Vegan Pumpkin Muffins

Make this very best vegan pumpkin muffins recipe and enjoy the wholesome, healthy goodness. These healthy muffins are made with an oatmeal crumble topping. It’s a perfect breakfast treat!

Peanut Butter Pumpkin Muffins with Crumbly Pecan Topping. What more could you ask for!

Vegan Pumpkin Muffins

Mornings should be perfect. I mean it. If you can’t get your day started out right, then what’s the point! OK. That’s a little harsh. Of course, not every morning is going to fit my perfect script. [Insert shrugged shoulders and a Sigh here.]

But still, I take my mornings seriously. Having vegan Pumpkin Muffin recipes handy? Well, you know, what could be more perfect than that!

Do you ever go through these periods where everything feels intensely busy? Me too!

I’ve been even more crazy busy than normal lately. So, I decided to give myself the weekend to recover. I spent Saturday just chilacking and doing piddly, stupid stuff. It felt sooo good! 😉

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Oats — I use rolled oats, otherwise known as old-fashioned oats. You can substitute instant oats.
  • Pecans
  • Sugar — I use either coconut sugar or brown sugar.
  • Coconut oil
  • Cinnamon — You can substitute pumpkin pie spice.
  • Flour — I use whole wheat pastry flour (different than whole wheat flour) or all-purpose flour.
  • Baking soda
  • Salt
  • Pumpkin
  • Ground flaxseed
  • Cornstarch
  • Plant-based milk — You can use soy, almond, etc
  • Peanut butter
  • Vegetable oil
  • Vanilla

How to Make Vegan Pumpkin Muffins

Can you make pumpkin muffins vegan? Absolutely! In fact, this vegan pumpkin muffin recipe is not only easy, it’s fun to make too. Here’s how:

  1. Stir together the topping ingredients.
  2. Mix the dry ingredients from the flour to the salt.
  3. Stir the wet ingredients, from the pumpkin to the vanilla, in a separate bowl.
  4. Pour the flour mixture into the pumpkin mixture and stir until just combined.
  5. Spoon the batter into lined muffin tins about 3/4 of the way full.
  6. Top each muffin with a teaspoon or two of the topping.
  7. Bake for about 20 to 25 minutes, or until lightly golden on top.
  8. Remove from the oven and allow them to cool slightly. Serve warm.

Marly’s Tips

  • To make this into a gluten-free vegan pumpkin muffin recipe, substitute all-purpose gluten-free baking flour for the flour.
  • Add a mashed banana to make these into vegan banana pumpkin muffins (you can also reduce the sugar by 1/4 cup too)
  • This recipe uses minimal oil which is why they’re healthy vegan pumpkin muffins
  • Substitute 1/4 cup applesauce for the oil.
  • Are you deciding whether to use papers or not? I love this guide to muffin papers. it’s so informative!

I love these vegan pumpkin muffins because they’re not overly sweet, but they’re packed with lots of flavors and even some protein to keep me going strong until lunch.

Storage Tips

Store muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. They can be frozen in freezer-safe containers or bags for up to 2 months.

More Vegan Muffins

Obviously, you love vegan pumpkin muffin recipes! But does that leave you wanting more good vegan muffins recipes? Here’s some more for you to try:

A collage of two photos shows a muffin with the paper pulled back on the top and a bite taken out of the muffin on the bottom.
A vegan pumpkin muffin is in a muffin paper.

Vegan Pumpkin Muffins

These vegan pumpkin muffins bring together the best of oatmeal, pumpkin, and peanut butter into each delicious bite. It's a perfect start to any day.
5 from 1 vote
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 170kcal



  • ¼ cup oatmeal
  • ¼ cup pecans roughly chopped
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon coconut oil
  • ½ teaspoon cinnamon


  • 1 ½ cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • ¾ cup plant-based milk soy, almond, etc
  • ¾ cup brown sugar
  • ¼ cup peanut butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla


  • Preheat oven to 350°F/175°C. Line muffin pans with muffin/cupcake liners. Makes about 16 regular-size muffins.
  • In a small bowl mix the topping ingredients. Stir until combined and set aside.
  • In a medium-sized bowl mix together the flours, oatmeal, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a separate medium-sized bowl mix together the pumpkin, ground flax seed, corn starch, plant milk, brown sugar, peanut butter, vegetable oil, and vanilla. Stir together until combined.
  • Pour the flour mixture into the pumpkin mixture and stir until just combined. Pour the batter into lined muffin tins about 3/4 of the way full. Top each with a teaspoon or two of the topping.
  • Place muffins in the heated oven and bake for about 20-25 minutes, or until lightly golden on top.
  • Remove from the oven and allow them to cool slightly. Serve warm.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Calories: 170kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 155mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2405IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 1.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Use gluten-free flour to make these into gluten free dairy free pumpkin muffins today! Enjoy!

9 Responses to Vegan Pumpkin Muffins

  1. Avatar thumbnail image for MarlySam Reply

    Hi! These looks amazing, but I usually only have all purpose flour on hand. Could I get away without using the whole wheat flour by maybe adding more all purpose flour or replacing it with something else? Thanks! I’d love to make these.

    • Avatar thumbnail image for MarlyMarly

      Hi Sam. No problem! Go ahead and substitute AP flour for the whole wheat. It should work out just fine!

  2. Avatar thumbnail image for MarlySteph Reply

    Could you make this into a loaf? If so if I cooked it in a loaf pan what temp and how long would I cook it for thanks! I’ve made them as muffins before loved em 🙂 thanks for recipe

    • Avatar thumbnail image for MarlyMarly

      Hi Steph. You absolutely could make this as a loaf. I’ve done that too and it’s delicious!. I would bake this for about 20-25 minutes as a loaf, then insert a toothpick (or a dry piece of spaghetti) in the middle. If it comes out clean, you’re good to go. If not, bake for another 5-10 minutes. Let me know how it goes! 🙂

  3. Avatar thumbnail image for MarlyKristen Reply

    I was hoping you got to rest and relax this weekend after you worked so hard! These muffins look so tasty!

  4. Avatar thumbnail image for MarlyJamie | Jamie's Recipes Reply

    You deserve a weekend or two (three? four?) to recover. I so enjoyed myself at Chopped Con (thank you thank you)! These are on the short list of pumpkin things I want to make. I can’t wait to try the pb + pumpkin combo.

  5. Avatar thumbnail image for MarlyRachel Cooks Reply

    I wouldn’t have thought of peanut butter and pumpkin. I know a certain four year old boy who’s excited about anything peanut butter who is just going to love these. Plus, what a bonus–they’re good for him!

  6. Avatar thumbnail image for MarlyAnetta @ The Wanderlust Kitchen Reply

    5 stars
    You had me at peanut butter! Or was it pumpkin? 🙂

    • Avatar thumbnail image for MarlyMarly

      I’m right there with you, Anetta! Peanut Butter and Pumpkin are high on my favorite foods list!

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