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Pumpkin muffins in a muffin liners.

Vegan Pumpkin Muffins

Moist, fluffy, and full of flavor, these Vegan Pumpkin Muffins are the perfect fall treat! Serve with a warm drink and you'll have a delicious afternoon snack in no time.
Prep Time 15 mins
Cook Time 21 mins
Total Time 36 mins
Course Breakfast
Cuisine American
Servings 10 servings
Calories 137 kcal


  • 3/4 cup oat flour
  • 3/4 cup all-purpose flour
  • 1 tsp pumpkin spice mix
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1 1/4 cup pumpkin puree
  • 1/4 cup oil
  • 1/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla


  • Preheat oven to 375° Fahrenheit. Line muffin pan with muffin liners.
  • Blend the oats in a food processor until fine.
  • Mix oats, flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl until well combined.
  • In a separate bowl, add pumpkin puree, oil, almond milk, apple cider vinegar, vanilla, and brown sugar. Mix until combined.
  • Pour wet ingredients into dry ingredients. Mix well.
  • Add about one scoop of batter into each muffin liner.
  • Bake for 7 minutes at 375° F. After it's done, don't open the oven, just lower heat to 350° F. Bake for 14 minutes or until toothpick comes out clean.
  • Let cool completely.
  • Enjoy!


The nutritional value is an estimate.
Keyword pumpkin muffins