Isa's Pumpkin muffins

By andreajayros

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground or freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
• 1/2 cup soy milk
• 1/2 cup vegetable oil~coconut oil?
• 2 tablespoons molasses
• chocolate chips?
• dash of vanilla?
• cranberries?
• walnuts?

Details

Servings 12
Adapted from theppk.com

Preparation

Step 1

Preheat oven to 400°F. Lightly grease a twelve-muffin tin. I use cute liners.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.


Holy cow, these are wonderous. I winged the pumpkin and soy milk measurements a little as I needed to puree the pumpkin in my blender so mixed in the milk so it was wet enough to mix – I think I used quite a bit too much but it didn’t seem to affect them too much – they’re awesome. Good skills Isa! thankee

just came out of the oven and already nibbling on one. very yummy, very moist, wish i added walnuts tho. I used almond milk instead of soy milk. Thank you for yet another wonderful recipe!

These muffins are amazing. I’ve made them about a dozen times and get compliments from vegans and non-vegans every time. I usually add nuts and have also added fresh cranberries and raisins (in separate batches, but i might try them together sometime)

I love these muffins, I added a cup of dark chocolate chips, and it made them perfect! I made them for my best friend on three separate occasions, and she ate them all that day.

These are the bomb. They are becoming the only muffins I make. I made them most recently with white wheat flour instead of all-purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin’ sweet for my taste, and maple syrup instead of molasses. I really like walnuts in them too, added a cup of them. Everyone loves them at potlucks. I really like the amount of spice in them. Love the comment about the sweet potato too, now these muffins are even easier to make.

“Is that vegan? I WILL MAKE IT VEGAN.”

I made these this morning for my 2 picky 4-year old boys. We are not vegan, but one of my boys has multiple food allergies, and I think we will be doing a lot of vegan baking around here! These are delicious and the boys ate them up. I added a bit of wheat germ and some extra milk. Thank you so much! Next up, one of your cookie recipes!!

I tried to make these a little healthier by using blackstrap molasses instead of regular, using only 1/4 cup oil and adding 1/3 cup applesauce, and using 1 cup King Arthur white whole wheat flour and 3/4 cup quinoa flour. Hit the spot!

Mouthgasm. Combined with a hot cup of black coffee, these made my chilly, fall morning.

The only thing I added that made the last batch better than the others was a dash of vanilla. :) These were wonderful!

I agree with everyone. These are the BEST! I did double the recipe, used 1 cup white sugar and 1/2 cup brown. They are plenty sweet. Used whole wheat pastry flour, dried cranberries, walnuts, and olive oil instead of canola oil since I was out of the latter. They came out tasting awesome.

these almost didn’t make it into the oven because the batter is so yum! they’re baking now and smell fantastic!

Okay- so these muffins rock. But to justify giving them to my kids in the morning, I had to scale back the sugar abit. {Otherwise, I should just slap on some vegan icing and call them a cupcake} I only used 1/4 white sugar and 1/4 cup brown sugar, no molasses. I also added one tsp of vanilla extract &walnuts. Oh- and I only use almond milk as soy milk doesn’t like me. After all of my modifications, they still rocked! Yummy! I now make them in triple batches and freeze them for quick pop-n-go breakfasts. Thanks Isa!

Yeah, thanks, Isa. Your recipe would have been good, but I decided to omit half the shit you put into yours, make my own and still give you the credit. Weeeee!

I used gluten free coconut powder and replaced a combo of maple syrup/agave for the molasses & sugar. I also used olive oil and some earth balance ‘butter.’ I used coconut milk ( So Delicious) instead of soy milk-and also vanilla extract & cardamom too!

i love these, i love these, i love these!! i’ve tried dozens of vegan pumpkin muffin/bread recipes and this one seriously is the best. so moist! they’re also really good made with coconut milk, adding flaked coconut and increasing the ginger to a full teaspoon…yum. thank you for all these awesome recipes! your website is always my go-to when i need some baking/cooking inspiration.

Anyone try this as a loaf rather than as muffins? If so, how did it go, and what changes (if any) did you make? I’d like to give it a try as a yummy pumpkin loaf — I work with elderly people and individual slices tend to work better than do muffins. I would greatly appreciate any feedback on this one. Thanks!

Yum yum yum can’t wait to make them again.

