These Vegan Pumpkin Muffins are soft, tender, and warmly spiced, with pure maple syrup providing just the right sweetness. Made without eggs or dairy, they're quick and easy to prepare with everyday ingredients.
If you like pumpkin season, you're going to love these muffins! They're moist with a delicate, cake-like crumb, plenty of pumpkin flavor, and just the right amount of maple sweetness. And wait until you smell them baking! The aroma of pumpkin, vanilla, maple, and spices wafting from the kitchen is enough to make anyone hungry.
My goal was to create a classic pumpkin muffin sweetened entirely with maple syrup instead of granulated sugar. The first batch? Let's just say it wasn't a keeper. Too dense, too chewy, and not nearly enough pumpkin flavor. Back to the mixing bowl! I adjusted the flour, oil, and maple syrup, and what a difference. My four taste testers gave the second batch a thumbs-up. We all agreed - these are everything we want in a vegan pumpkin muffin.
For more homemade pumpkin favorites, try my Vegan Pumpkin Bread with Applesauce, a warmly spiced quick bread made without eggs or dairy. My homemade Vegan Pumpkin Pie features a smooth, creamy pumpkin filling in a flaky pastry crust, perfect for Thanksgiving or any fall gathering.
Table of Contents
Why this recipe works
- Sweetened with maple syrup: Pure maple syrup adds a subtle caramel-like flavor that complements the pumpkin and spices without making the muffins overly sweet.
- Cake-like texture: The balance of flour, oil, and pumpkin purée creates a light, moist texture without being gummy or dense.
- No egg substitutes needed: Pumpkin helps bind the ingredients together, eliminating the need for flax eggs or commercial replacements.
- Easy to prepare: Two mixing bowls, a whisk, and a muffin pan are all you need. No electric mixer required.
Ingredient Notes
🥕See the printable recipe card below for quantities & details
- Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Pure maple syrup: Provides sweetness and a delicate maple flavor. Avoid pancake syrup, which has a different flavor and composition.
- All-purpose flour: Gives the muffins their tender structure. Measure by spooning flour into the measuring cup and leveling it off.
- Pumpkin pie spice: Use a store-bought blend or make your own with ground cinnamon, ginger, nutmeg, allspice, and cloves. My homemade blend is included below.
- Neutral oil: Choose a mild-flavored oil such as canola or vegetable oil that won't compete with the pumpkin spices. I used canola oil.
- Unsweetened plant milk and apple cider vinegar: Together, they create a simple dairy-free buttermilk. The vinegar adds acidity that reacts with the baking soda, helping the muffins rise and giving them a softer texture. I used soy milk in these muffins.
This homemade pumpkin spice blend makes 8 teaspoons, enough for four batches of muffins. You'll need just 2 teaspoons for this recipe. Store the remaining spice in an airtight jar to use in pumpkin bread, pumpkin mousse, pancakes, oatmeal, pumpkin cookies, or other fall treats.
How to Make Vegan Pumpkin Muffins
1. Preheat the oven. Set your oven to 375°F (190°C). Next, prepare the muffin pan. Line a standard 12-cup muffin pan with paper liners, or grease and lightly flour each cup, tapping out any excess flour.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Prepare the dairy-free buttermilk. In a small cup or bowl, combine the plant milk and apple cider vinegar. Let stand for about 5 minutes.
4. Mix the wet ingredients. In a large mixing bowl, whisk together the pumpkin purée, maple syrup, vegetable oil, and vanilla. Add the prepared dairy-free buttermilk and stir until well combined.
5. Make the batter. Add the dry ingredients to the wet mixture. Gently fold with a spatula until no dry flour remains. The batter should be thick and spoonable.
6. Fill the muffin pan. Divide the mixture evenly among the 12 prepared cups, filling each approximately three-quarters full.
7. Bake. Place the pan on the center oven rack and bake for 18-20 minutes, checking at 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean and dry.
8. Cool and serve. Allow the muffins to rest in the pan for 5 minutes then transfer them to a wire rack to continue cooling. Oh, that missing muffin? It was irresistibly delicious.
Connie's Kitchen Notes🥕
- Don't over-mix the batter. Gently stir and fold the ingredients together until no dry flour remains. The batter should be thick and spoonable, so don't be tempted to add more milk. Too much stirring can make the muffins tough and chewy.
