Pumpkin Spice Muffins

These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!

a pumpkin muffin topped with oats

My pumpkin spice muffins are the PERFECT cosy thing to bake this fall. They’re vegan, kinda healthy, borderline breakfast food (translation: TOTALLY breakfast food), packed with pumpkin pie spice, and *insert endless positive adjectives here* level good.

a muffin with a bite taken from it

How to make pumpkin spice muffins

First, prepare a flaxseed egg by mixing ground flaxseed with water and setting aside to thicken. Mix together the dry ingredients in a bowl, then fold in the flaxseed eggs, pumpkin puree and wet ingredients.

Divide the between 6 muffin cases, bake until golden, then enjoy!

three muffins stacked atop each other

Notes on this recipe

  • Don’t overmix the muffin batter as it can become tough.
  • If you have premade pumpkin spice mix, you can use 1 tbsp of this in place of the DIY spice mix.
  • Don’t open the oven during the first 15 minutes when the muffins are baking, or they will sink in the middle.
pumpkin spice muffins topped with oats


Can I make these naturally sweetened?

Yes – swap the white sugar for coconut sugar.

What can I make with leftover pumpkin puree?

You could use the leftover pumpkin puree to make an easy at home Pumpkin Spice Latte (recipe from Minimalist Baker) or double this recipe to make more muffins!

How long do homemade muffins last?

Store these muffins in an airtight container at room temperature for 2-3 days.

More vegan muffin recipes:

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

a pumpkin muffin topped with oats

Pumpkin Spice Muffins

5 from 1 vote
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Prep10 minutes
Cook25 minutes
Total35 minutes
Serves6 muffins
These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!
Author: Shivani Raja


  • 2 tbsp Ground Flaxseed
  • 1 cup/ 110 grams Plain Flour
  • ½ cup/ 50 grams Porridge Oats plus extra for topping, optional
  • 1 tsp Baking Powder
  • ½ cup/ 100 grams Caster Sugar
  • ½ cup/ 90 ml Sunflower Oil
  • ½ cup/ 150 grams Pumpkin Puree

DIY Pumpkin Spice Mix:

  • ½ tbsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ½ tsp Chai Masala optional
  • pinch Black Pepper optional


  • Preheat the oven to 180°C/ 350°F. Line a muffin tray with 6 paper cases.
  • In a small bowl, mix together the ground flaxseed with 5 tbsp water. Set aside.
  • In a large mixing bowl, mix together the flour, porridge oats, baking powder, sugar, and pumpkin pie spices.
  • Add the oil, flaxseed eggs, and pumpkin puree to the bowl. Fold with a spatula until just combined.
  • Divide the mixture evenly between the 6 cases (I had about 2 tbsp batter per muffin). Top with a sprinkle of rolled oats (optional).
  • Bake the muffins for 20-25 minutes until golden brown. Leave to cool for a few minutes before enjoying warm with coffee.


  • If you have pumpkin pie spice, you can use 1 tbsp of pumpkin pie spice in place of the DIY mix.
  • These muffins can be stored at room temperature in an airtight container for up to 3 days.


Serving: 1muffinCalories: 347kcalCarbohydrates: 40.4gProtein: 3.8gFat: 19.7gSaturated Fat: 2.1gSodium: 3mgFiber: 2.7gSugar: 17.6g
Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!

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