30+ Delicious Holiday Vegan Muffin Recipes to Celebrate the Season

The holiday season is a time for gathering with loved ones, indulging in delicious food, and creating memories that last a lifetime.

For those who follow a plant-based lifestyle, finding the perfect treats that align with both festive flavors and vegan values can be a challenge.

But fear not! With our collection of 30+ holiday vegan muffin recipes, you can enjoy all the cozy, spiced, and indulgent treats that the season has to offer—without compromising your dietary preferences.

From sweet potato pecan muffins to tangy lemon poppy seed variations, these muffins are packed with seasonal ingredients that will keep you coming back for more.

Whether you’re hosting a holiday brunch, looking for a unique gift, or simply treating yourself to something festive, these vegan muffin recipes are sure to add warmth and joy to your celebrations.

30+ Delicious Holiday Vegan Muffin Recipes to Celebrate the Season

The holidays are all about sharing joy, and what better way to spread some love than by baking a batch of these holiday vegan muffins?

With over 30 recipes to choose from, there’s something for everyone, whether you prefer fruity, nutty, spiced, or chocolaty flavors.

These vegan muffin recipes don’t just cater to plant-based eaters; they’re designed to be enjoyed by all, making them the perfect addition to your holiday gatherings.

So, roll up your sleeves, preheat that oven, and get ready to enjoy some of the best vegan muffins this holiday season.

From breakfast to dessert, these muffins will surely bring a touch of sweetness to your celebrations.

Cranberry Orange Vegan Muffins

Bright and zesty cranberry orange muffins are perfect for the holiday season. Bursting with tart cranberries and the refreshing aroma of oranges, these vegan muffins are moist, fluffy, and a delightful treat for breakfast or an afternoon snack.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup cane sugar
• Zest of 1 orange
• ¾ cup fresh orange juice
• ⅓ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the sugar and orange zest until fragrant. Add the orange juice, melted coconut oil, and vanilla extract. Whisk until combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Fold in the cranberries gently.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These cranberry orange vegan muffins are a burst of holiday cheer in every bite. The tanginess of the cranberries beautifully complements the citrusy orange flavor, making them a must-have for festive mornings or cozy gatherings.

Gingerbread Vegan Muffins

Filled with warm spices and molasses, these gingerbread vegan muffins capture the essence of holiday flavors. Soft and perfectly spiced, they’re a comforting treat to enjoy with a hot cup of tea or coffee during the chilly season.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup molasses
• ⅓ cup vegetable oil
• ¾ cup almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, mix the brown sugar, molasses, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until smooth.
4. Add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the prepared muffin tin.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the tin for 5 minutes before transferring the muffins to a cooling rack.

These gingerbread vegan muffins are a holiday favorite with their cozy, spiced aroma and tender texture. Each bite feels like a warm hug on a cold winter day, making them a perfect seasonal indulgence.

Vegan Peppermint Chocolate Muffins

Indulge in the rich and festive flavor of peppermint and chocolate with these vegan muffins. Fudgy and minty, they’re an irresistible dessert that brings holiday joy to your table.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup cane sugar
• 1 cup almond milk
• ⅓ cup vegetable oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• ½ cup vegan chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, almond milk, vegetable oil, apple cider vinegar, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Fold in the vegan chocolate chips gently.
6. Divide the batter among the muffin cups, filling each about three-quarters full.
7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5 minutes before transferring them to a wire rack.

These vegan peppermint chocolate muffins are a decadent and festive treat, perfect for sharing during holiday gatherings. The combination of rich chocolate and cool peppermint creates a delightful balance that’s hard to resist.

Apple Cinnamon Vegan Muffins

These warm and cozy apple cinnamon vegan muffins are a delightful treat, perfect for the holiday season. The natural sweetness of apples paired with the comforting aroma of cinnamon creates a nostalgic flavor that will fill your kitchen with a lovely fragrance.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup coconut sugar
• 1 cup unsweetened applesauce
• ½ cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 large apple, peeled and diced

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the coconut sugar, applesauce, almond milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the diced apple pieces.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

These apple cinnamon vegan muffins are a comforting and wholesome treat, perfect for breakfast or a snack during the holiday season. The natural sweetness of apples combined with the spice of cinnamon creates a warm, cozy muffin that pairs perfectly with a cup of tea or coffee.

Vegan Pumpkin Spice Muffins

These vegan pumpkin spice muffins are full of fall flavors, with a rich pumpkin base and a blend of warming spices like cinnamon, nutmeg, and cloves. They are perfect for a festive breakfast or an afternoon snack during the holidays.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ¾ cup brown sugar
• 1 cup canned pumpkin puree
• ½ cup almond milk
• ⅓ cup coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the brown sugar, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
7. Allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.

These vegan pumpkin spice muffins are an indulgent and seasonal treat that will bring the essence of fall to your holiday celebrations. With a soft and spongy texture and a comforting blend of spices, they are perfect for enjoying alongside a cup of warm cider or tea.

Vegan Pecan Maple Muffins

These vegan pecan maple muffins are a festive and nutty delight, sweetened with maple syrup and filled with crunchy pecans. They have a lovely, hearty texture and a natural sweetness that is perfect for breakfast or as an afternoon snack during the holidays.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup chopped pecans
• ¾ cup maple syrup
• ½ cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the chopped pecans to the dry ingredients and stir to combine.
4. In a separate bowl, mix the maple syrup, almond milk, vegetable oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients, stirring until just combined.
6. Spoon the batter evenly into the muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack.

