Vegan Pumpkin Muffins with Aquafaba
🎃🍂🌱 Soft, Spiced, and Completely Plant-Based
Looking for a cozy, autumn-inspired treat that’s completely plant-based? These vegan pumpkin muffins are just the ticket! Whether you’re embracing a plant-based lifestyle or navigating the egg shortage of our times, these soft and spiced muffins are your answer. I use my favourite egg replacer — aquafaba — the magical liquid hiding in your tin of chickpeas! If you’re curious to learn more about baking with aquafaba, check out the guide here.
I first started making these vegan pumpkin muffins when I had an absolute bumper crop of pumpkins—way more than I knew what to do with. Alongside freezing pumpkin puree for soups and curries, I made batch after batch of these muffins to stash in the freezer. My husband ate so many that winter, he swore they started showing up in his dreams.
They’ve become my go-to for everything from cozy weekend mornings to potluck brunches — especially during good pumpkin years. And trust me: when these muffins are in the oven, your kitchen will smell like pure autumn magic.
🤷♀️ Why Use Aquafaba in Vegan Baking?
Aquafaba—the liquid from canned chickpeas—works wonders as an egg replacer in vegan baking. It whips up light and airy, similar to egg whites, making it perfect for creating fluffy, tender muffins and cakes. Plus, using aquafaba is a great way to reduce food waste. Instead of draining that can of chickpeas down the sink, save the liquid and transform it into delicious baked goods.
And if you’re just after the aquafaba and not sure what to do with the chickpeas, don’t worry—I’ve got you covered! Check out this article showcasing different ways to use chickpeas in the kitchen for plenty of tasty ideas.
🍂 Vegan Pumpkin Muffins with Aquafaba
Vegan Pumpkin Muffins with Aquafaba
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!
💛 Final Thoughts: Enjoy Your Vegan Pumpkin Muffins!
Baking these vegan pumpkin muffins is more than just whipping up a delicious treat—it’s about embracing cozy, plant-based comfort food that’s perfect for any time of year. Whether you’re enjoying them fresh from the oven on a crisp autumn morning or pulling one from the freezer for a quick snack, these muffins are guaranteed to bring a little warmth and joy to your day. I hope you love them as much as I do! Don’t forget to share your muffin creations and any creative add-ins in the comments below—I can’t wait to see your take on this classic! 🍂🍁
🧡 Enjoyed this Recipe?
If these vegan pumpkin muffins made your morning a little cozier, you might enjoy some of my other plant-based favourites. From spiced bakes and wholesome snacks to sweet treats that just happen to be egg- and dairy-free, there’s plenty more to explore.
You’ll find more delicious inspiration over in my plant-based recipe collection — whether you’re fully vegan, plant-curious, or simply love a good muffin moment.
If you’re just after a no-fuss recommendation, check out my cornbread recipe made with creamed corn and aquafaba — it’s seriously next-level.
If you’re craving something pumpkin and don’t mind if it’s not vegan, you have to try this homemade pumpkin cake with cream cheese frosting — it’s seriously next level.
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