Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. Made with whole wheat flour these muffins are healthy and delicious!
This morning when I was doing my grocery shopping I couldn’t help but notice that the fall flavors, pumpkin in particular, were taking over the shelves. When the fall season hits I’m ready for ALL the vegan pumpkin recipes!
There’s no need to grab a packaged muffin mix.
These are truly the best vegan pumpkin muffins! Next time I make them, I’m adding some vegan chocolate chips!They are sure to satisfy your fall craving! With 10 minutes of prep and easy clean-up you’ll feel good about using healthier ingredients and have moist and fluffy vegan muffins to bite into.
Why This Recipe Works
- Healthy Whole Food Ingredients
- Whole Grain
- Reduced Sugar
- Vegan (Dairy and Egg Free)
- Gluten-Free Option
- Simple to Make – Only 10 minutes of prep time.
- Satisfying Snack or Breakfast
- Comforting Fall Flavors
- Bold Pumpkin Flavor
Ingredients and Notes
- White Whole Wheat Flour – Whole wheat pastry flour is a great alternative to all purpose flour. It’s packed with fiber, and whole food approved!
- Baking Powder & Baking Soda – To help leaven the muffins.
- Spices – A combination of warm cinnamon, nutmeg, cloves, and ginger gives these muffins an aromatic fall flavor. You can also use 1 ½ teaspoons of pumpkin pie spice if you do not have the other spices.
- Brown Sugar or Coconut Sugar – I like to use organic brown sugar in this recipe. However, if you’re looking for a unrefined sugar option, I recommend coconut sugar or muscovado sugar.
- Pureed Bananas – This is an essential ingredient that not only adds natural sweetness, but makes these muffins moist, light and fluffy. Puree your bananas in a food processor until a smooth liquid forms.
- Unsweetened Applesauce – Used in place of coconut oil, applesauce brings moisture and helps to bind the ingredients together.
- Unsweetened Almond Milk (or other unsweetened dairy free milk) – For added moisture.
- Organic Pumpkin Purée – Make sure you get pumpkin purée and not pumpkin pie filling. You can make your own pumpkin puree of use canned. Since these muffins call for pumpkin puree and banana, you don’t need an additional flax egg to bind the ingredients.
Scroll to the bottom of this post to the recipe card for complete measurements and instructions.
Tools and Equipment
I’ve been trying to get away from teflon non-stick bakeware because of the potential risks of the teflon coating. If you’re moving towards stainless cookware, I recommend these reasonably priced stainless muffin tins.
I also find these muffin cups to be perfect for vegan and oil-free baking. They’re made with parchment paper which makes them easily peel away from the muffins without sticking!
Preheat Oven: Before you get started pre-heat your oven to 350 F.
Step 1: Place two ripe bananas in a food processor or blender. I find a food processor works best.
Step 2: Blend until completely smooth.
Step 3: Add applesauce, almond milk, and pumpkin puree.
Step 4: Blend until smooth.
Step 5: Whisk together whole wheat flour, baking powder, baking soda, spices, and brown sugar in separate bowl.
Step 6: Pour wet ingredients into the bowl with the dry ingredients. Fold together until just combined. Don’t over mix.
Step 7: Stir to combine. At this time you can add ½ cup of nuts or chocolate chips.
Step 8: Line your muffin pan with muffin cups. Using a measuring cup scoop ¼ cup of mix into each cup about ¾ of the way full.
Step 9: Place in the pre-heated oven. Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool for 5 minutes in muffin tins. Remove and allow to cool completely on a cooling rack.
This recipe includes sugar but it’s reduced compared to the typical muffin recipe. They are oil-free which complies with many plant-based vegans that do not include oil in their diets. They’re also much healthier than a box mix you’ll find in the store because these are made with whole wheat flour and natural pumpkin puree.
My kids were playing with their legos while I was making these muffins, and the smell from the oven brought them running into the kitchen offering their services as my taste testers.
They love these muffins as an after school snack, and a quick breakfast in the morning. My husband who’s not a big fan of sweets in the morning likes to bring one with him to work as a snack between meetings.
How to Store and Keep
Store at room temperature in an airtight container for up to 5 days. If you’d like to freeze these muffins, transfer them to a freezer safe bag. Label with the contents and date. They will keep frozen for up to 2 months. When ready to defrost, transfer to the refrigerator to defrost overnight.
Variations and Substitutions
Add Chocolate Chips or Nuts: Add ½ cup of vegan chocolate chips, or chopped walnuts, or pecans.
Refined Sugar Free: To make these refined sugar free, simply sub the brown sugar for coconut, maple syrup, or muscovado sugar. Muscavado sugar is a date sugar, with added molasses to make it moist, similar to brown sugar.
Gluten-Free: If you’d like to make these gluten free you can sub the whole wheat flour with a gluten-free flour blend. This one is my favorite! Another alternative is to use oat flour.
More vegan pumpkin recipes!
- Vegan French Toast Casserole with Pumpkin Spice
- Vegan Gluten-Free Pumpkin Pie Bars
- Pumpkin Spice Mug Cake
- Vegan Pumpkin Bread
- Pumpkin Risotto
- Vegan Pumpkin Pasta
If you’ve tried this healthy pumpkin muffins recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Pumpkin Muffins
- 1 ½ cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- ½ cup brown sugar or coconut sugar for refined sugar free
- 2 whole bananas
- 1 cup canned pure pumpkin puree
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened almond milk
- Preheat oven to 350 F.
- Blend two large bananas in a blender or food processor until completely smooth.
- Add applesauce, pumpkin, and almond milk. Blend until combined.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
- Whisk in brown sugar and set aside.
- Pour wet ingredients until bowl with dry ingredients.
- Stir until just combined. Do not over stir.
- If you'd like, you can fold in ½ cup of chocolate chips, or chopped nuts.
- Using a measuring cup scoop ¼ cup of batter into muffin cups filling ¾ of the way full.
- Bake 18-20 minutes or until a toothpick inserted into center comes out clean.
- Cool in muffin trays for 5 minutes. Remove and allow to cool completely on metal cooling rack. Store at room temperature.
- You’ll want 2 cups of blended bananas. You can measure this out to be sure your bananas blend to 2 cups. If you’re a little short you can add a bit more applesauce or almond milk.
- Don’t over mix your dry ingredients with your wet ingredient to avoid tough muffins.
- You can choose to spray the inside of the muffin cups with cooking spray so the muffins easily peel away from the paper or use parchment paper muffin cups.
- Muffins will keep at room temperature in an airtight container for up to 5 days, or freeze for up to 2 months.