Extra Spiced Vegan Pumpkin Muffins with Streusel Topping
These super soft, extra spiced vegan pumpkin muffins with streusel topping are some of the best parts of fall baking! Made in one bowl, the pumpkin muffins come together super quickly and the extra spiced streusel topping is so crunchy and sweet it sends these muffins right over the top!
I love muffins and these are some of my favorite. They taste just like autumn days wrapped up in a paper wrapping, with warm spices in every bite.
Make these with my pumpkin spice latte for the ultimate in coffee shop brunches!
These vegan pumpkin muffins are:
- Super moist and extra soft
- Full of fall flavors with tons of warming spices
- Easy to make
- Naturally dairy free, egg free, and nut free
- Easily made gluten free
- Perfect for breakfast, snacks, or dessert!
Ingredients
For the full ingredient list, complete with recipe quantities, please see the recipe card below.
- Pumpkin: Make sure that you are using pure pumpkin and not pumpkin pie filling. The pie filling has spices already added to the mix so that will throw off the flavors.
- Pumpkin Pie Spice Blend: I love to use my homemade pumpkin pie mix as I make it with extra cinnamon! This recipe uses a full tablespoon of the seasoning in the batter and an additional teaspoon of seasoning in the streusel topping for the extra spice!
- Molasses: This helps with deepening the fall flavors plus adds a ton of moisture and a bit of sweetness.
- Brown Sugar: I prefer to use brown sugar over granulated sugar as I find the flavor and moisture of the muffins is better. If you want to use coconut sugar in an equal amount, you can totally do that.
- Streusel Topping: This is a mix of more flour, a bit of brown sugar, a few tablespoons of melted vegan butter, and a bit more spice!
Substitutions
Want to make these gluten free? You can! Simply use your favorite gluten free flour blend in a 1:1 equal amount for the wheat flour. There is so much pumpkin in this recipe, I don’t think that you’ll need to add any additional liquid to account for the rice flours.
Variations
- Add some add ins! Add in up to one cup of the following: dried cranberries, chopped walnuts, or mini chocolate chips.
- Make it dessert! Honestly, these are so sweet they could qualify as dessert, but especially if you warm them up in the microwave and then add a scoop of dairy free vanilla ice cream on top. YUM!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Step One: Crumble Topping
In a small bowl, whisk together the ingredients for the crumble topping. Pour over the melted vegan butter and using a fork or your hands, mix together until it forms a crumbly wet sand texture. Set aside.
Step Two: Make the Batter
In a large bowl, whisk together all the wet ingredients first: Pumpkin, oil, plant based milk, brown sugar, vanilla, and molasses.
Add the flour, baking powder, salt, and pumpkin pie spice. Mix again to combine. I like to switch to a spatula at this point so I can scrape the sides of the bowl.
Step Three: Fill
Fill each muffin to the top, about 4 tablespoons of batter per muffin. Sprinkle over 1 tablespoon of the streusel topping.
Step Four: Bake
Bake at 400F/205C for 23 to 25 minutes or until the topping is golden brown and a toothpick inserted into the center pulls out clean. Let them cool completely in the hot pans on the countertop for a good 45 minutes before adding the optional icing drizzle.
Step Five: Optional Icing
Mix together half a cup of powdered sugar with a tablespoon of water. Drizzle over top the muffins and enjoy!
How to Store
Countertop: Keep any leftover muffins in an airtight container on the countertop for up to 3 days.
Fridge: Keep any leftover muffins in an airtight container in the fridge for up to a week! Thanks to the pumpkin they won’t dry out.
Freezer: Store fully baked and cooled muffins in a freezer safe container for about 1 to 2 months. Let them thaw in the fridge overnight or on the countertop for a few hours before serving after freezing.
More Pumpkin Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- muffin tray
- Muffin liners
- Whisk
- Spatula
Ingredients
Pumpkin Muffins
- 1/2 cup pumpkin
- 3/4 cup plant based milk soy milk recommended
- 1/4 cup oil
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- pinch salt
- 2 tablespoons vegan butter melted
Icing
- 1/2 cup powdered sugar
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F/205°C and line a 12 cup muffin tray with paper liners or spray with a neutral flavored oil. Make sure the oven rack is centered in the oven.
- Mix the streusel topping. In a small bowl, whisk together the flour, brown sugar, pumpkin pie spice, and salt. Pour over the melted butter. Using a fork or your hands, mix together until crumbs form. It should look like wet sand. Set this aside.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin, brown sugar, plant based milk, oil, molasses, and vanilla. Whisk until it all comes together.
- Add the dry ingredients. Now pour in the all purpose flour, baking powder, pumpkin pie spice, and salt. Switch to a spatula or wooden spoon at this point to make sure you scrape the sides of the bowl.
- Fill the muffins. Fill each muffin cup all the way to the top. For me, this was about 4 tablespoons of batter per muffin. Use a tablespoon of streusel topping on the top of each muffin. You should have just enough.
- Bake. Bake the muffins for 23 to 25 minutes or until the streusel topping is golden brown and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the hot muffin trays on the countertop until fully cool, about 45 minutes.
- Optional: Top with icing. In a small bowl whisk together the powdered sugar and the spoonful of water. Drizzle this over the cooled muffins. Serve and enjoy!!
Notes
- Countertop: Keep any leftover muffins in an airtight container on the countertop for up to 3 days.
- Fridge: Keep any leftover muffins in an airtight container in the fridge for up to a week! Thanks to the pumpkin they won’t dry out.
- Freezer: Store fully baked and cooled muffins in a freezer safe container for about 1 to 2 months. Let them thaw in the fridge overnight or on the countertop for a few hours before serving after freezing.
Nutrition
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