Vegan Pumpkin Muffins with Streusel Topping
These vegan pumpkin muffins are a delicious fall treat. So delicious, in fact, that I think you'll want to bake them all year long! They're moist, tender, spiced, and covered with a sweet cinnamon streusel topping. Absolutely perfect for an indulgent breakfast or a sweet treat!
Servings: 12
Calories: 228kcal
Ingredients
For the Streusel Topping
- ¼ cup all-purpose flour
- ½ 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 vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup vegan chocolate chips, walnuts, pecans, or raisins (optional)
Instructions
- 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.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large mixing bowl.
- In a smaller, separate container, stir together the pumpkin, milk, oil, and vanilla.
- Add the pumpkin mixture to the bowl with the flour mixture. Stir just until the ingredients are 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.
Notes
Nutrition information does not include stir-ins.
Nutrition
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 257mg | Potassium: 106mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4857IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg