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. I can never manage to hang on until Thanksgiving for vegan pumpkin pie. I need my pumpkin fix now!
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
- ⅓ 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.
JOOLIEb says
Easy and delicious! I left out the cloves because I am not a fan, but otherwise followed your recipe exactly. Thank you!