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5 from 3 votes
Close up of a Vegan Pumpkin Muffin with streusel on top.
Vegan Pumpkin Muffins with Streusel Topping
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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!

Course: Breakfast, Dessert
Cuisine: American
Keyword: vegan pumpkin dessert, vegan pumpkin recipe
Servings: 12
Calories: 219 kcal
Author: Alissa Saenz
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
  • cup canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup vegan chocolate chips, walnuts, pecans, or raisins (optional)
Instructions
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with papers.

  2. To make the streusel topping, first stir the flour, oats, brown sugar, cinnamon and salt together in a small bowl.

  3. Stir in the vegan butter, using a fork to mash and soften it until you're able to combine it with the dry ingredients.

  4. Place the bowl of streusel into the refrigerator to chill while you make the muffin batter.

  5. Stir the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large mixing bowl.

  6. Add the pumpkin, milk, oil and vanilla. Stir everything together just until combined.

  7. If using chocolate chips, nuts, or raisins, fold them into the batter now.

  8. Divide the batter among the muffin cups and sprinkle the tops with streusel topping.

  9. Bake the muffins for about 25 minutes, until the tops are set and spring back lightly when touched with a finger.

  10. Transfer the muffins to a cooling rack and allow them to cool before enjoying.

Recipe Notes

Nutrition information does not include stir-ins.

Nutrition Facts
Vegan Pumpkin Muffins with Streusel Topping
Amount Per Serving (1 muffin)
Calories 219 Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 1.1g6%
Sodium 209mg9%
Potassium 160mg5%
Carbohydrates 33.9g11%
Fiber 1.7g7%
Sugar 15.1g17%
Protein 2.8g6%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.