Ingredients
Equipment
Method
- 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
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.