Vegan Pumpkin Muffins with Aquafaba

Soft, fluffy, and perfectly spiced — these pumpkin muffins use aquafaba (the liquid from a tin of chickpeas) instead of eggs for a light, tender texture. They’re moist, dairy-free, and packed with cozy pumpkin flavour and a hint of cinnamon. Perfect for chilly mornings or afternoon treats, these muffins are a hit with vegans and non-vegans alike!

Prep Time20

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: American, australian

Keyword: autumn, dairy free, egg-free, plant-based, pumpkin, vegan

Servings: 12 muffins

Equipment

Stand mixer with paddle attachment + mixing bowl, or
Two mixing bowls (one for wet ingredients, one for dry ingredients)
Whisk (if mixing by hand)
Measuring cup
Measuring spoons
Muffin tray (12-cup standard)
Muffin liners or baking spray
Rubber spatula (for scraping an folding)
Ice cream scoop or spoon (for portioning batter)

Ingredients

Dry Ingredients

1 ¾ cups (220 g) plain/all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Pinch of cloves (optional)

Wet Ingredients

1 cup (240g) pumpkin purée (not pie filling)
¾ cup (150g) brown sugar or coconut sugar (see note on sugars below)
¼ cup (60ml) neutral oil (like sunflower or light olive oil)
3 tbsp aquafaba (liquid from canned chickpeas, lightly whisked)
¼ cup (60ml) non-dairy milk (almond, oat, soy, etc)
1 tsp vanilla extract

Optional Add-ins

½ cup chopped walnuts or pecans
½ cup dark chocolate chips
2 tbsp pepitas or oats for topping

Instructions

Preheat and Prep

Preheat your oven to 180°C (350°F) fan-forced or 200°C (390°F) convectional. For a 12-hole muffin tin, either line with paper liners or grease each cavity thoroughly with cooking spray or another type of grease. I prefer skipping the liners for convenience.

Mix Dry Ingredients

In your stand mixer or a large bowl, whisk together all dry ingredients (flour, baking soda, baking powder, salt, and spices).

Combine Wet Ingredients

In a separate bowl, combine pumpkin purée, sugar, oil, aquafaba, non-dairy milk, and vanilla. Mix until smooth.

Bring It All Together

Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix—it's okay if the batter is a bit lumpy!

Add Your Flair

Fold in any optional add-ins like walnuts, pecans, or chocolate chips.

Fill and Top

Scoop batter evenly into your muffin tin. A spring-loaded ice cream scoop works great for this—easy size standardising and less mess!
Sprinkle pepitas or oats on top if you’re using them.

Bake and Cool

Bake for 18-20 minutes or until a toothpick comes out clean from the centre.
Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Type of pumpkin

For a naturally sweeter muffin, use butternut pumpkin (aka butternut squash if you're in the U.S.) puree. If you prefer a more savoury flavour, try a variety like Jap. Making your own pumpkin purée is super simple — check out the step-by-step instructions here.

Sugar Swap

You can use brown sugar or coconut sugar, depending on your preference—both add a lovely depth of flavour. If you prefer to use raw or caster sugar, keep in mind they contain less moisture. To maintain the right texture, add about one tablespoon of extra pumpkin purée if using raw sugar, and two tablespoons for caster sugar. This little trick helps keep your muffins soft and moist!

Flour Variations

Want a heartier texture? Swap some of the plain flour for whole wheat or spelt flour. These flours add a bit of nuttiness and make the muffins extra satisfying.

Storage Tips

Store your vegan pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer and reheat as needed. Just microwave a frozen muffin for about 30 seconds for a quick, cozy snack!

What to Do with the Leftover Chickpeas:

After using the aquafaba, don’t let those chickpeas go to waste! Check out my article on ways to use chickpeas in the kitchen for some delicious tips!