Mmmmmmmmmm!!!!!!!! These are amazing! Just made a batch using coconut oil and wheat free flour! yum!!!!! Although I think I may take out some of the sugar next time for the kids as this is a bit too sweet and I dread to think how the kids will be after they eat these at the Halloween party this afternoon!

I calculated out the calories, and with whole wheat flour and a light soy milk, it came out to about 400 calories per muffin. That is if you ended with 12 muffins. I reduced the sugar to 3/4 of a cup, which made it 300 calories. I’m not sure if the whole wheat flour made that much of a difference calorie-wise, but I believe it’s worth it!

Scratch that last comment! Another website said 248 per serving, with the full sugar amount, the light soy milk and the whole wheat flour… I think the flour is the big discrepancy here. Oh well!

I also used half whole wheat flour. Picture perfect! Not only the best pumpkin muffins I’ve ever made, but the best I’ve ever had. These are now a permanent addition to my recipe tin. YES!

I am new to baking gluten free stuff, but my stomach really hates me when I don’t. If I were to sub Bob’s Red Mill All purpose gluten free flour, and nothing else, do you think this would work? I just made them normal and am completely in love with them, but my stomach is not happy with the wheat.

I made these for my mom, who’s having a breakfast meeting at work tomorrow. I of course had to try one or two (quality control!) and they’re AWESOME. I added a cup of dairy-free chocolate chips…so good.

I subbed the ap flour for bob’s red mill ap gluten free flour and added 3/4 tsp of xanthan gum. Came out delish!

I make these all the time. I always leave out all the sugar, and make them with whole wheat flour. They’re really good. I’ll be making them tomorrow for Thanksgiving.

Made these this morning with left over Thanksgiving sweet potato casserole. It was fairly sweet and spicy on its own so I just substituted it for the pumpkin puree and spices. I also decreased the sugar to 3/4 cup. I didn’t have any molasses so I omitted that. They were fantastic! My son was sneaking back in the kitchen for more. Def adding to my “keeper” file. Thanks!

i cut the suger in half, used so delicious coconut milk instead of soy, added a teaspoon of vanilla extract and topped them with a drop of vegan cream cheese frosting and a sprinkle of cinnamon. proof that these muffins also make a most excellent not-too-sweet cupcake! i’ve made them three times in the past three weeks (for vegan and non vegan audiences) and everyone loves them!

YUM. My new FAV pumpkin muffin recipe. I used whole wheat flour and reduced the sugar. I only used 2 TBSP of oil and increased the soy milk, because I’m a fanatic about low-fat. My version turned out wonderfully, and I can only imagine the original is scarily good. Now I’m trolling your site and off to get your book for more great recipes.

These are definitely delicious. I make a batch, freeze them, and pull one out for breakfast when I want one (which is nearly every day). I replace the oil with Chia gel, so I get a lower fat version.

Love love love…everyone i make these for goes nuts, i’ve been making them for years. for real, they are the best. I do cut the sugar to 1/2 cup and its sweet enough for me, and my kids DIG them, as do all their buddies! Pacific (?) makes a new pumpkin that comes in a box that does something really good to this recipe (got it at whole foods), it’s a little smoother than the typical canned pumpkin, but wither way they’re amazing.

I had a leftover can of pumpkin and knew I wanted to make muffins with it. I found this recipe in “Vegan with a Vengence”. They really are the best! My boyfriend says they’re his favorite muffin .. ever! Thank you Isa!

Great recipe Isa, thank you!!I made some tweaks to this already perfect recipe, but I had to, since pumpkin is out of season and I wated to make these muffins so bad!I used half white and and half wholewheat flour, only 3/4 of cup of Demerara sugar, replaced pumpkin with grated carrots and used blackstrap molasses; I also added chopped almonds to the mixture. HEAVEN!I brought them on a cinema set where nobody else was vegan, and everyone loved them!

I’ve loved your recipes for a couple years now. When I started having gluten problems a few months ago, I tried a few different baking mixes and was so sadly disappointed that I thought I’d have to kiss baked goods goodbye. Finally, I subbed Arrowhead Mills all-purpose baking mix equally for the flour and these are awesome! Want to know the sign of an truly amazing, BEST recipe–that it can withstand many substitutions and additions (gluten-free flour, coconut oil, almond milk, blackstrap molasses, less sugar) and still be the BEST. I think I’ve eaten almost a dozen today!! Can’t wait to try them on omnivorous, wheat-eaters :)

I put only 1/2 brown sugar, 1/3 oil and replace de molasses by maple syrup.

