Pumpkin Muffins with Vanilla Frosting

Happy National Pumpkin Day!! Pumpkin is a popular flavor around this time of the year-- we have the famous pumpkin spiced latte, the delicious pumpkin pie, the creative pumpkin white chocolate chip cookies and pumpkin cakes galore. I wanted to share my favorite pumpkin muffin recipe that I make every year around Thanksgiving (a little treat before the big feast on turkey day!) The muffin recipe itself is vegan and super easy to make, however, I used a vanilla store bought frosting (not vegan) for the topping. So this recipe is not considered vegan but for those who have a fabulous vegan frosting recipe, these muffins would pair well.

These muffins always get devoured within minutes after I bake them so I usually avoid putting other toppings on them. But the next time I make this recipe, I plan on decorating them with sunflower seeds, nuts or white chocolate shavings. YUM! 

How do you like to eat pumpkin?

Pumpkin Muffins with Vanilla Frosting


  • 1 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup coconut oil, melted 
  • 1/2 cup almond milk (or soymilk)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkin puree, room temperature
  • 1 (16-ounce) container vanilla frosting (optional) or your favorite vegan icing


  1. Preheat the oven to 375°F.
  2. In a large bowl, mix the flour, baking powder, salt, sugar, cinnamon, nutmeg, and allspice.
  3. In a separate bowl, whisk together the coconut oil, almond milk, vanilla extract and pumpkin puree.
  4. Pour the wet ingredients into the dry and mix well.
  5. Spoon the batter into a lined or greased muffin pan, about 3/4 full in each cup.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool for about 15 minutes. When muffins are completely cooled, frost with vanilla (or your favorite) frosting and enjoy! 

Note: To make this recipe vegan, replace frosting with vegan favorite icing. Enjoy!


Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be