November 8, 2009

The Best Pumpkin Muffins

by IsaChandra

Makes 1 dozen muffins

Everyone loves these muffins. (You think I throw around phrases like “The Best” for nothing?) I created them when I was baking for a café and they sold like nobody’s business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use     pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.




  • November 16, 2010 at 12:35 am: Leah

    The name says it all — best pumpkin muffins I’ve ever had! I replaced 3/4 cups of the all-purpose flour with whole wheat flour — delish!

  • November 18, 2010 at 11:29 pm: Rachel

    Yeeeesssss! This is probably one of my favourite recipes of all time. OF ALL TIME! We only get canned pumpkin for about 3 months here (from the end of October until I buy the last can), and I go through about 10 cans of it in that time on these muffins alone. They are amazing.

    A great way to make them even better is to reduce the sugar to about 3/4 c and add 1/2 c chocolate chips. It’s like a party in your mouth and everyone’s invited. And they’re great made with gluten-free flour! You pretty much can’t go wrong with this recipe.

  • November 25, 2010 at 3:33 pm: Matt

    So I tried making these and (just last night) the pumpkin chocolate chip cupcakes and both of them looked great and plump in the oven but moments after taking them out, they sunk into themselves. Tasting them, they were kinda firm and gooey even though I baked for a little longer than suggested and kept testing with a toothpick (which did indeed come out clean before removing from the oven). Any tips? Could it be the canned pumpkin I’m using?

  • November 26, 2010 at 11:29 pm: Jeannine

    Made these and they disappeared in record time! Kids and I loved them. We’ll be making them regularly I’m sure.

  • November 28, 2010 at 3:57 am: Andrea

    OMG so amazingly good!! They really are the BEST pumpkin muffins ever!! Thank you!!

  • November 28, 2010 at 9:12 pm: Ria

    Holy cow, these are wonderous. I winged the pumpkin and soy milk measurements a little as I needed to puree the pumpkin in my blender so mixed in the milk so it was wet enough to mix – I think I used quite a bit too much but it didn’t seem to affect them too much – they’re awesome. Good skills Isa! thankee

  • December 15, 2010 at 5:37 am: Liz

    would blackstrap molasses be okay? I’m trying to find recipes to work in some to up the intake of nature iron :)

  • December 17, 2010 at 4:10 pm: Dena

    OMG so freaking good!!!! I couldn’t stop eating the batter. Even my “I don’t like pumpkin” kids loved them. Thanks so much.

  • December 24, 2010 at 4:40 pm: Coco

    just came out of the oven and already nibbling on one. very yummy, very moist, wish i added walnuts tho. I used almond milk instead of soy milk. Thank you for yet another wonderful recipe!

  • December 26, 2010 at 5:28 pm: Susanne

    Isa, these are delicious! I’m a big pumpkin fan–it means fall AND winter to me. What a great Boxing Day breakfast!

  • January 1, 2011 at 5:21 pm: Anna

    These muffins are amazing. I’ve made them about a dozen times and get compliments from vegans and non-vegans every time. I usually add nuts and have also added fresh cranberries and raisins (in separate batches, but i might try them together sometime)

  • January 24, 2011 at 8:14 pm: Kelly

    I’m OBSESSED!! How many calories in these things?

  • January 26, 2011 at 9:04 pm: sarah

    These are wonderful. I used coconut milk instead of almond. Perfect!

  • February 6, 2011 at 7:23 am: Elise

    This is one of my favorite recipes ever!! I’ve made it at least three times in the past couple months.

    But tonight, I didn’t have any pumpkin, so I used a mashed up sweet potato instead, and almond milk instead of soy milk, and it was AMAZING. So if you’re ever out of pumpkin, but you’ve got a sweet potato lying around, put it to work in this recipe!

  • February 7, 2011 at 11:49 pm: Nikki

    These are awesome! Everyone in my family loves them! They are so good you can eat them without Earth Balance and that is a rarity, especially for my oldest daughter who has to have “butter” on everything! Thanks for this wonderful recipe!

  • March 13, 2011 at 7:41 pm: Kate

    I love these muffins, I added a cup of dark chocolate chips, and it made them perfect! I made them for my best friend on three separate occasions, and she ate them all that day.

  • May 5, 2011 at 6:56 pm: roxtar

    These are the bomb. They are becoming the only muffins I make. I made them most recently with white wheat flour instead of all-purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin’ sweet for my taste, and maple syrup instead of molasses. I really like walnuts in them too, added a cup of them. Everyone loves them at potlucks. I really like the amount of spice in them. Love the comment about the sweet potato too, now these muffins are even easier to make.

  • May 6, 2011 at 5:21 am: Zo @ Two Spoons

    Indeed! I agree with roxtar, these are QUITE sweet. Love the texture of these ludicrously moist babies! Cheers

  • May 23, 2011 at 11:25 pm: Patricia Smith

    These are so incredibly good, they are amazing. MMMMMMMMMMMMMMM yummy!

    “Is that vegan? I WILL MAKE IT VEGAN.”

