These Vegan Pumpkin Cake Muffins are soft, moist, and the perfect combination of sweetness and spice. Even better – they come together in a pinch! These pumpkin muffins are naturally dairy free, egg free, and nut free, with no special substitutions required. Jump to Recipe
As for the name, I couldn’t decide if they tasted more like pumpkin muffins or pumpkin cupcakes… They have the fine crumb texture of cake, but are technically a muffin, so I went with Cake Muffins. I think this could be a new thing… It’s cake you can eat for breakfast since they’re just muffins, right? You could also bake the batter in a loaf pan to make Vegan Pumpkin Bread. I haven’t tried this yet, but will report back when I do.
Check out some of my other egg free muffin and bread recipes below:
- Best Vegan Banana Muffins (Egg, Dairy, Nut Free)
- Rosemary Focaccia (Vegan, Yeast Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
- Eggless Sausage Hash Brown Bites (Top 8 Free Option)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
- Eggless Corn Muffins (Vegan)
I made these quick and easy vegan pumpkin muffins for my husband’s birthday a few days ago, and topped them with cream cheese frosting (which was definitely NOT vegan). They were called cupcakes that day, just for the occasion. They’re versatile like that! They truly tasted like pumpkin cupcakes with the frosting on them.
These vegan Pumpkin Cake Muffins are:
- Egg Free / eggless
- Dairy / milk free
- Peanut free
- Tree Nut free
- Soy free
- Wheat / gluten free (sub GF all purpose flour)
- Fish and Shellfish Free
- Vegan
- Top 8 Free (use GF all purpose flour)
Vegan Pumpkin Cake Muffins (Egg Free, Dairy Free, Nut Free)
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2/3 cup granulated sugar (may use mixture of brown and white sugar, if desired)
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla
Dry Ingredients
- 1 1/2 cups all purpose flour (or GF all purpose flour)
- 2 tsp pumpkin spice OR cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350F. Lightly spray muffin pan with cooking spray, or line with muffin liners.
- Stir together pumpkin, sugar, oil, and vanilla in large bowl.
- Whisk together dry ingredients in a small bowl.
- Add dry ingredients to wet ingredients, and stir until combined.
- Scoop batter (it will be a little thick - that’s normal) into muffin pan, filling each muffin cup ⅔-¾ full. OPTIONAL: top with blend of cinnamon and sugar before baking.
- Bake 18-20 minutes at 350F.
- Allow to cool for several minutes in pan, then carefully remove from pan to cool on a wire rack.
Check out some of my other egg free muffin and bread recipes below:
So good so good so good! Love all your recipes. Easy enough for the kids to help too! Thank you!
Thank you so much!! I’m so glad you enjoyed! I love this one, too. 🙂
Thank you for sharing your great recipes!
Thank you for your sweet comment! 🙂 I love coming up with new recipes, and am so happy to hear when they work out for others!