Light and fluffy vegan pumpkin muffins with streusel topping will have you welcoming the cooler weather with open arms! These are a perfect addition to a brunch or bake sale!
It’s really been feeling like fall here. I love to bake in the fall months – it’s so nice to bake cozy apple spice and pumpkin flavored treats in the cold weather.
The weather has really cooled off here, and while part of me is saying, YES! Boots, scarves, cider, cocoa, changing leaves, Halloween, bring it all on!!! The other part is still saying, Oh, nooooo, summer, you were too short once again. :(
Vegan pumpkin muffins are pretty much my favorite kind of muffin. These are so moist and filled with the sweet spiciness of pumpkin pie. The crumbly, buttery streusel topping is just the icing on the cake. Well, not really, it’s a crumb topping, but you know what I mean!
Make these muffins with streusel topping for breakfast this weekend – you won’t be sorry! These are just fantastic with a cup of hot cider or tea (or coffee, or hot cocoa, or milk)…okay, they are just fantastic no matter what you drink with them.
What can I use instead of spelt flour in these vegan pumpkin muffins?
You can use all purpose flour, or even whole wheat flour.
Can I make this batter ahead of time?
I haven’t tried that, but you might have the best result if you make the batter and then bake the muffins right away.
Can you freeze leftover muffins?
Yes, these can be frozen. Just wrap them well and then store in a freezer bag. They should stay fresh in the freezer for about three months.
Can I make these vegan pumpkin muffins gluten free?
You may be able to adapt these to be gluten free. Just use an equal amount of a light gluten free flour blend, like my homemade flour mix.
Do I need an egg replacer to make these vegan muffins?
The pumpkin puree actually acts as an egg replacer! No need to add anything else to this recipe.
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Pumpkin Muffins with Streusel Topping.
Delicious vegan pumpkin muffins with a streusel topping - these are a wonderful fall treat!
For the muffins:
- 1 cup white spelt flour or all-purpose flour
- 1 cup whole spelt flour or whole wheat flour
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch ground cloves
- 1/3 cup pumpkin puree
- 3/4 cup non-dairy milk
- 1/4 cup organic canola oil or melted vegan buttery spread, or coconut oil
For the topping:
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
- Place the dry ingredients in a large bowl and whisk together.
Add the non-dairy milk, oil, and pumpkin puree. Mix by hand until combined.
- In a small bowl, combine the 1/3 cup flour, brown sugar, and cold vegan buttery spread. Use a pastry cutter to mix until the mixture turns into coarse crumbs with some larger butter lumps.
- Fill the muffin cups 2/3 full with batter. Sprinkle the streusel on top of each muffin.
- Bake at 350 degrees for 18-22 minutes. Makes 12 muffins.
Store leftover muffins in a ziploc bag or airtight container. They should stay fresh for about 4 days.
You can freeze the leftover muffins if you wish - just wrap them well and store in a freezer safe bag. They should stay fresh for about 3 months.
I think you’ll love these pumpkin muffins. They’re:
- light, fluffy, and tender
- lightly spiced with cinnamon and cloves
- dairy free and allergy friendly
This post was originally published in September 2014. It has been updated.