Makes 12 muffins
photo by Kate Lewis
Everyone loves these vegan pumpkin muffins. You think I throw around phrases like “The Best” for nothing? Over the years I have been treated to these (baked by someone else) at every potluck or gathering I go to. Definitely a fan favorite from Vegan with a Vengeance. And with good reason! Just the right amount of spice and a touch of molasses.
But! I did make a few tweaks over the years. Here, I reduced the sugar from the original, since that’s what everyone (including me) seems to do with this recipe. In my twenties I liked things really sweet, I didn’t know, I didn’t care. These are still sweet enough, though!
I also replace half the oil with unsweetened applesauce, which keeps the muffins just as moist but a little lighter. And I use olive oil now, in so much of my baking. If you want the original ORIGINAL recipe, it’s in the FAQ.
But most importantly, a PSA: pumpkin muffins don’t need to be reserved for PSL season. They’re amazing literally whenever. Since you already have a can of pumpkin in your pantry, go ahead and use it.
If you want to keep things interesting, fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. Or 3/4 cup chocolate chips. Sometimes I like to sprinkle a few pepitas on top of each muffin before baking for a little crunch and color.
This recipe disappeared from the site I guess, but now it’s back, so enjoy!
The Best Vegan Pumpkin Muffins FAQ
Can I make these as jumbo muffins or baked donuts? Yes to both! We’ve gotten lots of positive feedback on both over the years. For jumbo muffins, fill a 6-cup jumbo muffin tin about two-thirds full and bake for 22 to 25 minutes. For baked donuts, fill a greased donut pan and bake at 400°F for 10 to 12 minutes.
Can I use a different oil? Yes. Refined coconut oil (melted and cooled) or any neutral vegetable oil works.
Can I use pumpkin pie spice instead of the individual spices? Yes. Use 2 1/2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, ginger, allspice, and cloves. It’s a great shortcut and the flavor is very similar.
Can I make these gluten-free? Yes. Use a 1-to-1 gluten-free flour blend. The pumpkin and applesauce keep things moist so the texture holds up well. I like to add an extra tablespoon or two of flour when I convert things to gluten-free, just to be structurally safe.
Can I freeze these? Yes. Cool completely, then store in a freezer bag for up to 3 months. Thaw at room temperature or pop in a 300°F oven for a few minutes to warm through.
Can I use pumpkin pie mix instead of pumpkin puree? No. Pumpkin pie mix has sugar and spices already added, so everything will be off. Use plain pumpkin puree, canned or homemade.
Can I use butternut squash or another winter squash instead of canned pumpkin? Yes. Butternut, kabocha, or any orange-fleshed winter squash works beautifully. Just make sure it’s pureed completely smooth.
Do I need to sift the dry ingredients? It helps. Sifting breaks up any clumps in the baking powder and spices and gives you a more even crumb. Takes 30 seconds, worth it.
Where can I find the original recipe? It’s in Vegan with a Vengeance! If you’re looking for the original, it had 1 1/4 cups sugar and 1/2 cup oil (canola), no applesauce. Still delicious, just sweeter and richer. This version is a little lighter but everything else is the same.
The Best Pumpkin Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 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 unsweetened vegan milk I like soy best
- 1/4 cup olive oil
- 1/4 cup unsweetened applesauce
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin or line with paper liners and spray with cooking spray.
- In a large mixing bowl, sift together flour, sugar, baking powder, salt, and spices. Make a well in the center, and add the pumpkin, milk, oil, applesauce, molasses, and vanilla. Mix well with a fork to combine the liquids then incorporate into the dry just until combined.
- 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.
- Let cool before removing from the pan.
