15 Best Pumpkin Bread & Muffin Recipes For Fall

15 Best Pumpkin Bread & Muffin Recipes For Fall

Hey, pumpkin spice enthusiast! Fall’s in full swing, and I’m all about that cozy, cinnamon-scented vibe that comes with baking pumpkin bread and muffins. Nothing beats slicing into a warm loaf or grabbing a muffin that screams autumn in every bite. These 15 vegan pumpkin bread and muffin recipes are my absolute faves—moist, flavorful, and packed with seasonal goodness. I’ve been baking these for years, tweaking them to perfection, and I’m stoked to share the ingredients and steps with you. Let’s get that oven going and fill your kitchen with fall magic!

Classic Pumpkin Bread Favorites

These loaves are the heart of fall baking—simple, comforting, and perfect with a cup of coffee. I make them when I need a cozy pick-me-up.

1. Classic Vegan Pumpkin Bread

This is my go-to when I want that nostalgic pumpkin spice flavor. It’s moist, lightly sweet, and smells like heaven. Ever wonder why pumpkin bread feels like a hug? It’s the spices.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • Pinch of salt

Instructions:

  1. Mix pumpkin, maple syrup, coconut oil, and almond milk in a bowl.
  2. Combine flour, cinnamon, nutmeg, baking soda, and salt in another bowl.
  3. Stir wet and dry ingredients together until just mixed.
  4. Pour into a greased loaf pan; bake at 350°F for 60 minutes. Cool and slice.

2. Pumpkin Chocolate Chip Bread

Chocolate chips make everything better, right? I toss in a generous handful for that melty goodness. This one’s a crowd-pleaser at my house.

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/3 cup applesauce
  • 1/2 cup vegan chocolate chips
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Mix pumpkin, brown sugar, and applesauce.
  2. Combine flour, cinnamon, ginger, baking powder, and salt.
  3. Fold in chocolate chips, then mix wet and dry ingredients.
  4. Bake in a loaf pan at 350°F for 55 minutes. Let cool before cutting.
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3. Pumpkin Pecan Bread

Crunchy pecans add texture to this spiced loaf. I love how they toast up in the oven—pure fall bliss. Ready to elevate your bread game?

Ingredients:

  • 1 3/4 cups flour
  • 1 cup pumpkin puree
  • 2/3 cup maple syrup
  • 1/3 cup olive oil
  • 1/2 cup chopped pecans
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 cup almond milk
  • Pinch of salt

Instructions:

  1. Mix pumpkin, maple syrup, oil, and almond milk.
  2. Stir in flour, pumpkin pie spice, baking soda, salt, and pecans.
  3. Pour into a loaf pan; bake at 350°F for 60 minutes.
  4. Cool and enjoy with a smear of vegan butter.

Muffin Mania for Fall Mornings

Muffins are perfect for grab-and-go breakfasts or snacks. These are my faves for busy fall days when I still want that pumpkin fix.

4. Classic Pumpkin Spice Muffins

These muffins are like mini pumpkin breads—fluffy and spiced just right. I make a batch for weekend brunches. Who doesn’t love a warm muffin?

Ingredients:

  • 1 1/2 cups flour
  • 1 cup pumpkin puree
  • 1/2 cup cane sugar
  • 1/3 cup coconut oil, melted
  • 1/4 cup oat milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Instructions:

  1. Mix pumpkin, sugar, oil, and oat milk.
  2. Combine flour, cinnamon, nutmeg, baking powder, and baking soda.
  3. Stir wet and dry together; fill muffin tins.
  4. Bake at 375°F for 20 minutes. Cool slightly before devouring.

5. Pumpkin Chocolate Chip Muffins

These are my kids’ favorite—chocolate chips make them feel like dessert. I sneak in some whole wheat flour for health points. Sneaky, huh?

Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup applesauce
  • 1/2 cup vegan chocolate chips
  • 1 tsp cinnamon
  • 1 tsp baking soda

Instructions:

  1. Mix pumpkin, maple syrup, and applesauce.
  2. Combine flours, cinnamon, and baking soda.
  3. Fold in chocolate chips, then mix wet and dry.
  4. Fill muffin tins; bake at 375°F for 18 minutes. Enjoy warm.

6. Pumpkin Streusel Muffins

A crumbly streusel topping takes these muffins to the next level. I sprinkle extra for that coffee shop vibe. Fancy breakfast, anyone?

Ingredients:

  • 1 1/2 cups flour
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/3 cup vegan butter, melted
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Streusel: 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp vegan butter

Instructions:

  1. Mix pumpkin, sugar, butter, and milk.
  2. Combine flour, cinnamon, and baking powder; stir into wet mix.
  3. For streusel, mix flour, sugar, and butter until crumbly.
  4. Fill muffin tins, top with streusel; bake at 375°F for 20 minutes.

Unique Pumpkin Bread Twists

These loaves bring unexpected flavors to keep things exciting. I love experimenting with these for fall gatherings.

7. Pumpkin Banana Bread

Banana and pumpkin are a match made in heaven—moist and naturally sweet. I make this when my bananas are past their prime. Waste not, want not!

Ingredients:

  • 1 1/2 cups flour
  • 3/4 cup pumpkin puree
  • 2 ripe bananas, mashed
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • Pinch of salt

Instructions:

  1. Mix pumpkin, bananas, maple syrup, and oil.
  2. Combine flour, cinnamon, nutmeg, baking soda, and salt.
  3. Stir wet and dry together; pour into a loaf pan.
  4. Bake at 350°F for 60 minutes. Cool before slicing.

8. Pumpkin Cranberry Bread

Tart cranberries balance the sweetness perfectly. I toss in some orange zest for a zingy twist. Fall brunch vibes, anyone?

