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Vegan Pumpkin Muffins

Preparation 15 min Cook Time 25 min Total Time 0:40

Adapted from Joy the Baker's excellent recipe for Vegan Pumpkin Walnut Bread. You'd never know these muffins are vegan based on their taste or texture. Of course, they're not exactly the picture of health, either -- but hey, we made them for Halloween. Makes about 22 muffins without walnuts, and probably 24 with.


  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 cups gently packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 15-ounce can pumpkin puree (or just under two cups thick puree from a fresh pumpkin)
  • 1 cup organic sunflower oil (or other neutral vegetable oil)
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 1 cup chopped walnuts, optional (I omitted these due to a nut allergy in our Halloween crowd)


  • Preheat oven to 375° Fahrenheit with one rack about 1/3 of the way up from the oven's bottom and another about 1/3 of the way down from the oven's top. Place a total of 22 (or 24, if using walnuts) paper muffin cups in two standard 12-muffin tins.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, salt, nutmeg, cinnamon, allspice, and cloves.
  • In a medium bowl, whisk together the pumpkin puree, oil, maple syrup, and water.
  • Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Fold just until there are no pockets of flour that haven't been incorporated into the batter, and then stop. Fold in the chopped walnuts, if using.
  • Use a medium ice cream scoop to fill each muffin cup a little more than halfway. Bake for 15 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 10 minutes more, until a tester inserted in the center of a muffin comes out clean. Cool muffins in tins on a wire rack for about 20 minutes, then remove muffins from tins and cool completely. Frost with cream cheese frosting (or a vegan frosting of your choice), if desired.
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