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Delicious Vegan Pumpkin Muffins

Rated as 4.33 out of 5 Stars

"These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices."
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30 m servings 114
Original recipe yields 12 servings (1 dozen muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
  2. Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
  3. Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
  4. Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.


  • Cook's Note:
  • You can substitute spelt flour or a gluten-free flour blend for the whole wheat flour.

Nutrition Facts

Per Serving: 114 calories; 1.8 23.6 3 0 319 Full nutrition

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Read all reviews 2
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Taste good. I replaced the coconut sugar with granulated sugar and the cashew milk with almond milk. The only other change I would make is to make it a little sweeter.

These were fantastic. I did use some substitutions, but followed the basic recipe. I used almond milk instead of cashew and I used white sugar instead of coconut. My picky kids loved them as ...