  • June 20, 2011 at 12:49 pm: ReluctantCrunchyMom

    I made these this morning for my 2 picky 4-year old boys. We are not vegan, but one of my boys has multiple food allergies, and I think we will be doing a lot of vegan baking around here! These are delicious and the boys ate them up. I added a bit of wheat germ and some extra milk. Thank you so much! Next up, one of your cookie recipes!!

  • July 9, 2011 at 8:21 am: Kim, Expat in Berlin

    You are such a goddess, Isa! I was a bit skeptical about the BEST adjective, (I have tried many, many pumpkin muffin recipes over the years) but your were right…again! :) Thanks a bunch!

  • September 5, 2011 at 4:13 am: Lauren

    I tried to make these a little healthier by using blackstrap molasses instead of regular, using only 1/4 cup oil and adding 1/3 cup applesauce, and using 1 cup King Arthur white whole wheat flour and 3/4 cup quinoa flour. Hit the spot!

  • September 5, 2011 at 5:35 pm: Stephanie

    Mouthgasm. Combined with a hot cup of black coffee, these made my chilly, fall morning.

  • September 6, 2011 at 6:53 pm: laura

    any idea what temp/ how long to cook them if making them mini muffins instead of regular size? Thanks!

  • September 25, 2011 at 9:39 pm: Leah Farmer

    The only thing I added that made the last batch better than the others was a dash of vanilla. :) These were wonderful!

  • September 27, 2011 at 2:28 pm: Natalie

    Um, wow! THESE are DEEEE-licious!!! Thanks so much!

  • October 5, 2011 at 5:34 pm: Liliana

    I’m going through my annual pumpkin obsession that happens every year about this time so I tried these…Delicious!! My omnivorous friends liked them (which is my mark of success)…very yummy! :)

  • October 7, 2011 at 7:44 pm: Mary

    I agree with everyone. These are the BEST! I did double the recipe, used 1 cup white sugar and 1/2 cup brown. They are plenty sweet. Used whole wheat pastry flour, dried cranberries, walnuts, and olive oil instead of canola oil since I was out of the latter. They came out tasting awesome.

  • October 11, 2011 at 4:37 am: rebecca

    these almost didn’t make it into the oven because the batter is so yum! they’re baking now and smell fantastic!

  • October 14, 2011 at 3:30 am: jennifer

    These were fabulous! I didn’t have soy milk, so I used almond milk. They are so moist and tasty.

  • October 15, 2011 at 7:16 pm: almari

    I just made these with pomegranate molasses and coconut milk and they’re delicious!

  • October 16, 2011 at 1:14 am: Rachel

    Okay- so these muffins rock. But to justify giving them to my kids in the morning, I had to scale back the sugar abit. {Otherwise, I should just slap on some vegan icing and call them a cupcake} I only used 1/4 white sugar and 1/4 cup brown sugar, no molasses. I also added one tsp of vanilla extract &walnuts. Oh- and I only use almond milk as soy milk doesn’t like me. After all of my modifications, they still rocked! Yummy! I now make them in triple batches and freeze them for quick pop-n-go breakfasts. Thanks Isa!

  • October 18, 2011 at 7:32 pm: Sharon Tate

    Yeah, thanks, Isa. Your recipe would have been good, but I decided to omit half the shit you put into yours, make my own and still give you the credit. Weeeee!

  • October 22, 2011 at 2:56 pm: VegKaren

    I used gluten free coconut powder and replaced a combo of maple syrup/agave for the molasses & sugar. I also used olive oil and some earth balance ‘butter.’ I used coconut milk ( So Delicious) instead of soy milk-and also vanilla extract & cardamom too!
    Yummy

  • October 22, 2011 at 7:10 pm: Misty

    so good i made them twice in one week! yum yum.

  • October 24, 2011 at 1:14 am: meghan

    i love these, i love these, i love these!! i’ve tried dozens of vegan pumpkin muffin/bread recipes and this one seriously is the best. so moist! they’re also really good made with coconut milk, adding flaked coconut and increasing the ginger to a full teaspoon…yum. thank you for all these awesome recipes! your website is always my go-to when i need some baking/cooking inspiration.

  • October 28, 2011 at 5:56 am: Egrain

    Anyone try this as a loaf rather than as muffins? If so, how did it go, and what changes (if any) did you make? I’d like to give it a try as a yummy pumpkin loaf — I work with elderly people and individual slices tend to work better than do muffins. I would greatly appreciate any feedback on this one. Thanks!

  • October 30, 2011 at 4:16 pm: Eo

    Yum yum yum can’t wait to make them again.

  • October 31, 2011 at 2:09 pm: Amber

    Mmmmmmmmmm!!!!!!!! These are amazing! Just made a batch using coconut oil and wheat free flour! yum!!!!! Although I think I may take out some of the sugar next time for the kids as this is a bit too sweet and I dread to think how the kids will be after they eat these at the Halloween party this afternoon!

  • November 9, 2011 at 11:57 am: Helen

    Does anyone know if this is better than Laura Vitale’s recipe? That has always been my GO-TO recipe but this recipe since interesting… comparison analysis please?

    The recipe: http://www.laurainthekitchen.com/arch/pumpkin_cupcakes.html

    Thanks!

