Soft, fluffy, and so much better than a store-bought muffin, these easy vegan pumpkin muffins are flavoured with cozy pumpkin spice and made with apple sauce and walnuts for the perfect autumnal treat!
These gorgeous vegan pumpkin muffins are yet another triumph from my homegrown pumpkins this year, alongside these super delicious vegan pumpkin cookies with chocolate chips!
A classic one-bowl muffin recipe, these muffins are so easy to make but so full of flavour – I had multiple people tell me they looked just like a Starbucks muffin, which I’m taking as a compliment!
Making these vegan pumpkin muffins
This is a one-bowl recipe, so less washing up!
You’ll start off by combing all the dry ingredients in your mixing bowl. Here, that’s plain flour, baking soda, baking powder, pumpkin spice (or a mixed spice combo if you’re in the UK and can’t find pumpkin spice like me!), and sugar. Make sure it’s well mixed so there’s no lumps from the sugar or the flour lurking.
Next, you’ll add the wet ingredients. That’s pumpkin puree first (I made my own my roasting a halved pumpkin, scooping out the flesh, and blending – so simple! You could also use canned pumpkin puree, though).
Next, you’ll add oil, apple sauce, and vanilla essence, and stir the batter until just combined. It’ll be relatively thick. Then fold in your chopped walnuts if using.
I choose to use this beautiful tulip muffin cases for mine, but I also experimented with baking muffins straight in the tins to see how that would work. These paper cases are great so large, tall muffins that look like real showstoppers, whereas using the tin with no case will give you smaller muffins – just make sure you grease the tin first!
If you’re using the cases, fill them about 2/3’s full – you don’t want your muffins to stay buried down the bottom of these beautiful cases!
I made a streusel topping to finish off the muffins using a mix of oats, flour, brown sugar, and coconut oil. This gives the muffins that gorgeous crumbly finish and adds an extra hit of sugary goodness – you could also add a little more cinnamon to the streusel which would work great!
More muffin recipes you could try:
My muffins ended up taking a little longer to bake because of the size of them – smaller muffins would take closer to 20 – 25 minutes, whereas mine were closer to 30 minutes.
Just monitor them closely towards the end and use a clean skewer to test when it comes out clean.
These vegan pumpkin muffins are amazing warm or cold, plain or with a slathering of vegan butter, peanut butter, or even a little jam!
- 70g oats
- 200g plain flour
- 130g light brown sugar
- 70g white sugar
- 1 tsp mixed spice or pumpkin spice mix
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 225g pumpkin puree (or canned pumpkin)
- 1 tsp vanilla essence
- 75g apple sauce
- 50g coconut oil
- (optional) 30g chopped walnuts
- 1 tbsp oats
- 1 tbsp plain flour
- 2 tbsp light brown sugar
- 10g chopped walnuts
- 2 tbsp coconut oil
- Preheat the oven to 180 degrees C and line a muffin tin with muffin cases. If you're not using muffin cases, make sure you've greased your tin with oil or butter.
- Add the dry ingredients (flour, oats, baking powder, baking soda, spices, and sugars) to your mixing bowl and stir to combine.
- Add the pumpkin puree, apple sauce, oil, and vanilla and mix until fully combined. The batter should be relatively thick. Stir in 2/3s of your walnuts.
- In a separate bowl, make the streusel topping by combining the oats, flour, and sugar, then add the room-temperature oil and crumble it all together with your fingers until the mix has a kind of 'damp sand' texture. I prefer to add the oil in two halves as it's easier to add more but hard to save if it gets too wet!
- Spoon the muffin batter into your cases/tin about 2/3's full. Scatter over the streusel topping, and then bake the muffins for 25 - 30 minutes or until a skewer comes out clean when inserted.
- Allow the muffins to cool for 10 - 15 minutes before removing from the tin and allowing to cool fully on a cooling rack.