Love these!! I also decrease sugar to 3/4 cup and use apple sauce instead of oil. I also add 1/4 C shredded coconut. Yummy

These are great- I added a little black pepper and bran to mine. AMAZING!

These came out AMAZING. Very light and airy- I used 1/4 cup of applesauce and 1/4 cup of oil. Perfect. Also added some pumpkin seeds on top for decoration.

I just made these for my children who have multiple allergies – they are OUTSTANDING! I substituted the soy milk with coconut milk and used the whole can of pumpkin and added raisins and some flax seed. They are extremely moist and very flavorful. I omitted the ginger and molasses because I am not a big fan of those. They are amazing and I will definitely make again!!!

Once again, you have given me a perfect recipe! My in-laws are in for such a treat when I offer up a vegan, gluten-free Thanksgiving. Your Pumpkin Muffins, Maple Pecan Pie, and Sunflower Mac will make that happen, so thanks a million.

These. Are. Amazing. I reduced the sugar to 3/4 cup and 1/4 cup of agave nectar, used spelt flour, almond milk instead of soy, and a little extra pureed pumpkin (a heaped 1 cup full). I also added some dark chocolate chips. They are incredibly moist and soft! I will definitely be making these again with nuts.

Heather

isa does it again with these babies! served them to non-vegans (who are not usually too open minded about vegan goodies) and they LOVED them. they’re moist and fluffy and full of flavor. i used 1/4 cup so delicious’ pumpkin spice coconut milk and 1/2 cup of almond and added chocolate chips for a super special treat. obsessed!

I made these with 1 cup whole wheat, 3/4 cup white flour. I also substituted water for soymilk. They were delicious. No shame in eating vegan batter, either! Putting this recipe in the box. Thanks for sharing!

can i say these were friken awesome!!! i tried my baby on pumpkin puree for the first time and it gave her a sore tummy so i used all the pumpkin i had prepared to make these! WIN!

Best pumpkin muffins hands down. Everyone raved. I used unsweetened plain almond milk instead of soy. Used coconut oil as the vegetable oil. 1 cup all-purpose flour and 3/4 cup whole wheat. Chopped pecans. Just wow!

Well. Of course kids love them. (And adults too) They have more than 1 tablespoon of sugar per muffin. If I substitute applesauce for the oil, what could I replace the sugar with and have them still work?

You can reduce the sugar by half, just add maybe 2 tablespoons extra liquid.

I thought the 1 tbsp. of baking powder was a typo but then I decided to try it anyway, and was glad I did! These are perfectly moist, fluffy muffins, and I’ve already made them twice in less than a week. The second time, I did 1/4 c applesauce and 1/4 c vegetable oil. Still just as yummy, lower fat! Thanks, Isa!

Can you make these muffins with wholemeal self raising four? The cupboards are a bit bear and I need to bake!!!!

I do reduce the sugar to about 3/4 c and the sweetness is just right for us. Due to allergy issues, I substitute baking soda for the baking powder, so they are not as fluffy as they could be, but no one here has any complaints.

I had about 3/4 of a can of pumpkin leftover from another recipe (about 1.5 cups), so I added all of it and left out the oil. I also used whole wheat flour instead. Nearly fat-free, high fiber, and delicious!

Made these today and they really are amazing – moist and fragrant and just frickin’ delicious. They came together easily. I substituted half the oil for unsweetened applesauce and used a cup of chopped walnuts as a mix-in. The recipe made 18 muffins for me.

I brought these to a Thanksgiving potluck at work, and got lots of compliments. I topped them with a Tofutti cream cheese frosting, to make them more dessert-like. But I would definitely make them again, without the frosting, for breakfast for myself.

I followed other’s advice and only used 3/4 cup sugar. I replaced molasses with maple syrup and they are still sweet. I used 1/4 cup applesauce and 1/4 cup oil and they came out great. If you don’t have all the spices listed, just use pumpkin pie spice. I also added chopped fresh cranberries which were a nice addition.

How long would you suggest baking these to make mini muffins? I need to bake a BUNCH for my track team. Thanks!

