Low Sugar Vegan Pumpkin Muffins with Vanilla Glaze

Total time42 min

Prep time15 min

Cook time22 min

Low Sugar Vegan Pumpkin Muffins with Vanilla Glaze

These muffins are a warm hug of a fall bake, packed with real pumpkin puree and a cozy blend of cinnamon, ginger, nutmeg, and clove that fills the kitchen while they bake. Ground flaxseed whisked with water gives the batter its structure, so each muffin bakes up with a tender, domed top and a moist, spiced crumb. A quick two-temperature bake — hot start, gentler finish — is the trick behind that golden, bakery-style rise. Once cooled, a smooth vanilla drizzle sets into a delicate glaze over the top, adding just the right finishing touch without weighing the muffin down. Simple pantry staples and straightforward mixing-bowl steps make this an easy weekend bake, no special equipment required. It's a genuinely solid pick if you're keeping an eye on added sugar, letting warm spice and real pumpkin flavor do most of the work.

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Ingredients

12 servings

For the flax eggs

For the muffins

1 can (15 oz) pumpkin puree
½ cup neutral oil (such as canola oil or avocado oil)
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup plant-based milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

For the vanilla glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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