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vegan pumpkin muffins
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5 from 19 votes

Vegan Pumpkin Muffins

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! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 15 muffins
Calories: 92kcal
Author: Alison Corey


  • 1 ½ cup whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon 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.


Tips for Making Vegan Pumpkin Muffins
  • 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 overmix 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.


Calories: 92kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2542IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg