Light and fluffy vegan pumpkin muffins with streusel topping will have you welcoming the cooler weather with open arms! These flavorful treats are the perfect addition to a brunch or bake sale.
Do you love fall baking the way I do? Bring on the pumpkin, apple, and cinnamon treats, I say!
It’s really been feeling like fall here. I love to bake in the fall months – it’s so nice to bake cozy desserts in the cold weather.
Pumpkin muffins, 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.
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!
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.
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.
How do you make a streusel topping?
- Place brown sugar, flour, and vegan butter in a bowl.
- Use a fork or a pastry blender to mix the ingredients until they form large and small crumbs.
- Place the streusel topping the batter in the muffin pan before baking.
What can I use instead of spelt flour in these vegan pumpkin muffins?
You can use all purpose flour, or even whole wheat flour. I don’t recommend using a grain free flour like almond flour or coconut flour, that will result in a heavy, dense muffin.
Store these in an airtight container. No need to refrigerate them.
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.
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. 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.
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 to replace the eggs.
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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.
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
- ⅓ cup pumpkin puree
- ¾ cup non-dairy milk
- ¼ 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 ⅓ 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 ⅔ 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.
Whether for breakfast or dessert, your family will 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.