Vegan Caramel Peanut Butter Muffins

These vegan muffins are super quick and easy to make! The mini marshmallows are so gooey and delicious and the peanut butter makes them taste amazing!

Another week, another muffin recipe you might think? Well, that’s partly true! August is the month with most birthdays in my family so there are plenty of opportunities to test and make new muffin recipes! And the good thing is that this recipe makes only a small batch of six muffins. That’s great for my family who never manages to finish more than that amount. No idea why they don’t!!

The base recipe is very similar to my previous recipes for Vegan Strawberry Muffins and Vegan Apple Muffins! I love using unsweetened pudding powder (in this case caramel flavored) in the batter because it makes the muffins so extra fluffy! Here in Germany all pudding powder is unsweetened which is perfect in my opinion because I love being able to adjust the level of sweetness when I make pudding.

If you cannot get unsweetened pudding powder, you can either use regular caramel pudding powder and reduce the sugar in this recipe or make your own mixture of corn starch. The pudding powder mix I use is this one. It contains corn starch, caramel sugar syrup, aroma, coffee extract and salt. So you get the fluffy texture and the awesome caramel taste in the muffins which is just great!

What makes these muffins so extra flavorful is the addition of peanut butter (always yes to peanut butter!) and lots of vegan mini marshmallows. The mini marshmallows melt into this gooey and crispy goodness depending on where they’re in the batter. So good!!!

Will you make these muffins soon? Or how about my Vegan Strawberry Pudding Muffins?

Vegan Caramel Peanut Butter Muffins

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 25 mins Total Time 1 hr
Servings: 6


These vegan muffins are super quick and easy to make! The mini marshmallows are so gooey and delicious and the peanut butter makes them taste amazing!



  1. Pre-heat oven to 180°C (356°F). Fill a muffin form with six muffin paper cups.

  2. In a bowl, mix together coconut oil and sugar. Add plant based yogurt, plant based milk and peanut butter. Mix well, then add unsweetened caramel pudding powder mix, flour, salt, baking soda and baking powder. Mix well, then fold in 1/2 cup mini marshmallows.

  3. Divide the batter among the six muffin cups. Bake at 180°C (356°F) for 18 - 20 minutes or until a toothpick inserted comes out clean. 

    Let cool off for 5 minutes in the muffin form, then for 20 minutes on a cooling rack. Enjoy!

Keywords: muffins, pudding muffins, yogurt muffins, fluffy muffins, vegan muffins, caramel muffins, caramel pudding muffins, vegan caramel peanut butter yogurt muffins, small batch muffins, peanut butter, peanut butter muffins, marshmallow, vegan muffins,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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