore softness |
| Freezing | Freezer-safe bag/container | Up to 2 months | Wrap individually to prevent sticking |
Conclusion
Baking a batch of vegan pumpkin spice muffins always brings a little extra warmth to my kitchen and a smile to my face. There’s something so comforting about the aroma of cinnamon and pumpkin wafting through the house on a crisp fall day.
Whether I’m sharing these with friends or savoring one with my morning coffee I love how easy and versatile this recipe is. I hope you’ll enjoy making these muffins as much as I do and that they become a cozy staple in your own kitchen too.