These vegan pecan maple muffins are a sweet, nutty, and satisfying treat. The earthy flavor of the pecans paired with the rich sweetness of maple syrup creates a perfect balance that makes these muffins an irresistible choice for the holiday season.

Vegan Chocolate Cherry Muffins

A combination of sweet cherries and rich chocolate makes these vegan chocolate cherry muffins a festive and indulgent treat. The contrast of juicy cherries and melted chocolate in every bite makes these muffins a true holiday delight.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup cane sugar
• 1 cup unsweetened almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen cherries, chopped
• ½ cup vegan chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the cane sugar, almond milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped cherries and chocolate chips.
6. Divide the batter evenly into the muffin tin.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These vegan chocolate cherry muffins are a perfect holiday treat. The pairing of tart cherries and rich chocolate gives them a delightful sweetness and texture, making them an irresistible choice for festive gatherings or cozy mornings at home.

Vegan Cinnamon Roll Muffins

These vegan cinnamon roll muffins combine all the sweet, gooey goodness of a cinnamon roll with the ease of a muffin. They’re soft, fluffy, and perfect for a holiday breakfast or brunch, offering all the cozy flavors of cinnamon and sugar in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¾ cup coconut sugar
• ½ cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 tbsp ground cinnamon (for filling)
• ½ cup brown sugar (for filling)
• ¼ cup melted coconut oil (for filling)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
3. In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, apple cider vinegar, and coconut sugar until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. In a small bowl, combine the brown sugar, melted coconut oil, and 1 tbsp cinnamon to create the cinnamon filling.
6. Spoon the batter into the muffin cups, filling each about halfway. Add a teaspoon of the cinnamon filling in the middle of each muffin and top with more batter.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for 5 minutes before transferring to a wire rack.

These vegan cinnamon roll muffins are an indulgent yet easy-to-make treat that brings the comforting flavors of cinnamon rolls without the fuss of rolling dough. They’re perfect for a quick breakfast or a festive addition to any holiday spread.

Vegan Apple Streusel Muffins

Apple streusel muffins are a holiday classic that combine sweet apples, warming cinnamon, and a crunchy, buttery streusel topping. These vegan muffins are tender and packed with flavor, making them an ideal treat for breakfast or dessert.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¾ cup coconut sugar
• 1 cup unsweetened applesauce
• ½ cup almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 large apple, peeled and diced
• ½ cup rolled oats (for streusel)
• ¼ cup flour (for streusel)
• ¼ cup coconut sugar (for streusel)
• ¼ cup melted coconut oil (for streusel)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the coconut sugar, applesauce, almond milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the diced apple.
5. In a small bowl, combine the oats, flour, coconut sugar, and melted coconut oil to create the streusel topping.
6. Divide the batter evenly among the muffin cups and sprinkle the streusel topping over each muffin.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These vegan apple streusel muffins are a delightful balance of sweet, fruity apple chunks and a crunchy, sweet topping. The combination of textures and flavors makes them perfect for holiday gatherings or as a warm morning treat.

Vegan Sweet Potato Pecan Muffins

Vegan sweet potato pecan muffins are a wholesome and comforting treat, filled with the rich, earthy flavor of sweet potatoes and crunchy pecans. These muffins are not only perfect for the holiday season but also make a great breakfast or snack.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup mashed sweet potato (cooked and cooled)
• ¼ cup maple syrup
• ⅓ cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the mashed sweet potato, maple syrup, almond milk, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the chopped pecans.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes before transferring to a wire rack.

These sweet potato pecan muffins are a rich and hearty option for the holidays. The natural sweetness of the sweet potatoes pairs beautifully with the nutty crunch of the pecans, creating a satisfying and festive muffin.

Vegan Carrot Cake Muffins

Vegan carrot cake muffins are full of sweet, spiced flavor and packed with grated carrots, making them a perfect treat for the holiday season. The addition of walnuts and raisins adds extra texture and a touch of sweetness.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¾ cup coconut sugar
• 1 ½ cups grated carrots
• ½ cup almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup walnuts, chopped
• ½ cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, combine the coconut sugar, grated carrots, almond milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the chopped walnuts and raisins.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

These vegan carrot cake muffins are a delicious and festive twist on a classic dessert. The rich spice blend, sweet raisins, and crunchy walnuts create a muffin that’s perfect for any holiday gathering or cozy breakfast.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are light, refreshing, and bursting with citrus flavor. The zesty lemon combined with crunchy poppy seeds makes for a flavorful and aromatic muffin that’s ideal for holiday brunches.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• ¾ cup cane sugar
• 1 cup almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ¼ cup lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, combine the sugar, almond milk, vegetable oil, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes or until a toothpick comes out clean.
7. Let the muffins cool for 5 minutes before transferring to a wire rack.

These vegan lemon poppy seed muffins are tangy, refreshing, and slightly sweet, making them a wonderful holiday treat. The combination of lemon and poppy seeds provides a delicate texture and flavor that will brighten up any holiday brunch or celebration.

Vegan Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are the ultimate autumn treat. They are moist, fluffy, and packed with the warm flavors of pumpkin and chocolate, making them the perfect snack for the holiday season.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup brown sugar
• 1 cup canned pumpkin puree
• ½ cup almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the brown sugar, pumpkin puree, almond milk, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the vegan chocolate chips.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

These vegan chocolate chip pumpkin muffins are a decadent combination of fall flavors with a touch of sweetness from the chocolate chips. They’re the perfect addition to any autumn or holiday gathering.

Note: More recipes​ are coming soon!