Pumpkin muffins are one of my favorite things to make from September through December! You can make this recipe with regular all-purpose flour or make them gluten free, depending on your dietary needs.
If you use the smaller amount of pumpkin pie spice and sprinkle the cooled muffins with powdered sugar, this recipe is a perfect copy of Panera’s pumpkin muffins! I used to love them before I was gluten free and vegan, so I purposely created this recipe to taste just like Panera’s. Use the larger amount of spice if you want a stronger flavor or just love pumpkin pie spice! Here are the ingredients you will need:
You can use this muffin recipe for six jumbo muffins, 12 regular muffins, or 36 mini muffins. You can also use this recipe to make pumpkin bread in an 8″ x 4″ or 8.5″ x 4.5″ loaf pan.
If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want muffins with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!
If you are not gluten free, you can use regular all-purpose wheat flour and add The Plant Based Egg as directed in the recipe. I do not recommend using any other egg replacer as you will not get the same perfect results! (Other egg replacers bind, but they do not also leaven, provide structure, and emulsify like real eggs as this one does.)
Preheat your oven to 450 degrees Fahrenheit for muffins and 375 degrees for bread.
Combine the flour (see recipe notes below!), baking powder, and baking soda in a medium-sized mixing bowl. If you are using all-purpose wheat flour, you will also add The Plant Based Egg now. Set this bowl aside for now.
Add the pumpkin pie spice and ginger to the canned pumpkin, then whisk together.
Add the plant milk (I use Silk Original Soymilk or another high protein plant milk), vanilla, and vinegar. Stir to combine, then set this bowl aside as well.
Combine the vegan sugar, vegan brown sugar, vegan butter (I use Earth Balance Buttery Spread), and salt in a large mixing bowl:
Cream on medium speed for two to three minutes until the mixture is light and fluffy:
Scrape down the sides of the bowl. Add about 1/2 cup of the pumpkin mixture and mix it in on medium-low speed:
Add 1/3 of the flour mixture and mix it in on low speed.
Add half of the remaining pumpkin mixture, then mix it in.
Add half of the remaining flour mixture and mix it in.
Add the rest of the pumpkin mixture and mix again.
Add the rest of the flour mixture, and mix it in.
Scrape down the sides of the bowl, then let your finished batter stand for ten minutes.
Stir in any mix-ins, like nuts, craisins, or chocolate chips. Add 70 g (1/2 c) of craisins, 60 g (1/2 c) of chopped walnuts, or 130 g (3/4 c) of chocolate chips. You can add any combination of these that you like, but keep the total amount of mix-ins to no more than 1 1/4 c total.
Please note that you should stir down the batter even if you are not adding any mix-ins as this will help the muffins to rise properly in the oven.
Line your muffin tin(s) with paper liners. Divide the batter equally into 12 regular, six jumbo, or 36 mini muffin cups.
For regular-sized muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 15 to 18 minutes until the tops are golden brown and bounce back when lightly pressed.
Place the pan on a rack to cool for a few minutes before removing the muffins to the rack to finish cooling. Let your muffins cool completely, or serve them slightly warm.
I love pumpkin and chocolate together! It smells and tastes like fall and Halloween!
You can add chopped nuts or crumb topping to the top of the batter before baking if you like. Press the topping gently into the batter.
For jumbo muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 375 degrees and bake for an additional 23 to 27 minutes until the tops are golden brown and bounce back when lightly pressed.
Sprinkling the tops of the cooled muffins with powdered sugar makes them even better!
Craisins and walnuts are delicious and lovely in pumpkin muffins!
A number 40 scoop is the perfect size for mini muffins, and makes it easy to fill 36 liners evenly.
For mini muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 10 to 13 minutes until the tops are golden brown and bounce back when lightly pressed.
You can also use this recipe to make a loaf of pumpkin bread in an 8″ x 4″ or 8.5″ x 4.5″ loaf pan. Preheat your oven to 375 degrees before making the batter. Grease and flour your pan, add the batter, and spread it out evenly. Place your loaf pan in the middle of your preheated oven. Reduce the oven temperature to 350 degrees Fahrenheit, and bake it for 50 to 65 minutes. You may need to cover your loaf with a tent of foil after 35 to 40 minutes if it’s getting too dark on the top. Keep the oven door shut until then, because opening the door lets too much heat out of the oven and can cause your loaf to fall if the crust has not set enough.
When your pumpkin bread is done, place the pan on a rack to cool for a few minutes before turning the loaf out onto the rack to finish cooling. Let your pumpkin bread cool completely before slicing it.
Enjoy!
Vegan (& Gluten Free) Pumpkin Muffins!
These delicious vegan pumpkin muffins have fantastic flavor and a perfect texture! Make them with regular wheat or gluten free flour depending on your dietary needs.
Ingredients
- 220 g (1 3/4 c) Gluten Free Flour Blend or All-Purpose Flour (See recipe notes below!)
- 9.6 g (4 tsp) The Plant Based Egg (ONLY add if using wheat flour)
- 7.5 g (1 1/2 tsp) Baking Powder
- 2.5 g (1/2 tsp) Baking Soda
- 320 g (1 1/3 c) Canned Pumpkin
- 2.4 to 4.8 g (1 to 2 tsp) Pumpkin Pie Spice
- 0.6 g (3/8 tsp) Ground Ginger
- 105 g (1/2 c - 1 TBS) Plant Milk (I use Silk Original Soymilk)
- 7.5 g (1 1/2 tsp) Vanilla Extract
- 5.0 g (1 tsp) Distilled Vinegar
- 100 g (1/2 c) Vegan Sugar
- 75 g (1/3 c packed) Vegan Light Brown Sugar
- 75 g (1/3 c) Vegan Butter (I use Earth Balance Buttery Spread)
- 4.8 g (3/4 tsp) Salt
Instructions
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Preheat your oven to 450 degrees Fahrenheit for muffins and 375 degrees for bread.
