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Why You’ll Love This Recipe

• Vegan Pumpkin Streusel Muffins come together in under 30 minutes in just one bowl.
• These muffins are naturally vegan and can easily be made gluten free.
• Filled with pumpkin spice flavor and topped with a crunchy streusel topping.
• A great recipe to make for the holiday season.
• Uses an entire can of pumpkin puree so you aren’t left with leftovers.
• Will make your home smell amazing!
• If you loved this one, check out my Cream Cheese Pumpkin Muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Pumpkin Streusel Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Pumpkin Purée: This recipe uses an entire can of pumpkin purée, so you won’t have to worry about storing leftovers. Libby’s is a classic option, but the Trader Joe’s version is also a great choice.

Sweetener: Coconut sugar is my go-to sweetener for its rich flavor and versatility. However, you can substitute it with monk fruit sweetener, brown sugar, or cane sugar if preferred.

Vanilla Extract or Paste: A splash of vanilla extract or a dollop of vanilla bean paste adds incredible depth and enhances the flavor of these muffins.

Oil: Extra virgin olive oil works beautifully in this recipe, but you can also use coconut oil or avocado oil as alternatives.

Nut or Seed Butter: Almond butter replaces traditional butter in this recipe, adding richness and texture. Feel free to substitute with cashew butter, oat butter, or tahini for a different twist.

Spices: A combination of cinnamon and pumpkin pie spice brings warmth and a delightful pumpkin flavor to the muffins.

Flour: All-purpose flour creates the best texture for muffins. For a gluten-free option, use a 1:1 gluten-free flour blend, such as Bob’s Red Mill or King Arthur’s.

Salt: Just a pinch helps to balance and enhance all the flavors.

Baking Soda: This helps the muffins rise beautifully, giving them a light and airy texture.

How To Make

ONE: Start by mixing together the pumpkin puree, almond butter, coconut sugar, vanilla extract, and oil. Whisk until fully combined.

TWO: Add in all purpose flour, salt, baking soda, cinnamon and pumpkin pie spice. Mix with a spatual until just combined, don’t over work batter. Set aside.

THREE: In a small bowl, mix together ingredients for streusel and set aside, and mix together cinnamon and coconut sugar in another bowl and set that aside.

FOUR: Use a double cookie scoop to add batter to muffin liners, then sprinkle with cinnamon and sugar and top with more muffin batter. Finish it off with streusel topping and bake.

FIVE: Remove from oven and let cool, then drizzle with powered sugar icing if desired and enjoy.

Tips And Tricks

Fully incorporate the wet ingredients before adding in the dry ingredients.

After adding the first scoop of muffin batter to the muffin tins, use a spoon to spread it evenly before adding on the cinnamon and sugar, then repeat after you add on the second scoop of muffin batter.

Bake muffins using every other muffin cavity, this gives each muffin room to breath and create a really fluffy texture.

How To Serve And Store

Store these Vegan Pumpkin Streusel Muffins in an airtight container on the counter and enjoy up to 3-4 days. They can also be place in the refrigerator in an airtight container and enjoyed up to 10 days, or frozen for up to 60 days.

Serve these Vegan Pumpkin Streusel Muffins warm and with a drizzle of powdered sugar icing, butter or pumpkin butter.

Taste And Texture

These Pumpkin Muffins are filled with pumpkin spice flavor. They are subtly sweet and have the loveliest crunchy streusel topping.

The texture is fluffy, soft and chewy.

Other Recipes You May Like

• Cream Cheese Muffins
• Pumpkin Butter
• Starbucks Pumpkin Loaf
• Pumpkin Cream Cold Foam
• Brioche Pumpkin French Toast

If you make these Vegan Pumpkin Streusel Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Vegan Pumpkin Streusel Muffins

4 from 1 rating

Hannah Kling

These Vegan Pumpkin Streusel Muffins are loaded with pumpkin spice flavor and topped with a sweet and salty streusel topping. This muffin is fluffy, soft and filled with a cinnamon swirl center, it’s a great recipe to make this fall!

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 35 minutes minutes

Servings 7 large muffins

Ingredients  

1x2x3x

Pumpkin Muffins

• 1.5 cups pumpkin puree (or 1 regular sized can)
• 1/2 cup coconut sugar (can sub any other sugar)
• 1 tsp vanilla extract (or vanilla bean paste)
• 1/4 cup Extra Virgin Olive Oil (can sub coconut oil or avocado oil)
• 1/2 cup creamy almond butter (or cashew butter, oat butter, tahini or sunflower seed butter)
• 1/2 tsp ground cinnamon
• 1.5 tsp pumpkin pie spice
• 1.5 cups all purpose flour (can use a 1:1 gluten free flour blend)
• 1/2 tsp sea salt
• 1 tsp baking soda

Center

• 1/2 tsp ground cinnamon
• 1/5 cup coconut sugar
• Streusel topping
• 1/4 cup vegan or regular butter (melted)
• 3 tbsp coconut sugar (may sub cane sugar, brown sugar or monk fruit sweetener)
• 1/4 tsp sea salt
• 1 tsp pumpkin pie spice
• 1/2 cup all purpose flour (or 1:1 gluten free flour blend)

Icing

• 1/3 cup powdered sugar
• 1 tbsp milk

Instructions

• Preheat oven to 375F and prepare a muffin tin by lining it with liners, skipping every other one.
• Start by mixing together the pumpkin puree, almond butter, coconut sugar, vanilla extract, and oil. Whisk until fully combined.
• Add in all purpose flour, salt, baking soda, cinnamon and pumpkin pie spice. Mix with a spatula until just combined, don’t over work batter. Set aside.
• In a small bowl, mix together ingredients for streusel and set aside, and mix together cinnamon and coconut sugar in another bowl and set that aside.
• Use a double cookie scoop to add batter to muffin liners, use a spoon to flatten batter, then sprinkle with cinnamon and sugar and top with more muffin batter. Finish it off with streusel topping and bake for 23 minutes. 
• Remove from oven and let cool, then drizzle with powered sugar icing if desired and enjoy.

Notes

• Fully incorporate the wet ingredients before adding in the dry ingredients.
• After adding the first scoop of muffin batter to the muffin tins, use a spoon to spread it evenly before adding on the cinnamon and sugar, then repeat after you add on the second scoop of muffin batter.
• Bake muffins using every other muffin cavity, this gives each muffin room to breath and create a really fluffy texture.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!