These vegan pumpkin muffins are moist, tender, perfectly spiced and covered with a sweet cinnamon streusel topping. Perfect for an indulgent breakfast or a sweet treat!
Fall is here and I for one am going through cans of pumpkin puree like nobody's business! Fall baking is my jam and pumpkin is my absolute favorite way to do fall baking.
These muffins are my new fall obsession. They're quick and super easy to make, and I happen to have all the ingredients on hand at most times. They make the house smell absolutely wonderful. And did I mention that they're delicious? THEY ARE!
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What You'll Need
- Flour. I've only tested this recipe with all-purpose wheat flour, but I suspect that whole wheat pastry flour, spelt flour, and all-purpose gluten-free would all work well.
- Oats. We're using rolled oats. Quick oats should work fine too!
- Brown sugar. Use organic sugar to keep the recipe vegan.
- Vegan butter. You can find this near the regular butter at most supermarkets. Look for brands like Earth Balance and Miyoko's.
- Salt.
- Sugar. Again, make sure it's organic.
- Baking powder.
- Baking soda.
- Spices. The recipe calls for cinnamon, ginger, nutmeg and cloves. You can substitute with pumpkin pie spice if you'd like — you'll need about 4 teaspoons.
- Pumpkin puree. Make sure to use canned pumpkin puree and not pumpkin pie filling.
- Non-dairy milk. Use any variety that's unsweetened and unflavored.
- Canola oil. Any type of baking oil can be substituted here — coconut (melted), vegetable, or corn oil would all work!
- Vanilla extract.
- Stir-ins. This is totally optional, and it can be just about whatever you want! I used vegan chocolate chunks (Enjoy Life brand) in the video. Pecans, walnuts, and raisins would all work too!
How to Make Vegan Pumpkin Muffins
The following is a photo tutorial on how to make these muffins. Scroll all the way down if you'd like to skip right to the recipe!
- Make the streusel topping first. Simply stir all of the ingredients together in a small bowl: flour, oats, brown sugar, vegan butter (softened), cinnamon, and salt. Stick the bowl in the fridge while you mix the batter.
- Stir the dry ingredients for you batter together in a large bowl: flour, sugar, baking powder and soda, spices, and salt.
- Add your wet ingredients: pumpkin puree, milk, oil, and vanilla.
- Stir everything together just until mixed. Don't overmix the batter! Minimal stirring is always the way to go for the best texture when it come to muffins.
- If you're using any stir-ins, fold them into the batter now.
- Divide your batter among paper-lined muffins tins, then sprinkle the tops with streusel.
- Bake your muffins until they're set. You can test one for doneness by lightly pressing into the top with your finger — it should spring back.
- Place the muffin tin on a cooling rack and let the muffins cool for a bit before enjoying! They might be a little soft at first, but don't worry — they'll continue to set as they cool!
Leftovers & Storage
Muffins will keep in a sealed bag or container at room temperature for about 3 days, in the fridge for about a week, or in the freezer for about 3 months.
Frequently Asked Questions
I haven't tested any gluten-free variations of this recipe, but I suspect an all-purpose gluten-free flour blend would work.
I wouldn't recommend it. Make my vegan pumpkin bread instead!
Yes, but you'll need to roast and puree your pumpkin first.
More Vegan Muffin Recipes
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Vegan Carrot Muffins
- Vegan Apple Cider Muffins
- Vegan Double Chocolate Muffins
Vegan Pumpkin Muffins with Streusel Topping
These vegan pumpkin muffins are moist, tender, perfectly spiced and covered with a sweet cinnamon streusel topping. Perfect for an indulgent breakfast or a sweet treat!
Ingredients
For the Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- 2 tablespoons organic brown sugar
- ¼ teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons vegan butter, softened
For the Muffins
- 1 ¾ cup all-purpose flour
- ¾ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups canned pumpkin puree
- ¾ cup unflavored and unsweetened non-dairy milk
- â…“ cup canola oil
- 1 ½ teaspoons vanilla extract
- 1 cup vegan chocolate chips, walnuts, pecans, or raisins (optional)
Instructions
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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To make the streusel topping, first stir the flour, oats, brown sugar, cinnamon and salt together in a small bowl.
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Stir in the vegan butter, using a fork to mash and soften it until you're able to combine it with the dry ingredients.
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Place the bowl of streusel into the refrigerator to chill while you make the muffin batter.
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Stir the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large mixing bowl.
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Add the pumpkin, milk, oil and vanilla. Stir everything together just until combined.
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If using chocolate chips, nuts, or raisins, fold them into the batter now.
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Divide the batter among the muffin cups and sprinkle the tops with streusel topping.
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Bake the muffins for about 25 minutes, until the tops are set and spring back lightly when touched with a finger.
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Transfer the muffins to a cooling rack and allow them to cool before enjoying.
Recipe Notes
Nutrition information does not include stir-ins.
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