Ingredients:

  • 1 3/4 cups flour
  • 1 cup pumpkin puree
  • 3/4 cup cane sugar
  • 1/3 cup olive oil
  • 1/2 cup dried cranberries
  • 1 tsp orange zest
  • 1 tsp cinnamon
  • 1 tsp baking soda

Instructions:

  1. Mix pumpkin, sugar, oil, and orange zest.
  2. Combine flour, cinnamon, baking soda, and cranberries.
  3. Mix wet and dry; pour into a loaf pan.
  4. Bake at 350°F for 55 minutes. Cool and enjoy.

9. Pumpkin Chai Bread

Chai spices make this loaf warm and exotic. I sip chai tea while it bakes—total cozy overload. Ready to spice things up?

Ingredients:

  • 1 1/2 cups flour
  • 1 cup pumpkin puree
  • 2/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 tsp chai spice blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cardamom

Instructions:

  1. Mix pumpkin, maple syrup, and almond milk.
  2. Combine flour, chai spice, baking powder, baking soda, and cardamom.
  3. Stir together; pour into a loaf pan.
  4. Bake at 350°F for 60 minutes. Slice and savor.

Gluten-Free Pumpkin Goodies

These are for my gluten-free friends—still moist and delicious. I tested these on my picky cousin, and she’s obsessed.

10. Gluten-Free Pumpkin Bread

Almond flour keeps this loaf tender and rich. I love how it holds up without gluten. Perfect for everyone at the table, no?

Ingredients:

  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tbsp flaxseed + 3 tbsp water (flax egg)

Instructions:

  1. Mix pumpkin, maple syrup, oil, and flax egg.
  2. Combine almond flour, cinnamon, nutmeg, and baking soda.
  3. Stir wet and dry; pour into a loaf pan.
  4. Bake at 350°F for 50 minutes. Cool before cutting.

11. Gluten-Free Pumpkin Muffins

These muffins are light, fluffy, and gluten-free. I add walnuts for crunch—game-changer. Breakfast just got better, right?

Ingredients:

  • 1 1/2 cups gluten-free flour blend
  • 1 cup pumpkin puree
  • 1/2 cup cane sugar
  • 1/3 cup applesauce
  • 1/2 cup chopped walnuts
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Instructions:

  1. Mix pumpkin, sugar, and applesauce.
  2. Combine flour, cinnamon, baking powder, baking soda, and walnuts.
  3. Stir wet and dry; fill muffin tins.
  4. Bake at 375°F for 18 minutes. Cool slightly.

Dessert-Worthy Pumpkin Treats

These breads and muffins feel like dessert but are healthy enough for breakfast. I sneak them as snacks, too—guilty!

12. Pumpkin Cream Cheese Bread

Vegan cream cheese swirl makes this loaf decadent. I use cashew-based cheese for creaminess. Dessert for breakfast, anyone?

Ingredients:

  • 1 3/4 cups flour
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/3 cup coconut oil
  • 1/4 cup almond milk
  • 1/2 cup vegan cream cheese
  • 1 tsp cinnamon
  • 1 tsp baking soda

Instructions:

  1. Mix pumpkin, sugar, oil, and milk.
  2. Combine flour, cinnamon, and baking soda.
  3. Pour half the batter into a loaf pan, swirl in cream cheese, top with remaining batter.
  4. Bake at 350°F for 60 minutes. Cool and slice.

13. Pumpkin Maple Pecan Muffins

Maple and pecans scream fall dessert. I drizzle extra maple on top—because why not? These disappear fast at my house.

Ingredients:

  • 1 1/2 cups flour
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup olive oil
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Mix pumpkin, maple syrup, and oil.
  2. Combine flour, cinnamon, baking powder, salt, and pecans.
  3. Fill muffin tins; bake at 375°F for 20 minutes.
  4. Drizzle with maple syrup before serving.

Savory Pumpkin Bakes

Not all pumpkin recipes are sweet! These savory options add variety to your fall baking lineup.

14. Savory Pumpkin Herb Bread

This loaf pairs pumpkin with rosemary for a savory twist. I serve it with soups—perfect combo. Ever tried pumpkin in a non-sweet way?

Ingredients:

  • 1 3/4 cups flour
  • 1 cup pumpkin puree
  • 1/3 cup olive oil
  • 1/4 cup almond milk
  • 1 tsp rosemary, chopped
  • 1 tsp baking soda
  • 1/2 tsp garlic powder
  • Pinch of salt

Instructions:

  1. Mix pumpkin, oil, and almond milk.
  2. Combine flour, rosemary, baking soda, garlic powder, and salt.
  3. Stir wet and dry; pour into a loaf pan.
  4. Bake at 350°F for 55 minutes. Serve with vegan butter.

15. Pumpkin Sage Muffins

Sage gives these muffins an earthy, savory kick. I love them with chili or stew—fall dinner perfection. Savory muffins, who knew?

Ingredients:

  • 1 1/2 cups flour
  • 1 cup pumpkin puree
  • 1/3 cup olive oil
  • 1/4 cup oat milk
  • 1 tsp sage, chopped
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp black pepper

Instructions:

  1. Mix pumpkin, oil, and oat milk.
  2. Combine flour, sage, baking powder, baking soda, and pepper.
  3. Fill muffin tins; bake at 375°F for 18 minutes.
  4. Cool and pair with your favorite soup.

There you have it—15 vegan pumpkin bread and muffin recipes to make your fall extra cozy! I’ve baked these for family, friends, and even skeptical neighbors, and they always beg for more. From classic spiced loaves to savory surprises, these treats bring autumn to life. Grab your pumpkin puree, crank up the oven, and let the baking begin. What’s your fall baking vibe? Try one of these and let me know how it goes—happy fall, y’all! 😄

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