Cozy up with these vegan pumpkin spice muffins made with coconut oil and oat milk!
These vegan pumpkin spice muffins are a fall favorite! Made with coconut oil and oat milk, they’re moist, fluffy, and packed with warm spices. Topped with powdered sugar and maple syrup, they’re the perfect dairy-free autumn treat.
Whether you’re vegan, dairy-free, or just craving cozy fall flavors, these muffins deliver. The coconut oil adds richness while oat milk keeps them moist. A light dusting of sugar and maple syrup drizzle make each bite indulgent yet balanced.
What makes these muffins stand out? The perfect blend of cinnamon, nutmeg, and cloves creates that classic pumpkin spice flavor. The coconut oil replaces butter for a vegan twist, and oat milk adds a subtle creaminess without dairy.
They’re ideal for breakfast, afternoon snacks, or fall gatherings. Pair with coffee or serve as a dessert with vegan yogurt. The recipe is quick to make and stores well for future enjoyment.
Ready to bake a batch of these comforting muffins? Let’s dive into why they work so well!
Why This Recipe Works
Dairy-Free Delight
These muffins use oat milk and coconut oil instead of dairy, making them vegan and dairy-free while maintaining a rich, moist texture.
Autumn-Inspired Flavors
The combination of pumpkin puree, cinnamon, nutmeg, and cloves creates the perfect fall flavor profile.
Quick and Easy
Ready in 40 minutes total, these muffins require no special equipment or hard-to-find ingredients.
Perfect Texture
The coconut oil adds moisture, while the combination of flours ensures a fluffy, tender crumb without being cakey.
Vegan Pumpkin Spice Muffins
Cozy autumn flavors in every bite!
Ingredients
- - 1 cup pumpkin puree (not pie filling)
- - 1/2 cup coconut oil, melted
- - 1/2 cup oat milk (plus more for brushing)
- - 1 cup all-purpose flour
- - 1/2 cup whole wheat flour
- - 1/2 cup brown sugar
- - 1 tsp baking powder
- - 1 tsp baking soda
- - 1/2 tsp salt
- - 1 tbsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground cloves
- - 1/4 cup maple syrup
- - 1/4 cup powdered sugar
Instructions
Prep: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
💡 Brush liners with oat milk for extra moisture.
Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, coconut oil, oat milk, and maple syrup until smooth.
💡 Use room-temperature ingredients for better emulsification.
Combine Dry Ingredients: In a separate bowl, mix flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
💡 Sift dry ingredients for a smoother texture.
Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
💡 A few lumps are okay - overmixing creates tough muffins.
Fill Muffin Tins: Divide batter evenly among prepared tins, filling each about 2/3 full.
💡 Tap tins gently on counter to remove air bubbles.
Bake: Bake for 20-25 minutes, until a toothpick inserted in center comes out clean.
💡 Rotate tins halfway through baking for even browning.
Finish and Serve: Cool completely, then dust with powdered sugar and drizzle with maple syrup.
💡 Store in airtight container for up to 3 days.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Provides moisture and natural sweetness. Use store-bought or homemade (steamed pumpkin pureed in blender).
Substitutions: Butternut squash puree or sweet potato puree.
Coconut Oil
Adds richness and helps keep muffins moist. Use refined for neutral flavor or unrefined for coconut taste.
Substitutions: Vegan butter or applesauce for oil-free version.
Oat Milk
Adds creaminess and helps bind ingredients. Any unsweetened plant milk works.
Substitutions: Soy milk, almond milk, or water.
Flours
All-purpose flour provides structure, while whole wheat adds fiber and nuttiness.
Substitutions: 1.5 cups all-purpose flour if avoiding whole wheat.
Spices
Cinnamon, nutmeg, and cloves create the signature pumpkin spice flavor.
Substitutions: Pumpkin pie spice (1-2 tsp) can replace individual spices.
Pro Tips for Perfect Muffins
Timing
Let batter rest 10 minutes before baking for better rise. Avoid overbaking - muffins will stay moist longer this way.
Temperature
Use room-temperature pumpkin puree and coconut oil for smoother mixing. Cold ingredients can cause separation in batter.
Mixing
Mix just until dry ingredients are incorporated. Overmixing creates gluten development, leading to dense muffins.
Frosting
Add maple syrup drizzle immediately after cooling. Dust with powdered sugar while muffins are still slightly warm for better adhesion.
Variations & Customizations
Gluten-Free Version
Use certified gluten-free flours. Substitute whole wheat flour with 1/2 cup oat flour or buckwheat flour for same texture.
Nutty Twist
Add 1/2 cup chopped walnuts or pecans to dry ingredients for extra crunch and flavor.
Fruit Add-Ins
Fold in 1/2 cup chopped dried cranberries or raisins for a sweet-tart contrast.
Mini Muffins
Use cupcake liners and bake 12-15 minutes. Makes 24 mini muffins for parties or snacks.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Hot coffee or chai tea with cinnamon stick
- Vegan vanilla yogurt with granola
- Apple cider with cinnamon sticks
🍷 Drink Pairings:
Pair with spiced chai, pumpkin spice latte, or non-alcoholic mulled apple cider for a complete autumn experience.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake muffins up to 3 days ahead. Store in airtight container at room temperature. Add maple syrup drizzle just before serving.
Refrigerator Storage
Store in airtight container for up to 5 days. Drizzle with syrup just before serving to maintain texture.
Freezer Storage
Freeze baked muffins in single layer, then transfer to freezer bag. Thaw at room temperature or microwave 10-15 seconds.
Reheating Instructions
Microwave 10-15 seconds or reheat in oven at 300°F for 5-7 minutes. Add fresh maple syrup drizzle after reheating.
Troubleshooting & Common Questions
Q: Muffins are too dry?
A: Check baking time - underbake by 1-2 minutes. Muffins continue cooking on the rack. Next time, reduce oven temperature to 350°F.
Q: Batter is too thick?
A: Add 2-3 tbsp more oat milk. Batter should be pourable but not runny. Adjust liquid gradually.
Q: Muffins collapsed after baking?
A: Check oven temperature with thermometer. Oven too hot can cause rapid rise followed by collapse. Avoid opening oven during first 15 minutes.
Q: Can I make these gluten-free?
A: Yes! Use certified gluten-free flour blend. Substitute whole wheat flour with 1/2 cup oat flour or buckwheat flour.
Final Thoughts
These vegan pumpkin spice muffins are the ultimate fall treat - moist, flavorful, and easy to make. Whether you're vegan or just love autumn flavors, they'll become a kitchen staple. The coconut oil adds richness while oat milk keeps them dairy-free yet delightfully moist.
The combination of warm spices and maple syrup creates a cozy, comforting flavor that's perfect for breakfast or an afternoon snack. With variations for gluten-free and nutty twists, there's something for everyone. Don't forget to share these cozy muffins with friends and family this season!
