My vegan pecan pumpkin muffins are a must-try! Moist and perfectly spiced with a pecan crumble, they are a great on-the-go breakfast, snack, or dessert. It's an easy vegan pumpkin muffin recipe that no one will believe is vegan!
I love the fall flavors of October and November, which means pumpkin spice season! It's a comforting flavor that goes incredibly well in baked goods and my vegan pumpkin muffins recipe is one of the best ways to treat yourself.
What makes these muffins stand out is their perfect texture and delicious crumble on top that's full of crunchy pecans and maple flavor. With my recipe, you can make bakery-quality muffins at home with very little effort!
And if you love fall flavors as much as I do, check out my vegan pumpkin bread, vegan cranberry orange oatmeal bread, and vegan apple cinnamon bread.
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Why This Is The Best Recipe
- Absolutely Delicious: These are the best vegan pumpkin muffins! Packed with pumpkin flavor and perfectly sweetened, you are going to love the pecan crumble on top.
- Versatile Favorite: You can bake up a batch for your family or serve them at a party. These muffins are ideal for any occasion. I love taking them to potlucks.
- Simple Recipe: It's easy to make a pumpkin muffins recipe vegan. You just need about 30 minutes and a few simple ingredients. Measure, mix, bake, and eat!
Ingredients Needed
You don't need any fancy ingredients to make pumpkin muffins eggless and dairy-free. Everything you need for both the muffin batter and crumble can be found at your local grocery store.
Muffin Batter:
- Canned Pumpkin: I use canned packed pumpkin puree, not canned pumpkin pie mix to make these vegan muffins pumpkin flavor. The pumpkin pie mix is too liquidy and has added sugar that will alter the recipe.
- All Purpose Flour: Used to form the base of the batter and create structure. Use a 1:1 gluten free flour blend if you want to make vegan gluten free pumpkin muffins. Note that, if you use whole wheat flour you may need to add a bit more liquid.
- Cornstarch: The cornstarch acts as a binder in my eggless recipe and adds crumb to the texture. Arrowroot starch can be used as a substitute.
- Baking Powder & Soda: Together these two leavening agents give rise to the muffins. The baking soda is especially important in this recipe as it reacts with the acid in the batter to make the pecan pumpkin muffins fluffy.
- Salt: I add just a pinch to bring out the flavors of pumpkin as well as the maple syrup.
- Pumpkin Pie Spice: Any pumpkin pie spice will do. If you don't have any on hand you can make my homemade pumpkin pie spice substitute.
- Sugars: For the best texture, I use both light brown sugar and granulated sugar. The brown sugar adds moisture and deep flavor. Cane sugar and coconut sugar are good alternatives.
- Apple Cider Vinegar: This is a key ingredient that interacts with the baking soda to make the muffins rise. It also enhances the pumpkin flavor really well.
- Almond Milk: I use unsweetened plain oat milk, but any dairy free milk will work. Water can be used as a last resort.
- Canola Oil: Any neutral oil is good like canola, safflower, or sunflower. Oils like olive oil and coconut oil will totally take over the flavor.
- Maple Syrup: With its deep flavor, maple syrup complements the pumpkin and pecan muffins beautifully. Agave syrup can also be used.
- Vanilla Extract: Like salt, I love using vanilla in baking. It brings out all the other ingredients and really makes a difference (source).
Pecan Crumble:
- All-purpose Flour: The flour is used to create the streusel like crumble topping.
- Pecans: Rich pecans are what make these pumpkin muffins special. You can use raw, unsalted pecan pieces or whole pecans and chop them up.
- Ground Cinnamon & Sugar: Adds just the right amount of sweetness and spice to the cinnamon sugar flavor. You can use cane or granulated sugar. I don't recommend using brown sugar as it will add too much moisture.
- Vegan Butter: I used Earth Balance, but any brand of vegan butter will work.
- Maple Syrup: Gives the topping another layer of maple flavor. You could also use agave, date syrup, or brown rice syrup.
✏️ You'll find the exact amounts in the recipe card below.
How to Make Vegan Pumpkin Muffins
Anyone can make my recipe for vegan pumpkin muffins. Just follow my simple step-by-step instructions and they will turn out perfectly!
To begin, I start by preheating my oven to 400 degrees Fahrenheit (200 degrees Celsius). Then I line a 12-cup muffin pan with paper liners. You can also grease the tin and dust with flour if you prefer.