  • November 11, 2011 at 3:25 pm: Molly Rose

    I calculated out the calories, and with whole wheat flour and a light soy milk, it came out to about 400 calories per muffin. That is if you ended with 12 muffins. I reduced the sugar to 3/4 of a cup, which made it 300 calories. I’m not sure if the whole wheat flour made that much of a difference calorie-wise, but I believe it’s worth it!

  • November 11, 2011 at 3:39 pm: Molly Rose

    Scratch that last comment! Another website said 248 per serving, with the full sugar amount, the light soy milk and the whole wheat flour… I think the flour is the big discrepancy here. Oh well!

  • November 11, 2011 at 9:53 pm: kalamckala

    I also used half whole wheat flour. Picture perfect! Not only the best pumpkin muffins I’ve ever made, but the best I’ve ever had. These are now a permanent addition to my recipe tin. YES!

  • November 15, 2011 at 4:34 pm: Jen Sammon

    I am new to baking gluten free stuff, but my stomach really hates me when I don’t. If I were to sub Bob’s Red Mill All purpose gluten free flour, and nothing else, do you think this would work? I just made them normal and am completely in love with them, but my stomach is not happy with the wheat.

  • November 17, 2011 at 6:01 am: Erin

    I made these for my mom, who’s having a breakfast meeting at work tomorrow. I of course had to try one or two (quality control!) and they’re AWESOME. I added a cup of dairy-free chocolate chips…so good.

  • November 19, 2011 at 3:56 pm: Katie

    @ Jen Sammon
    I subbed the ap flour for bob’s red mill ap gluten free flour and added 3/4 tsp of xanthan gum. Came out delish!

  • November 23, 2011 at 7:19 pm: Cheryl

    I make these all the time. I always leave out all the sugar, and make them with whole wheat flour. They’re really good. I’ll be making them tomorrow for Thanksgiving.

  • November 25, 2011 at 10:06 pm: Deborah

    These are delicious! I made these for myself since everyone else would have lots of non-vegan desserts for thanksgiving. I was not disappointed.

  • November 27, 2011 at 6:37 pm: RCA

    Made these this morning with left over Thanksgiving sweet potato casserole. It was fairly sweet and spicy on its own so I just substituted it for the pumpkin puree and spices. I also decreased the sugar to 3/4 cup. I didn’t have any molasses so I omitted that. They were fantastic! My son was sneaking back in the kitchen for more. Def adding to my “keeper” file. Thanks!

  • November 28, 2011 at 6:52 pm: brooke

    i cut the suger in half, used so delicious coconut milk instead of soy, added a teaspoon of vanilla extract and topped them with a drop of vegan cream cheese frosting and a sprinkle of cinnamon. proof that these muffins also make a most excellent not-too-sweet cupcake! i’ve made them three times in the past three weeks (for vegan and non vegan audiences) and everyone loves them!

  • January 5, 2012 at 2:47 am: kels

    YUM. My new FAV pumpkin muffin recipe. I used whole wheat flour and reduced the sugar. I only used 2 TBSP of oil and increased the soy milk, because I’m a fanatic about low-fat. My version turned out wonderfully, and I can only imagine the original is scarily good. Now I’m trolling your site and off to get your book for more great recipes.

  • January 6, 2012 at 12:30 am: Lavendergrey

    These are definitely delicious. I make a batch, freeze them, and pull one out for breakfast when I want one (which is nearly every day). I replace the oil with Chia gel, so I get a lower fat version.

  • January 10, 2012 at 6:35 pm: Lisa

    amazing-ness in my tummy!! thank you so much. I could not find pumpkin anywhere and found the comment about using sweet potato very handy! xxx delish thank you

  • January 18, 2012 at 8:06 pm: Ilana

    These did not come out quite as well as the other pumpkin muffins from your vegan cupcake recipe book. Those were favorites of m y kids! Can we use almond milk interchangeably with soy milk in your cupcake recipes? Thank you -I look forward to making other recipes of yours

  • January 27, 2012 at 4:16 am: carrie olshan

    Love love love…everyone i make these for goes nuts, i’ve been making them for years. for real, they are the best. I do cut the sugar to 1/2 cup and its sweet enough for me, and my kids DIG them, as do all their buddies! Pacific (?) makes a new pumpkin that comes in a box that does something really good to this recipe (got it at whole foods), it’s a little smoother than the typical canned pumpkin, but wither way they’re amazing.

  • January 28, 2012 at 2:48 pm: Megan

    I had a leftover can of pumpkin and knew I wanted to make muffins with it. I found this recipe in “Vegan with a Vengence”. They really are the best! My boyfriend says they’re his favorite muffin .. ever! Thank you Isa!

  • March 7, 2012 at 4:40 am: Robyn

    Awesome! Thanks for the recipe!

  • March 15, 2012 at 12:36 am: Lisa Kao

    best muffins ever! and my parents dont even like my baking :)

  • March 28, 2012 at 7:03 pm: Giu

    Great recipe Isa, thank you!!I made some tweaks to this already perfect recipe, but I had to, since pumpkin is out of season and I wated to make these muffins so bad!I used half white and and half wholewheat flour, only 3/4 of cup of Demerara sugar, replaced pumpkin with grated carrots and used blackstrap molasses; I also added chopped almonds to the mixture. HEAVEN!I brought them on a cinema set where nobody else was vegan, and everyone loved them!

