Healthy Vegan Pumpkin Muffins

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by Jessica Kelley
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These pumpkin muffins are sure something special! A cozy blend of warming spices all wrapped up in a wholesome muffin, what more could you want?

As the weather is turning from crisp and cool to downright cold, I find my body craving more warm comforting foods.

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While many comfort foods are loaded with ingredients that tend to weigh you down, these vegan muffins are made with simple ingredients that will nourish your body and fulfill that craving.

These muffins are sweetened ever so slightly to and will keep you satisfied without sending your body into a surge of sugar havoc.

The sweetness comes from apple puree and a little coconut sugar to add a depth of caramelized flavor.

close up of a vegan pumpkin muffin in white paper cup on wooden surface

I absolutely love serving these warm, slathered with almond butter and an extra sprinkle of cinnamon. I would also recommend a dollop of maple cashew cream or serve alongside some yogurt (dairy-free optional) topped with cinnamon and hemp seeds for a more filling option.

Vegan Pumpkin Muffins in tray standing on a white towel and wooden table

More vegan baking recipes

If you liked these vegan pumpkin muffins, be sure to try this goodness next or check out these vegan pumpkin recipes!

Have you made our vegan pumpkin muffins and liked them? Share with us in the comments below and feel free to rate this recipe.

Vegan Pumpkin Muffins

by Alena Schowalter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
These healthy vegan pumpkin muffins are so easy to make and really tasty! Low in sugar and oil-free, they can are made with whole food ingredients. Easy gluten-free option! Perfect for a holiday dessert, breakfast or snack.
Serves 12 muffins


Dry Ingredients

  • 2 cups whole wheat pastry flour 240 g
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp clove
  • ½ tsp allspice optional

Wet Ingredients

  • 1 ⅛ cup pumpkin puree 270 g
  • ½ cup applesauce 125 g
  • ½ cup cashew milk 120 ml
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar


  • Preheat the oven to 400 °F (200 °C). In a medium bowl, combine all dry ingredients.
  • In a separate bowl, add the wet ingredients and mix together well.
  • Add the wet ingredients to the dry and mix until just combined. (Careful not to over mix!)
  • Evenly fill your non-stick muffin tin with the mixture.
  • Place the muffin tin in the oven for 20-23 minutes. The muffins are done when a toothpick comes out clean.


  • To make gluten-free pumpkin muffins, simply substitute with gluten-free flour.
  • Instead of cashew milk, you can choose any plant-based milk you want to.
Course: Dessert
Cuisine: American
Nutrition Facts
Vegan Pumpkin Muffins
Serving Size
1 muffin
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
Jessica Author Image

Jessica is the founder of Nourished by Nutrition. She has a BS in Nutrition and Dietetics and is currently in her dietetic internship and working on getting her Masters Degree in Nutrition Therapy. She is an advocate for staying fit and finding a source of movement you truly love. Jessica spends most of her free time in the kitchen, playing with her two pups, or curled up on the couch with a good book and a cup of warm tea. She believes healthy is a lifestyle that encompasses whole living and balance in all aspect of life, with nutritious food being the foundation. Jessica focuses on predominantly nutrient-dense, plant-based recipes that are designed to leave you feeling amazing. You can check out Nourished by Nutrition here, and follow her on Facebook, Instagram, and Twitter.


  1. Hey there! This recipe looks awesome and am looking forward to making these. Two questions – how many muffins? 12? And also, you mention maple syrup in the narrative but it is not listed in the ingredients – how much?

    Thank you!

    • Hi Anne,
      thanks for the comment! You’re right, maple syrup is somehow not listed… I need to get in touch with the author of this recipe and ask her. Maybe, for now, just make the recipe as written above and then add as much maple syrup as you need to achieve the level of sweetness you’re looking for :)

  2. 4 stars
    I’ve made these twice. Easy and quick. First time I did not have pastry flour & used all purpose – muffins still came out well. 2nd time, I used whole wheat pastry flour and consistency was basically the same. The 2nd time I added finely chopped walnuts, raisins and a tablespoon of evoo (we are not oil free). Both times very good! But I feel like something is missing, maybe chopped dates instead of raisins?

    • Hi Veronika, I just added metric measurements! This was one of our first recipes, hence the imperfections :)


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