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–+ servings
vegan pumpkin muffins on a cooling rack
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5 from 2 votes

Vegan Pumpkin Muffins

Vegan pumpkin muffins are tender, satisfying, and brimming with the flavors of the season. Don't miss this easy recipe.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Muffins and Quickbreads
Cuisine: American
Keyword: vegan pumpkin muffins
Servings: 12
Calories: 189kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

  • 1 cup (120 grams) all-purpose flour
  • ¾ cup (90 grams) whole wheat pastry flour (see note 1)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup (200 grams) gently packed light brown sugar
  • 7 ½ ounces (212 grams) pumpkin puree (see note 2)
  • ½ cup (120 ml) safflower oil
  • ⅓ cup (80 ml) maple syrup
  • 2 tablespoons (30 ml) water
  • 1 cup (120 grams) chopped walnuts

Instructions

  • Preheat oven to 375°F with a rack in the center. Line a standard 12-cup muffin tin with paper liners.
  • In a large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
  • In a medium bowl, stir together the brown sugar, pumpkin puree, safflower 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.
  • Use a large cookie scoop to divide the batter evenly among the muffin cups.
  • Bake for about 25 minutes, until a tester inserted in the center of a muffin comes out clean. Cool muffins in tin on a wire rack for about 20 minutes, then remove muffins from tins and cool completely.

Notes

  1. Pastry flour has a lower protein content than all-purpose (and higher than cake flour). It makes baked goods lighter. When incorporating whole wheat flour in baking, I like to use this version.
  2. 7.5 ounces is half of a 15-ounce can of pumpkin puree, or ⅞ cup. (You can measure out one cup and remove 2 tablespoons if measuring by volume rather than weight.) If you substitute fresh pumpkin purée for canned in this (or really any) recipe, make sure that it's from a sugar pumpkin and that it's very thick.
  3. Muffins are best on baking day. Leftovers will keep, covered, at room temperature, for 2 to 3 days. Or freeze them for up to 6 months.
Adapted from Joy the Baker's excellent recipe for Vegan Pumpkin Walnut Bread. 

Nutrition

Serving: 1 | Calories: 189kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 242mg | Fiber: 2g | Sugar: 11g