Fluffy Pumpkin Muffins


It’s hard to beat the smell of pumpkin coming from the kitchen on a chilly Fall morning – that’s why these pumpkin muffins are absolutely perfect this time of year. They’re fluffy, moist, and so flavorful. Enjoy them with a warm cup of coffee!

They’re made with simple, plant-based ingredients. You’ll need:

nondairy milk (we prefer soy or oat)

apple cider vinegar

all purpose flour

salt, baking soda, and baking powder

cinnamon, nutmeg, and cloves


brown sugar

pumpkin purée (use pure pumpkin, not pumpkin pie filling)

vegetable oil

and vanilla extract

That’s all! Scroll down for the full recipe.

If you love this recipe, check out some of our other Fall favorites:

Bite-Sized Pumpkin Spice Cookies

Fan-Favorite Cinnamon Streusel Coffee Cake

Pumpkin Spice Oatmeal Cream Pies

Peanut Butter S’more Cookies

Fluffy Pumpkin Muffins

Perfect for Fall! These pumpkin muffins are moist, fluffy, and flavorful.
5 from 3 votes
Course Breakfast
Servings 12 muffins


  • 3/4 cup nondairy milk
  • 2 tsp apple cider vinegar
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup pumpkin purée
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract


  • Preheat oven to 350°F and grease a muffin tin.
  • Mix the milk and vinegar in a small bowl and set aside.
  • Mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves in a mixing bowl and set aside.
  • Add the sugars, pumpkin purée, oil, vanilla and milk mixture to a large mixing bowl. Mix until smooth. Add in the flour mixture and mix until just combined.
  • Evenly distribute the batter into the muffin tin, filling all 12 cavities.
  • Bake for 20-24 minutes, until a toothpick comes out clean or with only crumbs.
  • Allow to cool slightly and serve! These are delicious plain or with a bit of vegan butter or pumpkin butter.
    • Sabrina
    • September 24, 2020

    5 stars
    Soon amazing , turned out so tasty and still moist after a few days ! Cannot believe how yummy and satisfying these are ! Any idea the calorie count / nutritious facts per serving ?

    • Meredith
    • October 4, 2020

    Could I add raisins to these?

      • Six Vegan Sisters
      • October 5, 2020

      Yes, should work just fine!

    • G. Gof
    • October 27, 2020

    I know this is hard to believe but I am not a fan of pumpkin. Could I replace the pumpkin with sweet potato instead?

  1. Reply

    These look great. Why is the vinegar needed and what could possibly be used as a replacement? (My sensitive tummy doesn’t like vinegar.) Thank you for your delicious website!

      • Monica
      • January 18, 2021

      5 stars
      I’m not the author, but I believe the vinegar combines with the baking soda to create the fluffy part of these muffins. If it’s the acid from vinegar that bothers you, I’m pretty sure it would be mostly neutralized.

    • Monica
    • January 18, 2021

    5 stars
    This is easily the BEST vegan pumpkin muffin recipe I’ve every made. So fluffy! I add chocolate chips or chunks. We all love them!

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