Vegan Pumpkin Muffins

This recipe (courtesy of my lovely friend Kate) was a killer for us to make. Not because it was complicated, but because it is so hard to find all the ingredients here in Dubai. The canned pumpkin was the hardest to track down, next to the allspice (which we had to buy in seed form and grind ourselves).

Since it’s Eid here in Dubai, we thought a late night baking session was in order to help celebrate the occasion. Although the leaves are not changing colors, the weather is getting cooler and we both felt it was time to embrace the flavors of Fall. This recipe is absolutely delicious and worth a try (even if you’re not vegan). I have to admit, ours didn’t turn out as pretty as Kate’s version (we had a few cracks on the top)… but there’s always next time.


1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

Makes 1 dozen muffins. Preheat oven to 400 degrees F. Note: with our oven, we’re thinking we might turn the temperature down a bit next time. 

Sift together flour, sugar, baking powder, salt, spices and (we added) nuts.

In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.

Pour the ingredients into the dry and mix.

Lightly grease a twelve count muffin tin.

Fill the muffin cups two-thirds full.

Bake for 18-20 minutes, until a toothpick or knife inserted in the center comes out clean.


We recommend a touch of butter to top off this yummy Fall delight.

After posting this recipe, I wanted to try it out as a loaf.

I followed the recipe, but did make some adjustments based on what we had available in the kitchen. I substituted Almond Milk (for the Soy Milk), Pure Maple Syrup (for the molasses), and brown sugar (for the white sugar). Still tasted delicious and held together nicely.

We are in a new kitchen now and also needed to adjust some of the oven temperatures accordingly. So this recipe is set at 180 C for 45 minutes or so (just keep an eye on it) because the pumpkin seems to take longer to bake, but we didn’t want the loaf to get crispy.

My husband usually doesn’t go vegan on most things, but he’s a big fan of this particular recipe. Try it out and let me know what you think!


2 Replies to “Vegan Pumpkin Muffins”

  1. I dont’ know if pumpkin is accesible in Dubai but if you have some fresh ones in hands, you can bake them in the oven for about 20-25 minutes or so (depending on the size of the pumpkin) and scrape it off the skin. I used to do that with pumpkin pie because…uhm…I am kind of anti canned food.

  2. Great idea Annie. We will definitely try that the next time we make this recipe… if we can find fresh pumpkin that is?!

    And the hunt continues…

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