Donna's Vegan Pumpkin Muffins

Total Time
Prep 10 mins
Cook 15 mins

This family-favorite eggless recipe turns out muffins that are moist, delicious, low in sugar and healthy in a snap! I cook, puree, and freeze pumpkin & dense winter squashes in 1-cup quantities to use in this recipe, but canned pumpkin is fine, too.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F. Lighly grease a 12-cup muffin pan or use liners.
  2. Sift together flour, sugar, powder, salt, and spices.
  3. In a separate bowl, blend remaining ingredients (I use a blender) except optional items.
  4. Pour wet ingredients into dry and stir with a spooon until moistened. Don't overmix.
  5. Fill muffin cups evenly. Mine always end up very full.
  6. Bake 18-20 minutes, or 15 minutes on convection. Test to see that tops spring back when lightly touched. Cool on a wire rack.
Most Helpful

4 5

These baked up tall and golden, and look great (haven't tasted them yet). However there is no sugar listed in the recipe, although the instructions mention it. I used a half cup of baking sugar (not powdered/confectioner's) and a scant quarter cup of agave syrup. We'll see how that comes out...