- Paper liners or a greased pan? Both work, but I'm a fan of paper liners. Cleanup is easier, and you don't end up with flour on the outside of your muffins. If you prefer to grease and flour the pan, use a light, even dusting of flour and tap out the excess. My muffins released beautifully from the paper liners after cooling. Just peel the paper away gently.
- Keep an eye on the oven. Mine were perfectly baked in 18 minutes at 375°F. Every oven is a little different, so start checking at 18 minutes. Nobody wants an over-baked pumpkin muffin!
- Use fresh baking powder and baking soda. Both help these muffins rise, so it's important that they're still effective. I make it easy on myself by replacing both about every six months. I always write the date I open a package on the container with a Sharpie. In fact, I keep one handy in my kitchen just for that purpose! Older baking soda doesn't have to go to waste. I use it in my kitchen as a non-abrasive cleaning scrub and in the fridge to absorb food odors.
Storage Tips
Room temperature: Let the muffins cool completely before storing. If you're planning to enjoy them within 24 hours, keep them loosely covered in a cool, dry place. During testing, I stored mine in a sealed plastic bag overnight and found they became noticeably moister. I prefer a loose covering to help preserve their freshly baked texture.
Refrigerator: For longer storage, place the cooled muffins in a covered container lined with a paper towel to absorb excess moisture. Refrigerate for up to 4 days. Let them come to room temperature before serving.
Freezer: To save some for later, wrap the cooled muffins individually and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use homemade pumpkin purée instead of canned?
Yes, but homemade pumpkin purée can contain more water than canned. If making your own, drain off excess moisture before measuring. I developed and tested this recipe with canned pumpkin, so that's what I recommend for the most consistent results.
Can I substitute another sweetener for maple syrup?
Pure maple syrup gives these muffins their sweetness and distinctive flavor. Other liquid sweeteners may work, but I haven't tested them. Granulated sugar isn't a direct substitute because it changes the amount of liquid in the batter.
Recipe
Vegan Pumpkin Muffins with Maple Syrup
Equipment
- Standard 12-cup muffin pan
- 2 mixing bowls
- whisk
- silicone spatula
- Measuring cups and spoons
- Wire cooling rack
- Small bowl or cup
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice See notes below for making your own.
- ¾ teaspoon salt
Wet Ingredients
- 2 tablespoons unsweetened plant-based milk I used unsweetened soy milk.
- 1 teaspoon apple cider vinegar
- ¾ cup canned pumpkin purée Not pumpkin pie filling.
- â…” cup pure maple syrup
- ½ cup vegetable oil I used canola oil.
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven. Set your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners, or grease and lightly flour each cup, tapping out any excess flour.
- Combine the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Prepare the dairy-free buttermilk. In a small cup, combine the plant-based milk and apple cider vinegar. Let stand for about 5 minutes.
- Combine the wet ingredients. In a large mixing bowl, whisk together the pumpkin purée, maple syrup, vegetable oil, and vanilla. Add the prepared buttermilk and stir until well combined.
- Make the batter. Gradually add the dry ingredients to the wet mixture. Using a spatula, gently stir and fold until no dry flour remains. Don't beat the batter or over-mix. It should be thick and spoonable.
- Fill the muffin pan. Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.
- Bake. Place the pan on the center oven rack and bake for 18-20 minutes. Begin checking at 18 minutes. The tops should be set and spring back lightly when touched. A toothpick inserted into the center should come out clean, with no wet batter.
- Cool and enjoy! Let the muffins rest in the pan for 5 minutes before transferring them to a wire cooling rack. Serve slightly warm or at room temperature.
Notes
- 1½ tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ¾ teaspoon ground cloves
- Room temperature: Cool muffins completely before storing. Keep loosely covered in a cool, dry place if enjoying within 24 hours.
- Refrigerator: Store in a covered container lined with a paper towel to absorb excess moisture. Refrigerate for up to 4 days. Bring to room temperature before serving.
- Freezer: Wrap cooled muffins individually and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie Edwards McGaughy says
This recipe is everything I want and need in a pumpkin muffin. Soft and moist with the perfect amount of warm pumpkin spices and sweetness from pure maple syrup. I love that it is so easy to prepare and in less than 30 minutes, you'll have a batch of warm pumpkin muffins to enjoy. And your kitchen will smell amazing!