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Vegan Pumpkin Muffin Recipe

User Rating 4 Star Rating (5 Reviews)


Vegan Pumpkin Muffin Recipe
Vegan pumpkin muffins would be the perfect accompaniment to a vegan Thanksgiving dinner, and would also be a nice snack or breakfast for a Halloween or fall morning. This vegan pumpkin muffin recipe uses canned pumpkin and lots of flavorful spices, including ginger and nutmeg. It's got lots of flavor, but is completely egg-free and dairy-free, making it reduced fat and absolutely cholesterol-free! 

Looking for more vegan muffin recipes? You'll find lots of vegan muffin recipes, including low-fat and fat-free vegan muffins, vegan banana muffins and more here.


  • 2 1/4 cups flour
  • 1 cup brown sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1 1/4 cups pumpkin puree (10 ounces)
  • 1/2 cups soy milk
  • Egg replacer for 2 eggs
  • 1/3 cup vegan margarine


Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.

In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.

Pour the batter into the muffin pan, filling the cups two-thirds full.

Bake for one hour, or until an inserted toothpick or fork comes out clean.

Reprinted with permission from The Compassionate Cook Cookbook.

User Reviews

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 5 out of 5
Delicious as bread too!, Guest ailuropoda8

I made this recipe in an 8x8 square pan, and it turned out GREAT! I also followed the other reviewer's instructions and omitted the egg replacer. [I also used whole wheat flour, used mostly apple sauce and a splash of oil for the margarine, and added almond extract!] What I liked about this recipe was the way you mix ~1/2 the flour and dry ingredients and then the liquid. Once it is incorporated, you add the rest of the flour. The bread was not ""chewy"" as it sometimes gets from over-mixing. Also, the leavening was just right, a slightly fluffy seasonal bread. I am sure it is also great as muffins (but the muffin pan didn't fit in my toaster oven!!).

10 out of 10 people found this helpful.

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