  • April 3, 2012 at 9:47 pm: Kiki

    Huge hit with my kids, husband, me too! Blackstrap molasses for a little kick — and a teaspoon of vanilla — Delish!!! Isa, you rock!

  • April 17, 2012 at 3:50 am: Katherine

    Best muffins I’ve ever had. Perfect like crisp on the top and gushy inside, it’s like a party in my pants, only in my mouth.

  • May 15, 2012 at 4:14 pm: Clara

    I’ve loved your recipes for a couple years now. When I started having gluten problems a few months ago, I tried a few different baking mixes and was so sadly disappointed that I thought I’d have to kiss baked goods goodbye. Finally, I subbed Arrowhead Mills all-purpose baking mix equally for the flour and these are awesome! Want to know the sign of an truly amazing, BEST recipe–that it can withstand many substitutions and additions (gluten-free flour, coconut oil, almond milk, blackstrap molasses, less sugar) and still be the BEST. I think I’ve eaten almost a dozen today!! Can’t wait to try them on omnivorous, wheat-eaters :)

  • June 3, 2012 at 2:49 pm: Delphine

    Such an amazing recipe! I think it’s pretty hard to find recipes that don’t “taste” vegan. My family and friends loved it, and were surprised when I told them that they were vegan :)
    I put only 1/2 brown sugar, 1/3 oil and replace de molasses by maple syrup.
    They were moist and full of flavour. A real threat for any time of the year! I also made your vegan cupcakes last month and they were a big hit, even better that all the non-vegan cupcakes I’ve done before!

  • June 22, 2012 at 1:47 pm: Anna

    AMAZING!!! I’m a pumpkin person in Summer, so muffins . . . Here I come!

  • June 22, 2012 at 3:25 pm: Anna

    UGH! My muffins didn’t rise in the oven:(They still were amazing though!- I made 30 muffins!!!

  • July 17, 2012 at 4:24 am: VeganCrone

    the pumpkin vine in my garden is converging on the rest of the planet – I will have a good number of pie pumpkins this year. from pumpkins come muffins!

  • July 25, 2012 at 1:58 am: Erica

    Love these!! I also decrease sugar to 3/4 cup and use apple sauce instead of oil. I also add 1/4 C shredded coconut. Yummy

  • July 25, 2012 at 4:21 pm: Michelle

    I made these last night for me and my family. We all loved them!

  • July 27, 2012 at 3:16 pm: Pat

    What are the nutritional values?

  • August 7, 2012 at 7:14 pm: Kaytee

    These are way too good. I made them Friday night and immediately made another batch Saturday morning and smothered it in a walnut brown sugar topping. Will definitely be selling these at my bake sale, Thanks Isa!

  • August 11, 2012 at 2:00 am: Genevieve

    My 5 year old who is the pickiest eater EVER (what kid doesn’t like bananas?!) wants these for breakfast every day!

  • August 26, 2012 at 4:14 pm: Kathryn

    These are great- I added a little black pepper and bran to mine. AMAZING!

  • September 7, 2012 at 1:10 am: Ella

    Holy moly, these were delicious and QUICK! I subbed some of the oil and sugar for maple syrup. Tasty!

  • September 14, 2012 at 10:57 am: Shira

    These came out AMAZING. Very light and airy- I used 1/4 cup of applesauce and 1/4 cup of oil. Perfect. Also added some pumpkin seeds on top for decoration.

  • September 17, 2012 at 8:08 pm: Jennifer

    I just made these for my children who have multiple allergies – they are OUTSTANDING! I substituted the soy milk with coconut milk and used the whole can of pumpkin and added raisins and some flax seed. They are extremely moist and very flavorful. I omitted the ginger and molasses because I am not a big fan of those. They are amazing and I will definitely make again!!!

  • September 18, 2012 at 7:20 pm: Chassity

    Once again, you have given me a perfect recipe! My in-laws are in for such a treat when I offer up a vegan, gluten-free Thanksgiving. Your Pumpkin Muffins, Maple Pecan Pie, and Sunflower Mac will make that happen, so thanks a million.

  • September 21, 2012 at 1:04 am: Jennifer

    These. Are. Amazing. I reduced the sugar to 3/4 cup and 1/4 cup of agave nectar, used spelt flour, almond milk instead of soy, and a little extra pureed pumpkin (a heaped 1 cup full). I also added some dark chocolate chips. They are incredibly moist and soft! I will definitely be making these again with nuts.

  • October 4, 2012 at 1:41 am: Yasha Z.

    Great! Does not taste or look like an egg-free muffin. I used beer for the liquid — perfect.