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Combine the flour, baking powder, and baking soda in a medium-sized mixing bowl. (If you are using wheat flour, you will also add The Plant Based Egg now.) Set this bowl aside for now.
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Add the pumpkin pie spice and ginger to the canned pumpkin, then whisk together. Add the plant milk (I use Silk Original Soymilk), vanilla, and vinegar. Stir to combine, then set this bowl aside as well.
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Combine the vegan sugar, vegan brown sugar, vegan butter (I use Earth Balance Buttery Spread), and salt in a large mixing bowl. Cream on medium speed for two to three minutes until the mixture is light and fluffy. Scrape down the sides of the bowl. Add about 1/2 cup of the pumpkin mixture and mix it in on medium-low speed.
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Now alternate adding and mixing in the dry and wet ingredients as you would with any recipe using the creaming method. (Add 1/3 of the flour mixture and mix it in. Add half of the remaining pumpkin mixture, then mix it in. Add half of the remaining flour mixture and mix it in. Add the rest of the pumpkin mixture and mix again. Add the rest of the flour mixture, and mix it in.)
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Scrape down the sides of the bowl, then let your finished batter stand for ten minutes. Line your muffin tin(s) with paper liners (or grease and flour your loaf pan) while you wait.
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Stir in any mix-ins, like nuts, craisins, or chocolate chips. Stir down the batter even if you are not adding any mix-ins. Divide the batter equally into 12 regular, six jumbo, 36 mini muffin cups, or add it all to one loaf pan.
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Muffins:
For regular-sized muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 15 to 18 minutes until the tops are golden brown and bounce back when lightly pressed.
For jumbo muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 375 degrees and bake for an additional 23 to 27 minutes until the tops are golden brown and bounce back when lightly pressed.
For mini muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 10 to 13 minutes until the tops are golden brown and bounce back when lightly pressed.
For all muffin sizes, place the pan on a rack to cool for a few minutes before removing the muffins to the rack to finish cooling. Let your muffins cool completely, or serve them slightly warm.
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Bread:
You can also use this recipe to make a loaf of pumpkin bread in an 8″ x 4″ or 8.5″ x 4.5″ loaf pan. Preheat your oven to 375 degrees before making the batter. Grease and flour your pan, add the batter, and spread it out evenly. Place your loaf pan in the middle of your preheated oven. Reduce the oven temperature to 350 degrees Fahrenheit, and bake it for 50 to 65 minutes. You may need to cover your loaf with a tent of foil after 35 to 40 minutes if it’s getting too dark on the top. Keep the oven door shut until then, because opening the door lets too much heat out of the oven and can cause your loaf to fall if the crust has not set enough.
When your pumpkin bread is done, place the pan on a rack to cool for a few minutes before turning the loaf out onto the rack to finish cooling. Let your pumpkin bread cool completely before slicing it.
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The muffins freeze and defrost beautifully, so freeze any muffins that you won't eat by the next day. To defrost, place three mini muffins or one regular or jumbo muffin upside down in the microwave. Heat on 50% power for 45 to 90 seconds (less for mini and more for jumbo), then turn the muffin right side up and heat on 50% power for another 30 to 60 seconds until the muffin is defrosted and warm all the way through.
For bread, wrap each slice in plastic wrap, then place the wrapped slices in a Ziploc bag and freeze for up to three months. Let a slice defrost at room temperature whenever you are ready to eat a piece.
Recipe Notes
- To make this recipe with all-purpose wheat flour, use the same amount of flour and add the equivalent of two eggs (9.6 g which is 4 level teaspoons) of The Plant Based Egg to the flour. Whisk together with the other dry ingredients. That is the only adjustment you need to make. (The liquid amount in this recipe has already been increased, so do not add extra as The Plant Based Egg package directions say to do. Those directions are only for recipes that include eggs and you are replacing them and veganizing the recipe with The Plant Based Egg.)
- If you are gluten free, you will need to either use Freely Vegan GF Flour or make your own DIY gluten free flour with The Plant Based Egg. Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want muffins with the perfect texture! The Plant Based Egg replaces both gums and eggs in gluten free baking. Please note that The Plant Based Egg is already built into Freely Vegan GF Flour, so you do not need to add any!
- You can use this muffin recipe for six jumbo muffins, 12 regular muffins, or 36 mini muffins. You can also use this recipe to make pumpkin bread in an 8″ x 4″ or 8.5″ x 4.5″ loaf pan.
- Add 70 g (1/2 c) of craisins, 60 g (1/2 c) of chopped walnuts, or 130 g (3/4 c) of chocolate chips. You can add any combination of these that you like, but keep the total amount of mix-ins to no more than 1 1/4 c total.
I have a question- have you tried Otto’s cassava flour in your cooking and baking? I want to in mine and was curious if it would work in your recipes. I have read good things about it’s taste and texture. Will it work with your egg substitute? If you have not tried it, would you ever consider doing a product review on it?
Thanks.
It doesn’t work well by itself, but is great as part of my grain free flour blend! (That is blend 10 on my 16 Gluten Free Flour Blends post.) All of my flour blend recipes include The Plant Based Egg, because it substitutes for gums in addition to eggs.
I have been looking for a recipe just like this one! The nuts and craisins version looks delicious and will definitely be making a loaf cake too, thank you so much! 🍁
You’re welcome, Bryony! I love the combination of pumpkin, craisins, and walnuts, and have even added chocolate chips too on occasion!