Vegan Pumpkin Muffins

These fluffy yet moist Vegan Pumpkin Muffins are full of flavour and spice, and pumpkin of course! Perfect as breakfast on the go, as a snack and even dessert. The pumpkin seeds on a top add a nice toasty little crunch. If you fancy going all out, transform them into cupcakes with some frosting on top. They also contain no refined sugars or gluten and are completely vegan.

hand holding pumpkin muffin with bite taken out revealing fluffy golden orange inside above a tray filled with more golden orange pumpkin muffins topped with green pumpkin seeds

Why Add Pumpkin to Muffins?

I really love cake and due to my desire to constantly eat it, it totally makes sense to create healthier versions so I can have that little bit extra! Vegetables added to cakes might seem a little strange, but they really do wonders in terms of adding moisture and extra nutrients.

Say goodbye to dry cakes and hello to your moist veggie ones! Of course the list of vegetables you can add to baked goods goes on, but one of my favourites is pumpkin. It’s mushy so it can be blended in perfectly to a cake mixture since the textures are similar, it’s sweet which means the less sugar you need to add and lastly, it has a really nice earthy flavour which is complemented well by sweet spices like cinnamon.

side view of rows of golden orange pumpkin muffins topped with green pumpkin seeds on stone plate

These muffins are super easy to rustle up and require just one bowl before being stuck in the oven so you can have utter deliciousness in a matter of minutes without a hideous load of washing to do at the end.

close up of fluffy golden pumpkin muffin with chunk bitten out amongst a pile of more of the same muffins

My Vegan Pumpkin Muffins are:

Fluffy, light, moist, cinnamon-ny, crispy, healthy, gluten-free, refined-sugar-free, vegan and can be made just in one bowl.


Serving size:

Makes 12 muffins


  • 300g gluten-free plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 90g brown/coconut sugar
  • 80ml rapeseed oil
  • 80ml plant milk
  • 400g pureed pumpkin
  • 2 tbsp pumpkin seeds


  1. Preheat oven to 180℃.
  2. Combine all dry ingredients in a bowl.
  3. Add all wet ingredients to the dry and beat with a wooden spoon.
  4. Distribute into muffin tins/cases and sprinkle with pumpkin seeds.
  5. Bake for 25-30 minutes.

Made this Recipe?

If you had a go at these vegan pumpkin muffins, feel free to mention me on Instagram @food_flaneur, I’d love to check out your pics.

Got a Sweet Tooth?

Then you should definitely check out these recipes:

Butter bean blondies

No-Bake Poppyseed Rolls

Apple Crumble Pudding Pots

Simple Vegan Meringues

Golden Milk Bites

Thanks to…

My Darling Vegan for her inspiration in helping me create this recipe. You can find her version here: vegan pumpkin muffins.

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