Vegan pumpkin muffins are the perfect fall treat! They’re packed with sautéed spiced pears, crunchy almonds, and wholesome oats, offering a delicious mix of flavors and textures in every bite.
Recipe Science
- Without eggs, baking powder, and baking soda, lift the batter, creating domed tops and preventing dense muffins.
- Flax eggs form a gelatinous texture that binds the ingredients and adds structure, keeping the muffins moist and fluffy without eggs.
- Sautéing the pears with cinnamon enhances their sweetness, concentrates their flavor, elevating the muffins’ overall taste.
Jump To a Section
Why It Works
These vegan pumpkin muffins are a perfect fall treat! A flax egg is a plant-based binder, keeping them tender while adding omega-3s. Pumpkin puree provides fiber and moisture, and diced spiced pears bring a touch of sweetness. Topped with oats and sliced almonds, each muffin offers a delicious combination of flavors and textures.
This healthy pumpkin muffin recipe delivers if you’re looking for a wholesome, dairy-free option. Whether following a vegan diet or wanting an alternative muffin option, these are great for cozy mornings or snacks. And if you’re craving something more classic, try my traditional pumpkin muffins recipe for a traditional fall favorite!
Ingredients You’ll Need
- Flax Egg: Flax eggs are often used to replace eggs in vegan recipes. You only need 1 tablespoon of ground flaxseed and 3 tablespoons of water. The seeds have a gelatinous quality that emulsifies much like an egg.
- Coconut Oil: Used to saute the fruit, and the fat keeps the muffin batter tender when baked.
- Pumpkin: Use canned pumpkin puree for convenience. I prefer the flavor of Libby’s brand.
- Flour: All-purpose flour contains a moderate protein level, ensuring the muffins are soft and tender.
- Pears: Diced pears add a nice texture contrast while adding natural sweetness to the muffins. I recommend Barlett pears for their sweet and juicy taste.
- Flavoring: Ground cinnamon and nutmeg add warm spices, while vanilla extract boosts the sweet baked aromas. Salt enhances the sweetener and spices in the recipe.
- Liquid: Almond milk adds a subtle nutty flavor to the muffin batter.
- Sweetener: Dark brown sugar adds a molasses note to the muffins.
- Leavening Agents: Since the recipe does not include eggs, add baking powder and baking soda to lift the batter when baking for domed tops to prevent the muffins from being dense.
- Oats: Old-fashioned rolled oats add chew and extra fiber to the muffins.
- Almonds: Slice almonds deliver a delightful crunch to the pumpkin muffins.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This vegan pumpkin recipe is easy to customize! Try these delicious options:
- Pumpkin Options: Make homemade pumpkin puree instead of using canned.
- Flour Alternatives: Use whole wheat flour for a whole-grain baked good. Make gluten-free pumpkin muffins using 1:1 gluten-free flour blends.
- Fat Options: Use vegan butter or margarine instead of coconut oil. Vegetable or avocado oil are neutral-tasting options that work well too.
- Sweetener Swaps: Use coconut sugar, muscovado, or granulated sugar.
- Spices: Try adding pumpkin pie spice for a bolder flavor. I use it in my pumpkin coffee cake and pumpkin chocolate chip bread recipes. Try the streusel topping from the coffee cake on the muffins, it’s delicious!
- Fruit: Add different types of apples like Honeycrisp or Fuji. Add fresh or dried cranberries or blueberries.
- Nuts: Try other types of nuts like pecans, peanuts, and walnuts.
How to Make Vegan Pumpkin Muffins
Step 1: Preheat the Oven
Position the oven rack in the center and preheat to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or lightly grease it with baking spray.
Step 2: Make the Flax Egg
In a large bowl, mix the flaxseed and water to create the flax egg. Let it sit for a few minutes to thicken.
Ingredient Chemistry: In about 10 minutes, the flaxseed will develop a gelatinous texture, which will act as a binder in the muffins.
Step 3: Cook the Pears
Heat coconut oil in a large sauté pan over medium heat. Add the pears and cinnamon, cooking until the pears are tender but not mushy. Set aside to cool.
Pro Tip: Rather than adding raw fruit to the batter, this step enhances the pears’ natural sweetness, concentrates their flavor, and infuses them with a warm cinnamon flavor.
Step 4: Combine the Wet Ingredients
Add the flax egg with the pumpkin puree, almond milk, brown sugar, melted coconut oil, and vanilla. Stir until everything is well combined. This mixture creates a moist, flavorful base for the muffins, with the pumpkin puree adding natural sweetness and moisture.
