Whole-Wheat Vegan Pumpkin Muffins

Vegan Pumpkin Muffins recipe

The Spruce  

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 1 dozen muffins (12 servings)
Nutritional Guidelines (per serving)
180 Calories
5g Fat
32g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 dozen muffins (12 servings)
Amount per serving
Calories 180
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Protein 4g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These healthy vegan pumpkin muffins comes from Sugar Ridge Retreat Centre in Canada. The recipe call for whole wheat flour and less sugar than other muffin recipes, making them a delicious wholesome fall breakfast or snack.

Another great reason to love this vegan pumpkin recipe? It doesn't need any egg replacer, so it's a great vegan option when you're all out.


  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup soy milk (or another vegan milk substitute)
  • 1 tablespoon vegetable oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • Optional: 1/2 cup sliced almonds, sunflower seeds, or other nuts or seeds
  • Optional: 1/2 cup raisins or dried cranberries or both

Steps to Make It

  1. Gather the ingredients.

    Vegan Pumpkin Muffins recipe
     The Spruce
  2. Preheat oven to 350 F and line or lightly grease a muffin tin or fill with liners.

    Vegan Pumpkin Muffins recipe
     The Spruce
  3. Mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.

    Vegan Pumpkin Muffins recipe
     The Spruce
  4. In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree.

    Vegan Pumpkin Muffins recipe
     The Spruce
  5. Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.

    Vegan Pumpkin Muffins recipe
     The Spruce
  6. Mix in nuts, seeds, and dried fruit, if using.

    Vegan Pumpkin Muffins recipe
     The Spruce
  7. Spoon the batter into muffin tins about 2/3 full, then bake for 20 to 25 minutes. The muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.

    Vegan Pumpkin Muffins recipe
     The Spruce
  8. Serve and enjoy!

    Vegan Pumpkin Muffins recipe
     The Spruce

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