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.
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
- 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.