Pumpkin Pie Muffins (Vegan)

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“These super moist muffins are amazing! They are super easy and can be served for breakfast or as a dessert. No one will ever know these divine treats are vegan! And you can be creative and personal by topping them any way you like.”
12 muffins, or 1 8x4 Loaf

Ingredients Nutrition


  1. Preheat oven: 350°F.
  2. Line 12 muffin cups, or grease muffin tin. You can also make as loaf in greased 8x4 bread pan.
  3. In large bowl, sift flour, baking soda, salt, and spices. Set aside.
  4. Measure soy or rice milk and add in apple cider vinegar, mix.
  5. In seperate bowl, cream together sugars and soy butter with mixer until well combined.
  6. Add in milk mixture, vanilla, and **3/4 of canned pumpkin. Mixing on the lowest setting of mixer, or use a wooden spoon.
  7. Slowly add wet ingredients to dry, mixing well. Batter should be somewhat thick, to where it falls of in globs when poured with a spoon. Add more pumpkin mix if too thick.
  8. Using a 1/4 cup measuring cup, scoop the mix into prepared pan. Add topping (try; chocolate chips, crushed pecans or walnuts, Kashi Go Lean Crunch cereal, brown sugar) Gently push topping in with spatula.
  9. Bake for 20-25 min, or until tooth pick comes out clean. Cool at least 1/2 hour.

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