Next, I start the recipe by making the pecan streusel crumble. In a medium bowl, I combine all the crumble ingredients and mix them together with my fingers or a fork. You basically smush it all together.
After making the topping, I sift the flour, cornstarch, baking powder, baking soda, and salt into a large mixing bowl and whisk together.
Then I add the pumpkin pie spice, sugar, and brown sugar to the bowl and whisk again until it's lump-free and looks like sand.
To finish the batter, I mix the almond milk, canned pumpkin, oil, apple cider vinegar, maple syrup, and vanilla together in another bowl until nice and smooth.
Next, I make a well in the flour mixture, pour the pumpkin mixture into the well, and then use a rubber spatula to fold the wet and dry ingredients together until just incorporated.
With the batter ready to go, I use an ice cream scoop to equally divide it among the 12 cups of the muffin tin. Then I top each muffin with about 2 tablespoons of the pecan crumble.
Finally, I transfer the muffin tin to the oven and let the muffins bake for 18 to 20 minutes until golden brown and a toothpick comes out clean.
When done, I let the muffins cool in the tin for about 5 minutes before placing them on a cooling rack to completely cool.
Now, I serve the yummy pumpkin pecan muffins with cinnamon sugar crumble and enjoy!
Expert Tips For Success
- Use Canned Pumpkin Puree: Make sure to use canned packed pumpkin puree, not pumpkin pie filling, which can affect the texture and rise of your pecan pumpkin muffins.
- Use Cold Butter: For the crumble, I always use cold vegan butter to create a crumbly, textured topping. Soft or melted vegan butter will make it greasy and less structured.
- Use the Vinegar: Don’t skip the apple cider vinegar! It reacts with the baking soda to help the muffins rise in the oven. My vegan pumpkin muffin recipe will not turn out that well without it.
- Weigh Your Ingredients: For the best results, I recommend weighing your ingredients. This ensures accuracy and prevents inconsistencies, especially when measuring flour.
- Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can result in dense, tough pumpkin vegan muffins. A rubber spatula is my favorite tool for this.
Why Bake Muffins At 400 Degrees
Baking the pumpkin pecan muffins recipe at a higher temperature isn't so much about baking them faster, but more about getting the best rise.
It's in the science. The higher temperature activates the leavening agents faster and more significantly (source).
Hence, your muffins will not be flat! And comes with the added advantage of a slightly shorter baking time.
How To Measure Flour Without a Scale
To ensure your pecan pumpkin muffins turn out perfectly, it’s important to measure the flour correctly.
When using a measuring cup, avoid scooping the flour directly from the bag, as this packs it down and can lead to using too much.
Instead, fluff the flour with a spoon, then lightly spoon it into the measuring cup without shaking or packing it down. Once full, level off the top with the flat edge of a knife.
This method helps you get an accurate measurement and ensures your pumpkin-infused vegan pecan muffins stay light and fluffy.
Variations
Gluten Free: It's easy to make my vegan pumpkin muffins gluten free by simply using a 1:1 gluten-free flour blend that includes xanthan gum. This easy swap instantly makes them gluten free vegan pumpkin muffins.
Chocolate Chips: If you love chocolate, you can make vegan pumpkin chocolate chip muffins by folding some chocolate chips into the batter. About ⅓ cup should do the trick.
Nut Free: If you need to avoid nuts, simply leave out the pecans from the crumble topping. To add some crunch, you can substitute with seeds like pumpkin seeds or sunflower seeds.
Different Nuts: I made pumpkin muffins with pecan streusel, but any type of nuts can be used. Some other good options would be walnuts, almonds, or hazelnuts.
Pumpkin Banana: For an even more moist and sweet variation, replace half of the pumpkin puree with mashed ripe bananas. The banana adds natural sweetness.
Dried Cranberries: For a tart, fruity variation, fold ½ cup of dried cranberries into the muffin batter. The cranberries provide a delicious contrast to the sweet pumpkin and crunchy pecans.
Extra Spiced: If you love fall flavors like me, increase the amount of pumpkin pie spice to make out of this world vegan pumpkin spice muffins with intense flavor.
Frosting: Top them with a dollop of vegan cream cheese frosting for the ultimate dessert.
Serving Suggestions
The best part about making pumpkin muffins vegan is then deciding how you want to enjoy them!
They are perfect for a cozy morning, especially when paired with a cup of coffee or tea. If you’re on the go, these muffins are the ideal portable breakfast or snack.
