Breakfast

September 21, 2020

Vegan Pumpkin Muffins (Oil-Free)

Vegan Pumpkin Muffins are sweet and nutty with a soft, velvety texture. The most moist and tender oil-free and gluten-free muffins you'll bake this fall!

Vegan Pumpkin Muffins (Oil-Free)

When I worked at a vegan bakery after college I developed an immediate muffin obsession. I don’t work at the bakery anymore, but my love of muffins remains.

Hence, I’m dreaming up Strawberry Banana Muffins, Carrot Cake Muffins, Blueberry Muffins, and more!

Today, in full fall fashion, I’m bringing you these adorable Vegan Pumpkin Muffins. These gems are a burst of fall in your mouth. And seriously the softest, most velvety vegan/gf/oil-free muffin ever.

Vegan Pumpkin Muffins (Oil-Free)

Why I love these Oil-Free Vegan Pumpkin Muffins

  • Dietary needs — these muffins are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
  • Full of fall flavor — spices like cinnamon, nutmeg, cloves, and ginger absolutely transform the flavor of the muffin to be a burst of warm, nutty fall flavor in your mouth
  • Soft & velvety texture — pumpkin puree helps create an extremely moist (but not dense) muffin. It has that perfect melt-in-your-mouth texture. All without oil!

Vegan Pumpkin Muffins (Oil-Free)

Ingredient Notes & Substitutions

  • Pumpkin: These muffins wouldn’t be pumpkin without, well, pumpkin. Make sure to buy 100% pure pumpkin, not pumpkin pie filling.
  • Maple Syrup or Date Syrup: in a previous version of this recipe I used date syrup, but I now recommend using maple syrup for the best texture. If you want a completely fruit-sweetened muffin, this recipe does work with date syrup and you can sub in a 1:1 ratio
  • Nut Butter: Instead of using oil, we'll use nut butter as the fat source. I recommend using pecan butter (especailly since we're adding some chopped pecans to the muffins). Pecans are higher in fat, so they help create a lovely texture. You can also use mixed nut butter, almond butter, or cashew butter.
  • Apple Cider Vinegar: in combination with baking soda, ACV helps the muffins to rise properly, so don't skip this!
  • Homemade Oat Flour: I recommend using homemade oat flour, which you can blend easily in your food processor. Homemade flour is fluffier than store-bought and results in a lighter texture. The recipe will still work with store-bought oat flour.
  • Almond Flour: Almond flour is my go-to flour to balance oat flour. Almonds have more fat, which means that they help lighten up the muffin, making it less dense. AND they add flavor!
  • Baking Powder & Baking Soda
  • Salt
  • Pumpkin Pie Spices: cinnamon, allspice, nutmeg, cloves, ginger. Don't skimp on the spices. I know it seems like a lot, but these spices are where the muffins really get their flavor. You can also sub the individual spice measurements for 2 1/2 teaspoons pumpkin pie spice mix
  • Pecans: I love adding nuts to give the muffins some texture and more of a rich, nutty flavor. You could also add chopped walnuts or pepitas. Or even a dried fruit like raisins or cranberries.

Vegan Pumpkin Muffins Ingredients

How to make Plant-Based Mini Pumpkin Muffins

Step 1. Preheat the oven to 375°F. Line a muffin tin with liners.

Step 2. In a large bowl, mix the pumpkin, syrup, nut butter, and apple cider vinegar. Stir until thoroughly combined.

Vegan Pumpkin Muffins Step 2

Step 3. Add the oat flour, almond flour, cinnamon, baking soda, baking powder, salt, allspice, nutmeg, cloves, and ginger. Stir until the mixture is smooth.

Vegan Pumpkin Muffins Step 3

Step 4. Fold in the pecans.

Vegan Pumpkin Muffins (Oil-Free)

Step 5. Scoop into your muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Remove them from the oven and let cool completely. Enjoy!

Vegan Pumpkin Muffins Step 5

Expert Tips & FAQ

I'm allergic to nuts, what can I use instead?

  • Flour. Instead of almond flour use cassava or coconut flour.
  • Nut butter. Instead of pecan butter or another nut butter, use sunflower seed butter or pepita butter.
  • Chopped Pecans. Stir in pepitas, raisins, or omit the nuts entirely.

Muffin Troubleshooting

I have to say, muffins aren’t always the easiest to get right. As always, feel free to reach out to me if you have trouble. But below are some common issues that you might run into…

  • Gluey Muffins: I often have gluey muffins if I use store-bought oat flour. Store bought is easy, and has its uses, but it is ground very finely, so it sticks together. If you find your muffins are super dense, try using homemade oat flour, which is coarser.
  • Crumbly Muffins: The opposite of a gluey muffin. If your muffin simply breaks apart, it may need more fat or moisture. This could occur if your nut butter is thick and not super runny. Try to use a runny nut butter (not the end of the jar). Or add some extra moisture, like a flax egg or a bit of non-dairy milk.
  • Burnt Muffins: Hopefully you are able to keep an eye on your muffins as they cook, but sometimes muffins burn even when we are watching. My first tip is to cover the pan with foil so the tops don’t continue to burn. You can also remove burnt parts as soon as you see them and place the muffins back in the oven so the entire muffin can get crispy again. If your oven tends to run hot, decrease the temperature and bake for the same amount of time.

Storage

  • Avoid Moldy Muffins. Muffins made entirely from plants will get moldy faster than the average muffin. If you plan to keep your muffins around for more than 5 days, store these guys in the fridge.
  • Freeze in an air-tight container. These muffins hold up well in the freezer. Simply defrost them in the microwave when ready to eat.

Vegan Pumpkin Muffins (Oil-Free)

Recipe Prayer

Thank you God for these cute little muffins that give us a burst of fall in one bite. We are grateful for these treats. Amen.

Related Recipes

Love WFPB muffins? Me too! Here are some of my favorite plant-based muffin recipes:

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Vegan Pumpkin Muffins (Oil-Free)

Vegan Pumpkin Muffins are sweet and nutty with a soft, velvety texture. The most moist and tender oil-free and gluten-free muffins you'll bake this fall!

Author:

Elizabeth

Serves:

24

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Cup Pureed Pumpkin
  • 1/2 Cup Maple Syrup or Date Syrup
  • 1/2 Cup Nut Butter
  • 1 Tablespoon Apple Cider Vinegar
  • 1 1/4 Cups Homemade Oat Flour
  • 3/4 Cup Almond Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Ginger
  • 1/2 Cup Chopped Pecans

Instructions

  1. Preheat the oven to 375°F. Line a muffin tin with liners.
  2. In a large bowl, mix the pumpkin, syrup, nut butter, and apple cider vinegar. Stir until thoroughly combined.
  3. Add the oat flour, almond flour, cinnamon, baking soda, baking powder, salt, allspice, nutmeg, cloves, and ginger. Stir until the mixture is smooth.
  4. Fold in the pecans.
  5. Scoop into your muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Remove them from the oven and let cool completely. Enjoy!
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October 8, 2022
Noam
Just made a half batch of these and they came out really good! I learned I don’t know how to work with melted chocolate yet haha but I got it done!
Hi Noam - Glad you liked these bars! And I feel ya on the chocolate - somehow it is always a messy process. Thanks so much for sharing!
September 5, 2022
Sara
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: https://www.youtube.com/channel/UCl2QgTWxlePeiezIu6l_BUg -Elizabeth
August 17, 2022
Katherine
THIS LOOKS DELICIOUS! DID YOU USE FIRE-ROASTED TOMATOES?
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
Debra
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
Vickie
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Carol
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
Alexandra
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Katherine
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Sharon
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Geraldine
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography