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Home » Breakfast » Irresistible Vegan Pumpkin Muffins with Streusel Topping.

Irresistible Vegan Pumpkin Muffins with Streusel Topping.

Oct 18, 2022 by Kelly Roenicke · 37 Comments

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Light and fluffy vegan pumpkin muffins with streusel topping will have you welcoming the cooler weather with open arms! These dairy free muffins are tender and perfectly spiced. A crispy mix of sugar and flour on top makes this recipe stand out.

dairy free egg free pumpkin muffins

Do you love fall baking the way I do? Bring on the pumpkin, apple, and cinnamon treats, I say!

I love to bake in the fall months – it’s so nice to bake cozy desserts in the cold weather.

Pumpkin cookies, pumpkin pancakes, and even vegan pumpkin pie will soon be on our menu. The slow cooker will be put to good use again as we make more soups and stews. But for now, I’m slowly starting to bake more, starting with these streusel topped pumpkin muffins.

These vegan muffins are so moist and filled with the sweet spiciness of pumpkin pie. The crumbly, buttery streusel topping is just the thing to make this muffin recipe stand out.

Jump to:
  • Ingredient Notes
  • Special Equipment
  • Storage/Freezing
  • Gluten Free Option
  • More Pumpkin Desserts
  • Recipe
vegan pumpkin muffins with streusel in a pan

Ingredient Notes

  • Canned Pumpkin – You will need 100% pure pumpkin puree – not pumpkin pie filling. Pie filling has extra ingredients that aren’t needed in this recipe. If you don’t have pumpkin puree, you could use butternut squash puree, or even mashed sweet potatoes. You may need to add a little extra liquid to the mashed sweet potatoes as they are a bit starchier than pumpkin.
  • Spices – Cinnamon, nutmeg, and ground cloves combine to create the perfect pumpkin spice flavor. If you have pumpkin pie spice, you can just use 1 ½ teaspoons of that instead.
  • Flour – I used a combination of white spelt flour and whole spelt flour for these muffins. You could also use all-purpose flour and whole wheat flour, that would work just as well.

Streusel Ingredients

  • Flour – I used white spelt flour, but all-purpose flour would also be fine.
  • Brown Sugar – If you don’t have brown sugar, regular sugar or coconut sugar would also work.
  • Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread is the brand that we like, but if you have a different brand that works for your dietary needs, feel free to use that.
vegan pumpkin muffins on a white tray

Special Equipment

A regular sized muffin pan is all the special equipment that’s needed for this recipe. If you wanted to make these in the form of a loaf, you could probably do that! Just use an 8 inch loaf pan and watch the time – I would start with about 35 minutes on the timer and go from there.

Storage/Freezing

Store these in an airtight container at room temperature. There’s no need to refrigerate them. They should stay fresh for 3-4 days.

These muffins 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.

vegan pumpkin muffins with crumb topping on a tray with fall leaves around

Gluten Free Option

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. These won’t be quite as fluffy, but they will still be good. I don’t recommend a gluten free flour blend that has xanthan gum or guar gum as that will make the muffins sticky or gummy.

More Pumpkin Desserts

  • Pumpkin Chocolate Chip Cookies
  • Pumpkin Spice Cake with Molasses Buttercream
  • Chewy Pumpkin Spice Molasses Cookies

Disclosure: This post contains affiliate links.

Recipe

vegan pumpkin muffins with crumble topping
5 from 2 votes
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Irresistible Vegan Pumpkin Muffins with Streusel Topping.

Delicious vegan pumpkin muffins with a streusel topping – these are a wonderful fall treat! You will love the sugary topping on these tender muffins.

Course Breakfast
Cuisine Dairy Free, vegan.
Keyword crumb topping, fluffy
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 233 kcal
Author Kelly Roenicke

Ingredients

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
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch ground cloves
  • â…“ cup pumpkin puree
  • ¾ cup non-dairy milk
  • ¼ cup organic canola oil or melted vegan buttery spread, or coconut oil

For the topping:

  • â…“ cup white spelt flour
  • 3 Tablespoons brown sugar
  • 2 Tablespoons vegan buttery spread
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

  2. Place the dry ingredients in a large bowl and whisk together.
  3. Add the non-dairy milk, oil, and pumpkin puree. Mix by hand until combined.

  4. In a small bowl, combine the â…“ 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.
  5. Fill the muffin cups â…” full with batter. Sprinkle the streusel on top of each muffin.
  6. Bake at 350 degrees F for 18-22 minutes. Makes 12 muffins.

Recipe Notes

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.

Nutrition Facts
Irresistible Vegan Pumpkin Muffins with Streusel Topping.
Amount per Serving
Calories
233
% Daily Value*
Fat
 
7
g
11
%
Sodium
 
164
mg
7
%
Potassium
 
36
mg
1
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
1180
IU
24
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
25
mg
3
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Lauren

    November 06, 2014 at 11:42 am

    Nevermind. I found it in there! Oops! I wasn’t reading carefully enough. You may want to add a line space to make it clear for careless skimmers like me!

    Reply
    • Kelly

      November 06, 2014 at 11:49 am

      Will do, thanks, Lauren! I hope you love them!

      Reply
  2. Lauren

    November 06, 2014 at 11:34 am

    These look great and I have all of the ingredients on-hand. I am making them for my birthday to bring to a gathering tonight. I am not getting how to make the struedel part from reading and rereading the recipe. Please help! Thanks.
    Lauren

    Reply
  3. dawn

    September 25, 2014 at 7:26 pm

    Just made these and they are THE BOMB!!!! Taking them into work to be devoured by all. Finally a vegan recipe that works! Only tweak I made was adding some oatmeal in the streusel topping. Thank you, thank you, thank you!

    Reply
    • Kelly

      September 26, 2014 at 10:37 am

      Awesome! I’m so glad you loved them! I like the addition of oats on top! :)

      Reply
  4. Sarah@wholeandheavenlyoven

    September 13, 2014 at 12:53 pm

    I literally JUST made my first batch of pumpkin muffins for breakfast this morning! Yay for pumpkin! These look amazing and I just love all that glorious streusel!

    Reply
  5. Shellie

    September 13, 2014 at 9:42 am

    Oh my, I love this time of the year with all of the pumpkin recipes!

    Reply
  6. Arman @ thebigmansworld

    September 13, 2014 at 6:51 am

    I sound like a broken record but your pictures are amazing- thanks for inspiring me! (Just bought a second hand dslr and want to throw it out the window…it is so confusing!)

    Reply
    • Kelly

      September 15, 2014 at 12:02 pm

      Arman, thank you so much for the compliment! :) What kind of DSLR did you get? There are some good videos on YouTube for each model, and Pinch of Yum’s Tasty Food Photography eBook s supposed to be very helpful! There is a learning curve for sure, but you’ll get the hang of it! Make sure you practice on things like bowls of fruit and vegetables so that you aren’t trying to learn when you have the pressure of getting the “perfect” shot for a blog post. Try to take it easy and make it fun!

      Reply
      • Arman @ thebigmansworld

        September 18, 2014 at 6:36 am

        Of course! I got a Canon 500D (I think in America it’s called something different) but THANK YOU! off to check out youtube now and will keep practicing! Appreciate it!

        Reply
  7. Allison

    September 13, 2014 at 6:28 am

    I’ve been buying squash and pumpkin like a mad woman. Bring on all the fall goodies, and these muffins!

    Reply
  8. olivia - Primavera Kitchen

    September 13, 2014 at 1:16 am

    These are AMAZING. Definitely a recipe i will be recreating!

    Reply
  9. Judit + Corina @ Glamorous Bite

    September 13, 2014 at 12:46 am

    Pumpkin and streusels, two of our favorite things! Can’t wait to try your beautiful and healthy recipe, bookmarked :)

    Reply
    • Kelly

      September 15, 2014 at 1:28 pm

      Thank you so much! I hope you enjoy it!

      Reply
  10. Leigha

    September 12, 2014 at 9:02 pm

    These look so good!! I haven’t tried baking with spelt flour yet. Love that these are vegan! I’ve been trying to cut back on dairy so I’ll keep these in mind when the pumpkin craving hits :) I’ve already made soup – fall is definitely here!

    Reply
    • Kelly

      September 15, 2014 at 1:27 pm

      I love spelt flour because it works the same way as all purpose flour, but doesn’t make my sons react the way that wheat flour does. I’m totally in soup mode, too!

      Reply
      • Caitlin Haftmann

        November 04, 2014 at 4:51 pm

        Can I use regular flour to make these? And if so, how much?

        Reply
        • Kelly

          November 04, 2014 at 6:47 pm

          Yes, just use an equal amount!

          Reply
  11. Lisa

    September 12, 2014 at 12:57 pm

    The crumble on this looks fantastic! I’m with you on the pumpkin recipes. I know it’s only September, but I’m ready to take them on!

    Reply
    • Kelly

      September 15, 2014 at 12:05 pm

      Thanks, Lisa! I know, I felt like is September too soon? But I decided to go for it! :)

      Reply
  12. Anne|Craving Something Healthy

    September 12, 2014 at 12:18 pm

    These look so delicious! I’m not ready to let go of summer, but I do love pumpkin anything :)

    Reply
  13. Kristine @ Kristine's Kitchen

    September 12, 2014 at 11:45 am

    I love a good pumpkin muffin! It’s not too early at all – I am ready for all the pumpkin!

    Reply
  14. natalie@tasteslovely.com

    September 12, 2014 at 11:11 am

    I haven’t baked with pumpkins yet, BUT, yesterday I did buy some cute little pumpkins to decorate my front porch. Even though it was almost 100 degrees yesterday. Wishfully thinking if I decorate like it’s fall, it will start cooling off. These muffins look delicious! Love that you added a streusel topping to them. Yum!

    Reply
    • Kelly

      September 15, 2014 at 12:04 pm

      100 degrees! Yikes! I can’t wait to decorate for fall here.

      Reply
  15. genevieve y

    September 12, 2014 at 11:04 am

    It is definitely not too early to start the pumpkin craze! Gorgeous muffins. Can’t wait to get my hands on a pumpkin for all kinds of pumpkin experiments!

    Reply
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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