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.
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.
- 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.
- 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.
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.
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.
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.
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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.
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:
- ⅓ cup white spelt flour
- 3 Tablespoons brown sugar
- 2 Tablespoons vegan buttery spread
Preheat the oven to 350 degrees F. 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 F 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.
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!
Will do, thanks, Lauren! I hope you love them!
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.
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!
Awesome! I’m so glad you loved them! I like the addition of oats on top! :)
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!
Oh my, I love this time of the year with all of the pumpkin recipes!
Arman @ thebigmansworld
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!)
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!
Arman @ thebigmansworld
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!
I’ve been buying squash and pumpkin like a mad woman. Bring on all the fall goodies, and these muffins!
olivia - Primavera Kitchen
These are AMAZING. Definitely a recipe i will be recreating!
Judit + Corina @ Glamorous Bite
Pumpkin and streusels, two of our favorite things! Can’t wait to try your beautiful and healthy recipe, bookmarked :)
Thank you so much! I hope you enjoy it!
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!
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!
Can I use regular flour to make these? And if so, how much?
Yes, just use an equal amount!
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!
Thanks, Lisa! I know, I felt like is September too soon? But I decided to go for it! :)
Anne|Craving Something Healthy
These look so delicious! I’m not ready to let go of summer, but I do love pumpkin anything :)
Kristine @ Kristine's Kitchen
I love a good pumpkin muffin! It’s not too early at all – I am ready for all the pumpkin!
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!
100 degrees! Yikes! I can’t wait to decorate for fall here.
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!