These Oil-free Vegan Pumpkin Muffins are made with dried cherries and pumpkin seeds are easy to make, dairy-free, rich in pumpkin spices, nut-free and are low-fat and healthy! There is also a gluten-free version!
VEGAN PUMPKIN MUFFINS
I think it’s a good sign that these Oil-free Vegan Pumpkin Muffins with Cherries and Pumpkin Seeds are flipping fantastic when I eat 5 in a row, wouldn’t you say so? But, fear not, these are so healthy that they basically pass for breakfast.
These muffins are whole grain and bursting with some yummy nutrition. The seeds are optional. The best part is they bake in just 15 minutes! Yup, I’ll say it, these are my favorite pumpkin muffins I’ve made to date. The best part is how healthy and filling they are. They are satisfying without all the yucky junky ingredients. I also created a gluten-free version for y’all!
OIL-FREE AND LOW-FAT
When I set out to create these Vegan Pumpkin Muffins oil-free, I wanted them to be super easy to make, loaded with spice flavor and low-fat, so I can eat a ton of them, lol. I achieved that and they are incredibly delicious. They are also nut-free, yay! Now, I am by no means a low-fat eater when it comes to desserts, I am not a diet blog. However, I do get requests for lower fat desserts and sometimes it feels good to eat something lower fat and it be more on the lines of healthy. You can learn all my tips and tricks for oil-free on How to Cook and Bake Without Oil!
Even though these are low-fat, I promise they taste just as heavenly!
I knew these were good when my mother-n-law had one and loved them! She is not vegan and kept saying how good they were!
HOW DO YOU MAKE VEGAN PUMPKIN MUFFINS?
For this easy recipe, you only need 8 ingredients:
- Whole grain spelt flour (OR the gluten-free version listed below)
- Baking powder
- Pumpkin spice: I use my homemade pumpkin spice blend for this recipe because it’s so much more delicious than store-bought!
- Lite coconut milk or cashew milk: This provides some fat to the recipe so they are moist and fluffy.
- Maple syrup: This keeps these naturally sweetened instead of using refined white sugar.
- Pumpkin
- Coconut yogurt or another creamy non-dairy yogurt (do NOT use low-fat)
- Dried cherries or cranberries
Step 1: Add the dry ingredients and whisk well.
Step 2: To a separate medium bowl, add the liquids and whisk until smooth. Then, pour the liquids over the dry and gently stir just until smooth and combined. Do NOT over mix,which results in overly chewy, tough muffins.
Step 3: Add the dried cherries or other mix-ins listed. Dried cranberries or chocolate chips would be yummy as well. Just gently/briefly fold them in.
Step 4: Pour the batter into the lined muffin pan and, if using, top with the pumpkin seeds and gently press them into the batter so they stick while baking. Bake 15 minutes until risen, golden, fluffy and a toothpick comes out clean.
Tip: These bake up light, fluffy and tender. Not at all wet mushy or dense like a lot of pumpkin muffins can be. It’s important to weigh the ingredients and NOT OVER MIX the batter.
Can we please talk about the perfect muffin texture? These are soft, yet have that nice hearty bite you want with a muffin without them being chewy. I am not a fan of muffins that are so chewy it’s like gnawing on them. These have the perfect balance.
I also made a version with dark chocolate chips and my Pumpkin Spice Caramel Sauce and oh myyyyy! DIVINE. Enjoy!
I really hope you all love these oil-free vegan pumpkin muffins!
MORE VEGAN MUFFIN RECIPES
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Sweet Potato Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
Vegan Pumpkin Muffins (Oil-free)
Ingredients
- 1 1/2 cups (192g) spelt flour (SEE NOTES below for GF version and please use a scale for accurate results!)
- 1 tablespoon (15g) baking powder
- 1 tablespoon pumpkin spice
- 1/2 teaspoon fine salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 1/4 cup + 2 tablespoons (90g) room temperature canned "lite" coconut milk (I highly recommend Thai Kitchen for best results. You can use another creamy milk like cashew, but do not use light or low-fat milks or the muffins may be too dry)
- 1/4 cup (60g) canned pumpkin
- 2 tablespoons (30g) room temperature coconut yogurt or another creamy non-dairy yogurt (do NOT use low-fat)
- 1/2 cup (80g) dried cherries (do NOT omit these, they provide moisture to the muffins, which is important since they are low-fat UNLESS using chocolate chips, then you can omit)
- Optional topping: 1/4 cup (40g) raw pumpkin seeds
- Other optional add-ins: Feel free to add in walnuts/pecans to the batter at the same time of the cherries, but I wouldn't add too many in the batter or it can make the muffins too tender, and make sure they are small pieces, not whole nuts. Also, chocolate chips are delicious too in these!
