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overhead photograph of a pumpkin spice muffin

Pumpkin Spice Muffins (vegan)

These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!
Course Dessert, Snack
Cuisine baking, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 347kcal
Author Shivani Raja


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

DIY Pumpkin Spice Mix:

  • 1/2 tbsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 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 size: 1 muffin
Calories: 347 kcal | Fat: 19.7g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 3mg | Carbohydrates: 40.4g | Fiber: 2.7g | Sugar: 17.6g | Protein: 3.8g