My pumpkin pecan crumble muffins also make a great addition to a fall-themed brunch—serve them alongside fresh fruit, avocado toast, and a pumpkin spice latte.
For dessert, I love to warm up a vegan pumpkin muffin and drizzle it with some vegan caramel. A scoop of vegan vanilla ice cream makes it even better
Storage & Freezing
If I have leftover pecan pumpkin muffins, I store them in an airtight container. They will keep for about 3 days at room temperature or about a week in the fridge.
They also freeze really well! I just put them in an airtight container, and they will keep for about 3 months. When ready, I let them defrost at room temperature.
FAQ
These plant based pumpkin muffins can turn out flat due to underbaking, overmixing the batter, or not using enough leavening agents. Make sure to bake at 400°F as instructed in my recipe to activate the baking soda and powder, giving your muffins a nice rise. Also, gently fold the ingredients to avoid deflating the batter.
Dry pecan pumpkin muffins may result from overbaking or using too much flour. I always set a timer and remove them as soon as a toothpick comes out clean. Also, I strongly recommend weighing your flour to ensure you're not packing too much into your measuring cup.
Can I make the muffins without the crumble topping?
Absolutely! You can easily make these easy vegan pumpkin muffins without a crumble on top.
Yes, but canned packed pumpkin is recommended for most vegan pumpkin recipes. Fresh pumpkin puree tends to be more liquidy. If you use homemade, be sure to drain the excess water. You may also need to cook it down and thicken it up until it becomes closer to the consistency of canned packed pumpkin.
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More Vegan Muffins
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Pecan Pumpkin Muffins Vegan Recipe
Ingredients
- 1 ⅔ cups all-purpose flour (208 grams)
- 1 tablespoon cornstarch (arrowroot can be used too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoon pumpkin pie spice (1 tablespoon + 1 Tsp= 4 tsp)
- ½ cup brown sugar (108 grams)
- ½ cup sugar (100 grams)
- 1 tablespoon apple cider vinegar
- ¼ cup almond milk unsweetened
- 1 ¼ cup canned pumpkin
- 6 tablespoon canola oil (¼ cup + 2 Tbsp= 6 Tbsp)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Pecan Crumble Topping
- ½ cup + 1 Tbsp all-purpose flour (70 grams)
- ½ cup chopped pecans, raw and unsalted
- ¼ cup sugar (50 grams)
- 1 ½ tsp ground cinnamon
- 2 tablespoon cold vegan butter, cut in cubes
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 400° Fahrenheit (200° Celsius). Then line a 12 cup muffin tin with paper liners or grease and dust with flour.
- Make the pecan crumble topping by mixing the flour, pecans, sugar, and cinnamon together in a small bowl. Now, drizzle in the maple syrup. Next, add the cold cubed vegan butter and combine it all together with a fork or your fingers until it's crumbly.
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt. Then add the pumpkin pie spice, brown sugar, and sugar. Now, use a whisk to mix all the dry ingredients together. Make sure the brown sugar has no lumps.
- In a different medium sized bowl, whisk together the almond milk, pumpkin puree, oil, apple cider vinegar, maple syrup, and vanilla extract until nice and smooth.
- Create a well in your dry ingredients. Then add the wet pumpkin mixture and fold to combine just until moistened. Do not overmix.
- Divide the batter evenly into the cups of the prepared muffin pan.
- Top each muffin with the pecan crumble mixture. It should be about 2 tablespoons of crumble per muffin.
- Bake the muffins for 18 to 20 minutes until golden brown and a toothpick comes out clean. When done allow the muffins to cool in the tin for about 5 minutes before removing them to finish cooling on a cooling rack.
- Store in an airtight container once the muffins are completely cool. They will keep for about 5 days to a week. You can also store them in a sealed bag or container in the freezer for up to 3 months.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, to ensure proper texture and rise.
- Cold vegan butter is essential for a crumbly topping.
- Apple cider vinegar is needed for the reaction with baking soda to help the muffins rise. (white vinegar works too)
- If possible, weigh your ingredients with a kitchen scale for the best results.
Gemma says
I made the recipe last year for the holidays. My husband could not get enough. I want to make it again this year, will it still work if I add some pecans inside the muffins?
Kim Grimmett says
Yep! Just mix them right in. But don't over do it. I'd say don't add more than say 1/3 cup. They add crunch but oil too.