Learn how to make the best vegan pumpkin muffins without eggs! These dairy free and egg free muffins are moist, soft, light, and fluffy.
These bakery style muffins are a variation of last year’s pumpkin banana bread. Since sharing that recipe, I’ve had several recipe requests for quick and simple vegan pumpkin muffins using bananas.
So here we are, welcome the fall season with these banana pumpkin muffins. They pair perfectly with a pumpkin spice latte for a grab-and-go breakfast!
How to Make Pumpkin Muffins without Eggs
Whether you're out of eggs or cut them out of your diet, you won't miss them in this autumn treat!
Simply combine dry ingredients in a mixing bowl and set aside. Mash a couple ripe bananas, stir in pumpkin, brown sugar, oil, and vegan friendly milk. Fold dry ingredients into bowl with wet ingredients, bake for about 20 minutes, then let cool before serving.
The combination of mashed bananas, pumpkin puree, and melted coconut oil makes these muffins irresistible!
Pumpkin puree: Make sure to use real pumpkin puree and not pumpkin pie filling.
Dairy free milk: Any non dairy milk will work here! I tend to use almond milk, oat milk, or soy milk.
Pumpkin pie spice: This cozy and comforting spice blend is made up of ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves.
Coconut oil: Use refined coconut oil, as it has a neutral taste. It also helps make this bread super soft and fluffy!
Recipe Tips and Tricks
Measure flour correctly: To measure flour accurately, spoon the flour into a measuring cup. Use a knife to level the flour across the measuring cup rather than packing it down or scooping straight from the bag.
Don’t overmix! The longer you stir, the more the gluten develops and can cause tough, chewy muffins.
Use very ripe bananas: To add natural sweetness, try and wait until your bananas have brown streaks and spots on the outside.
Fill muffin tin about ⅔rds the way full: This ensures your muffins rise nicely but won't spill over the edge.
Let muffins cool: Before flipping cooked muffins out on a wire rack, let sit in the muffin tin for a couple minutes.
Variations and Substitutions
How to make vegan gluten free pumpkin muffins: Use this same recipe but swap out AP flour for your favorite GF 1-to-1 baking flour.
If you don't have coconut oil: Simply use vegetable oil or another neutral tasting oil instead.
Make it a loaf of pumpkin bread: Cook in a loaf pan and increase the cooking time to about 50 minutes.
Optional add-ins: Just before transfering batter to the muffin pan, fold in a handful or two of allergy friendly chocolate chips. Mini chips are my favorite!
Tasty toppings: Looking to add a little extra curb appeal to your muffins? Try a streusel topping.
Or wait for the muffins to cool completely, then melt about ¼ cup unsalted vegan butter, and whisk together about ½ cup granulated sugar with 2-3 teaspoons ground cinnamon. Dip the tops of each muffin into the melted butter then roll in the cinnamon sugar!
Frequently Asked Questions
Muffins should be stored in an airtight container. Store cooked muffins at room temp for 3-5 days, up to 1 week in the fridge, or up to 2-3 months in the freezer.
I prefer these muffins served at room temp or slightly warmed up in the microwave with a small pat of plant-based butter. Enjoy with a warm or chilled pumpkin spice cold brew coffee in the morning or for an afternoon pick me up!
Want more dairy free fall recipes? Try these next:
- Vegan Pumpkin Spice Sugar Cookies
- Pumpkin Spice Rice Krispie Treats
- Soft Pumpkin Chocolate Chip Cookies
- Mini Apple Pie Tarts
- Baked Apple Cider Donuts
I hope you enjoy these vegan muffins as much as we do! They're the ultimate simple snack or healthy dessert to enjoy all throughout the fall season. If you try this recipe, please share a photo with me over on Instagram.
Easy Healthy Vegan Pumpkin Muffins (Soft & Fluffy)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 ripe bananas
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup refined coconut oil melted
- 1 tablespoon dairy free milk
- Preheat oven to 350F and prepare a muffin pan with liners.
- In a medium sized mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate large sized mixing bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
- Fold dry ingredients into wet and mix until just combined. Gently stir in any add-ins, if using.
- Fill the muffin tins ⅔ of the way, depending on your muffin pan you may get extra muffins.
- Bake for 20 minutes or until golden brown, fluffy, and fully cooked.
- Remove from oven let rest for 5 minutes, then flip out onto wire cooling rack to cool completely.