Vegan Pumpkin Streusel Muffins
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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.
This recipe uses and entire can of pumpkin puree which I love so you aren’t left with any leftovers that you have to store. Libbys is a great option, or I like the one from Trader Joe’s.
I love to use coconut sugar in my recipes as the sweetener because it’s natural and doesn’t spike blood sugar levels. Although, you may substitute it for monk fruit sweetener, brown sugar or cane sugar.
Vanilla extract or vanilla bean paste adds a ton of flavor to any baked good!
I used extra virgin olive oil in this recipe, although you can also use coconut oil or avocado oil.
Instead of butter, I use almond butter which adds healthy fats to this muffin. You may also subsitute it for cashew butter, oat butter or tahini.
Cinnamon and pumpkin pie spice together create a lovely pumpkin filled muffin.
I like to use all purpose flour for muffins because it really create the best texture, although you can also use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs 1:1.
Salt helps to balance out all the flavors.
Baking soda will work in this recipe to help these muffins rise and have the loveliest 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.
Frequently Asked Questions
Yes, just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.
No, it’s not necessary, but it does create a lovely cinnamon swirl look and taste.
You can substitute the almond butter for a seed butter such as sunflower seed butter or tahini, or you can use Oat butter from Oat Haus.
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!