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!
Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
To make the streusel topping, first stir the flour, oats, brown sugar, cinnamon and salt together in a small bowl.
Stir in the vegan butter, using a fork to mash and soften it until you're able to combine it with the dry ingredients.
Place the bowl of streusel into the refrigerator to chill while you make the muffin batter.
Stir the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large mixing bowl.
Add the pumpkin, milk, oil and vanilla. Stir everything together just until combined.
If using chocolate chips, nuts, or raisins, fold them into the batter now.
Divide the batter among the muffin cups and sprinkle the tops with streusel topping.
Bake the muffins for about 25 minutes, until the tops are set and spring back lightly when touched with a finger.
Transfer the muffins to a cooling rack and allow them to cool before enjoying.
Nutrition information does not include stir-ins.