- I use this scale.
Instructions
- Preheat the oven to 375ºF (190ºC) and line a muffin pan with 10 parchment paper liners. They will not stick to parchment or the staybrite foil liners, but regular paper, I don't recommend.
- Add the spelt flour (OR the oat and brown rice flour), baking powder, pumpkin spice and salt to a large bowl, and whisk well.
- To a separate medium bowl, add the syrup, milk, pumpkin and yogurt and whisk until smooth. Pour the liquids over the dry and add the cherries at the same time. Stir gently until the batter comes together and is smooth. DO NOT over-mix the batter, which can result in dense muffins. As soon as the flour is mixed in, stop stirring.
- Divide the batter into the 10 liners. I recommend using an ice cream scoop, this will yield nice round dome tops and a better overall interior texture. Top with the pumpkin seeds if desired and gently press them into the batter, just so they stick.
- Bake for 15 minutes on the middle rack. They are done when they have risen, are golden and a toothpick comes out clean. Mine were perfect at 15 minutes, be VERY careful about over-baking these or they can turn dry. Cool 20 minutes in the pan and then remove to a cooling rack and enjoy! These are fantastic with a hot cup of coffee. Keep the extras covered tightly so they don't dry out.
Notes
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Please see my full disclosure policy here.
Ugh Brandi WHYYYY? I was all ready to try out a recipe from your book this weekend, but then you have to go and post these when you know I have a major weakness for muffins and pumpkin stuff. Are you trying to make my life impossible🙄 Lol totally kidding, although it will be a tough choice (but it was already gonna be!) But these look and sound marvelous, I love the seeds and cherries. I am all about loading lots of chunky stuff into my muffins, makes them feel extra breakfast-y somehow too😋 Ah yes, the endless low fat baked good requests😆 I feel ya, and it’s hard to pull off but the texture of these looks awesome. Five in a row? Is that like a challenge to top? Because I think I could do it haha. Well I guess I will just have to wait and see where tomorrow’s baking adventures go…😊
Haha, you are the best Natalie, thank you so much! I saw you made the Sunflower Cinnamon Chia Balls from the book and so so happy you loved them and the book, they looked gorgeous! I know, you and I both love our pumpkin so much and you have been turning out the best pumpkin treats lately it’s amazing! Yes, I was so happily thrilled and excited with how amazing and delicious these turned out and since they are so low-fat, I can eat 5 in a row without guilt, LOL!
These look awesome, and so quick and easy. Thank you for sharing.
I’m not sure if pumpkin spice is available in Australia. What would you suggest instead?
Hi Julie! If you cannot find the pumpkin pie spice, then you can make your own by combining the following and then just use 1 tablespoon of the following blend for the above recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves.
Thank you, Brandi! These look terrific! Please forgive me for asking about substitutions…I have several kinds of flour but not spelt…any chance I could use something else? Or to ask it differently, is there something special about spelt that gives them the “just right” texture? Thanks again for all your amazing creations!
Hi Michele! Spelt is used because it has less gluten in it than wheat flour and all-purpose flour, making for a more tender and moist muffin. Since it’s so low-fat, using all-purpose or wheat will make them too chewy and not as lovely of a texture. Do you have oat flour and brown rice flour? If so, make the gluten-free version listed under NOTES, it’s just as good and delicious!
Hi
I live in Saudi Arabia n many ingredients are not available as dairy free yogurt or coconut yogurt
My husband loves anything to do with pumpkin and I loved your recipe so thought I would make the muffins but got stuck at yogurt
Any suggestions what else can I substitute for the yogurt or can I use coconut cream as I have that in my pantry
Thank you for all your lovely recipes and ideas
Warm regards
Khush
Hi there! Yes, you can try using full-fat coconut cream. I think it should work.
My daughter and I made these yesterday and they are total yumminess!! They are almost gone already! We will be making these again today. Delicious ❤️
Thank you so much April for the wonderful feedback, I’m so happy to hear how much you and your daughter loved them!
This is my second batch. I’ve tried both regular and gluten free and they are equally as wonderful. I really love the dried cherries. You’d never put the two together but they are awesome. The muffin itself is really fluffy and heavenly. I also used cranberries in one of the recipes Both fabulous. Big hit w the hubby and all neighbors. 🙂
Best feedback, thank you so much Estee!
Can the recipe for the pumpkin spice chocolate chip donuts be doubled or do you suggest make 2 batches? Thanks!