  • October 4, 2012 at 3:45 pm: Robyn

    What to do with exactly one cup of leftover roasted squash? These muffins! Worked great! Thanks again for the recipe. I think I already commented how much I love this recipe :)

  • October 9, 2012 at 1:13 am: Angela

    These sound amazing but I haven’t got any soymilk could I just sub with water or half soy creamer half water? Thanks

  • October 10, 2012 at 2:50 am: Heather

    I used 3/4 cup of sugar and they were definitely sweet enough for me! They are so delicious except I did find they sunk when I took them out of the oven and are just a little too soft… I’m thinking the baking powder I used may have been too old? Otherwise, I’m not sure what happened! I’ve baked only vegan cupcakes and muffins for years now and I haven’t had this sinking that everyone talks about happening actually happen to me yet…

    They are still delicious and you bet I’ve eaten more than my fair share today :)

  • October 11, 2012 at 3:15 am: K

    they definitely sank when i took them out of the oven. bummer. Was looking forward to a new favorite pumpkin muffin recipe! :(

  • October 14, 2012 at 12:50 am: Anita Harmon

    These were DELICIOUS!! I made a double batch, because they sounded so good, and they were every bit as good as I was expecting and better! I made the recipe exactly as stated using fresh pumpkin rather than canned. The entire family loves them. Will definitely be making these again. Thank you for posting the recipe!!

  • October 14, 2012 at 2:59 am: Stephanie

    Isa, you’re my hereo. And these are freaking amazing. Thank you for helping me love pumpkins :-)

  • October 15, 2012 at 5:47 pm: kaly

    isa does it again with these babies! served them to non-vegans (who are not usually too open minded about vegan goodies) and they LOVED them. they’re moist and fluffy and full of flavor. i used 1/4 cup so delicious’ pumpkin spice coconut milk and 1/2 cup of almond and added chocolate chips for a super special treat. obsessed!

  • October 15, 2012 at 10:46 pm: Nicole

    I made these with 1 cup whole wheat, 3/4 cup white flour. I also substituted water for soymilk. They were delicious. No shame in eating vegan batter, either! Putting this recipe in the box. Thanks for sharing!

  • October 20, 2012 at 11:32 pm: ANNA

    can i say these were friken awesome!!! i tried my baby on pumpkin puree for the first time and it gave her a sore tummy so i used all the pumpkin i had prepared to make these! WIN!

  • October 21, 2012 at 4:01 pm: berryme

    Best pumpkin muffins hands down. Everyone raved. I used unsweetened plain almond milk instead of soy. Used coconut oil as the vegetable oil. 1 cup all-purpose flour and 3/4 cup whole wheat. Chopped pecans. Just wow!

  • October 23, 2012 at 3:17 pm: Cindy in Canada

    Well. Of course kids love them. (And adults too) They have more than 1 tablespoon of sugar per muffin. If I substitute applesauce for the oil, what could I replace the sugar with and have them still work?

    • October 23, 2012 at 3:55 pm: IsaChandra

      You can reduce the sugar by half, just add maybe 2 tablespoons extra liquid.

  • October 23, 2012 at 5:40 pm: Karen

    This recipe calls for a whole tablespoon of baking powder. I’d that a typo? Sounds like a lot of baking powder for the amount of flour

  • October 24, 2012 at 8:11 pm: Alecia

    I thought the 1 tbsp. of baking powder was a typo but then I decided to try it anyway, and was glad I did! These are perfectly moist, fluffy muffins, and I’ve already made them twice in less than a week. The second time, I did 1/4 c applesauce and 1/4 c vegetable oil. Still just as yummy, lower fat! Thanks, Isa!

  • October 24, 2012 at 10:55 pm: Belinda

    Can you make these muffins with wholemeal self raising four? The cupboards are a bit bear and I need to bake!!!!

  • October 28, 2012 at 9:25 pm: Ichha

    Thank you for this recipe!!! I made these today with GF flour and they are the BEST pumpkin (or any, as a matter of fact) muffins I’ve ever had! I love all your recipes, by the way! Your cookies always turn out amazing as well, but these muffins are just wonderful for the fall!

  • October 29, 2012 at 2:54 pm: Stacey

    Not only are these great pumpkin muffins, but the basic recipe can be modified so easily with great results. Just a little tweaking and this is can be banana muffins or applesauce muffins. When I don’t have pumpkin on hand, they become sweet potato muffins.

    I do reduce the sugar to about 3/4 c and the sweetness is just right for us. Due to allergy issues, I substitute baking soda for the baking powder, so they are not as fluffy as they could be, but no one here has any complaints.

  • November 2, 2012 at 1:22 am: Anne

    I had about 3/4 of a can of pumpkin leftover from another recipe (about 1.5 cups), so I added all of it and left out the oil. I also used whole wheat flour instead. Nearly fat-free, high fiber, and delicious!

  • November 2, 2012 at 3:46 am: Shannon

    I just made these, and fabulous results! Easy, moist, tasty! I made a vegan Vanilla spice frosting to go on top of some of them! Yum!!

  • November 4, 2012 at 1:03 am: Kirsten

    Fantastic. I used unsweetened almond milk instead of soy and it was just fine. Very good – my toddler and 5 year old (and husband) LOVED them.

    K

  • November 5, 2012 at 10:13 pm: Raimund

    This is one of the best muffin recipes! I had a hard time convincing everyone that they were vegan.

