Vegan Pumpkin Muffin Tartlets

Moist, spiced pumpkin muffin batter baked in tartlet form for a delightful, plant-based treat—perfect for autumn gatherings or anytime snacking.

I remember baking these pumpkin tartlets for a fall potluck and everyone—vegans and non-vegans alike—reached for seconds. The aroma of cinnamon and pumpkin truly brings out autumn joy.

Ingredients

• All-purpose flour: 1 1/2 cups (180 g)
• Brown sugar: 1/2 cup (100 g)
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Ground ginger: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Ground cloves: 1/4 tsp
• Canned pumpkin purée: 1 cup (240 g)
• Unsweetened plant-based milk: 1/2 cup (120 ml) (e.g., almond, soy, oat)
• Neutral vegetable oil: 1/3 cup (80 ml) (e.g., canola, sunflower)
• Pure vanilla extract: 1 tsp
• Apple cider vinegar: 1 tbsp
• Chopped walnuts or pecans (optional): 1/2 cup (60 g)
• Vegan chocolate chips (optional): 1/3 cup (50 g)

Instructions

Prep the tin:

Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper tartlet liners.

Combine dry ingredients:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Mix wet ingredients:

In a separate bowl, combine the pumpkin purée, plant-based milk, oil, vanilla extract, and apple cider vinegar. Whisk until smooth.

Combine wet and dry:

Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix. If using, fold in chopped nuts or chocolate chips.

Fill and bake:

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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When my family gathers for weekend brunches in autumn, these tartlets disappear faster than any pumpkin pie. The kids especially love the mini format!

Required Tools

12-cup muffin or tartlet tin, mixing bowls, whisk, spatula, wire cooling rack

Allergen Information

Contains wheat (gluten) and may contain traces of nuts if using optional add-ins. Dairy-free and egg-free. Always check ingredient labels for potential allergens if in doubt.

Nutritional Information

Per tartlet: Calories: 170, Total Fat: 7 g, Carbohydrates: 25 g, Protein: 2 g

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These vegan pumpkin muffin tartlets are the perfect way to celebrate pumpkin season and share homemade comfort with loved ones.

Recipe FAQ

→ Can I use gluten-free flour?

Yes, substitute a 1:1 gluten-free blend for the all-purpose flour to make gluten-free tartlets.

→ Which plant-based milk works best?

Almond, soy, or oat milk all work well. Choose one that suits your dietary preferences and flavor profile.

→ Can I add nuts or chocolate chips?

Absolutely! Fold in chopped walnuts, pecans, or vegan chocolate chips before dividing the batter into the tin.

→ How do I test if tartlets are baked?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.

→ What can I serve with these tartlets?

Enjoy with vegan whipped cream, a dusting of powdered sugar, or simply as is for a cozy dessert.

→ Are these suitable for nut allergies?

Omit nuts and use nut-free plant milk for a nut-free option. Always check for cross-contamination on labels.