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Vegan Copycat Starbucks Pumpkin Bread Muffins






As we’re getting deeper into November, it occurred to me that we had yet to feature a staple pumpkin muffin! I don’t know about you, but I love all things pumpkin, especially a muffin! I’ve found that to perfect a vegan pumpkin muffin it’s all about balancing the moisture. Too much and it won’t cook all the way through, too little and the tops will be dry looking and unappealing. You have to find that balance, and I did with these! 


So just how good are they? So good that you won’t even be asking, “Where’s the butter?” lol (I always put butter on a muffin! lol


What’s fab about this recipe, is everything! It mirrors the traditional version, involves no fancy flours or ingredients, you can use whole wheat flour if desired, it’s packed with real pumpkin, tons of flavor, is buttery soft, features no dairy or eggs, uses flax eggs, packs a gorgeous color, and will make any pumpkin lover fall head over heels for these muffins!


If you’re searching for that perfect vegan Pumpkin muffin, this is it! 





Why this recipe is great: 





No fancy ingredients needed 

Packs real pumpkin 

Packs tons of flavor 

Made with flax eggs

Buttery soft









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Vegan Pumpkin Muffins

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  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 14 1x
  • Diet: Vegan


Quick and easy staple vegan Pumpkin Muffin packed with real pumpkin!


Units Scale


  1. Combine the ground flax and water. Set aside.
  2. Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.
  3. Add the oil, almond milk, flax eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.
  4. Pour the wet into the dry and mix until just combined.
  5. Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.
  6. Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 15-20 min or until a skewer inserted in the center comes out clean.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Cuisine: Breakfast





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  1. For the flax eggs I think you mean 2tbsp and not 2tsp but I could be wrong.

    1. Gabrielle says:

      Yes, the recipe is 2 tbsp of ground flax and 5 tbsp water.

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