October 12, 2023

Breakfast

Desserts

Vegan Pumpkin Streusel Muffins

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!

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vegan pumpkin muffins in a muffin tin that are topped with a streusel topping

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!

all the ingredients that you need to make these muffins in individual containers.

How To Make

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

pumpkin puree, almond butter, coconut sugar, vanilla extract, and oil added to a bowl

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.

ingredients for the streusel topping in a bowl.

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.

streusel topping placed on top before baking

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

Vegan Pumpkin Streusel Muffins in. the muffin liners after baking

one of the Vegan Pumpkin Streusel Muffins that is topped with icing.

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.

one of the muffins cut in half to show the inside texture

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

Can these muffins be made gluten free?

Yes, just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Do I have to add the cinnamon and sugar in the center?

No, it’s not necessary, but it does create a lovely cinnamon swirl look and taste.

How can I make these nut free?

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

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!

Vegan Pumpkin Streusel Muffins

4 based on 1 reviews

Pin Recipe

PREP TIME:

10 minutes

COOK TIME:

23 minutes

TOTAL TIME:

35 minutes

Author - Hannah

Ingredients

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

SCALE:

YIELDS:

7 large muffins

Directions

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.