These vegan pumpkin muffins are moist and perfectly spiced with a pumpkin spice blend and topped with a crunchy cinnamon streusel topping. Enjoy for breakfast with a steaming cup of coffee, or save them for dessert on a crisp fall day.
When the leaves start falling and pumpkins start popping up on every street corner, it's time to break out the pumpkin treats! These vegan pumpkin muffins are a great way to kick off baking season. They're easy to make, you probably have most or all of the ingredients on hand, and the cinnamon streusel topping makes them delightfully extra so they could pass as breakfast OR dessert.
If there was a baked good meant to be vegan, it would be anything made with pumpkin puree. Pumpkin is the perfect egg substitute: it makes the muffins nice and fluffy, acts as a binder, and moistens the muffin batter. Dry muffins? Never heard of her! And this recipe calls for 1 ½ cup pumpkin puree, which is about 1 can, so you can use the whole thing.
On a roll with fall baking and looking for more vegan pumpkin recipes? I got you! Try my Pumpkin Cake with Vegan Cream Cheese Frosting or Vegan Pumpkin Spice Latte Ice Cream.
🎃 Ingredients
- Granulated sugar
- Brown sugar
- Canola oil or vegetable oil
- Pumpkin puree
- Non-dairy milk
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Salt
- Vegan butter
Nutmeg
Fresh nutmeg is best! If you can get a hold of whole nutmeg from an international market, specialty spice shop (such as Penzey's), or online, it has so much more flavor than ground nutmeg.
The best way to grate whole nutmeg is with a Microplane grater. The sharp blades will give you a handful of freshly grated nutmeg sure to add a warm spicy flavor to any autumnal baked good.
🔪 Instructions
For the muffins:
Preheat oven to 375°F. Line a muffin pan with paper liners or grease with cooking spray or vegan butter.
Mix together the sugar, brown sugar, oil, pumpkin puree, non-dairy milk, and vanilla extract.
Stir to combine.
Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg cloves, and salt.
Stir until just combined. The batter should be thick and airy.
Scoop the batter into the prepared baking pan, generously filling the cups. Set aside.
For the streusel:
In a small bowl, mix together the sugar, brown sugar, flour, cinnamon, and ginger. Cut in the vegan butter, chopping it up with a spoon.
Continue cutting in the vegan butter until the mixture has a sandy, gravel-like texture, using your hands if needed. Make sure there are no large chunks of vegan butter left, but that the mixture is very chunky.
Sprinkle the streusel on the unbaked muffins, careful not to get too much of the streusel on the pan.
Bake the muffins for 30 minutes, or until a toothpick comes out clean, checking at the 25 minute mark.
Remove from oven and let cool before serving. Store in a loosely covered container or cardboard bakery box.
💭 Tips
- The streusel will be crunchiest right after baking, but may get soft the next day. Be sure to store in a loosely-covered container or paper/cardboard box rather than an airtight container to preserve the texture.
- Fresh nutmeg tastes best! A Microplane grater is the easiest way to grate nutmeg.
📋 Variations
Pumpkin Chocolate Chip Muffins
Want to make these muffins a true dessert? Stir ½ cup chocolate chips into the batter before scooping into the baking pan.
Extra Large Muffin Tops
Overfill the muffin cups and make 8-9 muffins instead. You may need to bake the muffins longer, up to 40 minutes.
📖 Recipe
Vegan Pumpkin Muffins with Streusel Topping
These vegan pumpkin muffins are moist and perfectly spiced with a pumpkin spice blend and topped with a crunchy cinnamon streusel topping. Enjoy for breakfast with a steaming cup of coffee, or save them for dessert on a crisp fall day.
Ingredients
Muffins
- 1 cup sugar
- ¼ cup brown sugar
- ⅔ cup canola oil
- 1 ½ cups pumpkin puree (1 can)
- ¾ cup non-dairy milk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
Streusel
- 2 tablespoons brown sugar
- 1 ½ tablespoons sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- 1 tablespoon vegan butter, chilled
Instructions
For the muffins:
- Preheat oven to 375°F.
- Line a muffin pan with paper liners or grease with cooking spray or vegan butter.
- Mix together the sugar, brown sugar, oil, pumpkin puree, non-dairy milk, and vanilla extract.
- Stir to combine.
- Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg cloves, and salt.
- Stir until just combined. The batter should be thick and airy.
- Scoop the batter into the prepared baking pan, generously filling the cups. Set aside.
For the streusel:
- In a small bowl, mix together the sugar, brown sugar, flour, cinnamon, and ginger. Cut in the vegan butter, chopping it up with a spoon.
- Continue cutting in the vegan butter until the mixture has a sandy, gravel-like texture, using your hands if needed. Make sure there are no large chunks of vegan butter left, but that the mixture is very chunky.
- Sprinkle the streusel on the unbaked muffins, careful not to get too much of the streusel on the pan.
- Bake the muffins for 30 minutes, or until a toothpick comes out clean, checking at the 25 minute mark.
- Remove from oven and let cool before serving.
- Store in a loosely covered container or cardboard bakery box.
Notes
- The streusel will be crunchiest right after baking, but may get soft the next day. Be sure to store in a loosely-covered container or paper/cardboard box rather than an airtight container to preserve the texture.
- Want to make these muffins a true dessert? Stir ½ cup chocolate chips into the batter before scooping into the baking pan.
- Fresh nutmeg tastes best! A Microplane grater is the easiest way to grate nutmeg.
- Want extra large muffin tops? Overfill the muffin cups and make 8-9 muffins instead. You may need to bake the muffins longer, up to 40 minutes.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 267mgCarbohydrates: 47gFiber: 2gSugar: 26gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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