These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
Kickstart your day with these healthy vegan pumpkin muffins! They’re moist, tender, lightly sweetened, and full of cozy fall flavor. Whole wheat flour and walnut butter replace the typical all purpose flour and butter/oil for a heartier, wholesome muffin that satisfies your hunger and pumpkin cravings!
- Pumpkin Puree ⟶ I recommend Libby’s, Trader Joe’s, or Sprouts for best results, though other brands may work. See FAQ below for notes on using homemade pumpkin puree.
- Walnut Butter ⟶ See how to make your own here (it’s really easy!). Walnut butter has a nutty, buttery flavor and is smooth and runny, so it adds delicious flavor without making the muffins dense.
- Whole Wheat Flour ⟶ I love baking with whole wheat flour whenever I can just to sneak in some extra fiber and nutrients. Sometimes it makes baked goods dense, but these muffins are still tender and fluffy!
- Nuts/Seeds/Dried Fruit/Chocolate ⟶ Pecans, walnuts, pumpkin seeds, chocolate chips/chunks, dried cranberries, and raisins are all good options!
Vegan Pumpkin Muffins FAQ
What brand of pumpkin puree should I use?
I’ve made these muffins with pumpkin puree from Sprouts, Trader Joe’s, and Libby’s. If using homemade pumpkin puree, you may want to start with half the amount of milk since fresh pumpkin puree tends to be more wet than canned.
Can I replace the walnut butter?
I love the flavor of these muffins with walnut butter, but you can also use almond butter, cashew butter, or sunflower seed butter — note that sunflower seed butter may result in a green color due to a chemical reaction that occurs.
Can I use all purpose flour?
I’ve only tested these muffins with whole wheat flour, but all purpose flour should work. You may need to add a little extra flour, or cut back on the milk just a tad, since whole wheat absorbs more moisture than all purpose flour.
Can I make them gluten-free?
I haven’t tested these with a gluten-free flour, but I usually have good results with light buckwheat flour* and Bob’s Red Mill Gluten-Free Baking Flour*.
More Plant-Based Pumpkin Treats!
In case you don’t know what to do with the rest of that can of pumpkin…
If you make these vegan pumpkin muffins, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Pumpkin Nut Muffins
- 1½ cups (360 grams) pumpkin puree
- ⅓ cup (64 grams) brown sugar
- 5 tbsp (75 grams) walnut butter
- 2 tsp apple cider vinegar
- ½ cup (120 ml) soy milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1½ cups + 4 tsp (190 grams) whole wheat flour
- ¾ tsp baking soda
- ½ cup nuts, chocolate, and/or dried fruit
- Preheat oven to 350°F. Line a muffin tray and lightly grease the liners or use silicone muffin liners.
- In a large mixing bowl, combine pumpkin puree, sugar, walnut butter, vinegar, soy milk, and vanilla.
- Mix in spices.
- In a small bowl, whisk together whole wheat flour and baking soda. Add to wet ingredients and gently fold to combine into a cohesive batter.
- Add nuts and gently fold a few more times to distribute. Be careful not to over-mix or your muffins will turn out dense.
- Bake 25-27 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs (but no wet batter). Let muffins cool in the pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for about 2 months.
Nutrition per serving: 184 kcal | 9g fat | 1g sat fat | 26g carbs | 7g added sugar | 4g fiber | 5g protein | 104 mg sodiumHide
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