Go Back

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.