Vegan Pumpkin Muffins

The Best Pumpkin Muffins You’ve Ever Had

Have you guys heard of The Minimalist Baker? If not, go to their website and salivate over all the amazing recipes over there. Go. Go now. It’s okay. I’ll wait.

I stumbled upon The Minimalist Baker a couple of weeks ago as I was searching for new vegan recipes to try. What I’ve learned, basically, is that The Minimalist Baker is perfect. Their photos are beautiful, their site is gorgeous, and their recipes are absolutely on point. The geniuses behind TMB are experts at creating simple dishes that pack a punch — added bonus: quite a few of the recipes are vegan.

Vegan Pumpkin Muffins

I decided to try my hand at these one-bowl muffins, and I can say with some measure of certainty that they’re the best muffins I’ve ever made. I’m serious. They’re moist (sorry), sweet (but not too sweet!), and super, super filling. They’re honestly too good not to share. And, with the delicious combination of pumpkin and stewed apples, you’re basically getting fall in a muffin. What could be better?!

The full recipe’s below the jump – happy baking!

Vegan Pumpkin Muffins


PREP TIME: 15 mins
COOK TIME:20 mins
TOTAL TIME: 35 mins

Author: Minimalist Baker
Recipe type: Muffin
Serves: 12 muffins


  • 1 cup unbleached flour + 1/2 cup whole wheat flour
  • 1/3 cup old fashioned oats + extra for topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon + more for apples
  • 3/4 cup pumpkin puree
  • 1 cup almond milk
  • 1/2 cup brown sugar
  • 2 Tbsp canola oil
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1 tsp vanilla extract
  • 2 granny smith apples, peeled, cored and diced
  • 1 Tbsp non-dairy butter


  1. Preheat oven to 375 degrees and line muffin tin with paper liners.
  2. Prepare flax egg in a large bowl and set aside.
  3. Sautee apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
  4. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.
  5. Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).
  6. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.

*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin add more flour or oats. Alternatively, if it appears too thick add more almond milk.

Serving size: 1 muffin Calories: 122 Fat: 4 g Saturated fat: .9 g Carbohydrates: 20 g Sugar: 9.6 g Sodium: 78 mg Fiber: 2 g Protein: 2 g

*Recipe, instructions, and photographs are from The Minimalist Baker.

  • Tessa / Bramble & Thorn

    These look so delicious, and relatively easy to make too! Might have to give these a try over the weekend :)

    • Amanda

      you absolutely should! even four days later, the batch I made continue to be INCREDIBLY soft and delicious :)