Oil-Free Vegan Pumpkin Muffins

oil free vegan pumpkin muffins

PREP TIME 5 mins COOK TIME 22 mins TOTAL TIME 27 mins COURSE Breakfast, Dessert CUISINE American SERVINGS 12 muffins CALORIES 169 kcal


  • 2 cups wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup maple syrup or more to taste (up to ¾ cup)
  • ½ cup almond milk or other plant-based milk
  • 2 tsp cinnamon
  • ½ tsp pumpkin spice seasoning
  • pinch salt
  • 2 tsp vanilla extract
  • 1.25 cup pumpkin puree

With Oil Version (all ingredients same except change the below to use the following)

  • ¼ cup plant-based milk
  • ¼ cup melted coconut oil


  • 2 tbsp chopped pecans
  • 2 tbsp oats
  • 2 tbsp pepitas


  • Preheat oven to 350°F. Line a muffin pan with disposable liners or silicone muffin liners.
  • In a mixing bowl, stir together the wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (you can omit this if you don’t have it!).
  • Next stir in the maple syrup, plant-based milk, pumpkin puree, and vanilla extract. Fold this gently so you don’t overmix. The batter should be fairly thick.
  • Scoop the batter into the liners about ¾-full. I usually go and fill the all ¾ full and then will top them off with any leftovers.
  • Sprinkle optional toppings over the muffins. Place in the fridge and bake for 22-25 minutes.
  • Remove from heat and check the doneness by sticking with a toothpick or fork. If it comes out clean, they are done.
  • Let cool and enjoy! Store remaining on the counter for 2 days, 3-5 days in the fridge, or freeze for up to 3 months. Thaw before eating.


These will stick in the muffin liners being they are oil-free. You can always spray the liners with some cooking spray, or use metal disposable liners since they stick less to those. Using oil will prevent some of the sticking. 


Calories: 169kcal Carbohydrates: 28g Protein: 3g Fat: 5g Saturated Fat: 4g Sodium: 169mg Potassium: 109mg Fiber: 2g Sugar: 9g Vitamin A: 3972IU Vitamin C: 1mgCalcium: 70mgIron: 1mg

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