You need more pumpkin recipes for the fall? These vegan pumpkin cranberry muffins are oil-free, healthy, and delicious!

Vegan Pumpkin Muffin Recipe

Pumpkin Cranberry Muffins

Oil-free, healthy and delicious!
Course Breakfast, Dessert, Snack
Servings 12 muffins


  • 1 15oz can pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla
  • 1/2 cup firm tofu, mashed
  • 2 cups whole-wheat flour
  • 1 cup unbleached white flour
  • 3 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup dried cranberries


  • Preheat the oven to 350 degrees.
  • Lightly spray 12 muffins cups with oil, or use muffins cups (I use foil cups since paper ones stick to the muffins in oil-free recipes).
  • In a large bowl, mix pumpkin puree, maple syrup, applesauce, vanilla and tofu.
  • In a separate bowl, mix whole-wheat and white flours, baking powder, cinnamon, and salt.
  • Add dry ingredients to pumpkin mixture and stir until just combined. Fold in cranberries.
  • Spoon mixture into muffin cups and bake for 25 minutes.


Nutrition Notes
Soy is protective against breast cancer, as well as its recurrence.
Pumpkin is low-calorie and loaded with nutrients, including beta-carotene, vitamin K, vitamin C, potassium and iron.
Cranberries are full of vitamin C and many other antioxidants.