  • November 19, 2012 at 5:15 am: Sybil Wood

    Made these for the first time. Followed the recipe for a recipe and a half. Cut down on the sugar and I forgot the vegetable oil (by accident). It didn’t seem to hurt them, they are quite light. They taste great but still too sweet for me. I used a heavy coating of Pam on the muffin tins, that worked well.

  • November 24, 2012 at 9:58 pm: Jess

    Made these today and they really are amazing – moist and fragrant and just frickin’ delicious. They came together easily. I substituted half the oil for unsweetened applesauce and used a cup of chopped walnuts as a mix-in. The recipe made 18 muffins for me.

  • November 26, 2012 at 1:59 pm: Sarah

    I brought these to a Thanksgiving potluck at work, and got lots of compliments. I topped them with a Tofutti cream cheese frosting, to make them more dessert-like. But I would definitely make them again, without the frosting, for breakfast for myself.

  • November 26, 2012 at 2:01 pm: Sarah

    Oh, also, I substituted Silk soy nog for the soy milk. I don’t think this made a huge difference, but I figured the spices would meld nicely.

  • November 29, 2012 at 4:09 pm: Debbie

    I followed other’s advice and only used 3/4 cup sugar. I replaced molasses with maple syrup and they are still sweet. I used 1/4 cup applesauce and 1/4 cup oil and they came out great. If you don’t have all the spices listed, just use pumpkin pie spice. I also added chopped fresh cranberries which were a nice addition.

  • November 30, 2012 at 10:12 pm: Gloria

    Followed the recipe almost exact, used 1/2 the sugar and evaporated milk instead of soy, the batter was tasty but the muffins were mushy inside and had a hard time cutting through the bottom of the muffin. what did I do wrong? I actually had batter left over, but I made sure all the measurements were correct.

  • December 3, 2012 at 1:01 am: Kelly Lynn

    These were awesome! I used a sweet roasted heirloom pumpkin and they were fantastic! Any tips to lighten up on the sugar/oil?

  • December 28, 2012 at 3:08 pm: Victoria

    i can’t stop eating the batter…

  • January 4, 2013 at 11:49 am: Marie

    How long would you suggest baking these to make mini muffins? I need to bake a BUNCH for my track team. Thanks!

  • January 8, 2013 at 4:10 pm: Rachel

    These are amazing. I cut the sugar in half and they were still plenty moist and sweet. I’m freezing them because otherwise I’ll eat the batch! My omni and skeptical husband thought they were delicious as well, so these are omni and baby approved!

    • January 8, 2013 at 5:49 pm: IsaChandra

      I cut the sugar in half these days, too. I’m not 31 anymore :)

  • February 3, 2013 at 4:28 pm: vanessa

    these seriously ARE the best pumpkin muffins in the whole wide world. i gave one to my boss and he asked me if i’d laced them with cannabis since they made him feel so happy. :)

  • February 26, 2013 at 11:41 am: Sarah

    My family just adores these muffins! So, so good!

  • February 27, 2013 at 10:23 pm: KP

    Pretty much amazing indeed! I skipped your spices and put in 2 tsp of my mother’s homemade chai masala mix (which consists of cardamom, cloves, black pepper, cinnamon, nutmeg, and ginger). I also added walnuts. Wanted to make it a little healthier so I decreased sugar to 3/4 cup and to 3/8 cup. These muffins were gone in seconds. Even my friend’s toddler daughter wanted more. Total success :)

  • March 16, 2013 at 9:33 pm: Martadella

    The best ever! Light, moist, don’t stick to the wrapper, curiously-very BUTTERY in taste. I always make them with walnuts, cranberries and homemade candied orange peel.

  • March 23, 2013 at 11:11 pm: Jennifer M.

    The title does not lie . I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil. This recipe is a keeper!

  • April 7, 2013 at 4:34 am: Honeybee

    Smokin’ good muffins. I used half whole wheat flour and coconut milk (had some left over).

  • April 8, 2013 at 7:39 pm: christina

    i used pumpkin pie mix then re read it said not to :( they are cooling right now so we’ll see how they turned out

  • July 8, 2013 at 7:30 pm: rox

    might need to add choc chips

  • July 14, 2013 at 2:10 pm: Zoe

    These are truly THE BEST pumpkins muffins. My entire family gobbles them up as soon as they come out of the oven. :) Thank you so much for sharing this delicious recipe.

  • July 31, 2013 at 6:46 pm: Kristina

    just made these. they tasted pretty average to me. nothing mind-blowing.

  • August 9, 2013 at 8:10 pm: Marietta

    I really liked that the muffins came out fluffy and moist. I only put 1 cup of sugar into the mixture, but they were still too sweet. I’ll definitely make these again, but next time I’ll just put in 1/2 cup of sugar.

  • August 14, 2013 at 12:55 am: sharon

    I am trying to cut out sugar out of my diet. Has anyone made these with maple syrup instead of the sugar? How did you adjust the recipe to still come out? These look so yummy, I want to make them!!