Brandi, I made these with dark chocolate and OMG they are good! They are so light, soft and delicious! I will have to make another batch with pumpkin seeds and cherries. I’m sure they will turn out amazing too. Thank you for sharing your awesome recipes!
Thank you so much Lana! I’m so so happy you loved them, I saw your pic on IG, looked fabulous!
Can you substitute dates for the cherries?
Yes, definitely! I would just chop them up small into cherry size 🙂
Brandi, I just got your cookbook and have LOVED everything we have made so far! Your cashew chipotle cream is amazing! We made it for the bowl recipe you paired it with (so good!) but keep making it and using it on all kinds of wraps, salads, etc. I think we have a new staple in our house :D!
I have a quick question regarding the superfine oat flour as the GF substitution in this muffin recipe. I have a Vitamix, so can I just grind my GF rolled oats in that at high speed, or is “superfine” something I cannot duplicate at home but need to buy online? I want my pantry stocked for all your yummy recipes in time for Thanksgiving. Thank you :)!
Hi Tanya! I’m so very happy to hear that!! I love that chipotle cream too! Yes, that’s all I mean by “superfine” is a fully ground fine oat flour, not rough textured, which would change the texture of the muffins, so you can definitely grind you own, just get it completely ground and then use the weight amount listed on the recipe. I hope you love them!
I can’t wait to try these! Do you think a loaf pan would work instead of a muffin tin? How might you try adjusting the time/temp if so?
Thanks!
I have made these twice with dried cranberries and chocolate chips! Very yummy!! Do you think these could be made with fresh cranberries?
So glad to hear that Nicola! Yes, definitely, they may just take a bit longer to cook since fresh releases moisture!
Hello! I made these once so far and they were uh-maz-ing! I felt like I was eating junk food cupcakes, they were so light and fluffy! I will make them again, this time with a different yogurt, maybe use cashew mylk instead of coconut, and using fresh frozen cherries instead of dried. I hope the changes work! One thing is that I wish it had more canned pumpkin…
Haha, I love that comment! Yes, they taste so much like they’d be bad for you but are so healthy! Yes, these don’t have a lot of pumpkin because I found it weighed them down too much and I really wanted a light/fluffy result, which they are! You can always double the recipe to use up more pumpkin.
Or, I have other pumpkin recipes as well to use up more pumpkin.
These pumpkin muffins are really delicious too and use more pumpkin. Really yummy too, just not as perfect texture as these, but readers love them!
https://thevegan8.com/2014/11/22/vegan-gluten-free-caramel-pumpkin-loaf-muffins/
These hit the spot! I made a loaf version and it probably needed a few more minutes. I’m favorite thing about this recipe is how moist the loaf turned out. I also used raisins since it’s all I had and it tasted great!
So glad you loved these Sarah! Yes, I’ve not tested this as a loaf but loaves are much more tricky as the middles will take much longer to cook through. I have a pumpkin loaf already on the blog that is written/tested as a loaf. https://thevegan8.com/2014/11/22/vegan-gluten-free-caramel-pumpkin-loaf-muffins/
I followed the recipe to a T and they came out perfectly! So moist yet airy, sweet and spiced, just delicious.
Wonderful Madeleine! Really happy to hear these were perfect for you, thank you so much for making them!
Hi Brandi!
I’m gearing up to make these but I am having trouble finding non-dairy yogurt where I live. Do you think soft silken soy would be a good replacement?
Thanks for any help!
Hi Carrie, I would not do soy. May make them too chewy since soy is so high protein. I’d suggest doing coconut cream in place of the yogurt and hopefully that will work!
I have tried several gluten free pumpkin muffin recipes and this is by far the best! All the other recipes sink after coming out of the oven and these stayed fluffy with the texture of a regular muffin. Will definitely keep this as my go to recipe!
So thrilled to hear this! I know what you mean. Nobody wants a deflated dense flat muffin top, haha!
Hi there! I just made these today with the gluten-free version, and they turned out wonderfully. My only question is they were a little strong on the pumpkin spice flavor, and I used a scale, so I checked how many grams a measured out tablespoon was on my scale, and it was only 6 grams. I went by the 15 grams it said in the recipe, and I’m using the scale you recommended, any idea why there was such a difference in measurements?
Hi! I don’t have 15 grams listed for the pumpkin spice, that is for the baking powder. So that would be why yours tasted too strong. You may have quickly just glanced at the baking powder by mistake!
I want to know if you have a suggestion for the yogurt. I am not eating coconut right now and I have a low fat almond yogurt but wondering how this will affect the muffins. I am oil and dairy-free as well. Thanks!
You can try the almond yogurt! If you are adding the chocolate chips, then it should be fine with the lower fat yogurt.