Pretty much amazing indeed! I skipped your spices and put in 2 tsp of my mother’s homemade chai masala mix (which consists of cardamom, cloves, black pepper, cinnamon, nutmeg, and ginger). I also added walnuts. Wanted to make it a little healthier so I decreased sugar to 3/4 cup and to 3/8 cup. These muffins were gone in seconds. Even my friend’s toddler daughter wanted more. Total success :)

The best ever! Light, moist, don’t stick to the wrapper, curiously-very BUTTERY in taste. I always make them with walnuts, cranberries and homemade candied orange peel.

The title does not lie . I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil. This recipe is a keeper!

Smokin’ good muffins. I used half whole wheat flour and coconut milk (had some left over).

i used pumpkin pie mix then re read it said not to :( they are cooling right now so we’ll see how they turned out

might need to add choc chips

I really liked that the muffins came out fluffy and moist. I only put 1 cup of sugar into the mixture, but they were still too sweet. I’ll definitely make these again, but next time I’ll just put in 1/2 cup of sugar.

I am trying to cut out sugar out of my diet. Has anyone made these with maple syrup instead of the sugar? How did you adjust the recipe to still come out? These look so yummy, I want to make them!!

Seriously…the BEST PUMPKIN MUFFINS EVER!!!!! Better than non-vegan recipes (I’ve tried what seems like millions!). Pumpkin is my 8-year-old daughter’s favorite kind of muffin (she recently developed a dairy allergy)…so she sent me on a vegan recipe hunt & demanded that I make muffins tonight! Thanks so much for this amazing recipe (and for saving my best-mom-baker status!!!). I even had to substitute coconut milk for soy milk & was out of vegetable oil, so used 1/2 cup melted vegan butter, and these still rocked!! My husband was blown away & I’m about to sneak another one ;-)

These muffins are amazing. The recipe is very simple and I will definitely make them again.

Nope, animal products make my recipes explode, it’s awful!

Hi Isa I just had to agree that your recipe IS awesome and fool proof! I’ve tried so many vegan muffin recipes before and they have mostly failed but these had a great texture and flavour. I replaced 3/4 cups of the flour with whole wheat pastry flour, replaced the molasses with honey and omitted the ginger and they still turned out fantastic.

Didnt see the merit of adding syrup at the end with so much sugar already in these babies, besides perhaps as a sticking agent. Just replaced it with two tablespoons of water and added walnuts and BAM DAMN MA’AM these were perf…

Found this recipe a few weeks ago and have made at least half a dozen batches since then! Brought to work twice (with cranberries, yum), made for the family with some of the variations in the comments (less sugar, choc chips, added some wheat bran). They are delicious and gobbled up quickly each time I make them. Thank you Isa for such a yummy and easy recipe!

dunno if its the baking powder or the pinch of pumpkin spice I added (maybe it was a bad mix?)

I, like others, reduced the sugar to about 3/4 cup. Will definitely make again.

I made these substituting with Bob’s Red Mill Gluten Free All purpose flour. Made them for a youth group meeting and they were a hit!! More than a hit. They were FABULOUS! So soft maybe due to the amount of wet ingredients. Anyway, this is going to become one recipe added to my favorites. I also made a cream cheese frosting so they were much more like a pumpkin spice cupcakes. Thanks!!

What do you think about using coconut oil instead of veg oil? Would it make a difference?

iSA, this was spectacular. Just baked up a half batch b/c I was experimenting with gluten free flour mix. This recipe saved my culinary life! I, with trepidation, used Bob’s Red Mill gf mix and added 1/2 tsp xanthan gum. Remember I halved the mixture and 1/2 tsp xanthan seemed to work well. I also added walnuts and fresh cranberries. AMAZING. moist, tasty, perfection. Does anyone else have thoughts on making this a gluten free recipe?

Wow!!!!! These are so good. I’ve been making substandard pumpkins all this time. This recipe is the best best best of the many recipes I’ve tried. It also stood up well to modifications: less sugar, split oil with applesauce, and added banana! Thank you!!!

I make these every thanksgiving with vegan cream cheese frosting. I am grateful for post punk best ever pumpkin muffins!!