  • September 3, 2013 at 1:11 am: Ally

    Seriously…the BEST PUMPKIN MUFFINS EVER!!!!! Better than non-vegan recipes (I’ve tried what seems like millions!). Pumpkin is my 8-year-old daughter’s favorite kind of muffin (she recently developed a dairy allergy)…so she sent me on a vegan recipe hunt & demanded that I make muffins tonight! Thanks so much for this amazing recipe (and for saving my best-mom-baker status!!!). I even had to substitute coconut milk for soy milk & was out of vegetable oil, so used 1/2 cup melted vegan butter, and these still rocked!! My husband was blown away & I’m about to sneak another one ;-)

  • September 4, 2013 at 7:37 pm: Gabrielle

    These muffins are amazing. The recipe is very simple and I will definitely make them again.

  • September 9, 2013 at 7:15 am: luckyme623

    Can I use “whole milk” instead of soy milk?

    • September 9, 2013 at 3:26 pm: IsaChandra

      Nope, animal products make my recipes explode, it’s awful!

  • October 3, 2013 at 2:39 am: tehvon

    Hi Isa I just had to agree that your recipe IS awesome and fool proof! I’ve tried so many vegan muffin recipes before and they have mostly failed but these had a great texture and flavour. I replaced 3/4 cups of the flour with whole wheat pastry flour, replaced the molasses with honey and omitted the ginger and they still turned out fantastic.

    The sugar level is really a personal choice. My pumpkins were slightly green and the puree (actually I just mashed it with a fork ha!) was not sweet, so I decided to put just over a cup of sugar, which turned out fine. Perhaps those using regular canned ones could halve the sugar like some suggested.

  • October 8, 2013 at 11:58 am: Kelly

    These are AMAZING! I used soy creamer instead of soy milk. After baking, I piped cream cheese buttercream inside and topped them off with chopped walnuts!!

  • October 11, 2013 at 3:37 pm: Tereas

    I just made these and ate one right out of the oven. Delicious!

  • October 12, 2013 at 4:51 pm: Sheila

    As so many others have said…Yum! My chin is covered in batter from licking the spoon. i made 3 batches for a brunch at a famous vegan restaurant.

  • October 17, 2013 at 7:14 pm: Laura

    Has anyone made these gluten free before? Any tips other than just substituting the flour?

  • October 20, 2013 at 12:45 am: cypress

    everything that i have ever made from ppk has been perfect and loved by all… however these i must have done something wrong… is the batter supposed to be really thick, think like cookie dough? after baking they were very dense. is this right?

    • October 20, 2013 at 5:00 pm: IsaChandra

      Nope, definitely not right, sorry!

  • October 21, 2013 at 5:01 pm: Shanna

    Hands down the best pumpkin muffins I have ever made! Love them!

  • October 22, 2013 at 7:16 pm: DeeJay

    OMG…These muffins are the bee’s knees.
    I think I might try subbing some oil with applesauce and using less sugar next time. Anyone tried the applesauce yet?

  • October 30, 2013 at 10:38 pm: jane

    these muffins are AMAZING! i forgot to fold in the chopped walnuts so i just sprinkled on top before baking and they came out great. :)

  • November 5, 2013 at 8:16 pm: Linnaea

    My friend made these, and they are the BOMB!!!
    They will convince anyone to go vegan immediately!
    I had to look these up as soon as I was in front of a computer.
    ISA: KEEP IT UP!!

  • November 12, 2013 at 3:29 am: Stella

    Didnt see the merit of adding syrup at the end with so much sugar already in these babies, besides perhaps as a sticking agent. Just replaced it with two tablespoons of water and added walnuts and BAM DAMN MA’AM these were perf…

  • November 12, 2013 at 8:54 pm: haro

    ive obviously done something wrong with mine because mine never cooked fully, it wasnt just gooey inside, it was raw slimy dough that just wouldn’t cook =( real waste of a number of things, very disheartened

  • November 16, 2013 at 5:38 pm: Geri

    Found this recipe a few weeks ago and have made at least half a dozen batches since then! Brought to work twice (with cranberries, yum), made for the family with some of the variations in the comments (less sugar, choc chips, added some wheat bran). They are delicious and gobbled up quickly each time I make them. Thank you Isa for such a yummy and easy recipe!

  • November 17, 2013 at 12:49 am: Daisy

    I made these and they turned out delicious but did have a slight after taste

    dunno if its the baking powder or the pinch of pumpkin spice I added (maybe it was a bad mix?)

    Well, despite the slight after taste, which not everyone noticed, they were quite moist and chewy

    I, like others, reduced the sugar to about 3/4 cup. Will definitely make again.

    Hope to see a walnut date muffin recipe here soon!

  • November 18, 2013 at 4:22 pm: Joyw4

    I made these substituting with Bob’s Red Mill Gluten Free All purpose flour. Made them for a youth group meeting and they were a hit!! More than a hit. They were FABULOUS! So soft maybe due to the amount of wet ingredients. Anyway, this is going to become one recipe added to my favorites. I also made a cream cheese frosting so they were much more like a pumpkin spice cupcakes. Thanks!!

  • November 21, 2013 at 12:36 am: Bee

    What do you think about using coconut oil instead of veg oil? Would it make a difference?

