Vegan Pumpkin MUFFINS

connoisseurusveg.com

WITH STREUSEL TOPPING

The best pumpkin muffin recipe ever - & it just happens to be vegan! 

Your new favorite pumpkin muffin recipe!

These pumpkin muffins are moist, tender, perfectly spiced & covered with a sweet cinnamon streusel topping.

INGREDIENTS:

– 1 ¾ cup all-purpose flour – ¾ cup granulated sugar – 1 ½ tsp baking powder – ¾ tsp baking soda – 2 ½ tsp ground cinnamon – ¾ tsp ground ginger – ½ tsp ground nutmeg – ¼ tsp ground cloves – ½ tsp salt – 1 ½ cups pumpkin puree – ¾ cup unsweetened non-dairy milk – ⅓ cup canola oil – 1 ½ tsp vanilla extract – 1 cup vegan chocolate chips, walnuts, pecans, or raisins (optional)

For the Streusel Topping

– ¼ cup all-purpose flour – ¼ cup rolled oats – 2 tablespoons organic brown sugar – ¼ tsp ground cinnamon – Pinch salt – 2 tablespoons vegan butter, softened

FAQs FOR THIS CAKE RECIPE:

Can I make these muffins using fresh pumpkin? Yes, but you'll need to roast and puree your pumpkin first. Can these muffins be made gluten-free? Using an all-purpose gluten-free flour blend should work well.

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.

Find the full recipe on the link below!

More delicious recipes to try!

VEGAN DOUGHNUTS

CREAMY VEGAN RICE PUDDING

FLUFFY VEGAN PANCAKES