I’m so glad I found this recipe! I adapted the recipe a little to make it healthier. Less sugar, no oil, no molasses, but extra pumpkin and vegan chocolate chips! Still tasted amazing! I made a post about them on my blog if you’d like to have a look. (:

Delicious. Used cow milk (no soy on hand, and I’m not vegan), replaced a cup of the flour with whole wheat flour, and used only a cup of sugar. Want to try again with less sugar, but I don’t want the muffins to become tough.

wow! These are yummy! I ended up using sweetened coconut milk, so I cut the sugar. I also used half whole wheat flour and replaced the vegetable oil for coconut oil. They are wonderful, and the tops got nice and crispy. I love the mix of spices. Thank you for this recipe!

These are awesome. I made them oil free by substituting apple sauce for the oil. I ate one right out of the oven! Light, fluffy, flavorful. I also cut the sugar in half and used 3/4 cup of whole wheat pastry flour as suggested elsewhere in the comments. This recipe is a keeper!

Nothing peeves me more than people who make comments on food blogs about how good something looks. Who cares. People want to read comments by people who actually tried the recipe. So here are my thoughts on this recipe:

Fabulous in texture and taste. Perfectly spiced and they stayed moist for several days. Added toasted walnuts to mine, used 3/4 cup sugar, used water instead of molasses, used coconut oil and accidentally baked it at 350 which increased total cooking time to 25 minutes.

I plan to make these muffins regularly! Thanks, PPK!

What happens if you do use pumpkin pie mix?

Doubled the recipe, used a mix of whole wheat/oatmeal flour, halved the sugar, used 50/50 oil/applesauce and the kids and I love it!

excellent recipe, thanks so much isa. we added toasted hulled pumpkin seeds and brown sugar to tops before baking. beautiful and delicious.

No kidding—-these muffins are great–did add some chocolate chips to the recipe and it turned out great.

I’ve made these about six times and given them away as gifts! People rave about them! Why? because they are sooooo delicious! I’ve recently added chopped walnuts and they are even more scrumptious. Thanks for a great recipe!

Very good especially for vegan & gluten free. I used Bob’s Red Mill GF mix (mainly garbanzo flour) + 1 1/2 tsp xanthan gum. I opted for reducing sugar to 3/4 c. Topped with turbinado sugar for half of the batch; added chocolate chips for the other half. Delish & pretty. Watch for tops darkening too much.

THE BEST!! I always make these for any function I attend. Always a crowd pleaser.

Awesome. I made this recipe for my daughter who recently became a vegan. They turned out perfect! I followed the recipe as written with the exception of reducing the sugar to 1/2 cuo and added 1/4 c brown sugar. Perfect!

BEST muffins I have ever made in my life! used flax seed meal for half of the flour required. Also substituted coconut milk for the soy milk and used canola instead of vegetiable oil. Topped with rolled oats to make them pretty. So so fabulous. Thank you.

These really are the best pumpkin muffins, and are my favorite muffin/cake recipe from you. I do not reduce the sugar like everyone else seems to do. To me, these are an indulgent muffin, and that’s ok! I also made these gluten-free for a coworker with celiac disease, by using Bob’s Red Mill gluten-free all-purpose mix, adding in the recommended amount of xanthan gum for muffins. The batter tasted funky, but the next morning the muffins tasted exactly like the wheat flour version! I served them to my coworkers and they devoured them, and told me they were the best pumpkin muffins they ever had. My friend with celiac was amazed! Thanks for this recipe!

Oh my! They were really some of the best, if not the best muffins (pumpkin or not) I had in a long while. I`ve used fresh pumpkin, boiled and pureed, I was a bit sceptical as they had quite a high water content, but the muffins came out brilliantly moist and soft. I used wholemeal spelt flour, as I do with most of my baking, which really adds a lovely nutty flavour. Thank you ladies! My go to recipe from now on. Should work just as nicely with apple sauce instead, when pumpkins are not around.

Otherwise, followed the recipe nearly to the letter, subbing almond milk (because had no soy) and using half whole-wheat flour for nutritional purposes. Walnuts were a delish addition that added textural interest as well.

Also, for those asking about the blackstrap molasses sub – probably a couple Tb wouldn’t make a difference, as it’s not the principal source of sweetness. I once made the mistake of using blackstrap in a ginger cookie recipe where it WAS the primary sweetener, though, and UCK. It has a very strong, somewhat salty flavor. If subbing here maybe cut the salt a bit?

I made mini muffins, they were delicious! I reduced sugar and added chocolate chips and baked for about 12 minutes. Plus the batter was fantastic ;)