Light and fluffy vegan pumpkin muffins with a crispy sugar crusted top and bursting with pumpkin spice flavour. An ideal halloween or holiday treat!
You've stumbled across these vegan pumpkin muffins which must mean you're slap in the middle of spooky season! Maybe you've just hit pumpkin spice season or maybe halloween is just around the corner but either way, these super light and fluffy vegan pumpkin muffins are going to get you in the mood.
These vegan pumkin muffins like a Frankenstein hybrid of my vegan strawberry muffins and my vegan pumpkin pie, except they're wearing a halloween mask and going "OOoooOOoooh!". Don't be scared though, they're VERY easy to make (like easier than you could imagine) and they are simply so heart-warming and cozy. So, you ready to get spooky??
🧈 Vegan Pumpkin Muffins Ingredients
Things are super simple in the ingredients region of these vegan pumpkin muffins. I deliberately tried to keep them simple but also super classic in flavour - so there's nothing spooky involved - promise! Full recipe at the bottom of the page, as usual, but here's a breakdown of what you'll need to get baking.
Oh and heads up, I've also linked below to some of my fave brands where appropriate.
- Corn starch
- Plain white flour
- Baking powder
- Ground cinnamon, ground ginger, ground cloves, ground nutmeg
- Fine sea salt
- Vegan yoghurt (unflavoured and unsweetened at room temp)
- Pumpkin purée (at room temp)
- Vegan butter (melted)
- Soy milk (unflavoured and unsweetened at room temp)
- Vanilla extract
- Granulated sugar
- Light brown sugar
- Demerara sugar
📝A Note About Pumpkin Puree
Obviously, you can make your own pumpkin puree. There are plenty of recipes online that'll teach you how to do this. However, this recipe uses a rather small amount of pumpkin puree, so I'd strongly advise using canned stuff. Also, the canned stuff is much stronger in flavour, so a little goes a long way!
I read this post about the best brands of canned pumpkin and I think you should too! It was very helpful in making these vegan pumpkin muffins!
🥣 Vegan Pumpkin Muffins Method
You can find the full recipe for my vegan pumpkin muffins at the bottom of this page. But I'm gonna show you through the magic of photography, exactly HOW to make these spookily delicious vegan pumpkin muffins.
1. First sieve together your dry ingredients. This includes all your spices! If you'd prefer, feel free to use a store-bought pumpkin spice blend!
2. Next we add our wet ingredients
(including our pumpkin puree) to the dry ones. Mix until you JUST about have a batter.
3. Now we fill the 12 cases in our muffin tray. Sprinkle the tops with demerara sugar to get that crispy sugar-crusted finish!
4. And finally, we bake! They only take 20 mins but it's best to do the first 5 mins at a high temp and reduce for the remaining 15.
🔀 Substitutions and Swaps!
Wanna make some swapsies?? Here are my suggestions for stuff that will work equally well in my vegan pumpkin muffins recipe!
The flour. If you want to make this recipe gluten free, just use a decent 1:1 GF flour like Bob's Red Mill. Works like a treat!
The vegan butter. This can be replaced with coconut oil (melted) or any other neutral oil if you'd prefer. Don't use something with a lot of flavour or it'll change the overall flavour.
The soy milk. Any plant based milk works in this recipe, but I recommend soy milk as it has a very mild flavour and helps to stop the muffin batter from splitting while baking.
Here's everything you'll need in order to whip up a frightfully good batch of vegan pumpkin muffins.
- 1 muffin tin
- 2 Medium bowls
- 2 cursed candles
- 1 haunted doll
- 1 enchanted broomstick
🤷♀️ Vegan Pumpkin Muffins FAQs
A: In my opinion, the most delicious brand that's perfect for baking is Libby's. You can find a list of the best brands here.
A: Most sugars in the UK (and many in the US) are vegan. Some, however, are not. When buying sugar, google the brand and product to check their vegan credentials.
Vegan Pumpkin Muffins
- 1 muffin tin
- 2 Medium bowls
- 1 tablespoon corn starch
- 240 g plain white flour
- 1.5 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 100 g vegan yoghurt (unflavoured and unsweetened at room temp)
- 60 g pumpkin purée (at room temp)
- 100 g vegan butter (melted)
- 100 ml soy milk (unflavoured and unsweetened at room temp)
- 1 teaspoon vanilla extract
- 150 g granulated sugar
- 100 g light brown sugar
- 6 teaspoon demerara sugar
- Preheat the oven to 200c (fan/convection) and line or grease a 12 well muffin tin with muffin cases.
- In a large bowl, sieve together the cornstarch, plain white flour, baking powder, cinnamon, ginger, cloves, nutmeg and fine sea salt. Mix to combine then set aside.1 tablespoon corn starch, 240 g plain white flour, 1.5 teaspoon baking powder, 2 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ½ teaspoon fine sea salt
- In a separate medium bowl, whisk together the vegan yoghurt, pumpkin puree, melted vegan butter, soy milk, vanilla extract, granulated sugar and light brown sugar until no lumps of sugar remain.100 g vegan yoghurt, 60 g pumpkin purée, 100 g vegan butter, 100 ml soy milk, 1 teaspoon vanilla extract, 150 g granulated sugar, 100 g light brown sugar
- Add the wet ingredients into the dry. Mix until just combined.
- Divide the mixture between the 12 wells in the muffin tray then sprinkle with the Demerara sugar. Place in the oven.6 teaspoon demerara sugar
- Bake for 5 minutes at 200c then reduce the temperature to 170c and bake for a further 15 minutes.
- Remove the muffin tray from the oven and allow to cool for 5 minutes. Transfer the muffins to a wire cooling rack and leave to cool fully to room temperature.