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These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! They are filled with pumpkin flavor, warm spices and completed with a buttery crumb topping. Plus, they are easy to make and will be ready in 30 minutes or less!

The fall season is upon us and that means it’s time for pumpkin EVERYTHING! I can’t get enough of pumpkin spice lattes, pumpkin spice donuts, pumpkin-scented candles, and these scrumptious Vegan Pumpkin Muffins!

Let the yumminess begin!

These vegan pumpkin muffins are a great addition to your fall menu and you’ll want to make them all season long. Besides all of their pumpkiny goodness, they are tender, fluffy, and downright scrumptious! Oh, and the streusel topping just takes it to another level. Every bite is loaded with cinnamon-sugar buttery crumbs! Who could resist?

Another bonus is that your house will smell like pumpkin, spice, and everything nice! Your neighbors will be knocking!

HOW TO MAKE PUMPKIN MUFFINS

(FULL PRINTABLE INSTRUCTIONS IN RECIPE CARD BELOW)

Start by making the streusel topping. In a small bowl, whisk the flour, cornstarch, sugar, cinnamon, and salt. Slowly drizzle in the melted butter and combine gently with your fingers until crumbles form. Set this aside and start making the batter.

Preheat oven to 375 F (190 C) and place 12 muffin liners in a standard muffin pan.

In a large bowl, whisk the flour, cornstarch, baking powder, pumpkin spice, and salt to combine well.

In a medium bowl, whisk the pumpkin puree, oil, sugar, brown sugar, applesauce, and vanilla to combine well.

Add the wet ingredients into the dry ingredients and fold the batter gently with a spatula until just combined.

Divide batter evenly into each slot about 3/4 full using an ice cream scoop or large spoon.

Sprinkle crumble on top and lightly press on top of batter so it sticks, but don’t push in.

Bake them in the oven for 18-22 minutes or if a toothpick inserted in the middle comes out clean.

Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.

HOW TO STORE VEGAN PUMPKIN MUFFINS

The best way to store them if you’ll be eating them within 2-3 days is in an airtight container at room temperature. Place a paper towel on the bottom of the container and on top of the muffins before closing. This will absorb moisture and prevent soggy muffins. You can also store them in the fridge the same way for 3-5 days.

CAN I FREEZE THEM?

YES! You can freeze them in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds.

CAN I MAKE THEM GLUTEN-FREE?

I haven’t tried it yet, but I believe a 1.1 all-purpose gluten-free flour should work. Make sure to read the packaging in case you need to decrease the baking agent in the recipe.

WHAT GOES WITH VEGAN PUMPKIN MUFFINS

Well, anything goes, but I like to pair them with coffee, tea, or non-dairy milk. BUT, if you’re like me and LOVE lots of pumpkin flavor, you can pair them with a delicious Pumpkin Spice Latte. It’s a heavenly pairing!

TIPS:

Don’t over bake the muffins or they will be very dry inside. My oven yields perfect golden muffins in 20 minutes. If your oven runs hot/cool the time could vary slightly. A toothpick inserted should be clean when checking for doneness. You can also lightly press the top of the muffin. If it springs back that’s another good indicator that they are ready.

Measure the flour by scooping it out of the container with a spoon and into a measuring cup. Don’t tap or pack the cup. Gently sweep a butter knife across the top to remove excess. If you have too much/little flour than the recipe calls for, it will yield different results.

If your streusel is too dry, you can add more melted butter and if it’s too wet, you can add more flour. When adding the butter, don’t pour it all in at once or it may clump in one spot. Just drizzle it on as you form the crumbles with your hands.

WANT MORE MUFFIN RECIPES?

Or if you want more pumpkiny goodness, here are 36 Vegan Pumpkin Recipes by Vegan Heaven. So many sweet and savory recipes to choose from!

I’D LOVE TO HEAR FROM YOU

If you make these Vegan Pumpkin Muffins, let me know what you think by ★ star rating them and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above Vegan Pumpkin Muffins with Cinnamon Streusel These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! They are filled with pumpkin flavor, warm spices and completed with a buttery crumb topping. Plus, they are easy to make and will be ready in 30 minutes or less! 5 from 2 votes Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12 people Calories: 284 kcal Author: Melissa Huggins Ingredients Crumb Topping 1/2 cup all-purpose flour 1/2 cup all-purpose flour

1 teaspoon cornstarch 1 teaspoon cornstarch

3 tablespoons granulated sugar (sub light brown sugar or a blend of both) 3 tablespoons granulated sugar (sub light brown sugar or a blend of both)

3/4 teaspoon cinnamon 3/4 teaspoon cinnamon

1/4 teaspoon salt 1/4 teaspoon salt

2 tablespoons vegan butter , melted 2 tablespoons vegan butter , melted Dry Ingredients 1 3/4 cups all-purpose flour *See note 1 3/4 cups all-purpose flour *See note

3 tablespoons cornstarch 3 tablespoons cornstarch

1 tablespoon baking powder 1 tablespoon baking powder

2 1/2 teaspoons pumpkin spice 2 1/2 teaspoons pumpkin spice

1/2 teaspoon salt 1/2 teaspoon salt Wet Ingredients 15 ounces pumpkin puree , canned 15 ounces pumpkin puree , canned

1/2 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower etc.) 1/2 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower etc.)

3/4 cup granulated sugar 3/4 cup granulated sugar

1/4 cup light brown sugar 1/4 cup light brown sugar

1/4 cup applesauce 1/4 cup applesauce

2 teaspoons vanilla extract 2 teaspoons vanilla extract Instructions Preheat oven to 375 F (190 C). Place 12 muffin liners in a standard muffin pan.

Streusel Topping: In a small bowl, whisk the flour, cornstarch, sugar, cinnamon, and salt. Slowly drizzle in the melted butter and combine gently with your fingers until crumbles form. Set aside

Dry Ingredients : In a large bowl, add flour, cornstarch, baking powder, pumpkin spice, and salt. Whisk to combine well and set aside.

Wet Ingredients : In a medium bowl, add the pumpkin puree, oil, sugar, brown sugar, applesauce, and vanilla. Whisk to combine well.

Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently with a spatula until just combined. The batter should be thick. Don't overwork the batter or it can cause dense and chewy muffins that don't rise well.

Divide batter evenly into each slot about 3/4 full (an ice cream scoop works great for this). Sprinkle crumble on top and lightly press on top of batter so it sticks (don't push in).

Bake them in the oven for 18-22 minutes or if a toothpick inserted in the middle comes out clean. Don't over bake muffins or they will be dry. Remove from oven.

Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. Useful Tools To make This Recipe Standard Muffin Tin Standard Muffin Tin Notes STORING: The best way to store them if you'll be eating them within 2-3 days is in an airtight container at room temperature. Place a paper towel on the bottom of the container and on top of the muffins before closing. This will absorb moisture and prevent soggy muffins. You can also store them in the fridge the same way for 3-5 days. FREEZING: You can freeze them in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds. MEASURING FLOUR: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below the recipe card. Make sure your baking powder is not expired. Fresh baking agents are important for a successful baking experience Nutrition Serving: 1 Muffin | Calories: 284 kcal | Carbohydrates: 44 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 166 mg | Potassium: 209 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 5604 IU | Vitamin C: 2 mg | Calcium: 63 mg | Iron: 2 mg Tried this recipe? Follow me @veganhuggs and mention #veganhuggs

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