  • November 21, 2013 at 9:27 pm: Sophia

    iSA, this was spectacular. Just baked up a half batch b/c I was experimenting with gluten free flour mix. This recipe saved my culinary life! I, with trepidation, used Bob’s Red Mill gf mix and added 1/2 tsp xanthan gum. Remember I halved the mixture and 1/2 tsp xanthan seemed to work well. I also added walnuts and fresh cranberries. AMAZING. moist, tasty, perfection. Does anyone else have thoughts on making this a gluten free recipe?

  • November 21, 2013 at 9:32 pm: Sophia

    One more thing, I baked at 375 for 22 min. seemed to be perfect timing. gonna see how they fare when cooled to room temp

  • November 25, 2013 at 11:38 pm: Mari k

    Wow!!!!! These are so good. I’ve been making substandard pumpkins all this time. This recipe is the best best best of the many recipes I’ve tried. It also stood up well to modifications: less sugar, split oil with applesauce, and added banana! Thank you!!!

  • November 27, 2013 at 6:50 pm: Vanessa

    I make these every thanksgiving with vegan cream cheese frosting. I am grateful for post punk best ever pumpkin muffins!!

  • November 30, 2013 at 1:57 am: Joyw4

    @Sophia..I made a double batch with Bob’s Red Mill All Purpose Flour with 1.5 tsp. xanthum gum. Absolutely devine. For the single recipe use 3/4 tsp. Making for the third time this week :-) sending some to my daughter who’s had to move out of state for work and missing mommy’s GF home cooking! Do the cream cheese icing, perfection. Thanks Isa!!

  • November 30, 2013 at 1:59 am: Joyw4

    Oh and I used coconut milk instead of soy :-) Going to try almond milk tonight

  • December 21, 2013 at 8:00 am: Fiona

    I’m so glad I found this recipe! I adapted the recipe a little to make it healthier. Less sugar, no oil, no molasses, but extra pumpkin and vegan chocolate chips! Still tasted amazing! I made a post about them on my blog if you’d like to have a look. (:

  • January 2, 2014 at 2:09 pm: Karen

    I just made these muffins for the first time, and OMG, they are so delicious. I didn’t have fresh cranberries so I used dried, and I put walnuts in them. I can’t wait to try more of your recipes. I use to love to bake before I became a vegan almost a year ago, and I haven’t been able to find good baking recipes until I discovered you.

  • January 5, 2014 at 3:22 pm: Maggie

    Delicious. Used cow milk (no soy on hand, and I’m not vegan), replaced a cup of the flour with whole wheat flour, and used only a cup of sugar. Want to try again with less sugar, but I don’t want the muffins to become tough.

  • January 8, 2014 at 7:07 pm: Peggy

    These are fantastic muffins! I was recently put on a low salt diet and with a couple of tweaks, these were easily made almost sodium free. Thank you, Isa!
    http://www.lowsodiumhq.com/2014/01/08/low-sodium-pumpkin-muffins/

  • January 19, 2014 at 8:56 pm: Taylor

    wow! These are yummy! I ended up using sweetened coconut milk, so I cut the sugar. I also used half whole wheat flour and replaced the vegetable oil for coconut oil. They are wonderful, and the tops got nice and crispy. I love the mix of spices. Thank you for this recipe!

  • January 27, 2014 at 5:08 am: Maura

    These are awesome. I made them oil free by substituting apple sauce for the oil. I ate one right out of the oven! Light, fluffy, flavorful. I also cut the sugar in half and used 3/4 cup of whole wheat pastry flour as suggested elsewhere in the comments. This recipe is a keeper!

  • February 12, 2014 at 6:30 pm: Fiona

    Thank you for this recipe, I made it for my class and everyone loved it! I wrote a blog post about my version with a picture too (:
    http://balancedandbliss.wordpress.com/2014/02/06/vegan-pumpkin-chocolate-chip-muffins/

  • February 24, 2014 at 11:20 pm: Andrea

    These are abfab! I went ahead and used the whol can of pumpkin and they came out great. Thanks for recipe ppk!

  • March 2, 2014 at 2:12 pm: Karrie-Anne

    I’ve made these several times and they are always perfect! Thanks so much all the wonderful vegan recipes!

  • May 6, 2014 at 9:25 pm: Lisa Plettinck

    Nothing peeves me more than people who make comments on food blogs about how good something looks. Who cares. People want to read comments by people who actually tried the recipe. So here are my thoughts on this recipe:

    Fabulous in texture and taste. Perfectly spiced and they stayed moist for several days. Added toasted walnuts to mine, used 3/4 cup sugar, used water instead of molasses, used coconut oil and accidentally baked it at 350 which increased total cooking time to 25 minutes.

    My darling niece has a severe egg allergy so I passed this recipe off to her mother.

    I plan to make these muffins regularly! Thanks, PPK!

    P.S. I’m not vegan, just a foodie.

  • June 3, 2014 at 11:53 pm: Nitza

    What happens if you do use pumpkin pie mix?

  • June 13, 2014 at 9:09 pm: Rita

    THE HOLY GRAIL OF VEGAN MUFFINS!!! SO GOOD thank you thank you thank you