Step 5: Add the Dry Ingredients
Place a sifter over the bowl of wet ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the sifter. Gently sift them into the wet ingredients, then stir until just combined. Be careful not to overmix to ensure the muffins stay light and fluffy.
Step 6: Add Mix-ins
Gently fold in the cooked pears, oats, and almonds, stirring just until combined. This ensures the ingredients are evenly distributed without overworking the batter, keeping the muffins tender.
Step 7: Portion
Spoon about ⅓ cup of batter into each muffin pan, filling each liner almost to the top. Don’t worry—they won’t overflow as they bake since there are no eggs, allowing for perfectly domed muffins.
Step 8: Bake
Bake for about 25 minutes until the muffins are golden brown, and a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This helps the muffins set while staying moist.
Frequently Asked Questions
A flax egg is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for at least 5 minutes. The mixture thickens into a gel due to mucilage in the flaxseed hull. This gel mimics the structure and emulsifying properties of eggs, though it lacks foaming ability. Flax eggs work well in quick breads like muffins, pancakes, brownies, and cookies, substituting eggs in baking.
Yes, you can replace eggs in cake with ¼ cup of pumpkin puree per egg. Pumpkin adds moisture and helps bind ingredients but results in a denser cake. You can also substitute oil with pumpkin in a 1:1 ratio for a reduced fat option, but the crumb will be drier.
I recommend sticking with canned pumpkin for baking. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of flavors and sweetness. Canned pumpkin puree is 100% pumpkin, giving you full control over the spices and sweetness.
More Pumpkin Recipes
If you tried this Vegan Pumpkin Muffin Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Pear Muffins
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3 tablespoons coconut oil, or vegetable oil, divided
- 2 cups Bartlett pears, peeled and cut into ¼" dice
- 1 ¼ teaspoons ground cinnamon, divided
- ¾ cup pumpkin puree
- 1 cup unsweetened almond milk
- ½ cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- ⅓ cup old fashioned oats, more for topping
- ⅓ cup sliced almonds, more for topping
Instructions
- Heat the Oven – Set the oven rack to the center position. Heat the oven to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease tin with baking spray.
- Make the Flax Egg – In a large bowl, combine the flaxseed and water to make the flax egg. Set aside.
- Cook the Pears – Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add pears and ¼ teaspoon cinnamon and sauté for 7 minutes or until tender but not mushy. Set aside to cool.
- Combine the Wet Ingredients – Add pumpkin puree, almond milk, brown sugar, 2 tablespoons melted coconut oil, and vanilla to the flax egg. Stir to combine.
- Add the Dry Ingredients – Place a strainer over the bowl of the wet ingredients. Carefully add the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg to the sifter. Sift over the wet ingredients and stir until just combined; do not overmix.
- Add Mix-ins – Add cooked pears, oats, and almonds, lightly stirring until just combined.
- Portion – Pour about ⅓ cups of batter into each muffin tin or until each liner is filled almost to the top. They will not overflow when baked.
- Bake – Bake for 22 to 25 minutes or until golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob’s Red Mill 1:1 baking flour.
- Storing: The pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: Individually wrap each muffin in plastic wrap. Store in a resealable bag in the freezer for up to 1 month. To warm, wrap the muffin in a paper towel and reheat in the microwave on medium power for 60 to 90 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Andreea says
Pumpkin and pear! What an amazing combination! These muffins sound and look delicious!!! Great post, Snoop Dogg for the win!
Jessica Gavin says
Thank you Andreea! Fist bump for liking Snoop!
Beth @ Eat Within Your Means says
Totally had the Wet & Wild makeup drawer. Did you ever heat up the lipliner with a match so it would go on more smoothly? The stuff we did. I was the queen of the bird’s nest bangs. I teased them mercilessly every morning. Ok, back to the muffins. These look AWESOME!!! I can’t wait to make them, but probably with apple because I love them so very much. 🙂
Jessica Gavin says
I didn’t try that, but it would have been a good idea! Birds nest for sure 🙂 I”m loving honeycrisp apples right now Beth!
Trish says
Oh my gosh….. SNOOP DOGG! Remember that trend where it was popular to wear dark lipliner and pale lipstick? With really high buns and scrunchies? OMG! Wow, takes me back. You know, pears are one my fave Fall treats. Jared hates them, so I get to eat ALL of them from our CSA bin! YAY! These muffins are gorgeous, and sound delicious!
Jessica Gavin says
YES Trish! I totally went through that fashion phase, Wet n’ wild was definitely my go to beauty line haha. I actually used to make my own scrunchies, BOOM 🙂 I guess you could use apples instead of pears, but then you would have to share, hehe. Thank you!