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Close up of a pumpkin muffin sliced in half with a pat of butter.

Vegan Pumpkin Muffins

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 1 dozen 1x
  • Diet: Vegan


These vegan pumpkin muffins with chocolate chips and a brown sugar oat streusel toppings are the most delicious fall treat! They're also easy to make, gluten free adaptable, and perfect for meal prep (pro tip: freeze a batch for on-the-go breakfasts). 


Units Scale


  • 1/4 cup vegan butter, softened to room temp
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2/3 cup pumpkin puree
  • 1 cup gluten free all purpose flour*
  • 1/2 cup oat flour*
  • 1/2 cup old fashioned whole rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup nondairy milk
  • 1/2 tablespoon apple cider vinegar
  • 1/2 cup mini chocolate chips
  • 1/3 cup chopped pecans

Oat Streusel Topping:

  • 1/4 cup old fashioned whole rolled oats
  • 3 tablespoons brown sugar
  • 1 tablespoon melted vegan butter
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350˚F / 175˚C. Line a muffin tin with liners or grease your tin thoroughly.
  2. In a medium bowl, stir together all oat streusel topping ingredients (oats, brown sugar, melted butter and cinnamon) and set aside.
  3. In a large mixing bowl, stir together gluten free flour, oat flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a separate bowl or stand mixer, cream butter, sugar, and brown sugar until light and fluffy. Add in vanilla extract and pumpkin puree and continue mixing until evenly incorporated. (Note: if using vegan butter, the mixture may separate. That's normal – it will come back together when you add in dry ingredients.)
  5. Pour apple cider vinegar into milk. Alternate adding flour mixture and milk to the wet ingredients until the batter comes together. Fold in the chopped pecans and chocolate chips. 
  6. Fill muffin liners about 3/4 full, then top with oat streusel topping. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes. 


*Not gluten free? Sub the gluten free all purpose flour AND oat flour with 1 1/2 cups regular all purpose flour. 

Storage: store leftover muffins in an airtight container for up to 4 days at room temperature or in the refrigerator. Be sure to let the muffins cool completely before storing.

Freezer storage: for long term storage, store in an airtight container in the freezer for up to 3-6 months. (As long as there's no freezer burn, they're fine to eat!) Reheat in the microwave for 30 seconds, until warmed through.

Adapt for mini muffins: if using a mini muffin tin, start checking the muffins for doneness between 10-15 minutes.

Pumpkin spice blend: If you don't have any, you can make your own. Just whisk together 2 tablespoons cinnamon, 2 teaspoon ground ginger, 1-2 teaspoon ground nutmeg, ½-1 teaspoon ground cloves and an optional ½ teaspoon allspice. (Don't use all of it in this recipe - just the 1 tablespoon noted in the recipe.)

Pecans: feel free to sub with walnuts, pumpkin seeds or another nut/seed. 

Nondairy milk: we prefer using oat milk in these vegan pumpkin muffins. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Vegan Baking
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 255
  • Sugar: 20.7 g
  • Sodium: 112.3 mg
  • Fat: 10.1 g
  • Carbohydrates: 39.5 g
  • Fiber: 2.7 g
  • Protein: 3.1 g

Keywords: vegan pumpkin muffins

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