(Source: The Full Helping)

Vegan Pumpkin Cranberry Muffins

by | December 16, 2019

Autumn is officially here — with winter just around the corner! This means it’s time for chilly mornings, baked goods, and pumpkin spice everything. Well — no baking season is complete without at least one batch of delicious, warm pumpkin muffins.  

These muffins, from dietitian Gena Hamshaw at The Full Helping, are wholesome, nutrient-packed, and will leave your kitchen smelling amazing. They’re a perfect treat for your little one’s lunch box or to have as an afternoon pick-me-up. 

Pumpkin Cranberry Muffins
(Source: The Full Helping)

Vegan Pumpkin Cranberry Muffins


  • 2 cups all-purpose or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup pumpkin purée
  • 1/4 cup vegetable oil (such as grapeseed, safflower, or melted coconut)
  • 3/4 cup brown sugar or coconut sugar
  • 1/2 cup dried cranberries, roughly chopped 
  • 1/2 cup chopped walnuts


  1. Preheat your oven to 375°F. Lightly oil or line a muffin baking sheet with liners. 
  2. In a large mixing bowl, whisk the flour, baking powder and baking soda, salt, and pumpkin pie spice.
  3. In another mixing bowl, combine the non-dairy milk and apple cider vinegar. Whisk them together. Add the pumpkin purée, oil, and sugar. Mix well. Pour the wet ingredients into the dry ingredients. Whisk together till the batter is well-mixed. Then add the cranberries and walnuts to the batter and use a spatula to fold them into the batter.
  4. Use a muffin scoop or a 1/3 cup measuring cup to fill the muffin tin with the batter. Transfer the muffins to the oven and bake for 25 minutes, or until the tops of the muffins are risen and firm, or until a toothpick inserted into the center of a muffin emerges clean. 
  5. Let the muffins cool for 15 minutes, then transfer them to a cooling rack. Enjoy!

These tasty treats can be kept in the fridge for five days or in the freezer for up to six weeks.

You can find this and other delicious recipes on Gena’s blog, The Full Helping as well as on her Instagram.


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