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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.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 233 kcal
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
- 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:
- 1/3 cup white spelt flour
- 3 Tablespoons brown sugar
- 2 Tablespoons vegan buttery spread
Instructions
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Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
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Place the dry ingredients in a large bowl and whisk together.
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Add the non-dairy milk, oil, and pumpkin puree. Mix by hand until combined.
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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.
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Fill the muffin cups 2/3 full with batter. Sprinkle the streusel on top of each muffin.
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Bake at 350 degrees 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
Vegan Pumpkin Muffins with Streusel Topping.
Amount Per Serving
Calories 233
Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 164mg7%
Potassium 36mg1%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 20g22%
Protein 3g6%
Vitamin A 1180IU24%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.