Pumpkin Pie Muffins (Vegan) Recipe

Name: Pumpkin Pie Muffins (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown sugar; ½ cup white sugar; 12 butter substitute (I like Earth Balance); 1 (15 ounce) can pumpkin; 1 cup white flour; 1 cup white whole wheat flour; ½ teaspoon baking soda; ¼ cup soya milk, mixed with; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla; 1 tablespoon cinnamon; 1 dash ground cloves (optional); 1 dash ground nutmeg (optional); ½ teaspoon salt

Servings: persons

½ cup brown sugar
½ cup white sugar
12 butter substitute (I like Earth Balance)
1 (15 ounce) can pumpkin
1 cup white flour
1 cup white whole wheat flour
½ teaspoon baking soda
¼ cup soya milk, mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 tablespoon cinnamon
1 dash ground cloves (optional)
1 dash ground nutmeg (optional)
½ teaspoon salt

1
Preheat oven: 350F.
2
Line 12 muffin cups, or grease muffin tin.
3
You can also make as loaf in greased 8x4 bread pan.
4
In large bowl, sift flour, baking soda, salt, and spices.
5
Set aside.
6
Measure soy or rice milk and add in apple cider vinegar, mix.
7
In seperate bowl, cream together sugars and soy butter with mixer until well combined.
8
Add in milk mixture, vanilla, and **3/4 of canned pumpkin.
9
Mixing on the lowest setting of mixer, or use a wooden spoon.
10
Slowly add wet ingredients to dry, mixing well.
11
Batter should be somewhat thick, to where it falls of in globs when poured with a spoon.
12
Add more pumpkin mix if too thick.
13
Using a 1/4 cup measuring cup, scoop the mix into prepared pan.
14
Add topping (try; chocolate chips, crushed pecans or walnuts, Kashi Go Lean Crunch cereal, brown sugar) Gently push topping in with spatula.
15
Bake for 20-25 min, or until tooth pick comes out clean.
16
Cool at least 1/2 hour.

2586

kcal

Calories

244

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup brown sugar, ½ cup white sugar, 12 butter substitute (I like Earth Balance), 1 (15 ounce) can pumpkin, and more.

Yes, Pumpkin Pie Muffins (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Muffins (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions